TCC Beef Share Cut Breakout

Whole Beef Share Breakout

A rough estimate of cuts on half of a beef, based off an animal with a hang weight of 770 and a steak thickness of 1 ¼ inch. Please note these numbers all depend on the beef itself, steak thickness and what selections you make on your cut sheet but will give you a general idea.

Chuck roast: about 16 packages (2-4#)
Brisket: 2 (unless cut in half, then four)
Rib steaks: you can choose to leave this as a prime rib roast or half prime rib roast half rib steaks. All rib steaks: about 14 packages (2 per package)
Short ribs: about 18 packages (2 per package) you can choose to have these made into Korean Ribs. 
Skirt steak: about 6 packages
Flank steak: 2 package
T-bone and porterhouse: about 14 packages total (2 per package)
Sirloin steak: about 16 packages (2 per package)
Rump roast: about 4 packages (2-4#) 
Sirloin tip roast: 4 (3-4#)
Cube steak: about 24 packages (2 per package)
Tri-tip: 2
Stew meat: 16 packages
Ground beef: about 140 pounds
 
Please note, the above breakout is a standard set of cuts. Osso Buco/Beef Shank,
Marrow Bones, Heart, Liver, Kidney, and Tongue is all available upon request with 1/2 and Whole shares. Either leave a note at checkout or request it with your cut sheet

 

1/2 Beef Share Breakout

A rough estimate of cuts on half of a beef, based off an animal with a hang weight of 385 and a steak thickness of 1 ¼ inch. Please note these numbers all depend on the beef itself, steak thickness and what selections you make on your cut sheet but will give you a general idea.

Chuck roast: about 8-9 packages (2-4#)
Brisket: 1 (unless cut in half, then two)
Rib steaks: you can choose to leave this as a prime rib roast or half prime rib roast half rib steaks. All rib steaks: about 7 packages (2 per package)
Short ribs: about 9 packages (2 per package) you can choose to have these made into Korean Ribs. 
Skirt steak: about 3 packages
Flank steak: 1 package
T-bone and porterhouse: about 7 packages total (2 per package)
Sirloin steak: about 8 packages (2 per package)
Rump roast: about 2 packages (2-4#) 
Sirloin tip roast: 2 (3-4#)
Cube steak: about 14 packages (2 per package)
Tri-tip: 1
Stew meat: 8 packages
Ground beef: about 70 pounds
 
Please note, the above breakout is a standard set of cuts. Osso Buco/Beef Shank,
Marrow Bones, Heart, Liver, Kidney, and Tongue is all available upon request with 1/2 and Whole shares. Either leave a note at checkout or request it with your cut sheet.

 

1/4 Beef Share Breakout

A rough estimate of cuts on half of a beef, based off an animal with a hang weight of 192 and a steak thickness of 1 ¼ inch. Please note these numbers all depend on the beef itself, steak thickness and what selections you make on your cut sheet but will give you a general idea.

Chuck roast: about 4 packages (2-4#)
Brisket: 1/2
Rib steaks: you can choose to leave this as a prime rib roast or half prime rib roast half rib steaks. All rib steaks: about 3 packages (2 per package)
Short ribs: about 5 packages (2 per package) you can choose to have these made into Korean Ribs. 
Skirt steak: about 1 packages
Flank steak: 1 package
Tri-tip: 1
There are only 1 flank and 1 tri tip per half. If you are purchasing a ¼ beef share,
you will either receive 1 tri tip roast or 1 flank steak.
T-bone and porterhouse: about 3 packages total (2 per package)
Sirloin steak: about 4 packages (2 per package)
Rump roast: 1 Roast (2-4#) 
Sirloin tip roast: 1 Roast (3-4#)
Cube steak: about 7 packages (2 per package)
Stew meat: 4 packages
Ground beef: about 35 pounds