Buggy Ridge Farms
pasture raised grassfed beef        
 989-763-0001

Cut Spreadsheet

 

 

 

 

I have had some folks ask for an estimate of how much beef they can plan on getting. This spreadsheet is a guide.  The actual amount may very slightly as well as hanging weights.

This spreadsheet will give you the approximate take home poundage for whole, halves and mixed quarters.  This sheet will also give you an estimate of the poundage of different cuts from the five primal portions.  The ground beef is calculated for each one of primal cuts and will need to be added to get the total estimated amount. 

Buying larger quantities is economical in the long run including savings in time and fuel costs.  Beef will easily keep for 9 months in a chest freezer that is set at the proper temperature.

 

  % of Whole Total Lbs. Primal Portions  
700 29.3% 168.2 Chuck  
Carcass Weight 21.8% 125.1 Round  
18% 18.8% 108.1 Thin Cuts  
%  Cooler/trim Shrink 16.2% 92.9 Short Loin  
574 9.3% 53.5 Rib  
Typical hanging weight 4.6% 26.3 Misc.  
Totals 100.0% 574    
       
  Total Take Home Whole (lbs) Half (lbs) Mixed Quarter (lbs)
  Approx. Amount  426 213 107
       
    Whole Half Mixed Quarter
Chuck Percentage Quantity Quantity Quantity
Blade Roasts and Steaks 16.2 27.2 13.6 6.8
Ground Beef and Stew Meat 39.8 66.9 33.4 16.7
Arm Pot Roasts and Steaks 16.9 28.5 14.2 7.1
Cross Rib Pot Roast 12.1 20.4 10.2 5.1
Fat and Bones 15.0 25.2 12.6 6.3
Totals 100.0 168.2 84.1 42.0
  Take Home 143.0 71.5 35.7
         
    Whole Half Mixed Quarter
Round Percentage Quantity Quantity Quantity
Top Round 22.2 27.8 13.9 6.9
Bottom Round 20.0 25.0 12.5 6.3
Tip 10.8 13.5 6.7 3.4
Rump 5.0 6.3 3.1 1.6
Ground Beef 21.4 26.8 13.4 6.7
Fat and Bones 20.5 25.7 12.8 6.4
Totals 100.0 125.1 62.5 31.3
  Take Home 99.4 49.7 24.8
         
    Whole Half Mixed Quarter
Thin Cuts Percentage Quantity Quantity Quantity
Flank Steak 2.7 2.9 1.4 0.7
Pastrami Squares 2.2 2.3 1.2 0.6
Outside Skirt 1.6 1.8 0.9 0.4
Inside skirt 1.9 2.0 1.0 0.5
Boneless Brisket 11.9 12.8 6.4 3.2
Ground Beef and Stew Meat 64.9 70.1 35.0 17.5
Fat and Bone 14.9 16.1 8.1 4.0
Totals 100.0 108.1 54.0 27.0
  Take Home 91.9 46.0 23.0
       
    Whole Half Mixed Quarter
Short Loin Percentage Quantity Quantity Quantity
Porterhouse Steak 16.9 15.7 7.9 3.9
T-bone Steak 8.5 7.9 3.9 2.0
Strip Steak 13.0 12.0 6.0 3.0
Sirloin Steak 13.2 12.3 6.1 3.1
Tenderloin Steak 5.9 5.5 2.7 1.4
Ground Beef and Stew Meat 19.6 18.2 9.1 4.6
Fat and Bone 22.9 21.3 10.6 5.3
Totals 100.0 92.9 46.4 23.2
  Take Home 71.6 35.8 17.9
       
    Whole Half Mixed Quarter
Rib Percentage Quantity Quantity Quantity
Rib Roast 35.9 19.2 9.6 4.8
Rib Steak 13.8 7.4 3.7 1.8
Short Ribs 12.9 6.9 3.5 1.7
Ground Beef and Stew Meat 24.8 13.2 6.6 3.3
Fat and Bone 12.6 6.7 3.4 1.7
Totals 100.0 53.5 26.7 13.4
  Take Home 46.7 23.4 11.7
       
       
    Whole Half Mixed Quarter
Misc. Percentage Quantity Quantity Quantity
Kidney and Hanging Tender 15.0 3.9 2.0 1.0
Fat, Suet and Cutting Loss 85.0 22.3 11.2 5.6
Totals 100.0 26.3 13.1 6.6