Quarters & Halves of Beef & Pork

What is included in a 1/2 or 1/4 of beef or pork?

the Cedar Road Meats plant

The following information should help customers understand that "it's not all meat". This will help you understand the amount of meat to be processed, the weight that the customer can expect to receive, and the percentages lost through boning, fat removal and trimmings.

Of course, it must be realized by consumers that the size of the animal, the amount of fat, the grade of meat, and the amount of trimming and boning that is done by the meat processor all affect the percentage of meat that the consumer will receive. The information provided should be considered as a guide to the amount of meat to be received.

PORK
Half/Whole: $2.75/lb


"Pork is not all ham and pork chops"


  • All cuts are included from hams to bacon to pork chops. The best part about purchasing meat from Cedar Road Meats is that you can pick the size of your cuts.


  • View the cuts that make up a 1/2 of hog

  • Typical weight for a 1/2 of hog is 80lbs hanging weight of meat, depending on the size of the hog.
  • Typical weight for a whole hog is 160lbs hanging weight of meat, depending on the size of the hog.

  • Pork Cut Sheets

  • You can fax, email or call in your cuts instructions when placing your order. No orders are processed without cutting instructions.
  • View blank pork cut sheet
  • BEEF
    Quarter: $3.50/lb
    Half: $3.25/lb

    "Cattle are not all beef....beef is not all steak"

  • Many people think that if you purchase a 1/2 of beef, you receive a big piece of meat. That is not true, a half of beef includes all the cuts from one side of a cow. This ranges from steaks to roasts to ground beef.
  • View the types of cuts that make up a side of beef.

  • Typical weight for a 1/4 of beef is 190-210lbs hanging weight of meat, depending on the size of the steer.
  • Typical weight for a 1/2 of beef is 380-420lbs hanging weight of meat, depending on the size of the steer.

  • Beef Cut Sheets

  • You can fax, email or call in your cuts instructions when placing your order. No orders are processed without cutting instructions.
  • View blank beef cut sheet


  • When Purchasing a 1/2 or 1/4 of Beef or Hog

    All cutting instructions must be given when placing the order. Beef is cut 10-14 days following the slaughter date. Pork is ready once hams and bacons are cured/smoked, this can take 2-3 weeks after slaughter, call to verify. The customer is called as soon as the order is ready for pick up.

    Call ahead to place your order. Normal processing time is two-three weeks from date of order. To order your meat, please call us at 920-625-CUTS(2887) or via fax: 920-625-2112.


    All prices are subject to change without notice. Pricing at the time your order is placed will apply.