How Much Beef Do You Get When You Buy A Cow?

How much beef do you get when buying a cow? Amount of beef by cut or type of meat.

How Much Beef Do You Get When You Buy A Cow? Approximately 100 pounds of ground beef hamburger Chuck Roast = 20 lbs Rolled Rump Roast = 5 lbs

How much beef is in a half cow?

Approximately 100 pounds of ground beef hamburger
Chuck Roast = 20 lbs
Rolled Rump Roast = 5 lbs
Sirloin Tip Roast = 5 lbs
Stew Meat = 6 lbs
Ribeye Steak = 5 lbs
NY Strip Steak = 5 lbs
Sirloin Steak = 4 lbs
Tenderloin Filets = 3 lbs
Skirt Steak = 3 lbs
Brisket = 4 lbs
Short Ribs = 4 lbs
Soup bones with meat = 8 lbs

Total amount of beef in a half = 165-190 lbs
Approximate Freezer Space is 6 cubic feet

How much beef is in a whole cow?

Approximately 200 pounds of ground beef hamburger
Chuck Roast = 40 lbs
Rolled Rump Roast = 10 lbs
Sirloin Tip Roast = 10 lbs
Stew Meat = 12 lbs
Ribeye Steak = 10 lbs
NY Strip Steak = 10 lbs
Sirloin Steak = 8 lbs
Tenderloin Filets = 6 lbs
Skirt Steak = 6 lbs
Brisket = 8 lbs
Short Ribs = 8 lbs
Soup bones with meat = 16 lbs

Total amount of beef = 335-380 lbs
Approximate Freezer Space is 12 cubic feet

 

 

Smoked Brisket

Smoked Brisket

Smoked Brisket

Serves 6
Smoking a brisket is classic BBQ but it doesn’t have to be a difficult thing to do. Follow these simple steps and you will be smoking a great brisket in no time.


Prep Time: 15 min
Cook Time: 8 hrs


Ingredients

Instructions

  1. In a small bowl mix the rub ingredients.
  2. Lay the brisket, fat side up, on a large cutting board. Trim the layer of fat to a ¼ inch thickness. Turn the brisket over and trim any hard fat or thin membrane covering the meat. Season the brisket evenly with the rub. Cover and refrigerate overnight.
  3. 30 to 60 minutes before smoking remove the brisket from the refrigerator and place it fat side up, in a disposable drip pan large enough to hold it.
  4. Place the pan on the cooking grate. Smoke the brisket until the internal temperature of the meat reaches 160 °F (71 °C), 4 to 5 hours. At that point remove the brisket and pan from the smoker (close the lid to maintain the heat). Baste the brisket with some of the juices and fat collected in the pan. Then wrap the brisket in 2 large sheets of heavy-duty aluminum foil. Discard the pan.
  5. Return the brisket to the smoker and cook until the internal temperature of the brisket reaches 205°F in the thickest section, about 2 to 3 hours longer.
  6. Remove the brisket from the smoker and let it rest inside the foil at room temperature for 1 to 2 hours. It will stay hot.
  7. Carefully unwrap the brisket, being careful not to lose any of the juices inside the foil. Move the brisket to a large cutting board. Pour the juices into a small bowl.
  8. Cut the brisket in 1/8-inch slices across the grain. Spoon or brush some of juices over the slices. Serve warm with barbecue sauce on the side.

Notes

Cooking time: 6 to 8 hours (At 250°F about 1 to 1.25 hours per pound)
(resting time is an additional 1 to 2 hours)

By Gags

 

Grilled Chuck Roast

Grilled Chuck Roast

Grilled Chuck Roast

This is a very simple and flavorful grilling method to make a Chuck Roast that is tender and moist.

Ingredients

  • 2-3 lb Boneless Chuck Roast
  • Salt
  • Pepper
  • Garlic Powder

Instructions

  1. Season Roast and preheat the grill to 500 degrees.
  2. Sear the Roast on high for 4 minutes each side turning at 2 minutes for cross hash marks.
  3. Lower heat to 325 and cook indirect for 20-30 minutes or until internal temperature reaches about 130.
  4. Slice thinly across the grain to serve.

By Gags

Beef Temperature Guide:

Rare 
130ºF 
Remove at 120-125ºF 
Medium Rare 
140ºF 
Remove at 130-135ºF 
Medium 
150ºF 
Remove at 140-145ºF 
Medium Well 
160ºF 
Remove at 150-155ºF 
Well Done 
170ºF 
Remove at 160-165ºF

 

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