Description
A lean Wagyu Steer that is 38 months and grown to be lean in the outer fat but still with marbling of Omega 3 rich fats. Hanging Weight per quarter of 179.5#
A quarter beef yields about 65% packaged meat and breaks down by weight to about:
20% Grilling cuts (premium steaks, short ribs)
40% Roasting cuts (round and chuck steaks, roasts, stew meat, soup bones)
40 % Ground beef (Split between Grilling and Roasting 1/8 portions)
The Roasting portion includes the round steaks and chuck steaks, roasts, stew meat, brisket, and soup bones from a quarter of beef (about 40# of packaged meat plus dog bones).
The standard cut is used:
| Vac seal wrap | |
| Pot Roast | |
| 1 Rump roast |
| Chuck | 3/4″ steak |
| Top Round | 3/4″ steak |
| Bottom round | 3/4″ tenderized steak |
| Brisket | Half |
| Skirt/Flank | (Includes one of these) |
| Stew Meat | 1# packs |
| Soup Bones | Yes |
| Dog Bones | yes |
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