Frequently Asked Questions
What am I paying for if I purchase a whole, half, or quarter?
Our prices per pound are based on hanging weight. Hanging weight is also known as dressed weight or carcass weight. This is what is left after the hide, feet, head, innards, and some bones are removed from the steer.
On top of paying B&K Cattle for your beef, you are also responsible for paying butchering costs. Butchering costs vary based on how you want your steer cut, processed, and packaged,.
How much beef to do I take home?
The final take home, or "yield," of packaged meat is generally 60-65% of the final hanging weight.
What cuts will I get if I order a whole, half, or quarter steer?
Generally, a whole, half, or mixed quart includes: Ground Beef/hamburger, T-Bones Steak, Ribeye Steak, Round Steak, Sirloin Steak, New York Strip, Chuck Roast, Arm Roast, Rump Roast, Short Ribs. You may also receive Brisket, Soup Bones, Liver, Heart, and Tongue if desired. Check out our product listing for more info.
Cuts differ based on what you order. For example, the T-Bone is both the New York strip and the Tenderloin. Reference this chart by the American Angus Association for more information.