How our beerf sales work
Sold quarter or half and now our new family pack
All our 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, Vacuum sealed and labeled. Ground beef will be in 1 lb. tube packs (vacuum sealing of ground beef is additional $)
What do you get?
This is what is typically included in a half of beef:
- Chuck roast or steak
- Arm Roast
- Rib roast or ribeye steaks
- Brisket
- Short ribs
- Soup bones
- Flank
- Tri-Tip steak
- T-Bone steak or NY strip steak
- Porter house or filet mignon
- Round steak/ London broil or roast
- hamburger 1 lb packages
- cubes, stew meat, Kabobs
- Fajita/ Stir fry meat
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 300 - 400 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: 350 lbs hanging weight x $6.00 = $2100.00 for a half and $1093.00.00 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 and pay
Give us a call or hit the request below, leave us your information and we will send you an order form. Send this back with your deposit and you will be put in line as we receive them. 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 fast. We accept cash, check or credit card (CC add additional 3%fee)
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