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Side of Beef Quantity of Standard Cuts 5-8 Sirloins Steaks 4-6 Porterhouse Steaks

A Family Owned Partnership 234 Ladue Lake Dr., Creve Coeur, Mo. 63141 314-704-0693. Side of Beef Quantity of Standard Cuts 5-8 Sirloins Steaks 4-6 Porterhouse Steaks 10-12 T-Bone Steaks. 5-8 Chuck Roasts 4-6 Arm Roasts 10-15 Rib Steaks or 8- 12 Ribeyes 1 Beef Brisket

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Side of Beef Quantity of Standard Cuts 5-8 Sirloins Steaks 4-6 Porterhouse Steaks

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  1. A Family Owned Partnership 234 Ladue Lake Dr., Creve Coeur, Mo. 63141 314-704-0693 Side of Beef Quantity of Standard Cuts 5-8 Sirloins Steaks 4-6 Porterhouse Steaks 10-12 T-Bone Steaks. 5-8 Chuck Roasts 4-6 Arm Roasts 10-15 Rib Steaks or 8- 12 Ribeyes 1 Beef Brisket 1 Flank Steak 3-4 Tip Roasts or 6-8 Tip Steaks 1 Rump Roast 3 Top Round Roast or 5 London Broil or 8-10 Round Steaks 1 Bottom Round Roast or 15-20 Cube Steaks 1 Eye of Round Roast Meat on soup bones Ground Beef - recommend 80% - 20 % ½ Liver ½ Sweet Breads ½ Tongue ½ Heart ½ Kidneys This is an example of how a side of beef can be processed. Each customer will specify how their beef is to be cut and packed i.e. thickness, quantity packed in, pack weight. All meat is cut by trained butchers and freezer wrapped. Note: These volumes would double for a whole beef

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