Beef Steak Average Yield
* All numbers below are averages based on a 1500 lb. live animal and 1″ steak thickness. May vary based upon cow.
| Cut | Whole Beef Cow | Half Beef (Side) | Quarter Beef |
|---|---|---|---|
|
Chuck Roast |
12 or 16 |
6 or 8 |
3 or 4 |
|
English Roast |
4 |
2 |
1 |
|
Shoulder Roast |
4 |
2 |
1 |
|
Short Ribs |
8 |
4 |
2 |
|
Brisket |
2 |
1 |
1/2 |
|
Tip Roast |
4 |
2 |
1 |
|
Rump Roast |
4 |
2 |
1 |
|
Round Steak |
12 |
6 |
3 |
|
Ribeye |
24 |
12 |
6 |
|
T-Bone |
12 |
6 |
3 |
|
Porterhouse |
8 |
4 |
2 |
|
* New York Strip |
20 (†) |
10 (†) |
5 (†) |
|
* Filet Mignon |
16 (†) |
8 (†) |
4 (†) |
|
** Hamburger |
270 lbs. |
135 lbs. |
67 lbs. |
|
Take Home Totals (lbs.) |
490 (220/270) |
245 (110/135) |
122 (55/67) |
* Available only if you choose the boneless option.
† You will not get T-bones or Porterhouses if you opt for New York Strip and Filet Mignon (boneless option).
** 1 or 2 lb. tubes or patties.