Frequently Asked Questions
Got a question? Check out these frequently asked questions from our customers. If you don’t find your answers here or would like to discuss anything further, send us a message via our contact form at the link above. We’d love to hear from you!
How much beef is in a side of beef?
This is the most difficult question we get because there's no answer that applies in all cases. For beef breeds, the 'yield' is about 40% of the live weight and 62% of the hanging weight. So, a 1000 lb beef cow will have a hanging weight of +/- 620 lbs and a final yield of +/- 400 lbs of beef cuts. These are VERY generalized numbers and are a function of the breed, the way the beef is butchered and the finishing program. But, again, your cut sheet and the breed of cow will ultimately determine the final yield of freezer beef.
How much freezer space do I need?
For a whole beef, you need about 34 cu ft or about 17 cu ft for a side of beef. You can get by with 30 cu ft (15 cu ft for a side) if you are not interested in organs and bones.
How long do you age your beef?
Our processor hangs our beef for 7 days without additional charges. Because we only process younger cows (always 36 months or less), additional aging is not necessary. And, additional aging beyond 21 days will start reducing the overall yield of beef. However, if you are buying a side or whole beef, you can request aging for more than 7 days for an additional $10 / day if you'd like.
Can I buy a 1/4 beef?
Yes, you can buy a 1/4 beef. For a 1/4 beef, we will fill out the cut sheet because one other buyer will be involved. We will try to accommodate everyone's wishes but it's not practical to process a carcass based on four different cut sheets. Otherwise, the process is exactly the same as for a 1/2 or whole beef.
Where do I pick up my beef?
For wholes and sides, you must pick up your beef at the Meat Processor. For quarters, you can pick up your beef at our farm. We also have several freezers at the farm where we keep an inventory of individual cuts of grain-finished beef and pastured chicken. For individual cuts, there's no need to pre-order. You can simply select the cuts you want using our online shopping options and let us know if you want to pick up your cuts or have them delivered. Or, you can drop by our farm and browse the inventory of meats in person.
Why do you price your beef this way?
Our pricing is based on our cost which is typically about $2.60/lb (hanging weight). We try to make a 20% profit overall. We price steaks and other preferred cuts higher and ground beef and cheaper cuts lower than our cost. Our main objective with this 'retirement hobby' is to maintain our aggricultural tax exemption and to make good use of the pastures and natural features of the land that we've been blessed to own. Because we are retired, profit is not our main objective (but don't tell our tax man!).
How do you finish your beef?
If a customer purchases a whole beef or a side, we can finish according to the customers' requirements including using grain, non-GMO, a proprietary finishing ration or grass/hay. For our beef cuts, we use a special finishing ration and pre-mix supplement that was developed via research performed by University of Georgia that has proven to be gentle on a cow's stomach and provide the trace minerals that cattle need. Our finishing program maximizes marbling and weight gain without the use of hormones. Prior to and during the finishing period, our cattle have 24/7 access to high-protein natural pasture grasses (we do not use chemicals on our pastures) and/or protien-rich hay and fresh clean spring water. Finally, we limit our stocking ratio to approximately one cow per 4-5 acres to allow plenty of grazing space for the cattle.
Do you raise your own cattle?
We purchase calves of all ages from local, responsible ranchers so we know their breed as well as the weaning practices of the rancher. The calves are typically between the age of 6 and 12 months of age when we buy them. We do NOT buy calves that are weaned too early or that are not healthy. We do NOT buy from livestock auctions. We do NOT buy calves that have been given antibiotics or hormones. After we purchase a calf, we background the calf on our pasture for up to 30 months and finish it over a 90-180 day period prior to processing. Our average stocking rate is about one cow per 4-5 acres.
Is there a difference in breeds?
Yes, there is a big difference in yield between dairy and beef breeds. While beef breeds typically yield ~40% of their live weight in freezer beef, dairy and dairy-cross breeds may yield as low as 30% of their live weight in freezer beef. Also, the sizes of cuts between breeds varies. However, there's usually not much difference in taste or tenderness between breeds if the cattle are under 36 months of age. Taste is governed more by the backgrounding and finishing program than the breed. And, while some beef breeds have a potential to marble and put on weight faster than other breeds, the actual amount of marbling is heavily influenced by the age, backgrounding and feeding program. There are so many factors that affect marbling, it would be disingenuous to say that one breed is always better than another. But certain breeds, such as Angus, Hereford, Charolais, Limousine, and Wagyu routinely produce more marbling given the same backgrounding and finishing programs. There are other good beef breeds and new cross-breeds are being developed all of the time but these beef breeds are very popular and reliable.
Example Beef Yield
from the last Steer we processed
Breed: Red Angus, Live Weight (lbs) 1,164
Approx |
Beef cut and Packaging |
Total |
Total |
|---|---|---|---|
1.0 |
Ground Beef, 1 lb packages |
147 |
147 |
1.0 |
Ground Beef, 1/4 lb patties (4 per package) |
60 |
60 |
2.7 |
1.5" Bone-in Shank |
11 |
4 |
4.5 |
Brisket, cut in half |
18 |
4 |
3.8 |
BBQ Style Short Ribs (rack) |
8 |
2 |
4.0 |
Cross Cut Short Ribs (rack) |
8 |
2 |
1.0 |
Short Ribs (3 ribs per package) |
2 |
2 |
4.0 |
Boneless Chuck Roast |
32 |
8 |
2.2 |
Boneless Arm Roast |
9 |
4 |
1.0 |
Eye of Round Steak |
2 |
2 |
2.0 |
Eye of Round Roast |
2 |
1 |
2.0 |
Inside Round Roast (Top) |
10 |
5 |
1.8 |
Bone-In Ribeye Steak (2 per package) |
21 |
12 |
1.2 |
Flank Steak |
1 |
1 |
1.0 |
Fajita Meat |
3 |
3 |
2.0 |
T-Bone Steak (2 per package) |
10 |
5 |
1.2 |
New York Strip (2 per package) |
6 |
5 |
0.9 |
Filet Mignon |
5 |
5 |
1.8 |
Bone-In Top Sirloin Steak |
16 |
9 |
1.3 |
Boneless Sirloin Tip Steak (Tenderized, if pre-ordered) |
8 |
6 |
1.0 |
Tongue |
1 |
1 |
1.1 |
Beef Liver |
11 |
10 |
3.0 |
Soup Bones |
45 |
15 |
1.0 |
Heart |
1 |
1 |
1.0 |
Kidney |
2 |
2 |
1.0 |
Ox-Tail |
1 |
1 |
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