Are you curious about what 100 pounds of beef looks like?
Maybe you’re considering buying in bulk to save money or just want to get a better idea of how much meat you’re really getting.
Well, look no further!
In this article, we’ll explore the different cuts and quantities of beef that come with purchasing in bulk, from quarter beef to grass-fed options.
Get ready to learn about the variety of steaks, roasts, ribs, and ground beef that can make up 100 pounds of meat.
Plus, we’ll share some tips on how to make the most out of your purchase and stretch it for multiple meals.
So, let’s dive in and explore what 100 pounds of beef really looks like!
What Does 100 Lbs Of Beef Look Like?
When you purchase 100 pounds of beef, you’re getting a lot of meat! The exact cuts and quantities will depend on the type of beef you purchase, but here are some examples:
– Quarter Beef: A quarter beef typically includes a mix of ground beef, roasts, ribs, steaks, and other cuts. This can include tenderloin steak, New York strip steak, ribeye steak, top sirloin steak, flank steak, skirt steak, flatiron steak, sirloin tip steaks and/or kebobs, tri-tip, tenderized top round steak, sirloin flap fajita strips, boneless chuck roasts, rump roast, bottom round roast, brisket, stew meat, classic short ribs, back ribs, meaty soup bones, and 100% grass-fed ground beef.
– Ground Beef: If you purchase 100 pounds of ground beef, you’ll have a lot of versatility in your meals. You can use it for burgers, meatballs, tacos, spaghetti sauce, and more.
– Grass-Fed Eighth Beef: This option includes a variety of steaks, roasts, briskets, ribs, and ground beef per availability. The net yield varies from animal to animal but can be up to 70% on our grass-fed Angus cattle.
Understanding Bulk Beef Purchases
If you’re considering purchasing beef in bulk, it’s important to understand the different options available to you. The most common bulk beef purchases are whole, half, quarter, and eighth packages. Each package comes with a variety of cuts and quantities, so it’s important to choose the package that best fits your needs.
A whole beef package is the best value and provides the most versatility for menu planning. On average, a whole beef package will yield about 395 pounds boxed weight (550 pounds hanging weight) and fill 7 standard apple boxes requiring about 13-14 cubic feet of freezer space. This package includes approximately 60 lbs chuck (roast and/or steak), 25 lbs rib steak/prime rib, 10 lbs rump roast, 30 lbs round (roast and/or steaks), 16 lbs sirloin tip (roast and/or steaks), 16 lbs top sirloin (roast and/or steaks), 6 lbs tenderloin (roast and/or steak), 28 lbs steak (T-Bone and/or NY Strip), 6 lbs flank/skirt Steak, 6 lbs brisket, 8 lbs fajita strips, 8 lbs stew meat, 8 lbs boneless stew meat, 12 lbs short ribs, 8 lbs soup bones, 2 lbs oxtail, 112 lbs ground and 10 lbs bones (knuckle, marrow).
A quarter beef package (Split Half) is ideal for a family of two eating beef for most of the year. The average boxed weight is 100 pounds (137 pounds hanging weight) and typically requires about 3.5 cubic feet of freezer space. This package includes approximately 17 lbs chuck roast, 7 lbs rib steak, 3 lbs rump roast, 8 lbs round steak, 4 lbs sirloin tip steak, 4 lbs top sirloin steak, 1 lb tenderloin steak, 8 lbs T-bone steak, 1 lb brisket, 2 lbs soup bones, 2 lbs stir fry/fajita steak, 2 lbs boneless stew meat, 3 lbs short ribs and 30 lbs ground beef.
An eighth package is a great option if you want to try out grass-fed beef without committing to a larger purchase. The average boxed weight is around 49 pounds (69 pounds hanging weight) requiring about 1.75 cubic feet of freezer space. This package includes approximately 8 lbs chuck roast, 3.5 lbs rib steak, 1.5 lbs rump roast, 4 lbs round steak, 2 lbs sirloin tip steak, 2 lbs top sirloin steak, 1/2 lb tenderloin steak, 4 lbs t-bone steak, 1/2 lb brisket, 1 lb soup bones, 1 lb stir-fry/fajita steak, 1 lb boneless stew meat, 1.5 lbs short ribs and15lbs ground beef.
When purchasing bulk beef packages it’s important to understand the different weights used by producers. Most producers base their prices on the HCW (hanging carcass weight) and charge an additional per pound cut and wrap fee to cover the cost of processing. Some producers base their prices on the FYW (finished yield weight) which includes the weight of the meat that ends up in your freezer after processing. Understanding these weights can help you compare prices between different producers.
There are numerous benefits to purchasing bulk beef packages including cost savings over time as well as food security knowing you have a supply of quality meat in your freezer. Additionally buying in bulk reduces food waste since raw beef once vacuum packaged can last up to twelve months in the freezer. With a wide variety of cuts included in each package it’s a great opportunity to try something new or experiment with different recipes in your home kitchen.
Different Cuts Of Beef And Their Quantities
When it comes to purchasing beef, understanding the different cuts and their quantities can be helpful in selecting the right option for your needs. Here are some common cuts and their approximate quantities:
– Tenderloin Steak: This is a lean and tender cut of beef that is typically sold in small portions, usually around 1-2 pounds.
– New York Strip Steak: This is a popular cut that is known for its tenderness and flavor. It is typically sold in larger portions, usually around 2-3 pounds.
– Ribeye Steak: This cut is known for its marbling and tenderness. It is typically sold in larger portions, usually around 2-3 pounds.
– Top Sirloin Steak: This is a leaner cut that is still flavorful and tender. It is typically sold in larger portions, usually around 2-3 pounds.
– Flank Steak: This cut is known for its flavor but can be tougher if not cooked properly. It is typically sold in smaller portions, usually around 1-2 pounds.
– Skirt Steak: This cut is similar to flank steak and is often used for fajitas or stir-fry. It is typically sold in smaller portions, usually around 1-2 pounds.
– Flatiron Steak: This cut comes from the shoulder area and is known for its tenderness and flavor. It is typically sold in smaller portions, usually around 1-2 pounds.
– Sirloin Tip Steaks and/or Kebobs: These cuts come from the sirloin area and are often used for grilling or kabobs. They are typically sold in smaller portions, usually around 1-2 pounds.
– Tri-Tip: This cut comes from the bottom sirloin area and is known for its flavor. It is typically sold in larger portions, usually around 2-3 pounds.
– Boneless Chuck Roasts: These roasts come from the shoulder area and are known for their flavor but can be tougher if not cooked properly. They are typically sold in larger portions, usually around 3-4 pounds.
– Rump Roast: This roast comes from the hindquarters and is known for its tenderness. It is typically sold in larger portions, usually around 3-4 pounds.
– Brisket: This cut comes from the chest area and is often used for barbecue or slow-cooking. It is typically sold in larger portions, usually around 4-5 pounds.
– Stew Meat: This meat comes from various parts of the animal and is often used for stews or soups. It is typically sold in smaller portions, usually around 1-2 pounds.
– Classic Short Ribs: These ribs come from the lower portion of the rib cage and are known for their flavor. They are typically sold in smaller portions, usually around 1-2 pounds.
Quarter Beef Vs. Half Beef Vs. Whole Beef
When it comes to purchasing beef in larger quantities, you have the option of buying a quarter, half, or whole beef package. Each option provides a different amount of meat and offers varying levels of customization.
A quarter beef package, also known as a split half, typically weighs around 100 pounds (137 pounds hanging weight). This package includes standard cuts such as chuck roast, rib steak, rump roast, round steak, sirloin tip steak, top sirloin steak, tenderloin steak, T-bone steak, brisket, soup bones, stir-fry/fajita steak, boneless stew meat, short ribs and ground beef. This package is perfect for a family of two and requires about 3.5 cubic feet of freezer space.
A half beef package includes 1/4 from the front and 1/4 from the back of the steer. This package typically weighs around 200-250 pounds (274-343 pounds hanging weight) and includes a larger variety of cuts than the quarter package. The cuts include all those in the quarter package plus additional options like ribeye steak, flank steak, skirt steak, flatiron steak and sirloin flap fajita strips. This package is great for larger families or those who entertain frequently and requires about 7-8 cubic feet of freezer space.
The whole beef package is the largest option and provides the most versatility for menu planning. For an average size beef, you’ll get about 395 pounds boxed weight (550 pounds hanging weight). The cuts include all those in the half package plus additional options like prime rib and bone-in ribeye steak. This package is perfect for large families or groups who want to split the cost and requires about 13-14 cubic feet of freezer space.
It’s important to note that each animal is different in size and weight, so your meat may be a little bigger or smaller than the estimated weights listed above. Additionally, each package includes a butchering fee that must be paid directly to the butcher.
Grass-Fed Options And Their Benefits
When it comes to beef, there are many different options available. One popular choice is grass-fed beef, which is considered to be a healthier option than grain-fed beef. Grass-fed beef comes from cows that eat mostly grass, while grain-fed cows eat a diet supplemented with soy and corn and other additives. Grain-fed cows can also be given antibiotics and growth hormones to fatten them up more quickly.
Grass-fed beef is up to 2/3 lower in fat and calories than feedlot-raised beef. For example, a 6-ounce steak from a grass-finished cow will have 100 fewer calories than the same steak from an animal that has been grain-fed. If you eat a typical amount of beef (66.5 pounds a year), switching to grass-fed beef will save you over 17,000 calories over the course of a full year. Even if everything else in your diet remains the same, you will still, on average, lose about six pounds a year from switching to grass-fed beef.
Our cattle are grass-fed and pasture raised throughout their entire life. You can choose between a 100% grass finish or a 6-week “light grain” finish option. The cattle remain on pasture during the 6 weeks of graining, but receive a low poundage of daily grain in addition to the forage they are eating. This practice is rare, but my grandfather was a butcher who saw thousands of animals go across the line, and this was his preferred way to finish an animal. To me, I really like the increased flavor that the grain gives, along with the tenderness, juiciness, and flavor. The marbling of the animal really changes in those 6 weeks of grain and, in my opinion, that translates into the quality of the meat that you eat.
Grass-fed beef has as much as five times the amount of omega-3 fatty acids as regular grain-fed beef. Omega-3 fatty acids are essential for good health and can help reduce inflammation in the body. Grass-fed beef also contains higher amounts of conjugated linoleic acid (CLA), which has been shown to have numerous health benefits including reducing inflammation and improving heart health.
In addition to being healthier for you, grass-fed beef is also better for the environment. Grass-fed cows help to maintain healthy soil by fertilizing it with their manure and by grazing in a way that promotes healthy plant growth. They also produce less greenhouse gas emissions than grain-fed cows.
Making The Most Out Of Your Purchase
When you purchase a large quantity of beef, it’s important to make the most out of your purchase to ensure you’re getting the best value for your money. Here are some tips on how to make the most out of your 100-pound beef purchase:
1. Plan your meals: Before you start cooking, take some time to plan out your meals for the week. This will help you use up all the cuts of meat and avoid waste. You can also freeze some of the meat for later use.
2. Try new recipes: Don’t be afraid to try new recipes with different cuts of meat. For example, if you’ve never cooked a brisket before, look up some recipes and give it a try. You might discover a new favorite dish.
3. Use the whole animal: When you purchase a quarter or half cow, you’ll get a variety of cuts, including organ meat and bones. Don’t be afraid to use these parts in your cooking. Organ meat is packed with nutrients and can be used in dishes like liver pate or heart stew. Bones can be used to make flavorful broth or stock.
4. Customize your order: If you’re purchasing a custom half beef share, take advantage of the opportunity to customize your order. Choose your steak thickness, roast size, pounds of ground beef per package, and add specialty cuts like prime rib or organ meat.
5. Store properly: To ensure your beef stays fresh, store it properly in a freezer set at 0°F or below. Use freezer-safe bags or containers to prevent freezer burn.
By following these tips, you can make the most out of your 100-pound beef purchase and enjoy delicious meals for weeks to come.
Stretching Your Meat For Multiple Meals
When you have a large amount of meat like 100 pounds of beef, it’s crucial to stretch it for multiple meals to make the most out of your purchase. Here are some tips and tricks to help you stretch your meat and save money:
1. Use Fillers: Adding fillers like breadcrumbs, rice, beans, or vegetables to your ground beef can help stretch it further while also adding flavor and reducing fat in your recipe. For example, you can add a cup of filler to one pound of ground beef, giving you roughly 50% more meat to use. You can use this mixture for various meals like burgers, meatballs, tacos, spaghetti sauce, and more.
2. Cut Down on Meat-Centric Meals: Instead of having meat as the main focus in every meal, try incorporating vegetarian options or reducing the amount of meat in a dish. For example, in chili or spaghetti squash and sauce, you can often get away with cutting a pound of ground beef in the ingredients down to a half-pound. You can fill in the gaps by adding additional ingredients like mushrooms, lentils, other legumes, or a whole cooked grain.
3. Plan Ahead: When you have a large amount of meat like 100 pounds of beef, planning ahead is essential. You can separate the meat into smaller portions and freeze them for later use. You can also plan meals that use similar cuts of meat to avoid waste.
4. Use Leftovers: Leftover meat can be used for various meals like sandwiches, salads, soups, and stews. You can also repurpose leftovers by adding them to new dishes like casseroles or stir-fries.
By following these tips and tricks, you can stretch your meat and save money while still enjoying delicious meals. Remember to plan ahead and get creative with your recipes to make the most out of your 100 pounds of beef purchase.