|Whole Beef||$5.00 per hanging lb|
|Half Side of Beef||$5.50 per hanging lb|
|Quarter Side of Beef||$6.00 per hanging lb|
Live weight: The weight of the cow before it has been altered in any way.
Hanging weight: The hanging weight is the weight of the carcass, before it is processed into individual cuts.
Cut weight: Your cut weight is your take home weight of meat and will be about 25%-35% less than hanging weight depending on how you have the meat cut.[/aside]
Average hanging weights:
- Quarter: 120-160 lbs = approximately $660-880 for the meat, and about $100 for the processing.
- Half: 240-320 lbs = approximately $1320-$1760 for the meat, and about $200 for the processing.
- Whole: 480-640 lbs = approximately $2640-3520 for the meat, and about $350 for the processing.
What happens when we take your order for a quarter/half or whole beef?
Beef Layaway: When we take your order for a quarter/half or whole beef, we try to give you a date when it will go to the meat processor. We usually have beef ready for purchasing, but we also do a beef layaway. Because it’s hard to pay for that much beef at once, we give you about a year to pay. You can watch your calf grow (even come visit it if you want) and then once it’s ready in about a year’s time, you pay any remaining difference and you get your beef!
When the steer goes to the processor we will call you to get your instructions for how you want your beef cut. The beef will then dry-age in a climate controlled cooler for 14 days before being cut. The reason it is dry aged, is that dry-aging helps tenderize the meat. Cutting, packaging and freezing takes another 2-3 days, so your order will be ready for pickup about two weeks or so after the date the animal went to the processor. You will pick up the meat at the processor, and at that time, we ask that you pay them for processing and also write a separate check to Flip Flop Ranch for the beef.
You can purchase now (subject to availability) or pay monthly payments until your beef is ready if you would like to purchase beef Summer of 2015.
What happens if there is something wrong with your beef? It’s wonderful to have a freezer full of beef that you can feel good about eating, unless, of course that beef just doesn’t taste good. Unfortunately, there is plenty of poor quality beef on the market, especially grass-fed beef. The reality is that it takes a great deal of skill and the right genetics to finish cattle properly on grass alone. Too many producers take short cuts, offer you a “cheap” price on their beef, but then don’t want to assume responsibility if their beef is just not up to par. Yet, the last thing you want to do is spend hundreds of dollars on a large order of beef only to find that it tastes like shoe-leather, and the only thing you can do about it is throw it away.
Our pledge: If you are not satisfied with the quality of the beef you ordered from us, we will buy it back from you.
[aside]If you want to order a quarter please read this. If you are interested in a half, or whole skip this paragraph:
If you ordered a quarter, what you will receive is commonly called a “split half.” Because, the cuts of meat in the front half differs dramatically from the back half, we evenly divide the cuts between the two to make it a fair offering. This will somewhat limit how you can have your beef cut, as it is a compromise with the other customer, who will be sharing the half. Again, this applies only to quarter orders. If you ordered a half or whole beef, you won’t have to split the cuts.[/aside]
What you will recieve with your order:
The table below gives approximate amounts of each cut that you will receive. Your order may vary slightly from this, and you may opt for different cuts than these where it is possible. For instance, you may prefer T-bone and Porterhouse steaks rather than NY strip and Tenderloin–did you know that a Porthouse steak is composed of a NY Strip on one side of the “t-bone” and tenderloin on the other? You may also wish to have some cuts turned into ground beef, such as the brisket or short ribs.
|Individual Cut||Quarter/split half||Half Beef||Whole Beef|
|Chuck Roast||10-12 lbs||20-24 lbs||40-48 lbs|
|Rolled Rump Roast||3 lbs||5-6 lbs||10-12 lbs|
|Sirloin Tip Roast||3 lbs||5-6 lbs||10-12 lbs|
|Round Steak, or Stew Meat||3-4 lbs||6-8 lbs||12-16 lbs|
|Ribeye Steak||2.5-3.5 lbs||5-7 lbs||10-14 lbs|
|NY Strip Steak||2.5 lbs||5 lbs||10 lbs|
|Sirloin Steak||2 lbs||4 lbs||8 lbs|
|Tenderloin Filets||1.5 lbs||3 lbs||6 lbs|
|Flank Steak||.5 lbs||1 lbs||2 lbs|
|Skirt Steak||1.6 lbs||3.2 lbs||6.4 lbs|
|Brisket||2 lbs||4 lbs||8 lbs|
|Short Ribs||2 lbs||4 lbs||8 lbs|
|Soup bones with meat||4 lbs||8 lbs||16 lbs|
|Liver||1 lb||2 lbs||4 lbs|
|Ground Beef||45-50 lbs||90-100 lbs||180-200 lbs|
|Total amount of beef||84-93 lbs||168-186 lbs||336-372 lbs|
|Approximate Freezer space needed||3 cubic feet||6 cubic feet||12 cubic feet|