what cuts of beef, and what amounts of cuts are in a side of beef?

Answer 1

Here is a detailed breakdown of the 569 lbs. which is a whole carcass of take home meat. A side of beef is approximately half of this amount


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.

Answer 2

When beef is slaughtered, it is initially divided into two identical sides, each with a complete set of ribs, a whole round, rump, and loin. Before the sides are cut, each is weighed and hung in a cooler to age. At the end of the aging process, the "hanging side" is then cut and trimmed according to a customer's instructions. The amount of useable meat which remains after butchering, depends upon how a customer chooses to have his beef cut. Generally, approximately 30% of the "hanging side" is trimmed away (primarily fat and bones).
To calculate the cost, assume an average "hanging side" weighs 375 lbs. At $2.00/lb. (the price of a hanging side), a customer would pay $750.00. Since the trimmed weight of the side of beef is approximately 70% of the hanging weight, a customer would take home approximately 260 lbs. of meat. If a customer pays $750.00 for 260 lbs. of cut meat, the cost per pound of meat averages $2.89/lb. This price includes vacuum wrapping and freezing. The heart, liver, and tongue are available free of charge for those who are interested.


Side or half side (cut to order includes cutting, wrapping, and freezing) $2.00/lb

1 Heel
2 Round - roast, braise, round steaks
3 Rump - roast
4 Oxtail
5 Sirloin Tip - roast
6 Sirloin - roast, sirloin steaks
7 & 8 Porterhouse & T-bone or Strip & Filet
(whole filet = tenderloin)
9 Ribs - standing or rolled roast, steaks,
delmonico (boned)
10 Chuck - shoulder, arm, English roast,
boneless chuck steaks
11 Flank
12 Plate
13 Brisket
14 Shank