We recently delivered a quarter of beef to a customer and the first thing they said was “What do I do with all this meat??”
In a typical quarter, you’ll generally get:
T-Bone steaks - 6 to 8 @ 1 inch thick
Ribeye steaks - 6 to 8 @ 1 inch thick
Sirloin steaks - 5 to 6 @ 1 inch thick
Round steak - 7 to 8 pounds
Chuck roasts - 3 to 4 @ 3 pounds each
Arm roast - 3 to 4 @ 3 pounds each
Sirloin tip/ Rolled rump - 1 each @ 3.5 pounds each
Ground beef - approximately 50-70 pounds
So what do you do with all this? We suggest…
Steaks are for grilling! We are happy to share grill recommendations if you are in the market.
Roasts are a low and slow braise, in something like a dutch oven or a crock pot. Chuck roasts have more fat, and great for a traditional pot roast with onion soup mix. Arm roasts are more lean. If you haven’t tried a Mississippi roast, arm roast is the best for that one!
Sirloin tip roast and rolled rump roasts are a recent fave of ours. They eat like prime rib! They are also a very lean roast, so they are great for shredded beef, sliced roast beef and gravy or a commercial. We think the best way is to smoke these.
Finally, ground beef is an easy one. We know it’s also easy to get stuck in a rut! Here are some options to mix it up.
We hope this gives you an idea of how to plan around a quarter!