Cutting orders:

These cuts will be based on a 350 lb half Beef carcass with 3-4 lb roasts and 3/4" steaks.

Standard Cut 350 lb Beef Half.
Front Quarter	Rear Quarter
7 Potroasts or 4 boneless chuck roasts	2 Sirloin Tip roasts
2 Rump Roasts	6-8 Sirloin steaks
16-18 Ribeye steaks or Rib Steaks	15-20 lbs Cube steak or Swiss steak *
8 lbs Soupbones **	4 Porter House Steaks or 3-4 New York Steaks
15 lbs Short Ribs **	10-12 T-Bone Steaks or 8-10 New Yok steaks
3 lbs Skirt steaks (for carne asada) **	4 Tenderloin Steaks (10 if New York steaks are chosen instead of T-Bones and Porter House)
1 Flank steak **	6-8 Top Round steaks (also called London Broil or Ranch steaks) or 6-8 Full round Steaks (this will decrease the number of cube steak or swiss steaks).
1 Brisket (about 5-8 lbs) **
4 lbs Stew meat or Kabob meat **
60-65 lbs of ground beef

All Steaks 350 lb Beef Half.
Front Quarter	Rear Quarter
12-15 Chuck Eye or Chuck Blade steaks	6-8 Sirloin Tip steaks (also called petite sirloins)
16-18 Ribeye steaks or Rib Steaks	6-8 Sirloin steaks
8 lbs Soupbones **	15-20 lbs Cube steak or Swiss steak
15 lbs Short Ribs **	4 Porter House Steaks or 3-4 New York Steaks
3 lbs Skirt steaks (for carne asada) **	10-12 T-Bone Steaks or 8-10 New Yok steaks
1 Flank steak **	4 Tenderloin Steaks (10 if New York steaks are chosen instead of T-Bones and Porter House)
1 Brisket (about 5-8 lbs) **	Large pieces of trim can be turned into Cubed steaks ... this will result in 40-50 lbs of Cubed steak and 35-40 lbs of ground beef.
8-10 Petite Tenderloins or Mock Tender Steaks	6-8 Top Round steaks (also called London Broil or Ranch steaks) or 6-8 Full round Steaks (this will decrease the number of cube steak or swiss steaks).
2 Boneless Rolled Chuck Roasts **
8 lbs Stew meat or Kabob meat **
50-55 lbs of ground beef

Roasts and Burger 350 lb Beef Half.
Front Quarter	Rear Quarter
7 Potroasts or 4 boneless chuck roasts	2 Sirloin Tip roasts
3-4 Boneless Rib Roasts	2 Sirloin Roasts
2 Rump Roasts	5 Boneless Rolled Round Roasts
1 Mock Tender Roast (if boneless chuck roasts are chosen)	1 Tenderloin Roast
1 Flat Blade Roast (if boneless chuck roasts are chosen)	2 Boneless Rolled Loin Roasts
100-110 lbs of ground beef

* Can also be made into roasts

** Can also be ground into burger

With a standard cut you will usually receive back about 66% of your hanging weight.

With a boneless cut you will usually receive back about 45-50% of your hanging weight.