As we get closer to our next beef butcher date, we thought it would be helpful to share a deeper look at what’s actually on a cow and what you can expect to receive in a ½ or whole beef share.

Whether you’re stocking your freezer for the year or just starting to explore bulk beef, understanding the breakdown of cuts can make ordering so much easier. Each section of the cow offers different cuts. From premium steaks and hearty roasts to ground beef and slow-cook favorites, each one makes up a unique percentage of your total yield.

The chart below is an incredible resource that outlines:
• Every major cut of beef
• How each cut is best prepared (grill, roast, braise, slow cook, etc.)
• What percentage of the animal each section represents in your final share

If you’re new to buying bulk or just curious what goes into a truly grass-fed & finished beef share, this breakdown is a great place to start. And as always, if you have questions or want help customizing your cut sheet, we’re here to walk you through it.

Angus beef chart — Double click on the image to enlarge and/ or download for your reference.

**Is There Anything You Can’t Get From a Half Cow?**

As many of our customers order a 1/2 cow, we wanted to give a breakdown of what may not be available in a 1/2. These cuts are single muscles, so one half gets them and the other half does not:

Hanger Steak

There is only ONE hanger steak on an entire cow.
→ One side gets it, one side doesn’t.

Tri-Tip

Only one tri-tip per animal, located on one hindquarter.
→ It belongs to one specific half depending on which side you get.

Brisket (kind of)

Brisket is technically one large piece from the front of the animal.
→ You can get brisket with a half, but it will be half of the brisket, not the whole thing.

Flank Steak

There are two flanks total, but each flank is attached to a specific side.
→ You get one flank with a half, not both.

Skirt Steak

There are two skirts (one inside, one outside) total.
→ Each half gets one.

Tenderloin (Filet Mignon)

There are two tenderloins total (one on each side).
→ You get one tenderloin with a half.

Oxtail

There is only one tail per cow, so it’s usually:

given to whole-cow buyers
or assigned to whichever half requests it
or split by weight, but not ideal

Most processors assign it to one half.

Organs

There is only one liver, one heart, one tongue, one kidney set, etc.
These do not come standard with a half. Processors usually do:

“First come, first served”
Or customer can request them when reserving a half

If you want a specific single cut, mark it on your cut sheet and we’ll do our best to request that side for you or accommodate you.

**Cuts You 100% Can Get With a Half**

All paired or symmetrical cuts, including:

Steaks

Ribeye (you get half of them)
NY Strip
Sirloin
Sirloin Tip
Round steaks
Chuck eye

Roasts

Chuck roasts
Arm roasts
Rump roast
Sirloin tip roast
Round roast

Other Cuts

Short ribs (half the rack)
Shanks (from your side)
Stew meat
Ground beef
Soup bones/marrow bones (half)

Everything you need to know when ordering a whole or 1/2 cow

Is There Anything You Can’t Get From a Half Cow?