Arm Roast - 8

Chuck Roast - 14 -16

SirTip Roast-  4, Steak - 8

Rolled Rump - 4

Rib Eye steak - 24-28

T-bone steak - 24 - 28

Round steak - 12

Sirloin steak - 12

(2 whole Brisket)

40 - 60lbs Ground Beef per 1/4

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Shoulder --> 

Roasts - 6 -8 

Steaks - 12 - 16

Can have 1/2 and 1/2

Ribs --> Yes or no

Loins  (Chops) -->

3/4" - 18 (reg.)

1 1/4" - 12 (Iowa)

Can have both

Hams --> Fresh or smoked

Roasts - 4 - 5

Steaks - 8 - 10

Can have 1/2 and 1/2

Sides --> 

Fresh- Whole or Sliced

Smoked- Sliced thin, thick, or regular

Average - 15 - 20lbs

(on 170 to 200lb hog)

Trim --> depends on how many cuts they take , and how large the Hog is.  

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Arm Roast - 4

Chuck Roast - 7-8

SirTip Roast 2, steak - 4

Rolled Rump -2

Rib-eye steak - 12 - 14

T-bone steak - 12 - 14

Round steak - 6

Sirloin steak - 6

(1 whole Brisket)

40 - 60lbs Ground Beef per 1/4

Shoulder --> 

Roasts - 3 - 4

Steaks - 6 - 8 

Can have 1/2 and 1/2

Ribs  --> Yes or no 

Loins (chops) -->

3/4"  - 9 (Reg)

1 1/4"  - 6 (Iowa)

Hams --> Fresh or smoked

Roasts - 2 -3 

Steaks - 4 -5 

Can have 1/2 and 1/2

Sides -->

Fresh- whole or sliced

Smoked- Sliced thin, thick, or regular

Average - 7 - 10lbs

(170 - 200lb hog)

Trim --> Depends on how many cuts they take, and how large the Hog is.

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Arm Roast - 2

Chuck Roast - 3 - 4 

SirTip Roast -1, Steak - 2 

Rolled Rump - 1 

Rib-eye Steak - 6 - 7 

T-bone steak - 6 - 7

Round steak - 3

Sirloin Steak - 3 

(1-2 Brisket)

40 - 60lbs ground Beef

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If you have specific cuts in mind please let us know and we will let you know what we can do for you!