What cuts do you get out of a hind quarter?

What cuts do you get out of a hind quarter?

The major wholesale cuts fabricated from the forequarter are the chuck, brisket, foreshank, rib, and shortplate. The hindquarter produces the short loin, sirloin, rump, round, and flank.

What meat cuts do you get from the hind quarter of a beef?

Hind Quarter can be cut into the following: Round Steak, Sirloin Steak, Rump Roast, T-Bone Steak, Shank, Soup Bone, Ground Beef, Ground Chuck, and more.

How much meat do you get from a hind quarter?

Avg hanging weight, 84kg (185lb). You pay on hanging weight of the hind quarter. When we cut and wrap your meat as per your specifications, about 30% of the hanging weight is lost to bones, trim and waste i.e. your net meat weight is approximately 70% of hanging weight, depending on the animal.

What is a good price for a quarter of beef?

The average price of a Quarter Beef averages $700 based on an average-sized beef. Your cost may vary based on the weight of your beef.

How much freezer space do I need for a quarter cow?

How much freezer space will my beef take? For a quarter share (85 pounds of meat), you’ll want to have 4 cubic feet. And for a Side (half), around 8 cubic feet. A whole cow will need 16 cubic feet.

How many pounds of beef are in a hind quarter?

On average a quarter of beef weighs about 187 pounds (hanging weight) so the final weight, after processing, would be about 130 lbs (estimated). During processing, this “yield loss” occurs in 2 ways. About 4% is water weight lost during the 10-14 day period that the carcass is hung (or “cured”).

How much does a 1/4 side of beef cost?

A quarter beef will have a total cost of $1100 to $1250 and will yield between 110-130 pounds of beef. A quarter beef will generally use 4 cubic feet of freezer space. The price is an all included $5.55 per pound on the hanging weight with the average hanging weight being between 200 and 225 pounds.

How much should I pay for a quarter beef?

Is it worth buying a 1/4 cow?

That’s $0.76 more per pound when you go with a quarter cow. If you can’t afford a whole or half cow (or you don’t think you’ll eat that much meat), the price is still better than grocery store prices overall. But if you’re looking for the absolute most bang for your buck, avoid the quarter cow.

Can you eat meat right after slaughter?

Meat is not ready to be eaten right after slaughter. It needs time to become tender, which happens as connective tissues within the muscle break down. Aging is that breakdown process. The ideal aging period is 21 to 24 days.