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What you actually take home
Plan on roughly 200 lbs of product all in: steaks and roasts, ground and stew meat, trim, bones. Exact numbers move with the animal and how you fill out the cut sheet, but the list of cuts stays familiar.
Reserve your quarter cowNote: Weights and cuts are ballpark figures. They change with the animal, the farm, and how you mark up the cut sheet. Not every locker labels or offers the same items.
Ballpark packaged weight including steaks, roasts, ground, bones, and the rest
Steaks, roasts, ground, stew meat (roughly — your processor sheet can shift this)
Soup bones, marrow pieces, knuckles — broth stockpile if you want it
Low-and-slow friend. Braise it, pot-roast it, shred it for tacos when you are tired of babysitting a grill.
Lean shoulder steak. Hot skillet, quick sear, slice thin. Also works cut up for stir-fry when you forgot to thaw something fancy.
The show-off cut. Fat and bone carry flavor; do not walk away from the heat.
Weekend project: smoke it low, or braise until it pulls apart. Either way, clear the calendar.
Thin, loose grain. Marinade helps. Slice across the grain after a hard sear — fajitas, rice bowls, whatever needs beef in a hurry.
Rich, sticky after a long braise. Good excuse to open wine you were saving.
Strip for beefy chew, filet for tenderness. Most lockers make you pick how they use the loin — this pair or the combo steaks below.
Same section as strip and filet, just left on the bone. Porterhouse carries a bigger tenderloin piece; T-bone is the lighter sibling.
Weeknight steak: leaner than ribeye, still grills fine. Do not cook it past medium if you can help it.
Versatile hip muscle. Roast it gently or slice into steaks for a quick sear — your sheet usually forces one or the other.
Rear leg, lean. Roast with liquid or slice thin for London-broil-style cooks.
Very lean roast. Slice thin across the grain and do not skip rest time — it tightens up if you hack at it hot.
Pot-roast territory, or slice thin for sandwiches if you chill it first.
Ground is what you burn through first. Splitting into 1 lb (or 1/2 lb) packs saves you from thawing two meals at once.
These ride along with the share. Simmer them for broth, or ask your farmer what they usually do with extras. Some will buy bones back or put broth up for you when they can.
Breed, age, grass vs grain finish, and how hard the animal finished all change hanging weight and yield. Use our ranges as a conversation starter with the farmer, not a guarantee.
Lockers have different saws, different default sheets, and different extra fees. If you want hanger steak spelled out, write it down.
We match you with a farm and processor, then walk through what you want: thicker steaks, more grind, less bone, whatever fits your kitchen. The list above is a map, not a contract.
Reserve a quarter and we will help you turn this outline into packages that fit your freezer and your cooking habits.
Reserve your quarter cow