Beef Cuts
(Carcass weight approximately 730 lbs. whole / 365 lbs. half)

T-Bone - Approximately 14 steaks per ½ beef.
Rib - Approximately 14 steaks per ½ beef.
Sirloin (Top Butt) - Sirloin tapers from large to small cut.
The large portion would serve 2, the small would serve 1. 
Approximately 8 Sirloins per ½ beef.
Round - Round steak can be packaged as a full or half round.
Top Round - More tender portion of the round - can be plain or tenderized.
Bottom Round - Less tender portion. It can be made into plain steaks, tenderized or ground burger.
(When tenderizing the round steak, the cut is run through a mechanical tenderizer, scoring both sides of the steak. No chemicals are used in this process.)
Chuck - Very flavorful, but a less tender cut for steaks. Makes excellent roasts. Approximately 18 steaks per ½ beef, if roasts are not made.
Flank - A fibrous cut of steak, (used in London Broil), which can be tenderized. One flank per ½ beef.

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Prime Rib - If a roast is requested, it will eliminate a portion of the rib steaks.
Sirloin Tip - Portion at the more tender end of the bottom round. Approximately 1-2 roasts per ½ beef.
Heal of Round (Pikes Peak) - Roast from the hindquarter. One roast per ½ beef.
Chuck - Roast from the front quarter. Approximately 6 roasts per ½ beef.
Arm (Round Bone Roast) - Front quarter roast. Approximately 3 roasts per ½ beef.
Rump - Hind quarter roast. Approximately 1-2 roasts per ½ beef.
Brisket - Used for corn beef roast, stew, jerky, or ground for burger. One roast per ½ beef.
Stew Meat - Lean cubes of meat in approximately 1 pound packages. Approximately 6 packages per ½ beef.
Short Ribs - Ribs used for barbecuing or boiling. Approximately 3-4, 1 ½ pound packages per ½ beef.
Soup Bones - Meaty portions of the shank bone. Approximately 3-4, 1 ½ pound packages per ½ beef.
Ground Beef - Packaged 1#, 1 ½ #, or 2# packages.
Burger - approx. 65-70 lbs of burger per half.