Hind

T-Bone Steaks – 5 or 6

Porterhouse steaks – 4 or 5

New Tork Strip Steaks – 10 or 11

Filet Mignon – 5 or 6 pcs.

Sirlion Steaks – 6 or 7

Round Steaks – 6 or 7

and/or Swissed or cubed steaks

Sirlion Tip Steaks – 9 or 10

Sirloin Tip Roasts – 1 or 2

Rump Roasts – 1 or 2

Soup Bones

Stew Meat – 3# or 4#

35# to 45# Hamburger

 

Average cutting loss (bones & fat) = 35-40%

 

Options

Flank Steak – 1 pc.

Kabob Meat

Canning Meat

Dog Bones

Bird Suet

Hamburger Patties