Samples

Caveat: No calf is built the same. Some are a little thicker in the rear, some a little more broad-chested. I cannot guarantee exact amounts of any cut of meat. As a general rule, the breakdown is:

• Steaks: 29%
• Roasts: 31%
• Ground Meat, etc.: 40%
  

If you order 1/2+, you control the cuts. If you don't like roasts, they can all be processed into the hamburger. I also try to change up the cuts for 1/4ths and 1/8ths to meet your needs. A cut sheet will be provided to see all available cuts/options. 

Sample Calf weighs 425 lbs. This is what came in 1/4.

T-bone: 8

Rib eye: 6

Sirloin: 4

​7-steak: 4

Cutlets: 4 packs of 4

Soup bones: 2 packages

Stew Meat: 4 lbs

Stir Fry: 4 lbs

Roasts: (3-4 lbs each)

1 rump, 1 arm, 1 chuck

Chili Meat: (optional)

Brisket: 1 (5 lbs)

Short ribs: 2 racks (optional)

Flank / skirt: 1 of each

Hamburger: 20- 30 lbs (Patties are available)

Organs: liver, tongue, heart and dog bones available upon request

Cost:  $10 x 425 lbs = $4.250

1/4 = $1.062.50

How many pounds is that?

Roughly 90-110 lbs, but it varies with the cuts, organs and bones, etc.