{"id":285,"date":"2021-10-11T22:59:16","date_gmt":"2021-10-11T22:59:16","guid":{"rendered":"https:\/\/sinkingcreekmeats.com\/?page_id=285"},"modified":"2026-01-25T23:17:56","modified_gmt":"2026-01-25T23:17:56","slug":"beef-cut-guide","status":"publish","type":"page","link":"https:\/\/sinkingcreekmeats.com\/?page_id=285","title":{"rendered":"Beef Cut Guide"},"content":{"rendered":"\n<p class=\"\"><strong>Here is a guide to help estimate what you would get from a beef half or quarter.<\/strong><\/p>\n\n\n\n<p class=\"\">Our beef sides will typically weigh about 375 lbs hanging weight. We currently charge $6.75\/lb* hanging weight which includes the meat and the processing (cut\/wrap\/freeze). You can expect to take home about 65% of the hanging weight from a side depending on how you have things cut (bone-in vs. boneless). <\/p>\n\n\n\n<p class=\"\">Typical cuts from our beef are listed below (<em>Note<\/em> these are estimates as every animal yields differently). Any unwanted cuts can be included in trimmings (increases ground beef yield).<\/p>\n\n\n\n<p class=\"\"><strong>Side of Beef<\/strong><br><strong><br><\/strong>\u25aa 5-7 Chuck Roasts<\/p>\n\n\n\n<p class=\"\">\u25aa 2 Arm Roasts<\/p>\n\n\n\n<p class=\"\">\u25aa 13-15 Rib (Ribeye) Steaks<\/p>\n\n\n\n<p class=\"\">\u25aa 1 brisket<\/p>\n\n\n\n<p class=\"\">\u25aa 2-3 packages Short ribs<\/p>\n\n\n\n<p class=\"\">\u25aa 6-8 T-bone Steaks<\/p>\n\n\n\n<p class=\"\">\u25aa 4-6 Porterhouse Steaks<\/p>\n\n\n\n<p class=\"\">\u25aa 4-6 Sirloin Steaks<\/p>\n\n\n\n<p class=\"\">\u25aa 1 Skirt steak<\/p>\n\n\n\n<p class=\"\">\u25aa 1 Flank steak<\/p>\n\n\n\n<p class=\"\">\u25aa 1 Tri-tip roast (only one per side of beef)<\/p>\n\n\n\n<p class=\"\">\u25aa 2 (Rolled) Rump Roasts<\/p>\n\n\n\n<p class=\"\">\u25aa 2-3 Sirloin Tip Roasts<\/p>\n\n\n\n<p class=\"\">\u25aa 8-10 Round Steaks (or 4-6 Round Roasts)<\/p>\n\n\n\n<p class=\"\">\u25aa 6 lbs Stew meat (any more would come out of trimmings)<\/p>\n\n\n\n<p class=\"\">\u25aa ~120 lbs of Trimmings (hamburger meat)<br>\u25aa Option for heart\/tongue\/liver\/oxtail<\/p>\n\n\n\n<p class=\"\">Average total take home weight = ~245 lbs<\/p>\n\n\n\n<p class=\"\"><\/p>\n\n\n\n<p class=\"\"><strong>Quarter of Beef<\/strong><br><strong><br><\/strong>\u25aa 3-4 Chuck Roasts<\/p>\n\n\n\n<p class=\"\">\u25aa 1 Arm Roasts<\/p>\n\n\n\n<p class=\"\">\u25aa 6-7 Rib (Ribeye) Steaks<\/p>\n\n\n\n<p class=\"\">\u25aa \u00bd brisket<\/p>\n\n\n\n<p class=\"\">\u25aa 1-2 packages Short ribs<\/p>\n\n\n\n<p class=\"\">\u25aa 4-6 T-bone Steaks<\/p>\n\n\n\n<p class=\"\">\u25aa 2-4 Porterhouse Steaks<\/p>\n\n\n\n<p class=\"\">\u25aa 2-4 Sirloin Steaks<\/p>\n\n\n\n<p class=\"\">\u25aa 1 Skirt steak or Flank steak<\/p>\n\n\n\n<p class=\"\">\u25aa 1 Tri-tip roast (only one per side of beef)<\/p>\n\n\n\n<p class=\"\">\u25aa 1-2 (Rolled) Rump Roasts<\/p>\n\n\n\n<p class=\"\">\u25aa 1-2 Sirloin Tip Roasts<\/p>\n\n\n\n<p class=\"\">\u25aa 4-5 Round Steaks (or 2-4 Round Roasts)<\/p>\n\n\n\n<p class=\"\">\u25aa 3 lbs Stew meat (any more would come out of Trimmings)<\/p>\n\n\n\n<p class=\"\">\u25aa~60 lbs of Trimmings (hamburger meat)<\/p>\n\n\n\n<p class=\"\">\u25aa Option for heart\/tongue\/liver\/oxtail<\/p>\n\n\n\n<p class=\"\">Average total take home weight = ~123 lbs<\/p>\n\n\n\n<p class=\"\"><\/p>\n\n\n\n<p class=\"\"><em>*Prices subject to change<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here is a guide to help estimate what you would get from a beef half or quarter. Our beef sides will typically weigh about 375 lbs hanging weight. We currently charge $6.75\/lb* hanging weight which includes the meat and the processing (cut\/wrap\/freeze). You can expect to take home about 65% of the hanging weight from [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","WB4WB4WP_MODE":"","WB4WP_PAGE_SCRIPTS":"","WB4WP_PAGE_STYLES":"","WB4WP_PAGE_FONTS":"","WB4WP_PAGE_HEADER":"","WB4WP_PAGE_FOOTER":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-285","page","type-page","status-publish","hentry"],"aioseo_notices":[],"jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/sinkingcreekmeats.com\/index.php?rest_route=\/wp\/v2\/pages\/285","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sinkingcreekmeats.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sinkingcreekmeats.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sinkingcreekmeats.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sinkingcreekmeats.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=285"}],"version-history":[{"count":5,"href":"https:\/\/sinkingcreekmeats.com\/index.php?rest_route=\/wp\/v2\/pages\/285\/revisions"}],"predecessor-version":[{"id":846,"href":"https:\/\/sinkingcreekmeats.com\/index.php?rest_route=\/wp\/v2\/pages\/285\/revisions\/846"}],"wp:attachment":[{"href":"https:\/\/sinkingcreekmeats.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=285"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}