Originally Posted by MadMooner
Originally Posted by BKinSD
I always bought split halves instead of a quarter. Difference being you got cuts from all parts, not just a hind or fore quarter. Good stuff always but we can't eat that much beef any more. We paid the farm family for the beef by the pound based on hanging weight and then paid for our share of processing. Seems like it was 350-450 bucks but its been awhile.

A 1/4 is a half split evenly. That’s the only way I’ve seen it done. But my experience is pretty damn small.

Years ago it was a 1/4 front or rear. then they started the split halves for a quarter