Half cow cuts
Two quarters, one freezer project
A half is the same animal story as a quarter, times two. You still get front and hind cuts, just in larger piles: more steaks, more roasts, more ground, more bones if you keep them. Numbers below are estimates; your cow and your cut sheet still run the show.
Reserve your half cowTypical half cow breakdown
Note: Weights and cuts are ballpark figures. They change with the animal, the farm, and how you mark up the cut sheet. Not every locker labels or offers the same items.
~300 lbs total
Rough packaged total — steaks, roasts, ground, bones, trim — think double a quarter
~210 lbs meat
Steaks, roasts, ground, stew (your processor may label slices differently)
~70–80 lbs bones
Neck, shank, marrow, knuckles — great for broth if you have the pot space
Front quarter cuts
Chuck roast
Low-and-slow friend. Braise it, pot-roast it, shred it for tacos when you are tired of babysitting a grill.
Ranch steak
Lean shoulder steak. Hot skillet, quick sear, slice thin. Also works cut up for stir-fry when you forgot to thaw something fancy.
Bone-in ribeye
The show-off cut. Fat and bone carry flavor; do not walk away from the heat.
Brisket
Weekend project: smoke it low, or braise until it pulls apart. Either way, clear the calendar.
Skirt steak
Thin, loose grain. Marinade helps. Slice across the grain after a hard sear — fajitas, rice bowls, whatever needs beef in a hurry.
Short ribs
Rich, sticky after a long braise. Good excuse to open wine you were saving.
Hind quarter cuts
New York strip & filet
Strip for beefy chew, filet for tenderness. Most lockers make you pick how they use the loin — this pair or the combo steaks below.
T-bone & porterhouse
Same section as strip and filet, just left on the bone. Porterhouse carries a bigger tenderloin piece; T-bone is the lighter sibling.
Sirloin steak
Weeknight steak: leaner than ribeye, still grills fine. Do not cook it past medium if you can help it.
Sirloin tip roast or steak
Versatile hip muscle. Roast it gently or slice into steaks for a quick sear — your sheet usually forces one or the other.
Top round roast or steaks
Rear leg, lean. Roast with liquid or slice thin for London-broil-style cooks.
Eye of round roast
Very lean roast. Slice thin across the grain and do not skip rest time — it tightens up if you hack at it hot.
Bottom round roast
Pot-roast territory, or slice thin for sandwiches if you chill it first.
Ground beef & trim
Per half: 100 lbs of trim
Ground beef options
- 80 lbs standard ground
- Ground with organs (if you ask)
- Fat blend: 80/20, 90/10, or what the locker runs
Cubes & stew meat
- 20 lbs stew cubes (typical starting point)
- Trade some roast weight for more cubes if the locker allows
- Chili, soup, slow cooker days
Processing notes
Freezer math
Ground is what you burn through first. Splitting into 1 lb (or 1/2 lb) packs saves you from thawing two meals at once.
- 1 lb packs for tacos, meatloaf, big skillets
- 1/2 lb packs when you cook for one or two
- Vacuum seal buys you months of wiggle room
Bones & broth
~70–80 lbs of bones per half
That is a lot of collagen if you want it. If you do not, say so on the cut sheet. Farmers and lockers handle bones differently, so ask what your share usually includes.
What shows up in the box
- Soup bones: ribs, neck, shank
- Marrow: femur rounds, shank cross-cuts
- Knuckles and joints for gelatin-heavy pots
Why bother
- ✓Collagen and gelatin without buying cartons
- ✓Base for soup, gravy, beans
- ✓Freeze flat in bags; thaw a brick at a time
- ✓Dogs love marrow rounds (ask your vet if unsure)
Ask the locker
Read the fine print once
Weights move
Breed, age, grass vs grain finish, and how hard the animal finished all change hanging weight and yield. Use our ranges as a conversation starter with the farmer, not a guarantee.
Not every cut is automatic
Lockers have different saws, different default sheets, and different extra fees. If you want hanger steak spelled out, write it down.
Same cuts, more decisions
With a half you often get more room to split roasts, pick steak thickness, and dial ground fat. We still depend on what the farm and locker offer — no two lockers cut identical.
Customization options
Cut preferences
- Strip and filet vs T-bone and porterhouse (loin choice)
- Roast vs steak on muscles that can go either way
- Steak thickness: thin for fast dinners, thick for reverse sear
- How many steaks per package
Processing choices
- Ground fat blend
- Organs in grind or packaged solo
- Bone-in vs boneless where it is optional
- Labeling if you split with someone else
Planning a half?
Get on the list and we will connect you with a farm, then help you walk the cut sheet without drowning in options.
Reserve your half cow