Description
What will your beef cost?
| Whole Beef | $4000 -500lbs |
| Half Side of Beef | $2250 -250lbs |
| Quarter Side of Beef | $1250 -125 lbs |
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What you will recieve with your order:
The table below gives approximate amounts of each cut that you will receive. Your order may vary from this in both weight and cuts. The butcher may make cuts differently depending on each cow according to his judgment. You may opt for different cuts than these where it is possible if you decide to customize your order. 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. Again, the butcher will also make his own decisions according to what he believes will make the best quality cuts for you based on how each individual cow turns out.
Standard Cuts
- Ground Beef
- Chuck Roast
- Round Roast
- Round Steak
- Sirloin Steak
- Porterhouse
- Filet Mignon
- Ribs
- Stew Meat
- Organ Meats
- Fat
- Soup Bones
- Tip Steak
- Rib Eye Steak
- Brisket
Customized Cuts
- Customize your order by:
- Trading Round Steaks for beef jerky
- Trading Porterhouse for more filet mignon
- Trade Ribs for Tenderloin
- Different quarters of the cow provide different cuts
- Talk to the butcher for more customizations!
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.
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.
Some definitions:
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.
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