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Getting started · September 2026
About 3-6 packages. Usually 6-12 steaks at 1 inch. Here's the sirloin primal split, why thickness moves the count, and what happens to the tip.
Ribeyes get the hype.
Sirloins do Tuesday.
Top sirloin is the weeknight steak. Leaner than a ribeye. Still a real sear. Grocery treats it like the affordable steak. On a quarter, it shows up as a small stack.
Short answer: about 3-6 packages. That's usually 6-12 steaks at 1 inch. Roughly 4-8 lb of top sirloin from a standard mixed quarter when you keep them as steaks.
Not most of the box. Not a rounding error. Enough weeknight steaks if you write them on the cut sheet.
A standard quarter cow cut sheet produces about 3-6 top sirloin packages (roughly 6-12 steaks at 1" thickness). About 4-8 lb when you keep top sirloin as steaks. Two things move the package count:
On a default mixed quarter at 1-1.25", most people land in the 3-6 package / 6-12 steak range.
A steer has one sirloin primal on each side. A quarter is one side. Your sirloins come from that side's sirloin story. One side. Not a secret extra stash.
The butcher can cut top sirloin into steaks. Or leave the sirloin tip (knuckle) as a roast or stew meat. Or grind the extras into burger.
You do not get a full steak stack and a full tip-roast stack and extra grind from the same pounds. Pick a lane on the cut sheet.
Thickness and the tip decision change how many packages you stack. The top sirloin weight stays in the same 4-8 lb range when kept as steaks.
| Cut style | Packages | Individual steaks | Approx. lb | Notes |
|---|---|---|---|---|
| Top sirloin @ 1" (2/pkg) | 3-6 | 6-12 | 4-8 lb | Default when kept as steaks |
| Top sirloin @ 1.25" | 3-5 | 5-10 | 4-8 lb | Common locker default |
| Top sirloin @ 1.5" | 2-4 | 4-8 | 4-8 lb | Thicker steaks, fewer packs |
| Sirloin tip (knuckle) roast / stew | Roast packs | Not steaks | Separate cut | Tip is not top sirloin steak |
| Extras left blank / grind | Steak yield drops | Goes to ground | Same primal | You traded steak night for more burger |
Same ~4-8 lb of top sirloin either way if you keep the steaks. Thickness and the tip 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. Weeknight steaks included.
Buy the eighth cow share →Top sirloin yielding about 6 lb of steak meat cuts into more packs at 1" and fewer 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.
Top sirloin is the steak. Sirloin tip (the knuckle) is a different piece. Most lockers cut the tip as a roast or stew, not as the same steak night.
If you want the steaks, write “top sirloin steaks.” If you want the tip as a Sunday roast, say so. Leave extras blank and they often become ground. Neither path invents more beef. The sheet just decides the shape.
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 sirloins that run $12-$20/lb at grocery.
Want the full steak count, not just sirloins? How many steaks in a quarter cow. For NY strips, see how many NY strips in a quarter cow. For ribeyes, see how many ribeyes in a quarter cow. For the whole-box weight split, see how much meat is in a quarter cow.
Say you get 8 top sirloin steaks (4 two-packs). Family of four. One sirloin night a month.
That's about 4 months of dedicated sirloin nights before you touch the ribeyes or NY strips. 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 NY strips in a quarter cow, and how many steaks in a quarter cow.
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