Alaska Harvested Beef

Average Hanging Weight: 660 lbs.

Processing Details

• Final weight: 60-65% of hanging weight
• Steaks and Roasts: (approx. 2/3 of final weight)
• Chuck: Steak, Roast, or Both
• Chuck Ribs: Half or Burger/Trim
• Brisket: Brisket, Stew, or Burger/Trim
• Short Ribs: Thin cut, Thick cut, or Burger/Trim
• Short Loin: T-Bone Steak or New York Steak and Tenderloin
• Sirloin: Steak or Burger/Trim
• Tri-Tip: Steak, Roast, or Burger/Trim
• Flank/Flap/Skirt: Steak or Burger/Trim
• Round: Steak, Roast, or Both
• Sirloin Tip: Steak, Roast, or Both
• Trim: (approx. 1/3 of final weight)
• Stew meat: (15 lb. max)
• Hamburger: Custom grinds/sausages
• Organs/Bones/Fat: Save all, or Bones and/or Organs and/or Fat