Learn how to butcher a beef quarter side-by-side with a chef/butcher. Typical cuts include: Filets (2-3), Ribeyes (7-8), Sirloin (2), Skirt (1), Round (4), as well as Chuck, Sirloin Tip and Rump Roasts, also Stew Meat, Short Ribs, Hamburger and Bones/Marrow. Individual cuts and quantities may vary depending on the beef quarter.
*Please allow 3-6 weeks for ordering, and having a lot of freezer space is strongly suggested, considering there will be at least 60 lbs. of meat afterward.