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What do we mean by “Beef or Bison ¼ for Cuts”?
That means an unsegregated one-fourth of the entire animal carcass. (We do not do front of hind quarters.) You can have your 1/4 processed according to your specifications. For example, you cannot have your ¼ processed into all steaks. You can ask that the butcher convert you ¼ into as many steaks as possible. There are many other potential “cuts” that can come from your portion, including ground meat (hamburger). We do not normally sell by the “1/8th for cuts”. It is simply too difficult to divide the carcass into that many equal portions. Animals sold for “cuts” are young, grass-fat and selected to be tender. |
Meat from a typical 1/4 beef can consist of approximately:
6 T-bone steaks (3/4" thick) 7 rib steaks (3/4") 4 sirloin steaks (3/4") 1 sirloin tip roasts (3 lbs.) 3 chuck roasts (4 lbs.) 2 arm roasts (3 lbs.) 1 rump roasts (3 lbs.) 4 packages of stew beef (1 lb.) 2 packages of short ribs (1.5 lbs.) 2 packages of soup bones (1.5 lbs.) 40 lbs. ground beef (Variety meats, if desired, such as heart, liver, tongue and oxtail) |
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What do we mean by “Beef & Bison 1/8th for Roast and Ground”?
An animal designated for “Roasts and Ground” is normally a mature, grass-fed, cow in excellent condition. These older animals may not produce tender steaks. Roasts can always be slow cooked until tender. Quality Meats processes the entire carcass into as many 2-3-pound, boneless roasts as possible. The rest of the meat is made into 90% lean, ground beef. The resulting roasts and hamburger are divided into eight equal portions. These cows are generally larger than the young animals used for cuts. Each 1/8th of Beef has a hanging weight of 100 pounds. Each 1/8th of Bison has a hanging weight of 60 pounds. |
What do we mean by “Beef & Bison by the 1/10th for Ground”?
Normally, animals designated for ground meat are mature. Sometimes they are younger animals that do not fatten sufficiently on grass to make high quality cuts. All the meat from the carcass is made into ground. Quality Meat then blends in enough grass-fat in to produce 90% lean hamburger. We standardize 1/10th to be 30 pounds of packaged ground. We do that for simplicity. A small animal might actually yield seven 1/10ths, a large animal eleven or twelve 1/10ths. Because the entire animal is made into ground meat, we can sell in any size portion (i.e. any fraction). We use 1/10ths because that is a convenient amount. |
