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SW MI | I’ll email you our cut sheet if you’d like?
Standard cut here, 3/4” steaks, 375# hanging 1/2 (yours will be closer to 420# hanging) yields close to the following:
2 skirt steaks
14 rib steaks
3 Delmonico steaks
6 Chuck roasts
6 pot roast
3-4 # short ribs
8 porterhouse steaks
8 T-bone steaks
8 sirloin steaks
1 flank steak
2 sirloin tip roast
2 rolled rump roast
6 round steak
5# cubed steaks
100# ground beef/hamburger
That’s a standard cut here. Every butcher cuts different and there are variations to a lot of the cuts.
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Cuts of meat for freezer beef
