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You get the full length of the loin and rib sections.
Ribeyes: 20–24 steaks (or 2-4 large Standing Rib Roasts).
T-Bones & Porterhouses Or New York Strip and Filet Mignon (If you choose to have them Boneless).
Sirloins: Great for grilling or stir-frying.
Specialty: 2 Flank steaks
This is where the "slow and low" magic happens.
Chuck Roasts: 10–12 roasts
Arm Roasts: 4–6 roasts
Round Roasts: 8–10 roasts (Eye of Round, Top Round, Bottom Round).
The Brisket: Full packer brisket (usually 12–15 lbs).
You can ask to keep it whole or have it cut into the "Point" and "Flat."
Short Ribs: 6–8 generous racks.
Ground Beef: The heavy hitter. You'll likely end up with 150+ lbs of ground beef.
Stew Meat: 10–15 lbs of pre-cut cubes.
Shanks “Soup Bones” (Osso Buco): 4–8 cross-cut shanks.
Optional "Odd Bits": 20–30 lbs of Marrow/Knuckle bones, the Heart, Liver, Tongue, and Oxtail.
Since you own the whole animal, you can make specific requests that aren't possible with a half:
The Prime Rib: You can keep the entire 7-bone rib section as one massive roast for a holiday.
Picanha: You can request the "Sirloin Cap" (Picanha) be kept whole rather than sliced into top sirloin steaks.
The Freezer: You need a 20 cubic foot chest freezer. If you try to put this in a 10 cubic foot freezer, you'll be giving meat away to your neighbors by nightfall.
The Cost: While the price per pound is lowest at this tier, the "check-out" price is high. Expect to pay for the Hanging Weight (the carcass) plus a Kill/Cut/Wrap fee to the butcher.
The Weight Loss: Don't be alarmed! You pay for ~750 lbs of "hanging" beef, but you take home ~450 lbs. The rest is water loss during aging and the weight of the bones and fat trim you chose not to keep.
You get the full length of the loin and rib sections.
Ribeyes: 20–24 steaks (or 2-4 large Standing Rib Roasts).
T-Bones & Porterhouses Or New York Strip and Filet Mignon (If you choose to have them Boneless).
Sirloins: Great for grilling or stir-frying.
Specialty: 2 Flank steaks
This is where the "slow and low" magic happens.
Chuck Roasts: 10–12 roasts
Arm Roasts: 4–6 roasts
Round Roasts: 8–10 roasts (Eye of Round, Top Round, Bottom Round).
The Brisket: Full packer brisket (usually 12–15 lbs).
You can ask to keep it whole or have it cut into the "Point" and "Flat."
Short Ribs: 6–8 generous racks.
Ground Beef: The heavy hitter. You'll likely end up with 150+ lbs of ground beef.
Stew Meat: 10–15 lbs of pre-cut cubes.
Shanks “Soup Bones” (Osso Buco): 4–8 cross-cut shanks.
Optional "Odd Bits": 20–30 lbs of Marrow/Knuckle bones, the Heart, Liver, Tongue, and Oxtail.
Since you own the whole animal, you can make specific requests that aren't possible with a half:
The Prime Rib: You can keep the entire 7-bone rib section as one massive roast for a holiday.
Picanha: You can request the "Sirloin Cap" (Picanha) be kept whole rather than sliced into top sirloin steaks.
The Freezer: You need a 20 cubic foot chest freezer. If you try to put this in a 10 cubic foot freezer, you'll be giving meat away to your neighbors by nightfall.
The Cost: While the price per pound is lowest at this tier, the "check-out" price is high. Expect to pay for the Hanging Weight (the carcass) plus a Kill/Cut/Wrap fee to the butcher.
The Weight Loss: Don't be alarmed! You pay for ~750 lbs of "hanging" beef, but you take home ~450 lbs. The rest is water loss during aging and the weight of the bones and fat trim you chose not to keep.