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 cut weight 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|
What will your beef cost?
The cost starts at $7.00/lb hanging weight plus a butchering fee of $1.30 per pound.
|Whole Beef||$7.00 per hanging lb -500lbs|
|Half Side of Beef||$8.00 per hanging lb -250lbs|
|Quarter Side of Beef||$9.00 per hanging lb -125 lbs
Quarter: 125 lbs = approximately $1125 for the meat, and $163 for the processing.
Half: 250 lbs = approximately $2000 for the meat, and $325 for the processing.
Whole: 500lbs = approximately $3500 for the meat, and $650 for the processing.
Ordering Quarters, Halves, Whole Beef
When we take your deposit for an order for a quarter/half or whole beef, we try to give you a date when it will go to the meat processor. 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 7-14 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 NewGrass Farm for the beef.Decisions, decisions…Figure out how to have your beef order cut. Read through our guide to selecting your cuts.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.
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.