Angus Beef Quarter

Typical cuts and their weight- (all weights are approximate and based off of one hanging quarter weighting approximately 160lbs)

• 8 lbs. - Arm Roast

• 14-16 lbs. – Chuck Roast

• 3-4 lbs. - Sirloin Tip Roast or Steaks

• 3-4 lbs. - Rump Roast

• 1-2 lb. - Fillet or Porterhouse Steak

• 3-4 lbs. – Ribeye Steaks or Roast

• 8-10 lbs. - Round, Cube, or Swiss Steak

• 8-10 lb. - Sirloin Steak

• 4 lbs. - T-Bone or NY Strip Steak

• 2-3 lbs. – Brisket

• 3 lbs. - Stew Meat

• 1 lb. - Flank Steak

• 40 lbs. – Ground as Patties or Ground Beef