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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 |
| 
