What cuts come with your Beef share
Whole vs. Half vs. Quarter Beef
Average Take-Home Meat
- Whole Beef: 450–500 lbs
- Half Beef: 225–250 lbs
- Quarter Beef: 110–125 lbs
Average Cut Breakdown (Whole, Half, Quarter)
Steaks (This varies depending on how thick you want your steaks to be cut)
- Whole Beef: 70–90 steaks
- Half Beef: 35–45 steaks
- Quarter Beef: 15–20 steaks
(Ribeye, T-bone, Porterhouse, Sirloin, Filet, Strip, Chuck, etc.)
Ground Beef
- Whole Beef: 200–250 lbs ground
- Half Beef: 100–125 lbs ground
- Quarter Beef: 50–60 lbs ground
Other Cuts
- Whole Beef: Flank steak (2), Skirt steaks (2), Brisket (2), Short ribs, Stew meat, Soup bones
- Half Beef: Half of each
- Quarter Beef: A portion, depending on whether it’s a front quarter or hind quarter
Front Quarter vs. Hind Quarter
Front Quarter Cuts
- Chuck roasts & steaks
- Arm roasts
- Brisket
- Ribeye steaks / Prime rib
- Short ribs
- Soup bones
- More ground beef
👉 Front quarters are heavier on roasts, stew meat, ribeye, and ground beef.
Hind Quarter Cuts
- Sirloin steaks
- T-bone & Porterhouse steaks
- Filet mignon (tenderloin)
- Round steaks & roasts (top, bottom, eye of round)
- Rump roast
- Flank steak
- More ground beef
👉 Hind quarters are heavier on steaks and leaner roasts.