Use the following guidelines to prepare cutting and packaging
instructions for the plant if the carcass is not cut and wrapped on
the farm.
_Steaks_.—Those from the loin and rib, which are to be broiled, should
be an inch or more in thickness. Those from the round and chuck, or
which are to be cooked slowly with moist heat, should be ½ to ¾ inch
thick. If two or more steaks are packaged together, they should be
separated by two sheets of plastic or moisture-resistant paper.
Although the size and shape of a steak will largely determine how many
servings it will yield, allow ¾ of a pound per person (bone-in
uncooked) where practicable.
_Roasts_.—Allow ¾ pound (uncooked) per serving for bone-in roasts such
as blade chuck roasts or rump roasts and ½ pound (uncooked) per
serving for boneless roasts such as sirloin tip or heel of round.
_Ground beef and stew meat_.—Allow ½ pound (uncooked) per serving.