Ordering Freezer Beef by the Side of by the Quarter – the information below will help you understand what cuts come from what parts of the animal and about how much you can get from one area!! If you have any questions please do not hesitate to call or email, or use our contact form
A whole animal usually yields 650lbs of meat, a side is half of the animal cut laterally and will provide 325lbs of meat an average quarter will provide 150 -170lbs of meat. A quarter is usually purchased in what is called a “split side” which means the front and hindquarters are evenly split into both quarters so as to provide the loin cuts as well as the chuck (see below)
You can customize your order to an extent – normally a quarter will provide some juicy BBQ steaks, tender roasts, some stewing beef and/or lean ground beef.
What you can GET!
*Note that if you order a top sirloin steak, the top sirloin ROAST will not be possible as the part of the animal has been used up (same for many other parts of the animal). All parts can be made into ground beef; some however are better for it than others
The Loin and Sirloin (35-45lbs per side)
The loin area is located in the back part of the cow by their hip; it provides the tender, flavourful steaks. You can specify if you want bone in such as T-bone or bone out such as New York strip loin.
Steaks you can get from here: sirloin, T-bone, New York strip loin, wing, porterhouse, tenderloin, and top sirloin
Roasts you can get from here: sirloin, strip loin, premium oven roast, top sirloin, butt, wing, and oven roast
HIP (70-80lbs per side)
Hip section provides great roasts, commonly cut to 3-4bs, but can be customized down to 2lbs and up to 8lbs.
Steaks: sirloin tip, eye of round
Roasts: sirloin tip, eye of round, outside round, inside round
*this are is great for stewing beef and ground beef
RIB (35-45lbs per side)
This part provides a variety of cuts; BBQ short ribs and marinating strips are common from this section
Steaks: rib eye, prime rib,
Roasts: rib eye, prime rib
*Braising ribs, ground beef and stewing beef are common uses for this part
CHUCK (70-80lbs per side)
The shoulder section of the animal makes for great pot roasts, blade steaks and ground beef
Steaks: cross rib, simmering steak, top and bottom blade steaks
Roasts: pot roast, top blade roast, shoulder roast
*Marinating strips, cross ribs, ground beef and stewing beef are common
FLANK and BRISKET (65-75lbs per side)
Provide mostly stewing beef and simmering ground beef, as well as learn hamburger. Flank steaks are from here as well as the Brisket (a slower cooking cut)
Steaks: flank marinating steaks
Roasts: boneless brisket
*Marinating strips, ground beef, and stewing beef are common
NOTE: certain cuts require more processing and therefore an extra processing fee is charged