Pricing
of Hanging Weight
Our price is $2.40 a pound for a whole and $2.45 for a pound for a
half. Price is based on hanging weight and processing is not included.
I work with Countryside Quality Meats which has a full time USDA meat
inspector. They charge $0.43 a pound for processing with a $40 disposale
and kill charge.
I can also deliver the cattle
to a meat processor of your choice.
*Free samples
when requested by phone (you pay shipping and packaging).
Hanging weight is defined
as what remains after the internal organs, hide, head and feet are
removed. Hanging weights for our whole cattle
range from 300 pounds to 550 pounds.
Quantity
and Cutout weight
Cutout
weight is the weight of meat that actually goes into your freezer.
This is usually between 60-70% of hanging weight. This weight reduction
is the result of moisture loss during the dry aging process and
the amount of bone removed (dry aging provides a more premium product
over today's more popular wet-aging process). In general, beef breeds
will have a higher cutout percentage than dairy breeds such as Holstein
(which are sometimes used for beef).
Cuts of
Beef
A steer has
eight basic areas (called primal cuts): Chuck, Rib, Short Loin, Sirloin,
Brisket/Fore shank, Plate, Flank and Round.
A Typical
Example of a Standard Cutout
(Take Home Amount)
This example
starts with 440 pounds of hanging weight listed in descending order
of tenderness*
|
Short Loin |
21 pounds |
|
Rib |
15 pounds |
|
Sirloin |
25 pounds |
|
Round (can be ground steak) |
39 pounds |
|
Chuck (can be hamburger) |
63 pounds |
|
Brisket/Foreshank and Flank
(often hamburger) |
16 pounds |
|
Trim and Plate (hamburger) |
103 pounds |
|
Soup Bone |
21 pounds |
|
Total |
303
pounds cutout weight**
(after dry aging process) |
*Cutout (take home) will
always vary and is always 60-70% of hanging weight
** One cubic foot of freezer
space will hold approximately 30 lbs. to 32 lbs. of beef.
Scheduling
A reservation
with the local meat cutter is needed. Scheduling usually takes a few
weeks for us to get an opening. Once beef is cut, it is a standard practice
to hang (dry age) for two weeks. A natural enzyme action takes place,
which tenderizes and adds flavor to the meat. The meat is then cut up
into your preferred cuts and flash frozen for maximum freshness.
Cooking
Grass Fed Beef
Grass fed cattle
eat right and get exercise so the beef can be expected to be leaner
and tougher than feedlot beef. The cooking technique is very important.
Click here for
grass fed meat cooking tips.
Locally
Processed Grass Fed
We choose not
to use conglomerate meat processing facilities. Our steers are processed
at a local, independently owned USDA-inspected meat cutter and we therefore
have the ability to have the meat cut to your specifications.
Comments
On Buying Feedlot Beef Instead of Grass Fed Beef:
If you would
like feedlot beef instead of grass fed (but without all the practices
of a huge feedlot and slaughterhouse) you should find a family farm
that feeds grain and hay yet has beef processed at a small facility.
One local supplier feeds all the hay they can eat along with about 10
pounds of grain a day:
Todd Williams: (269)
789-3684 Email: willfarm@net-link.net
