Click here to download the order form link and e-mail it to kenneth.hoyt@umit.maine.edu

Beef animals usually yield:

• 26% Steaks (T-Bone, Rib Eye, Porterhouse, Sirlion, Flank)
• 16% Roasts (Sirloin Tip, Chuck, Arm)
• 7% Round Cuts (Top Round, Bottom Round, Eye Roast)
• 45% Hamburger (More If Fat, Less If Lean)
•  6% Miscellaneous (Short Ribs, Liver, Stew)