How Much Steak Can One Cow Produce?

An average cow tips the scale around 1,400 pounds, but once it's dressed and it's processed into cuts of steak like filet mignon, ribeyes, and New York strips, each cow turns into about 450 pounds of beef — roughly 170 pounds of that in steaks and roasts. It hasn't always been that way. Fifty years ago, the average cow weighed about 300 pounds less. That change comes down to genetics and ranchers choosing larger cattle over the years that supply more beef per head.

It's probably not something you want to think too much about when you're at the market, but beef has become synonymous with American culture. Whether it's a quick burger from a fast food chain, a prime steak to celebrate an anniversary, or a centerpiece rib roast at a holiday dinner, beef is often what's for dinner — and it's also big business. The U.S. has the largest cattle industry in the world, with the Midwest and Plains states, including Texas, Oklahoma, Nebraska, and Kansas, leading the charge.

What does 170 pounds of steak look like? Most cuts come from the premium section that runs along the top of the cow, from the ribs to the sirloin. From head to tail, you'll get about two dozen ribeyes, roughly 16 New York strips, a handful of T-bones, and 16 sirloins — each offering a different flavor and texture. Fattier marbled cuts like ribeyes and T-bones are perfect for the grill, while the tougher cuts like skirt steaks — which are great for fajitas — come from farther down near the belly. Other cuts near the shoulder and round are better suited for beef stews, slow braises, or ground up for a Salisbury steak. Then there's the sought-after filet mignon, which comes from the tenderloin. There are only about 6 pounds per cow, which is portioned out into smaller cuts, making it a premium choice.

The rest of the cow becomes hundreds of pounds of roasts, ribs, and ground beef. That brings us to the humble hamburger steak, which might have you thinking of diners and TV dinners. In all, a single cow produces a remarkable amount of variety when it comes to cuts of steak and the different flavors each one offers.