Every half beef will be a little different based on the size of the animal. However, we find that our halves usually end up being approximately 220 pounds of beef once cut and frozen. Here is approximately what that gets you:

• 110 lbs. ground beef
• 8 chuck roasts (2.5-3 lbs. each)
• 6 rump roasts (2.5-3 lbs. each)
• 6 sirloin tip roasts (2.5-3 lbs. each)
• 1 tritip
• 2 skirt steaks
• 1 brisket (in 2 pieces; one tip and one flat)
• 1 flank steak
• 10-12 packages fajita strips/stew meat (1 lb. packages)
• 10 ribeye (14-16 ounces; one steak per package)
• 3 porterhouse
• 4 tenderloin (2 steaks per package)
• 8 NY strip (2 steaks per package)
• 10 top sirloin (2 steaks per package)
• 4 cube steak (2 steaks per package)
• 4 flat iron (2 steaks per package)

I would also note that virtually all of our cuts are boneless, except for the porterhouse. If you're doing bone-in roasts, tomahawk ribeyes, more T-bone steak, etc. you'll end up with more "pounds" in the freezer.

Our butcher is USDA certified and we do vacuum sealed packaging so you can see that beautiful meat right in the packaging.