A “side of beef” refers to approximately half of a carcass split lengthwise down the backbone. It typically weighs between 250 and 400 pounds and includes primal cuts like the rib, loin, chuck, round, and plate. Butchers further process these primal cuts into individual retail cuts such as steaks, roasts, and ground beef.
Purchasing a large quantity of beef offers potential cost savings per pound compared to buying smaller cuts individually. Historically, this practice was essential for preserving meat before refrigeration. Today, while less common for individual households, purchasing a substantial portion remains relevant for restaurants, caterers, and families interested in stocking their freezers with a variety of cuts. This approach can also ensure access to specific cuts or a consistent quality of beef.