Cuts

 

cows3.10.7.2015

We wait for our animals to mature before being sent to market, as this helps develop a deep “beefy” flavor.  Your Angus beef is also Dry Aged 10 -21 days to promote further tenderness and a deep, rich flavor.

 Your beef will be USDA inspected then Custom Butchered, Dry Aged, Vacuum packaged, Labeled,  Boxed and Frozen awaiting your pick up here in East Smithfield, PA.

Live WeightThis is the weight of an animal while it is “on the hoof” or living.
Hanging Weight This is the weight of an animal as it hangs on the rail at the meat locker after hide, head and hooves, etc. have been removed. Depending on the breed and animal, hanging weight is commonly around 60% of live weight for beef.
Final Weight* Also called “Cut”,”Take-Home” or “Finished” weight, this is the weight of the actual meat that you will receive after excess fat and bone are removed. Depending on the breed and animal, final weight is commonly around 60%-70% of hanging weight.

A typical half share will yield between 250-300 pounds of beef and will require 10-12 cubic feet of freezer space.

Estimated Standard Cuts for a Half Share

  • 5-8 Chuck Roasts
  • 4-6 Arm Roasts
  • 10-15 Rib Steaks or 8 – 12 Ribeyes
  • 1 Beef Brisket
  • 1 Flank Steak
  • 3-4 Tip Roasts or 6-8 Tip Steaks
  • 1 Rump Roast
  • 3 Top Round Roast or 5 London Broil or 8-10 Round Steaks
  • 1 Bottom Round Roast or 15-20 Cube Steaks
  • 1 Eye of Round Roast
  • 5-8 Sirloins Steaks
  • 4-6 Porterhouse Steaks
  • 10-12 T-Bone Steaks
  • Hamburger

This is an estimate and will change according to your packaging requests and the size of your animal.

PA BQA

WindSwept Angus, LLC

393 Pas Road, Ulster, PA  18850

203-803-7809

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