East central Iowa, Camanche, Iowa | Per side, approximately 10-12 ribeyes and 10-12 t-bones/club steaks. Round steaks about 5-7 depending how they break off the pelvic bone and if you get a rump roast. If a whole carcass, double these amounts. these are estimates based on my experience cutting up 650# carcasses. Typically the larger animals have a longer frame but also have larger muscles so you may not get many more steaks but they will be larger in diameter. |
Freezer beef
