12-16 Tenderloin steaks, 28-32 Top round steaks, 4 Bottom round steaks, 20-24 Sirloin steaks,16-20 New York steaks, 4 Flank steaks, 4 Skirt steaks, 4 Tri-Tip, 4-8 Flat Iron, 4 Tip Roasts, 1-2 Briskets, Remainder is grind with no outside fat added (roughly 90% lean grind)