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.)

 

🥩 STANDARD CUT LIST – HALF BEEF

A half beef includes:

  • Half the Front Quarter (also called the Chuck/Rib/Brisket/Plate)

  • Half the Hind Quarter (Loin/Sirloin/Round/Flank)

1. Chuck Section

Common options:

  • Chuck roast (bone-in or boneless)

  • Arm roast

  • Cross-rib/shoulder roast

  • Chuck steaks

  • Stew meat

  • Ground beef (from trim)

2. Rib Section

Options:

  • Ribeye steaks (boneless or bone-in)

  • Rib roast / Prime rib

  • Short ribs

3. Brisket

  • Whole brisket

  • Cut into flat + point

  • Ground

4. Plate Section

  • Short ribs

  • Skirt steak

  • Ground beef

5. Loin Section

(High-end steaks)

  • T-bone + Porterhouse OR Strip steak + Tenderloin filet (if separated)

  • Tenderloin roast or filets

  • Strip loin roasts

6. Sirloin Section

  • Top sirloin steaks

  • Sirloin tip roast

  • Baseball (top sirloin center cut)

7. Round Section

  • Round steaks

  • Top round roast

  • Bottom round roast

  • Eye of round roast

  • Cube steaks

  • London broil

8. Flank Section

  • Flank steak

9. Other Items

  • Soup bones / marrow bones

  • Stew meat

  • Ground beef (often largest portion)

  • Organ meats (if requested): liver, heart, tongue, oxtail, etc.

  • Fat (for rendering tallow)

 

🥩 STANDARD CUT LIST – QUARTER BEEF (MIXED / SPLIT-SIDE QUARTER)

Most processors sell “mixed quarters” so you get cuts from both front and hind. If you buy a true front quarter or true hind quarter, the cut availability changes (listed below).

A. Mixed Quarter (most common)

You typically get a quarter portion of everything from the list above:

Steaks (typical):

  • Ribeye

  • T-bone or Porterhouse (or strip + filet)

  • Sirloin

  • Round steaks

Roasts:

  • Chuck roast

  • Arm roast

  • Sirloin tip

  • Rump roast

  • Top/bottom round

  • Brisket (usually half)

  • Cross-rib roast

Other cuts:

  • Short ribs

  • Stew meat

  • Soup bones

  • Ground beef

  • Flank or skirt (sometimes alternates between customers depending on processor)

 

B. True Front Quarter Only

You would get:

  • Chuck roasts & steaks

  • Arm roast

  • Ribeye steaks or rib roast

  • Brisket

  • Short ribs

  • Skirt steak

  • Plate meat (ground)

No: tenderloin, T-bone, sirloin, rump, round.

 

C. True Hind Quarter Only

You would get:

  • T-bone/porterhouse or strip + filet

  • Sirloin steaks

  • Sirloin tip roast

  • Rump roast

  • Top/bottom round

  • Eye of round

  • Flank steak

  • Stew meat & ground

No: ribeyes, chuck, brisket, short ribs.

 

If you want, I can make:

✅ A printable cut sheet
✅ A simplified version for customers
✅ A full breakdown with recommended thickness, package size, and yield estimates

Just tell me what you need!

You said:

simplify and include the number of each cut. eliminate front and hind 

ChatGPT said:

Here is a simple, clean cut list for a half beef and a mixed quarter beef, with typical counts.
(Actual numbers vary slightly by animal size and how you choose to cut.)

 

🥩 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