MM Livestock Co

  (Wildomar, California)
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cuts on a steer

Hey gang. I've been getting a lot of calls asking how much you get from a steer. The actual weight will vary from animal to animal but the cuts don't change much. Here is a breakdown for you on the number of each item per steer. This is a Standard cut animal with 1" thick steaks. Special instructions will alter the numbers. 12T-Bone steaks, 14 Porterhouse steaks,12filet, 14 Top Sirloin Steaks, 12Sirloin Tip steaks,15 Top Round Steaks, 22 bottom round steaks, 23rib eye steaks,2 FLANK STEAKS, 2TRI TIP, 7 beef Ribs, 135 ground beef, 6 soup bones, 4rump roasts, 2 brisket, 14 chuck roasts, 4 o-bone roasts, 6 shoulder clod Roasts, 5 ranchera, 1 hanging Tender, 1 liver, 1 tongue, Hope this helps! meg
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Great Post! Very informative! So interesting to learn the subtle differences in regional cuts. What are your Ranchera cuts and your o-bone roasts. Interesting name in the "hanging tender".

Keep up the great work!

Posted by Shanen Ebersole on October 12, 2009 at 02:03 PM PDT #

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