Hi Sabrina. Good question - I should have made that clear.
Our butcher will cut the carcass, producing a range of roasting joints, steaks, diced meat, mince etc. I haven't discussed the exact breakdown with him - I'm inclined to leave it to his skill and experience to cut as best suits the individual carcass. The resulting produce will then be divided evenly into packs, so everyone gets a fair share of the prime and the cheaper cuts. That's what we have done in the past when selling pork, and it worked well.
As this is the first beef we will have produced, we don't yet have much of an "eye" for weights so it's not easy to judge how many boxes we'll get. Uptake has been good and if this one comes up smaller than we expect then we might now already be sold out. Once our butcher gets hold of the carcass he should be able to give us a better idea. Orders will be met on a first come, first served basis.