Here is our standard cut for a Hind 1/4 Beef, if this cut suits you just check the box below.
If you would like this cut with a few minor modifications, use the space under "Other" to outline those changes.
If you choose this option, you DO NOT need to fill out the rest of the form. That's it, you are done. 🙂 Thanks for your Order!
If you prefer to customize your cut, feel free to do so by filling out the rest of the form below.
All Steak: 3/4" thick
Roast Size: 2-3 lbs
Approximately 50% Ground
80/20 Lean Ground Beef
Average Boneless Stew Meat (10 pkgs)
Average Stir Fry Strips (10 pkgs)
2 of each of the following roasts:
Sirloin Tip (boneless)
Eye of Round (boneless)
Round Roasts (boneless)
Rump Roasts (bone-in)
Number in brackets gives you a rough idea of how many to expect.
Strip Steak with bone-in (8-10 steaks - 1/pkg)
Tenderloin Sliced (8 pkg - 2 medallions/pkg)
Top Sirloin (8-10 x 1 lb pkgs)
Flank Steak (1x 1-2 lbs)
Marrow Bones (2 pkgs)
Knuckle Bones (1 pkgs)
Liver (2 pkgs - 1 lb/pkg)
Fat (1 x 10 lb bags)
Organs - Heart, tongue, kidneys
This cut will generally end up with the following proportions:
50% Ground
25% Steaks
25% Slow cook (includes roasts, stew meat and stir fry)