Quarter cow by the numbers

We had hoped to entice our Photoshop literate son to present this information in a lively, pleasing-to-the-eye infographic. That hasn't happened yet.
His is a busy lad.
Not sure why he hasn't worked this into his schedule.
He says he's not on strike. He's not dragging his feet because he his a principled vegetarian.

I've told him he can contribute to this blog and say anything he likes about meat, including our personal meat.

This may take some time to work out.

For now, here is the best we've got in terms of information aesthetics.

The Tale of the Tape

Ribeye            - 8 packages
Short ribs       - 3
Blade roast     - 1
Arm roast       - 1
Round steak   - 2
Sirloin steak   - 4
T-bone steak - 9
Rump roast   - 1
Sirloin tip       -1
Cube steak   - 4
Gound beef - 14 @ 2 lbs.

Slaughter   - 875

Processing weight 177.5 lbs @ .34   60.35
Cube steak                                         1.25
Trip charge                                         1.00
15# patties 4-1 x .25
                                                        75.10

Laura can explain what all of this means.
She's crunching the numbers in a spreadsheet, doing her best to find ways to slice this them in a way to reduce buyers' remorse.

On Sunday we had friend Kim over and overcooked three T-bones. Laura saved the meal with a delicious (read: moist) bleu cheese sauce.

That leaves six T-bones, for those of you keep score at home.
We haven't yet arrived at a strategy yet for eating all of this before the freezer burn sets in.
Should we burn up the steaks first?
Pound down the hamburger and save the best for last?