If you are selling by weight, it's important to agree on who weighs it and when is it weighed and is it weighed on a scale that is approved.

What about the roasts? Are you going to grind all those?

As stated above, the portion of "steaks" to hanging weight is pretty low.  Not all steaks are the same value. Chuck steaks are not the same value as a porterhouse.

Why not have an agreement with the store on how they want it cut and packaged (size of packages etc) and sell it to them by the quarter, half or whole.  Or sell it to them for say 2.25 or so on the hanging weight and let them work with the processor.

You run the risk of having a freezer full of chuck steaks and they are asking for ribeyes....

Good luck

Jim