A whole beef is a whole muscle beef that is not injected, mechanically tenderized, reconstructed, or scored and marinated. A whole beef typically weighs between 350–400 lbs, with an average hanging weight of 600 lbs.
A whole beef usually contains the following cuts:
20–25% steaks
25–35% roasts
Stew meat and short ribs
40–50% ground beef, patties, or ground chuck
The meat from each primal cut has its own unique flavor, texture, and level of fat and marbling. The primal cuts include:
Front-quarter: Rib chuck, shank, brisket, and plate
Hind quarter: Flank, round, and loin (short loin and sirloin)
High-quality beef is firm, velvety, fine-grained, lean, bright red in color, and well-marbled. The fat is smooth, creamy white, and well distributed.