*** All yields and prices are approximate and will vary based on the specific animal being butchered, current market prices, and processing fees charged by the butcher. Shares are invoiced in two, first the cost of your share of the animal as a deposit then a final invoice due prior to pickup. 

A whole steer yields approximately 400 to 500 lbs of consumable, custom-butchered beef. The carcass breaks down into eight primary primal cuts—chuck, rib, loin, round, flank, short plate, brisket, and shank—which are then transformed into specific steaks, roasts, and ground beef.

A typical whole-steer custom cut list yields the following breakdown ***:

• Loin (Short Loin & Sirloin): The most tender sections of the animal, yielding ~18–20 T-bones or Porterhouses, 10–12 New York strips, 10–12 sirloin steaks, and filets.
• Rib: Produces steakhouse favorites like 18–20 ribeye steaks and prime rib roasts.
• Chuck: Located at the shoulder, offering high marbling. Typically yields 10–12 chuck steaks, 6 arm steaks, and 4–6 chuck roasts, alongside flat iron, Denver, and ranch steaks.
• Round: Leaner meat from the hind leg, yielding 12–14 round steaks, rump roasts, eye of round, and cube steaks.
• Brisket & Shank: Ideal for slow-cooking and smoking. You will typically get 2 whole briskets and 4 shank packs (often cut as soup bones or osso bucco).
• Flank & Plate: Great for grilling or fajitas, yielding a couple of flank steaks, skirt steaks, and around 14–18 short ribs.
• Ground Beef: Usually makes up about 40% to 50% of your total steer (roughly 150–220 lbs), packaged into convenient 1 lb vacuum sealed packages or patties.

For a half calf (side of beef), plan for 7 to 10 cubic feet of storage to hold 160–220 lbs of meat. For a whole calf, you will need 16 to 20 cubic feet to store 320–440 lbs. A general rule of thumb is to allow 1 cubic foot of space for every 25 to 35 lbs of packaged beef.

Detailed Breakdown

• Half Calf: Yields roughly 160–220 pounds.Freezer Recommendation: An 8 to 10 cubic foot chest or upright freezer is ideal. It gives you enough room to organize cuts without cramming.
• Whole Calf: Yields roughly 320–440 pounds.Freezer Recommendation: A 16 to 20 cubic foot freezer. Many whole-cow buyers opt for two separate 10 to 14 cubic foot units rather than one massive freezer so they don’t lose all their meat if one compressor fails.

Types of Freezers

• Chest Freezers: Generally the best option for bulk beef. They hold more weight, maintain very consistent temperatures, and are highly energy-efficient. However, you will need to use bins or dividers to avoid having to dig to the bottom.
• Upright Freezers: Great for organization, as you can sort steaks and roasts onto different shelves. They do tend to fit a bit less meat per cubic foot due to wall thickness and shelving, and they lose cold air more quickly when the door is opened.