Half Beef (270-360 lbs)

ONE HALF of a Wagner Cattle Beef will yield approximately ~270-360 lbs of cut meat.

Deposit of $500 due to reserve HALF BEEF. Remainder of invoice to be paid after processing and final weight count - before delivery or on delivery.

This is an approximation of the cuts of meat and the number of cuts for a whole beef. This will vary according to the different weights of the cattle and your choice of thickness of the steaks. The cuts of meat in the front half differs dramatically from the back half, so we evenly divide the cuts to make it fair for those ordering a quarter of beef.

• 18-20 T Bone Steaks/10-4 Porterhouse Steaks or 12 Filets/16 NY Strip Steaks
• 12-16 Sirloin Steaks
• 32-36 Ribeye Steaks or a combination of a Rib Roast and Ribeye Steaks
• 6 Rump Roasts
• 16-20 Chuck Roasts (3 lb. roasts)
• 14-18 Arm Roasts (3 lb. roasts)
• 4 Packages of Soup Bones (1.5 lbs. each)
• 4 Briskets
• 18-20 Round Steaks
• 120-140 Pounds of Ground Beef

*The steaks are 1.5 inch thick cuts

Bones, fat, & organs available separately.

Summary:

Hanging Weight: ~360-440 lbs  x $4.50 processing fee per pound = ~$1620-$1980 Total Invoice

Cut Weight: ~270-360 lbs

Actual Cost: $5.50-$6.00/lb