With a 1/8 Calf you are looking at Hanging Weight of 45-60 lbs of grass-fed beef.
 
Breakdown of Cuts.
1. Steaks 
- Ribeyes:cut  from the rib section, tender and well- marbled
- Strips/ Filets: cut from the loin , lean and tender 
- Sirloin: cut from the sirlion, leaner but still tender 
2. Roasts
- Chuck Roast: from the shoulder, great for slow cooking.
- Rump Roast: from the round , lean and best braised or roasted.
- Tri Tip- from the bottom of the sirlion, beefy  and flavorful great for         grilling or smoked. 
- Brisket: from the chest , ideal for slow cooking or smoked
3. Ground Beef:
A large portion of the animal can be ground, especailly trimmings from the less trender cuts like the chuck or round.  This is also an opition of 1/4 lb hamburger patties.
4. Ribs
- Short Ribs: from the plate and rib seciton, rich and flavorful
- Plate Ribs: from the rib section, great for smoking or slow cooking.
- Flank Ribs: cut across the bone fron short ribs, ideal for Korean BBQ
5. Other Cuts.
- Flank Steak/Bravette: from the belly, lean and flavorful 
- Skirt/Hanging Steak: from the plates, often use for Fajitas
- Round Steak/ Cutlets: from the hind legs, lean with less marbling often tenderize and fried of Fajitas.
6. Bones 
- Marrow bones: from the leg, filled with nutrient- rich marrow, ideal for bone broth.
- Meaty bones: bones withe significant amount of meat attached, making them great for both favor and texture in cooking. Traditional soup bone
- Osso Buco: a classic Italian dish made from the cross- cut shank, slow cooked with vegetables.
 
Each cut is vacuum- sealed, labeled for easy identifiaction and processed under USDA inspector onsite. USDA inspects for health, disease, and cancer.