How our beerf sales work
Sold quarter or half
All our grass fed beef is sold by the 1/4 or 1/2 of steer. Final price is determined by Hanging Weight and is weighed by the butcher
Processing
The beef is humanely slaughtered by a USDA inspected facility and butchered at our farm, dry aged for 7 - 14 days, wrapped with plastic and freezer wrap and labeled. Vacuum sealing is available at additional 30 cents a pound hanging weight
What do you get?
This is what is typically included in a half of beef:
- Chuck roast or steak
- Rib roast or steak (Delmonico's)
- Brisket
- Short ribs
- Soup bones
- Flank
- T-Bone steak or NY strip steak
- Tenderloin (filet Mignon)
- Round steak or roast
- hamburger
- cubes
Package quantity and thickness can be whatever you like if ordering a half, unfortunately because we are splitting a quarter with two people we select all cuts and packaging for quarters.
What will it cost me?
The final balance due will be determined after the animal is taken to the butcher. our hanging weights for a half beef is typically 275 - 350 lbs. This is important to understand as the final price is solely determined by the size of the animal and will not be determined until processing.
For example: 300 lbs hanging weight x $4.50 = $1290.00 for a half and $675.00 for Quarter.
How much should I expect and what size freezer do I need
How and animal is butchered can dramatically change the final quantity of actual meat lbs you receive. For example bone in steaks or bone out changes the end weight significantly. with that being said the average finish lbs. is usually around 60 - 65% of the hanging weight. so if you have a 300 lb hanging weight you should land up with roughly 190 lbs finished beef. For a typical half of beef a 10 cubic foot freezer is usually more than adequate.
How do I order
Give us a call and well send you an order form. For a 1/4 we require a $300.00 deposit and for a 1/2 we require $600.00 deposit. Balance is due at pickup. If your interested don't wait as our regular yearly customers get first dibs and then we sell what is left. We typically butcher around the first of the year and our orders fill already in the fall.