Front Quarter:                                                          Hind Quarter:

                            Chuck                                                                                                  Short Loin/Tenderloin

Rib                                                                                                       Sirloin

Brisket                                                                                                Round

Plate                                                                                                    Flank

Shank                                                                                                  Shank

How much beef do I get?

(Here is an example)

Live Weight: 1,100 lbs

Hanging Weight: 575 lbs

Retail Weight (after aging 14-21 days and processed): 345 to 385 lbs

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Whole beef retail weight would total 345 to 385 lbs

Half beef retail weight would total 172 to 192 lbs

Quarter or Split half retail weight would total 86 to 96 lbs

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 Actual amount will vary .  This is because every animal is different and  how you have the beef cut and trimmed will affect the final retail weight.

What will it cost?

(Here is an example)

Whole Beef  $1.79 per lb hanging weight - $1.79 x 575 lbs = $1,029.25 

$0.59 per lb to your processor  -  $0.59 x 575 = $339.25

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Whole beef would total $1,368.50 

Half beef would total $713.00 (@ 1.89 per lb hanging weight) 

Split half would total $370.88  (@ 1.99 per lb hanging weight)

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You are ordering beef that will be aged for 14-21 days.  If your beef was not dry aged for 14-21 days the final cost per pound would seem significantly less.  When beef is not aged, you also pay for the water weight that would have evaporated during the aging process.

Aged beef will also have a different flavor than supermarket beef.  It is described by many as "a brown roasted beefy flavor".  

Our Highlands receive no antibotics and no growth hormones.  We also do not use any pesticides on the pastures or hay fields.  Further, we do not give our cattle any unnatural products such as growth enhancers, animal byproducts etc.

Standard Packaging and Cut Size

Vacuum packaging -   It does cost a little more to vacuum pack beef.  However, it stores much longer and better than freezer paper wrapped beef.  Plus, you can see easily see the beef cut you are selecting for dinner.

Steaks - 1" Thickness - 2 per package

Roast Size - 2 lbs

Ground Beef - Extra Lean - 1 lb per package

Speciality Meats - These are available from your beef on request:  Liver, Heart, Tongue and Oxtail - If not desired, they will be discarded as we do not use these in ground beef.

Processor - The processor you select will harvest, hang for 14-21 days, cut to your specifications, vacuum pack, & flash freeze.  They can customize your packaging and cut sizes.  

Traditional Cuts Available from the 

Front Quarter:

Chuck:

• Chuck Roasts
• Arm Roasts
• English Roasts
• Ground Beef

Rib:

• Rib Steaks either bone in or boneless (Delmonico)
• Short Ribs or Ground Beef
• Ground Beef

Brisket:

• Flat or Ground Beef

Plate:

• Skirt Steak or Ground Beef

Shank:

• Ground Beef

Your processor can cut to your custom specifications

Traditional Cuts Available from the 

Hind Quarter:

Short Loin/Tenderloin:

• T-Bone and Porterhouse Steaks   -or-
• New York Strip and Fillet Mignon Steaks

Sirloin:

• Sirloin Steaks
• Sirloin Tip Roast or Kabobs
• Ground Beef

Round:

• Top Round Steaks or Top Round Roast
• Rump Roasts
• Bottom Round Roasts or Chipped Beef or Eye of Round Roast
• Ground Beef

Flank:

• Flank Steak or Ground Beef

Shank :

• Ground Beef

Your processor can cut to your custom specifications