What are the benefits of purchasing one-quarter beef?
o thickness of steaks/chops
o sausage selection
o percentage of fat content in ground meat
o opportunity to order your special holiday cut
What cuts do I get?
What is the cost?
You pay a certain amount per pound of the hanging weight plus butcher costs.
Beef half: $6.40/lb. hanging weight (usually ~250 lbs.)
Butchering costs: $350 (rough estimate) for a half beef (without further processing items)
Examples of choices you need to make:
Ground beef or patties?
How thick will the steaks be and how large will the roasts be?
Select two of the following items: heart, liver, tongue or tail
You may elect to receive bones and fat if you wish
Don't sweat this part! We are here to help you walk through the choices!! We will complete a worksheet of choices together and communicate those choices to the butcher.
How much space do I need in my freezer?
A rule of thumb is one cubic foot of freezer space for each 35-40 pounds of cut and wrapped meat. Allow slightly more space when the meat is packaged in odd shapes.
A half beef could be a little over 200 pounds cut & wrapped meat, but will vary depending on size of actual animal and if you choose to take the bones, the percentage of fat you keep in the ground meat, if you choose to save the fat, etc.