The best part of buying a half or whole beef is that you choose how it's cut. The scariest part, for most people, is the cut sheet. As a former chef, here's how I'd fill one out so you end up with a freezer full of meals you'll actually cook.
One rule first: you can't have everything. Every animal has a set amount of each part. Choosing one cut usually means giving up another from the same spot. That's normal, and we'll walk you through it by text.
The Big Choices
Steak thickness
Most families like 1-inch steaks. Go 1.25 to 1.5 inches if you love the grill and want a good crust with a pink center. Thinner steaks cook fast for weeknights, but they overcook easily.
Steaks per pack
Two per pack works for most households. Four if you're feeding a crowd.
T-bone, or strip and tenderloin?
The short loin gives you either T-bones and porterhouses (strip and tenderloin on the bone) or boneless strip steaks plus a whole or sliced tenderloin (filet). Not both. T-bones are classic on the grill. Separate strips and filets give you more options.
Ribeye: bone-in or boneless?
Bone-in ribeyes look great and keep packaged weight a little higher. Boneless is easier to cook evenly and store. You can also keep the rib section whole as a prime rib roast for the holidays.
Roast size
2 to 3 lb roasts fit most families and a standard slow cooker. Don't cook roasts often? Have some roasts made into stew meat, stir fry, or ground.
Ground beef
Choose 1 lb or 2 lb packs. If your family lives on tacos, burgers, and spaghetti, have more trim and less-used cuts ground. It's the most flexible thing in your freezer.
Brisket, short ribs, and shank
Keep the brisket whole for smoking, or ask for it halved for the slow cooker. Short ribs are perfect for fall braising. Shank makes incredible soups and osso buco-style dishes. See Cook This Cut: Shank.
The extras: bones, organs, and fat
Ask for soup bones for broth, and liver, heart, oxtail, or tongue if you like them. Fat can be rendered into tallow for cooking.
My Chef Cut Sheet for a Family of Four
- 1-inch steaks, 2 per pack
- Boneless strips plus a sliced tenderloin
- Bone-in ribeyes
- 2 to 3 lb chuck and round roasts, with some round made into stir fry
- Brisket halved
- Short ribs and shank kept
- Everything else into 1 lb ground packs
- Soup bones included
How Cuts Affect Your Packaged Weight
Bone-in cuts keep more weight in the package. Boneless cuts and heavy trimming reduce it. Neither is wrong, it's a trade-off between convenience and weight. More on that in live vs. hanging vs. packaged weight.
Frequently Asked Questions
What is a beef cut sheet?
A cut sheet is the form that tells the processor how to cut your half or whole beef: steak thickness, roast sizes, bone-in or boneless, ground beef pack size, and which extras to keep.
Can you get T-bones and filet mignon from the same side?
No. The short loin becomes either T-bones and porterhouses or boneless strip steaks plus tenderloin, not both.
What thickness should I cut my steaks?
One inch suits most families. Choose 1.25 to 1.5 inches for grilling.
Can I customize a quarter beef?
A quarter comes as a set selection of cuts from each part of the animal. Custom cutting is available with a half or whole beef.
Get the Cuts You Want
Custom cutting comes with every half and whole beef.
Questions? text us at 336-747-3070. We answer by text so every answer is in writing.