Design your custom processing instructions. Balance steaks, roasts, and ground beef yields based on your culinary priorities.

Master Rule: An animal only has two tenderloins and two briskets; increasing steaks often requires sacrificing roasts.

Configure Parameters

1200 lbs

Calculated Targets

Total Freezer Beef
480 lbs
Net take-home weight
Steaks
120 lbs
Roasts
120 lbs
Ground
240 lbs
Thicker steaks mean fewer total steaks, but provide a vastly superior medium-rare cook due to thermal mass.

Trade-Off Decisions

Primal Option A Option B Impact
Chuck Chuck Roasts More Ground Beef Affects slow-cooker meals
Rib Standing Rib Roast Ribeye Steaks Holiday roast vs summer grilling
Short Loin T-Bone & Porterhouse NY Strip & Filet Bone-in vs boneless prep
Round Round Roasts Cube Steaks / Ground Tougher cuts best ground or tenderized

Precision Master Protocol

  1. 1
    Step 1: Determine your family’s eating habits (summer grilling vs winter braising).
  2. 2
    Step 2: Specify steak thickness. 1.25 to 1.5 inches is recommended for Pasture-Raised beef to prevent overcooking.
  3. 3
    Step 3: Decide roast sizes (usually 3-4 lbs feeds a family of four).
  4. 4
    Step 4: Specify ground beef packaging sizes (1 lb, 1.5 lb, or 2 lb).
  5. 5
    Step 5: Explicitly request offal (liver, heart, tongue) and marrow bones if desired; otherwise they are often discarded.
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