The Butcher's Cuts

Our guide to getting the most from your beef

Often, when a customer purchases a quarter or side of beef for the first time, they're not sure what cuts they want from their animal. When customers are stumped on their cutting instructions, we do have a standard breakdown, recommended by our butchers, that gives a good selection of beef. If you're not sure what cuts will get you the best variety from a beef, check out our recommendations below.

Side of Beef

Chuck Roast: 2 1/2 lbs (Approx: 4-5 pc)

English Roast: 2 1/2 lbs (Approx: 3-4 pc)

Rib Steak: 3/4" 2 per package (Approx: 12 - 14 pc)

Short Ribs: Yes (Approx: 4 pc)

Brisket: Whole (1 pc)

Boiling Beef: 1 lb packages (Approx: 5-6 lbs)

Soup Bones: Yes (Approx: 6-8 pc)

Sirloin Steak: 3/4" 1 per package (Approx: 6-8 pc)

Rump Roast: 2 1/2 lbs (3 pc)

Hamburger: 1 lb packages (Approx: 100-120 lbs)

Sirloin Tip Roast: 2 1/2 lbs (3 pc)

T-Bone Steak and Porterhouse: 3/4" 2 per package (Approx: 6-8 pc)

Round Steak: 1/2 Steaks 3/4"
1 per package (Approx: 4-5 pc)

1/2 cube steak
4 per package (Approx: 15-20 pc)

Front Quarter

Chuck Roast: 2 1/2 lbs

English Roast: 2 1/2 lbs

Rib Steak: 3/4"

Short Ribs: Yes

Brisket: Whole

Boiling Beef: 1 lb packages

Soup Bones: Yes

Hamburger: 1 lb packages

Hind Quarter

Sirloin Steak: 3/4" 1 per package

Rump Roast: 2 1/2 lbs

Sirloin Tip Roast: 2 1/2 lbs

Soup Bones: Yes

Hamburger: 1 lb packages

T-Bone Steak and Porterhouse: 3/4" 2 per package

Round Steak: 1/2 Steaks 3/4"
- 2 per package

1/2 cube steak
- 4 per package

Visit The Store

Stop by our shop to pick up today's specials and check out what else is in the case!

Learn More