Give “nose to tail” or “cheek to cheek” eating a try by purchasing a whole or half of a beef, hog, or lamb. It’s a great way to learn about how to use different cuts and save money at the same time! We offer whole and half sections of beef, pork, and lamb for a significant discount over our individual cuts. A discount is also available on whole chickens in quantities of 25.
|Item||Price||Average Hanging Weight||Take-Home Weight (Yield)||Approximate Cost for Processing*||Approximate Total Cost||Approximate Cost per pound|
|Half Beef||$7.00/lb. hanging weight + processing fees*||300 lbs.||200 lbs||$320.00||$2,420.00||$12.10|
|Half Pig||$6.00/lb. hanging weight + processing fees*||100 lbs.||75 lbs.||$200.00||$800.00||$10.00|
|Half Lamb||$22/lb. packaged & wrapped||25lbs.||20 lbs.||N/A||$550.00||$22.00|
|25 Whole Chickens||$7.00/lb. packaged & wrapped||N/A||100 lbs.||N/A||$700.00||$7.00|
How much do I take home?
You take home the finished cuts or “yield”. The percentage of the hanging weight that remains is called the “yield” and is typically 65% of hanging weight.
Hanging Weight– also known as dressed weight or carcass weight – is what you get when you remove the parts that are inedible like the hide, feet, head, some of the bones and most of the innards.
What sort of cuts will I get?
If you buy a whole or half, you get to decide how the beef is cut and packaged, according to your tastes and needs. It might sound overwhelming at first, we will walk you through the cut selection and help you fill out your cut request with the butcher.
How much freezer space will I need for my beef?
Plan on approximately one cubic foot of freezer space for every 15-20 pounds of meat. The interior of a milk crate is slightly more than a cubic foot. For a 1/2 a beef, you will need a 7 cu ft. freezer. Hop over to this link from OSU – Buying Beef for the Freezers. For pork, figure 1/4th the size of a whole beef.