For a idea of how much meat is involved here is an actual list of what one person received from a quarter.
This particular cow had a full hanging weight of 419 pounds. . The halves weighted 209 pounds each and a quarter weighted 104 pounds. All these refer to what the cow weighed after being slaughtered but before it is dry aged and cut into the retail cuts. Our prices are based on this hanging weight.
After the 2 week dry ageing and being cut up the yield was as follows:
This quarter produced 67 lbs take home meat. 25 lbs of Ground Beef and 42 lbs of cuts. At $3/lb this quarter would cost $312 + about $50 for processing. That averages about $5.40/lb.
| Type of Cut | Number of Cuts | Weight |
| Ground Beef | 25 packs | 25 |
| Sirloin Steak | 3 steaks | 6.9 |
| Tbone | 3 steaks | 3.1 |
| Ribeye | 4 steaks | 5.59 |
| PorterHouse | 1 steak | 1.07 |
| Sirloin Tip | 2 packs | 3.16 |
| Club Steak | 1 steak | 1.06 |
| Chuck Roast | 2 roasts | 5.76 |
| Arm Roast | 1 roast | 2.74 |
| Round Roast | 1 roast | 2.31 |
| Cube Steak | 5 packs | 5.12 |
| Stew Meat | 7 packs | 5.94 |
| TOTAL | 67 |