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Got meat back from butcher.
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<blockquote data-quote="Susie David" data-source="post: 353267" data-attributes="member: 1744"><p>IMO the weights were fairly close.</p><p>Here is what we expect from one of our steers. We slaughter at over 1200# and at around 18 months alot depends on the animal, last two were 1410# and 1235# on the hoof. </p><p>Steaks cut 1" and right at 1# depending on the animal.</p><p>26-28 rib steaks</p><p>26-28 T-Bone</p><p>8 Porter House</p><p>2 Tenderloin</p><p>The sirloin and round yield depends on how the roasts are cut</p><p>We have four chuck roasts, four arm roasts eight chuck steaks cut and grind the rest.</p><p>Hope that this helps. DMc</p></blockquote><p></p>
[QUOTE="Susie David, post: 353267, member: 1744"] IMO the weights were fairly close. Here is what we expect from one of our steers. We slaughter at over 1200# and at around 18 months alot depends on the animal, last two were 1410# and 1235# on the hoof. Steaks cut 1" and right at 1# depending on the animal. 26-28 rib steaks 26-28 T-Bone 8 Porter House 2 Tenderloin The sirloin and round yield depends on how the roasts are cut We have four chuck roasts, four arm roasts eight chuck steaks cut and grind the rest. Hope that this helps. DMc [/QUOTE]
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