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Getting started · September 2026
About 4-6 packages. Usually 8-12 steaks at 1 inch. Here's the short loin split, why thickness moves the count, and what happens when you ask for T-bones instead.
People obsess over ribeyes.
Fair. Ribeyes get the Instagram posts.
NY strips are the other half of steak night. Same short loin neighborhood. Cleaner fat cap. Serious sear.
Short answer: about 4-6 packages. That's usually 8-12 steaks at 1 inch. Roughly 4-7 lb of strip loin from a standard quarter cut sheet.
Not endless. Not a joke. Enough for months of weeknight steak if you don't blow them all in September.
A standard quarter cow cut sheet produces about 4-6 NY strip packages (roughly 8-12 steaks at 1" thickness). The short loin on your quarter is finite. Two things move the package count:
On a default locker sheet at 1-1.25", most people land in the 4-6 package / 8-12 steak range.
A steer has one short loin on each side. A quarter is one side. Your NY strips come from that side's short loin. One loin. Not a secret extra stash.
The butcher can pull boneless NY strips. Or leave the bone and cut Kansas City strips. Or keep the tenderloin attached and cut T-bones and porterhouses (strip plus filet on one bone).
You do not get a full strip stack and a full T-bone stack from the same loin. Pick a lane on the cut sheet.
Thickness and the loin split change how many packages you stack. The primal weight stays in the same 4-7 lb range (a bit more if bone stays in).
| Cut style | Packages | Individual steaks | Approx. lb | Notes |
|---|---|---|---|---|
| Strip @ 1" (2/pkg) | 4-6 | 8-12 | 4-7 lb | Default at most lockers |
| Strip @ 1.25" | 4-5 | 7-10 | 4-7 lb | Common compromise |
| Strip @ 1.5" | 3-4 | 5-8 | 4-7 lb | Restaurant-style thick |
| Bone-in / KC strip | 3-5 | 6-10 | 5-8 lb | Heavier packages. Bone in the weight. |
| Boneless NY strip | 4-6 | 8-12 | 4-7 lb | More edible meat per labeled lb |
| Cut as T-bone instead | Strip yield drops | Bone-in combos | Same loin | You trade strips for T-bones / porterhouses |
Same ~4-7 lb of strip loin either way. Thickness and the bone decision change the package count, not magic extra beef.
Our eighth cow starter share is about 50 lb, 100% grass-fed, $749 all-in with shipping. Fixed cut mix. Strips included.
Buy the eighth cow share →A strip loin yielding about 5 lb of steak meat cuts into roughly 10 steaks at 1" or about 6 steaks at 1.5". Same beef. Different Tuesday nights.
Write thickness on the cut sheet. Lockers default to 1-1.25" if you leave it blank.
A Kansas City strip is the NY strip with the bone left on. Looks impressive. Tastes great next to the bone. Packages weigh more because bone is in the labeled weight.
Boneless NY strip puts more edible steak in the freezer per pound on the label. Neither is “more strips.” Bone-in means fewer, heavier packs. Boneless means more steak per labeled lb.
They're the weeknight steak. Not the whole share.
Out of 100-125 lb take-home:
At $800-$1,200 all-in, you're paying roughly $6-$10/lb across everything, including strips that run $16-$28/lb at grocery.
Want the full steak count, not just strips? How many steaks in a quarter cow. For ribeyes, see how many ribeyes in a quarter cow. For filets, see how many filets in a quarter cow. For the whole-box weight split, see how much meat is in a quarter cow.
Say you get 10 strip steaks (5 two-packs). Family of four. One strip night a month.
That's about 5 months of dedicated strip nights before you touch the ribeyes or filets. The weeknight steak is already in the freezer.
The Freezer Report is a $4.99 ranked shortlist of quarter, half, and whole cow options in your area.
Get the Freezer Report →More on filling the form in how to read a cut sheet, how many ribeyes in a quarter cow, and how many steaks in a quarter cow.
$6.99/month unlocks the full catalog of farm beef options near you.