East Dayton Meat

 Wholesale Cuts Of Beef And Pork

$100.00 Deposit Required / One Week Notice For Processing.

CALL FOR  PRICE PER LB.

                   BEEF FRONT QUARTER                                                              BEEF HIND QUARTER  

          (Approximately 160 to 180 lbs.)                                                (Approximately 160 to 180 lbs.)

                                        Rib Steaks         0 to 12 pcs.                                                              T-Bone/Porterhouse Steaks         16 to 18 pcs.

                        Rib Roast         5 to 8 lbs                                                                                Sirloin Steaks         7 to 9 pcs.

                          Short Ribs           8 to 9 lbs.                                                                           Round Steaks          8 to 10 pcs.

                       Shoulder Roast             8 to 10 lbs                                                                Swiss Steaks         2 pcs (2 lbs ea)

                  Chuck Roast              20 to 36 lbs                                                              Sirloin Tip Roast              6 to 8 lbs

                               Stew Beef          2 to 4 lbs                                                                         Rump Roast              8 to 10 lbs      

                          Ground Beef/ Patties           35 ot 40 lbs                                                             Flank Steak             1 to 1.5 lbs         

                                 Soup Bones            2 to 4 pcs                                                                  Ground Beef/ Patties           35 to 40 lbs   

                                                                                                                                         Soup Bones          4 to 5 pcs 

 

            Cutting Loss Approximately 20%                                                                        Cutting Loss Approximately 30%

 

                     SIDE OF BEEF                                                         BEEF LOIN (Approximately 35 to 50 lbs.)

              Rib Steaks      10 to 12 pcs.                               T-Bone/Porterhouse      16 to 18 pcs.

     Short Ribs      8 to 9 lbs.                                    Sirloin Steaks       8 to 10 pcs.

      Chuck Roast       20 to 36 lbs.                             Sirloin Tip Roast       2 to 3 lbs.

          T-Bone/Porterhouse Steaks      10 to 15 pcs.        Ground Beef/Patties     3 to 5 lbs. 

Sirloin Steaks      7 to 9 pcs.                                                                      

        Round Steaks      8 to 10 pcs.                             Cutting Loss Approximately 25%

Swiss Steaks      2 pcs. (2 lbs. each)                                                       

           Sirloin Roast        6 to 8 lbs.                           PORK LOIN (Approximately 18 to 22 lbs.)

  Rump Roast         9 to 10lbs.                         Pork Chops       20 to 25 pcs.

        Cube Steaks        8 to 12 pcs.                        Pork Loin Roast        1 pc. (4 lbs.)

     Flank Steaks        1 to 1.5 lbs.                       Pork Rib Roast     1 pc. (4 lbs.)

        Stew Beef         6 lbs.                                                                                      

      Ground Beef/Patties     70 to 80 lbs.              Cutting Loss Approximately 20%

Soup Bones          6 to 8 pcs.                                                                  

 

                                                 Cutting Loss Approximately 25%                                                   

The number of steaks will vary with the thickness of each steak. A 300 lb. side of beef will yeild the same number of steaks as a 200 lb. side. Each steak in the larger side will be larger in proportion.