So you ordered a quarter of beef, now what?
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.
Round steak can be cubed for stew or stroganoff, or turned into salisbury steak or swiss steak.
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!