A month of dinners across the whole animal, steaks through ground.

• 2 × Ribeye Steak
• 2 × New York Strip
• 4 × Top Sirloin Steak
• 2 × Chuck Roast
• + 3 more

Ten one-pound packages. The most useful ten pounds in a freezer.

• 10 × Ground Beef

What we actually eat. Roasts, cube steak, and ground — no glamour cuts.

• 2 × Chuck Roast
• 4 × Cube Steak
• 5 × Ground Beef

Eight steaks for a weekend. Cut and packed from a single lot.

• 2 × Ribeye Steak
• 2 × New York Strip
• 4 × Top Sirloin Steak

Three long cooks. The cuts that reward an afternoon and a low oven.

• 1 × Chuck Roast
• 1 × Round Roast
• 2 × Short Ribs

A real quarter of a real animal, in the proportions an animal actually comes in. Mostly ground and roasts, because that is mostly what a steer is.

• 40 × Ground Beef
• 6 × Chuck Roast
• 4 × Round Roast
• 6 × Short Ribs
• + 8 more

Three pounds, bone-in, cross-cut. From an earlier harvest.

Two bone-in ribeyes. Heavier, and worth the handling.

Sixteen quarter-pound patties, four to a package.

One roast, about three pounds. Braise it; do not hurry it.

Four cube steaks off the round. Chicken-fry them.

Two filets, about eight ounces each. There are only so many per animal.

One flank, about a pound and a half. High heat, short time, thin slices.

Two flat irons out of the chuck. Underrated, and priced like it.

Five one-pound packages.

Two strips, trimmed, about twelve ounces each.

Three pounds, cut into sections. Makes the best stock in the animal.

Two steaks, boneless, cut about an inch and a quarter thick.

One roast off the round. Lean. Slice it thin and against the grain.

Four pounds, bone-in, cut English style.

Two and a half pounds off the round. Roast it, then sandwich the rest.

One skirt. The best steak in the animal for anything on a tortilla.

Four pounds of marrow and knuckle bones.

Two pounds, cubed off the chuck.

Four sirloins. The steak we eat on a weeknight.

One packer brisket, about eight pounds. Point and flat, untrimmed.