Below is a clear, standard-style cut list for both a half beef and a quarter beef, showing the usual primal sections and the common retail cuts you can request. (Exact options vary by processor, but this covers the typical U.S. butcher sheet.)

 

🥩 HALF BEEF – SIMPLIFIED CUT LIST (TYPICAL COUNTS)

STEAKS

  • Ribeye steaks: ~10–12

  • T-Bone / Porterhouse OR Strip + Filets:

    • If kept as T-bone/Porterhouse: ~12–14 total

    • If split into strip + filet: ~10–12 strips + 4–6 filets

  • Sirloin steaks: ~6–8

  • Round steaks (optional; can be ground instead): ~6–8

ROASTS

  • Chuck roasts: ~5–7

  • Arm roasts: ~2–3

  • Sirloin tip roast: 1–2

  • Rump roast: 1

  • Top round roast: 1

  • Bottom round roast: 1

  • Eye of round roast: 1

OTHER WHOLE CUTS

  • Brisket: 1 (sometimes split into 2 halves)

  • Short ribs: 4–6 packages

  • Flank steak: 1

  • Skirt steak: 1

GROUND / TRIM

  • Ground beef: 45–65 lbs (varies depending on how many steaks/roasts you keep)

  • Stew meat: 6–10 lbs

  • Soup/marrow bones: 4–8 lbs

 

🥩 MIXED QUARTER BEEF – SIMPLIFIED CUT LIST (TYPICAL COUNTS)

Approx. half of the numbers from a half beef:

STEAKS

  • Ribeye steaks: ~5–6

  • T-Bone / Porterhouse OR Strip + Filets:

    • T-bone/Porterhouse: ~6–7

    • Or: ~5–6 strips + 2–3 filets

  • Sirloin steaks: ~3–4

  • Round steaks (optional): ~3–4

ROASTS

  • Chuck roasts: ~2–3

  • Arm roast: 1

  • Sirloin tip roast: 1

  • Rump roast: 0–1 (depends on processor)

  • Round roasts: 1–2 total (top/bottom/eye combined)

OTHER WHOLE CUTS

  • Brisket: ~½

  • Short ribs: 2–3 packages

  • Flank or skirt: 1 of the two (processors often alternate per quarter)

GROUND / TRIM

  • Ground beef: ~20–30 lbs

  • Stew meat: ~3–5 lbs

  • Soup bones: ~2–4 lbs