These are the cuts on the counting board. Add your own, set a typical package weight for 1 lb ground, and leave steaks blank so you can type the scale weight.
Typical boxed-beef yield
Comparison only. Actual yield is inventoried package weight ÷ hanging weight, once you add weights on the count board.
percent of hanging weight
Categories
Cuts
- FARM-002
- FARM-004
- FARM-005
- FARM-007
- FARM-008
- FARM-011
- FARM-013
- FARM-014
- FARM-015
- FARM-016
- FARM-019
- FARM-020
- FARM-022
- FARM-025
- FARM-026
- FARM-028
- FARM-153
Cut list matches the butcher sheet. 1 lb grinds (85/15, chuck, round, sirloin) are separate from 5 lb ground lugs. Typical lb is optional — set it on 1 lb packs and 5 lb lugs so plus adds pounds. Steaks and roasts stay blank; type the scale weight. Wholesale burgers are box count plus box weight.