Give “nose to tail” or “cheek to cheek” eating a try by purchasing a whole or half of a beef or hog. It’s a great way to learn about the various cuts and how to best to utilize them. And best of all, you save money!
We offer whole and half sections of Beef & Pork at a significant discount to our individual cuts. We also offer whole chickens in quantities of 25 at a discount.
Our beeves usually hang at about 500lbs (250lbs for halves). After further processing, this will turn into ~ 330lbs of meat for you to take home. Our prices are based upon the hanging weight of the animal. When you place your order we will discuss different cut selections and packaging options with you. This is a great way to save on high-quality beef, pork, and chicken.
Buying bulk will save you money, especially if your family likes steaks and roasts as well as ground beef. For farmers, it is a more efficient way to market and helps us avoid the conundrum of unbalanced inventory caused when the most sought-after cuts are sold before others. However, buying a portion of beef is not for everyone and there are several things to consider when deciding whether to purchase a whole or half beef.
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. The dressing percentage for most beef cattle is about 65%. The live weight of most of our beef is between 900 and 1000 lbs. On average our hanging weights are between 500 and 600 lbs for a full beef.
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.
What sort of cuts will I get?
If you buy a whole or half of beef, 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.
|Item||Price||Average Hanging Weight||Take-Home Weight (Yield)||Approximate Cost for Processing*||Approximate Total Cost||Approximate Cost per Pound|
|Half Beef||$6.00/lb. hanging weight + processing fees*||300 lbs.||200 lbs.||$200||$2000||$10.00|
|Half Pig||$5.50/lb. hanging weight + processing fees*||100 lbs.||75 lbs.||$100||$700||$9.00|
|Half Lamb||$16/lb. packaged & wrapped||30 lbs.||20 lbs.||N/A||$400||$21.00|
|25 Whole Chickens||$6.00/lb. packaged & wrapped||N/A||100 lbs.||N/A||$600||$6.00|
|*Processing fees depend on the size of the animal, cut selection, and packaging preferences.|
|+Weights are approximations used for example calculations. Individual animals vary in weight, each order is unique.|