*** 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 half steer (or side of beef) yields roughly 200 to 220 pounds of take-home meat. The breakdown generally includes 35-45% steaks, 20-25% roasts, and the rest as ground beef, ribs, and miscellaneous cuts like brisket, stew meat, and soup bones.

The specific cuts you will receive can be customized on your butcher’s “cut sheet,” but a typical half beef breakdown can be found below.

Steaks

• Ribeyes: 12–16 steaks
• T-Bone & Porterhouse: 10–12 steaks (or separate Filet Mignon and New York Strips depending on your cutting preferences)
• Sirloin: 6–8 steaks
• Flank & Skirt Steaks: 1–2 of each (ideal for fajitas)
• Chuck Eye: Highly marbled steaks cut from the shoulder

Roasts

• Chuck & Arm Roasts: 8–12 roasts (great for pot roasts)
• Rump & Sirloin Tip Roasts: 3–4 roasts
• Eye of Round: 1–2 roasts

Other Cuts & Grind

• Ground Beef: 60–80+ pounds (usually packed in 1-lb tubes or bricks)
• Brisket: 1 whole brisket (typically 6–8 lbs)
• Short Ribs: 3–4 packages
• Stew Meat: 4–6 pounds

Extras: Soup bones, marrow bones, and optional organ meats (heart, liver, tongue)

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.