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Subject: Market Farming
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- From: "Rick Williams" <mrfarm AT frontiernet.net>
- To: "market-farming" <market-farming AT franklin.oit.unc.edu>
- Subject: Quantities of beef cuts
- Date: Thu, 19 Sep 2002 19:17:49 -0500
We have been asked to provide some cuts of beef for a grass-fed banquet.
Based on recent calculations of our jersey beef take home meat here are the
quantities of cuts that we receive for a whole beef. I realize that
different size animals will yield larger cuts but I was wondering if these
numbers seem close to what others harvest.
Steaks (mostly around 3/4") about 10 - 12 oz, except sirloin
Rib - 24
T-Bone - 24
Porterhouse - 12
Sirloin - 12 (1/ 1/2 lbs)
Roasts 2 3/4 pounds
10 round
10 chuck
4 arm
4 tip
4 rolled rump
ground beef 150 lbs.
Liver - maybe 8?
Sincerely,
Rick Williams
Misty Ridge Farm
Dairy heifers and dairy beef graziers
Viroqua, WI
www.mistyridgefarm.com
-
Quantities of beef cuts,
Rick Williams, 09/19/2002
- <Possible follow-up(s)>
- RE: Quantities of beef cuts, RDH, 09/19/2002
- RE: Quantities of beef cuts, Allan Balliett, 09/20/2002
- Re: Quantities of beef cuts, Allan Balliett, 09/20/2002
- Re: Quantities of beef cuts, Rick Williams, 09/20/2002
- RE: Quantities of beef cuts, Rick Williams, 09/20/2002
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