Just loaded 92.02lbs of farm raised beef in my freezer. It's 1/4 cow. 46% is ground beef, but the total break down is:
What Lbs Count
Ground Beef 43.01 40 46.74%
Back Ribs 1.33 1 1.45%
Suet 2.24 1 2.43%
Shank Bones 2.03 2 2.21%
Neck Bones 3.54 2 3.85%
Loin T-Bone 3.2 4 3.48%
Loin Porterhouse 2.97 3 3.23%
Short Ribs 3.11 3 3.38%
Round Eye Round 1.42 1 1.54%
Round Sirloin Tip Roast 3.12 1 3.39%
Chick Roast Boneless 3.17 1 3.44%
Brisket 2.29 1 2.49%
Chuck Shoulder London Broil 2.01 2 2.18%
Delmonico Steak 3.09 5 3.36%
Chuck Tip Blade Flat Iron 0.75 1 0.82%
Chick Steak Bonless 1.47 2 1.60%
Top Sirloin 3.36 3 3.65%
Tenderloin 0.78 1 0.85%
Sirloin Butt Flap 0.87 1 0.95%
Stir Fry 2.5 2 2.72%
Plate Inside Skirt 1.05 1 1.14%
Flank 1.23 1 1.34%
Kabobs 3.48 3 3.78%
Going to be a yummy beefy year.
What Lbs Count
Ground Beef 43.01 40 46.74%
Back Ribs 1.33 1 1.45%
Suet 2.24 1 2.43%
Shank Bones 2.03 2 2.21%
Neck Bones 3.54 2 3.85%
Loin T-Bone 3.2 4 3.48%
Loin Porterhouse 2.97 3 3.23%
Short Ribs 3.11 3 3.38%
Round Eye Round 1.42 1 1.54%
Round Sirloin Tip Roast 3.12 1 3.39%
Chick Roast Boneless 3.17 1 3.44%
Brisket 2.29 1 2.49%
Chuck Shoulder London Broil 2.01 2 2.18%
Delmonico Steak 3.09 5 3.36%
Chuck Tip Blade Flat Iron 0.75 1 0.82%
Chick Steak Bonless 1.47 2 1.60%
Top Sirloin 3.36 3 3.65%
Tenderloin 0.78 1 0.85%
Sirloin Butt Flap 0.87 1 0.95%
Stir Fry 2.5 2 2.72%
Plate Inside Skirt 1.05 1 1.14%
Flank 1.23 1 1.34%
Kabobs 3.48 3 3.78%
Going to be a yummy beefy year.