How many briskets per cow
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Beef | Yield from a Whole Cow |
---|---|
Strip Steak | 24-28 |
Ribeye Steak | 24-28 |
Filet | 20-24 |
Sirloin Steak | 20-24 |
One of the most impressive steak cuts, porterhouse steaks are essentially two steaks in one. These large steaks are cut from where the striploin meets the tenderloin in the short loin section of the steer.
The short loin is broken down further into two subprimals – the beef short loin (New York strip), and the tenderloin (filet mignon). These subprimals are separated by a bone. If they’re separated and sliced into steaks, you get those two steaks.
The spinalis is the coveted cap of the ribeye, also known as the rib crown. The cap sits just above the eye of the primal and is separated from the longissimus dorsi by a kernel of fat. The spinalis has fantastic marbling and is the most tender and flavorful part of the ribeye with a very juicy texture.
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