RIB

Bone-in cuts (chops, roasts)

2 servings

Boneless roast

3½ to 4 servings

Short ribs

1½ servings

SHOULDER

Blade roast or steak

2 to 2½ servings

Arm roast or steak

2 to 2½ servings

Boneless shoulder roast

3 servings

LEG (ROUND)

Boneless rump roast

3 servings

Leg cutlets

4 servings

Boneless steak

3½ to 4 servings

Bone-in steak

3½ servings

FORESHANK & BREAST

Boneless breast

2½ to 3 servings

Bone-in breast

1½ to 2 servings

Riblets

1½ servings

Cross cut shank

1½ servings

LOIN

Bone-in cuts (chops, roasts)

2 to 2½ servings

Boneless cuts

3½ to 4 servings

SIRLOIN

Bone-in cuts

2½ servings

Boneless cuts

4 servings

OTHER CUTS

Veal for stew

3½ servings

Ground

4 servings

Cubed steak

4 servings

Cubes for kabobs

4 servings