How Much Beef Will I Get?
Unpacking the Bounty: What to Expect From One Whole Butcher Steer
When it comes to purchasing meat in bulk, the question on everyone's mind is, "How much meat will I actually get?" It's a valid curiosity, especially when considering buying a portion of a farm-raised beef. The answer, as you might expect, isn't one-size-fits-all. It depends on various factors, including the age and size of the steer and the specific cuts you opt for. But don't worry; we're here to shed some light on this meaty puzzle.
Let's break it down and get a taste of what awaits you.
The Steer
First, let's get acquainted with our star player – the butcher steer. These beefy creatures typically tip the scales at around 1,000 to 1,200 pounds when they're ready for processing. These cattle have been carefully raised, nurtured, and fed to ensure they reach their full potential in size and flavor.
The Journey to Perfection
From the moment these animals take their first steps on the ranch to the day they are processed, every aspect of their care and upbringing is meticulously monitored. It's a journey that spans months, during which these steers graze on lush pastures, enjoy carefully nutritious diets, and receive the best care from the dedicated hands of ranchers.
Now let's venture further into the delectable details of what you can expect from a whole butcher steer.
How much meat will I get?
The average amount of meat you will put in the freezer will first depend on the animal's hanging weight. From hanging weight to wrapped and ready freezer meat, the approximate loss is around 24% to 40%. This is when the carcass is broken down further, and excess bone, connective tissue, and fat are removed prior.
Example: A carcass hanging weight of 800 pounds will yield approximately 408 to 608 pounds of wrapped meat.
This also depends on the preferences of meat cuts. The more boneless meat you have cut, the take-home weight will be in the lower range of yield because you will have less bone that can make up heavier yields. So on the opposite, if you have more bone-in cuts, such as T-bone and Porterhouse steak, or bone-in roasts, you will have more take-home yield because of the bone weights.
Why does it seem like there is a lot of loss from Hanging Weight to Packaged Weight?
Although hanging weight in the result of removing inedible portions of the animal such as the head, hide, and internal organs, there will be more waste after the animal hangs at the butcher shop.
Once an animal is killed, it is taken to the butcher shop to hang. The amount of hanging time varies from one butcher shop to the next, but it can be 14 days or more on average. After the animal has hung, some moisture is lost, resulting in a dry layer that forms on the external parts of the carcass. So, this would be the first loss from the hanging weight of the carcass. The moisture loss and the removal of the dry layer.
When it comes time to process the carcass into individual cuts, more loss will come.
A. First loss, each quarter of the animal will be processed individually. Depending on each of these quarters and fat layering, excess fat will be removed and discarded if the consumer doesn't want to keep it or is not needed in the ground beef.
B. As the carcass is processed into different cuts, sinew, and connective tissue is removed. For example, the ribs have a membrane on the bone side of the ribs that is inedible, so that too would be removed. All the pieces of silver skin, sinew, connective tissue, tendons, and other membranes that are not edible will be removed and will add to the loss of hanging weight.
C. If you have all boneless cuts, you will loose all of the weight of the bones. This would be an example of the most loss from the hanging weight.
Now, let's go into what you can expect from your beef.
Steaks
One of the most exciting aspects of acquiring a whole butcher steer is the abundance of steaks you'll receive. Here's a glimpse at the approximate number of each steak you might expect from an entire steer.
Porterhouse Steaks: 2-4
You can typically get approximately 2 to 4 porterhouse steaks from one whole beef, depending on the size of the animal and how it's butchered. Porterhouse steaks are larger cuts that include both the tenderloin and the New York strip steak, making them a prime choice for steak lovers. Providing a variety of textures and flavors in a single cut. They are perfect for special occasions due to their impressive size, versatile cooking methods, and ability to create restaurant-quality steakhouse experiences at home.
T-Bone Steaks or New York Strip/Tenderloin Steaks: 14
T-bone steaks, each a proud 3/4 inch thick, aren't just any steaks – they're a carnivore's dream come true. The tender filet on one side and the robust strip on the other make every bite an unforgettable experience.
Or if you can choose Strip steak and Tenderloin steak from deboning the T-bone Steaks.
Strip Steak (New York Strip): 14
Also known as the New York strip steak, this portion of the T-bone is situated on one side of the T-shaped bone. It is characterized by its firm texture, rich marbling, and robust, beefy flavor. The strip steak is typically more substantial and less tender than the tenderloin side.
Tenderloin Steak (Filet Mignon): 14
The other side of the T-bone holds the tenderloin steak, often called the filet mignon when cut separately. This cut is exceptionally tender, lean, and has a milder flavor compared to the strip steak. It is prized for its buttery, melt-in-your-mouth texture.
Rib Steaks: 14
Rib steaks at your disposal, you can indulge in this classic cut that combines rich marbling with a succulent, juicy flavor. It's a steakhouse favorite.
Sirloin Steaks: 8
Sirloin steaks, each 3/4 inch thick, bring a bold, beefy taste to your table. Their versatile nature means they can be grilled, pan-seared, or broiled to perfection.
Round Steaks: 8
When it's time for comforting recipes like Swiss steak or tenderized beef, round steaks, also 3/4 inch thick, are your go-to. They soak up flavors beautifully, making them ideal for slow-cooking dishes.
Flank Steak: 2
While you typically receive only 1 to 2 flank steaks from a whole beef due to its relatively small size, flank steak is a culinary gem that adds depth to your culinary adventures. It's known for its bold, beefy flavor, lean profile, and versatility.
Skirt Steak: 2
While you typically receive only 1 to 2 skirt steaks from a whole beef due to its relatively small size, it boasts a robust beef flavor, is versatile in cooking methods, and is often used in dishes like fajitas and carne asada.
Roasts
Let's not forget the magnificent roasts, perfect for Sunday dinners and special occasions:
Sirloin Tip Roasts: 2
Your two sirloin tip roasts, each weighing around 3 pounds, are perfect for elegant Sunday roasts. These cuts promise tenderness and a rich beefy taste.
Chuck Roasts: 6
Chuck roasts, you can host a series of memorable pot roasts and savory braised dishes. Each roast, at a hearty 4 pounds, is a canvas for creating comforting meals.
Arm Roasts: 4
When you crave the flavors of homecooked comfort, the arm roasts, each weighing 3 pounds, are ready to shine. Pot roast, anyone?
Rump Roasts: 2
The rump roasts are your ticket for special occasions that call for a grand roast. These cuts, also around 3 pounds, deliver tenderness and exceptional flavor.
Other Cuts
Ground Beef: 80-100 lbs
The star of the show is your generous supply of ground beef – a whopping 80 to 100 pounds of pure culinary potential. With this versatile ingredient, you can craft juicy burgers, savory meatballs, comforting chili, and your favorite meatloaf recipes. The possibilities are endless, and your kitchen becomes a playground of flavors.
Brisket: 12 to 15lbs
In the world of meat cuts, brisket stands out as a culinary gem that has captured the hearts and taste buds of food enthusiasts worldwide. This humble cut, often associated with barbecue traditions, has the power to elevate the culinary experience in ways that are nothing short of extraordinary.
A whole beef typically yields a range of cuts, including brisket. Still, the exact amount of brisket you get can vary depending on several factors, such as the size of the animal, the butchering preferences, and how the carcass is divided. You can expect to obtain approximately 12 to 15 pounds of brisket from a whole beef.
Stew Meat: 8
Your 8 packages of stew beef, each a pound, are the secret to creating heartwarming stews that simmer with rich flavors. These tender chunks of beef are the foundation of comforting casseroles and one-pot wonders that warm your soul on a chilly evening. Whether you're crafting a classic beef stew with root vegetables or a fragrant Moroccan tagine with exotic spices, stew beef is your ticket to culinary creativity. Each piece absorbs the savory essence of your dish, delivering a melt-in-your-mouth experience that defines comfort food.
Short Ribs: 4
Prepare to embark on a flavorful journey with your 4 packages of succulent short ribs, each weighing around 1.5 pounds. These ribs are a barbecue enthusiast's dream and a slow cooker's best friend. As you season and sear them to perfection, their marbled meat transforms into tender, juicy, and incredibly flavorful bites. Short ribs shine in slow-cooked dishes, like braised Korean galbijjim or Italian ossobuco, where they become fall-off-the-bone tender, releasing their rich, savory essence into your culinary creations.
Back Ribs:
When it comes to indulging in the world of beef, there's a cut that stands out for its finger-licking, fall-off-the-bone goodness – the beef back ribs. These succulent, meaty delights are a carnivore's dream and a staple at barbecues and gatherings. Let's dive into the irresistible world of beef back ribs. A whole beef typically yields around 7 to 8 pounds of beef back ribs, depending on the size of the animal and the specific butchering preferences. This translates to approximately 7 to 8 individual ribs, as each back rib is fairly large and meaty.
Soup Bones: 4+
Never underestimate the transformative power of homemade broth. Your 4 or more packages of hearty soup bones, also around 1.5 pounds each, are the key to crafting liquid gold in your kitchen. As you simmer these bones, they release their essence, infusing your broths, soups, and stocks with unparalleled depth and flavor. These nourishing broths elevate your dishes to new heights, turning simple ingredients into extraordinary creations.
Exploring Variety Meats
While often overlooked, these parts of the animal offer unique flavors and textures that have been celebrated in cuisines from around the globe.
Beef Shank: 4-8
Beef shank cross-cut is a flavorful and versatile cut of beef known for its rich taste and tenderness when slow-cooked. It's obtained from the lower leg of the beef, contains marrow, and is prized for its collagen-rich connective tissue that melts into a silky texture when prepared correctly. This cut is ideal for dishes like Osso Buco and various soups and stews.
Beef Heart
Beef heart, while not the first cut that comes to mind, is a culinary gem. Lean and rich in flavor, it lends itself to various preparations. Whether thinly sliced and seared for a unique steak-like experience, slow-cooked in stews for a hearty depth of flavor, or even transformed into delectable kebabs, beef heart showcases the art of nose-to-tail cooking.
Liver
Often considered a nutritional powerhouse, the liver is a versatile variety of meat. Beef liver, in particular, is a source of vitamins, minerals, and proteins. It can be transformed into pâtés, sautéed with onions for a classic dish, or even thinly sliced and pan-fried to create crispy delights. Its distinct flavor adds depth to various recipes, making it a choice ingredient in many cuisines.
Tongue
Beef tongue, known for its tender texture and rich taste, is a delicacy in numerous cultures. Slowly braised until succulent, it can be thinly sliced for sandwiches, tacos, or served as an exquisite appetizer. The artistry of preparing tongue lies in its transformation from an unassuming cut into a melt-in-your-mouth masterpiece.
Oxtail
Oxtail, often associated with hearty and soul-warming dishes, is a cut that embodies comfort food. Slow simmered in soups, stews, or braised until fall-off-the-bone tender, oxtail releases a rich and savory broth that infuses dishes with depth and character.
Tripe
Tripe, the edible lining of a cow's stomach, is a textural adventure in cuisine. Often found in dishes like menudo and pho, it takes on the flavors of the dishes it's prepared in. Its unique texture, when cooked correctly, adds a delightful chewiness and character to a variety of global recipes.
Kidney
When properly prepared, Kidneys can be a culinary canvas for creating rich and savory dishes. Their distinctive flavor pairs well with robust sauces and seasonings. Whether gently braised in a steak and kidney pie or served in a hearty stew, kidney offers a unique taste experience.
So What Can You Expect?
So, in the end, what can you expect from one whole butcher steer? A meaty cornucopia that fuels your culinary creativity for months to come. It's an investment in quality, flavor, and the joy of savoring your own customized cuts. When you opt for a whole butcher steer, you're not just purchasing beef but embarking on a delicious adventure in taste and tradition.
*Note - this post represents what you could approximately get from one whole beef. So to figure out what to expect from a half beef share, divide each cut by 2 and for a quarter beef share, divide each cut by 4.*