Beef Cut Out Detail

Here is a further detailed breakdown of the 569 lbs. of take home meat.

Chuck - 209.5 lbs total, which is 29% of the dressed/hanging/carcass weight:

Blade Roasts and Steaks	33.9 lbs.
Ground Beef and Stew Meat	83.3 lbs.
Arm Pot Roasts and Steaks	35.5 lbs.
Cross Rib Pot Roast	25.4 lbs.
Fat and Bones	31.4 lbs.

Round - 155.8 lbs. total, which is 22% of the dressed/hanging/carcass weight:

Top Round	34.6 lbs.
Bottom Round	31.2 lbs.
Tip	16.8 lbs.
Rump	7.8 lbs.
Ground Beef	33.4 lbs.
Fat and Bones	32 lbs.

Thin Cuts - 134.6 lbs. total, which is 19% of the dressed/hanging/carcass weight:

Flank Steak	3.6 lbs.
Pastrami Squares	2.9 lbs.
Outside Skirt	2.2 lbs.
Inside skirt	2.5 lbs.
Boneless Brisket	16 lbs.
Ground Beef and Stew Meat	87.3 lbs
Fat and Bone	20.1 lbs.

Short Loin - 115.7 lbs. total, which is 16% of the dressed/hanging/carcass weight:

Porterhouse Steak	19.6 lbs.
T-bone Steak	9.8 lbs.
Strip Steak	15 lbs.
Sirloin Steak	15.3 lbs.
Tenderloin Steak	6.8 lbs.
Ground Beef and Stew Meat	22.7 lbs.
Fat and Bone	26.5 lbs.

Rib - 66.6 lbs. total, which is 9% of the dressed/hanging/carcass weight:

Rib Roast	23.9 lbs.
Rib Steak	9.2 lbs.
Short Ribs	8.6 lbs.
Ground Beef and Stew Meat	16.5 lbs.
Fat and Bone	8.4 lbs.

Miscellaneous - 32.7 lbs. total, which is 5% of the dressed/hanging/carcass weight:

Kidney and Hanging Tender	4.9 lbs.
Fat, Suet and Cutting Loss	27.8 lbs.