My beef is now custom butchered and therefore cannot be sold by the pound of meat you receive. It must be sold by the whole, half or quarter (no eighths) and priced by the hanging weight. Your beef will be vacuum sealed and labeled with the cut of meat except ground beef which will not have a label.
The hanging weight is the weight of the animal after slaughter and dressing but before it has been cut. The hanging weights vary but are about 308 lbs for a half and 154 lbs for a quarter. The cost for a half is $3.85 per lb of hanging weight plus you pay the butchering fees which amount to about $1.05 per lb of hanging weight. A quarter will cost $4.05 per lb of hanging weight plus butchering fees which amount to about $1.05 per lb of hanging weight.
An average half with a hanging weight of 308 lbs at $3.85 would cost $1186 plus butchering fees of about $323 for a total of $1509 with about 200 lbs of take home meat.
An average quarter with a hanging weight of 154 lbs at $4.05 would cost $624 plus butchering fees of about $161 for a total of $785 with about 100 lbs of take home meat.
Ground beef can only be sold by the quarter and by hanging weight. The cost is $2.70 per lb of hanging weight. An average quarter with a hanging weight of 154 lbs at $2.70 per lb would cost $416 plus butchering fees of about $150 for a total of $566 for about 110 lbs of take home meat.
Here is a link to my butcher’s product options and costs as well as a picture of the packaged product. schrocks processing options
Here is a link to my butcher’s processing sheet(how your meat will be cut). I fill out this sheet with your help and I submit it. schrocks cut sheet
Pork is sold by hanging weight. A pork half is $4.10 per pound of hanging weight. A pork half weighs about 75 lbs. The cost of a Pork half will be about $412. I pay the butchering fees. Pork delivery will be at the end of August. I will post the date here when I get it.
The superior quality of my Grass-Fed Beef is due to my ability to use the best genetics for marbling. Thru the use of artificial insemination I am able to use bulls in the top 1% for their marbling score to breed as many of my cows as I can. The remaining cows are bred to my herd bull, who is a son of a bull in the top 1% for marbling. Marbling is the fat in the beef, not the outside. The bulls I use put more fat in the beef.
Your beef will dry age for increased tenderness and flavor in the butcher’s cooler for 14 days. Beef halves will then be cut to your specifications. A typical customer might want 3lb roasts(for a family of 4 or less) and 1 1/4 inch steaks. You will get approximately 44% ground beef, 35% roasts and 21% steaks from you half or whole. Some customers will want more ground beef and will prefer to have their Sirloin or Round Roasts in ground beef. You will fill out a questionnaire about how you want your beef cut. Everything is vacuum sealed and frozen and will last more than 2 years in the freezer.
Quarter customers cannot choose how their beef is cut.
You will get 1.25 inch steaks and 3lb roasts.
A 100lb quarter will contain:
Chuck Roasts 11lbs
Bottom Round Roasts 3lbs
Eye Round Roast 1.5lb
Sirloin Steak 7lbs
Sirloin Tip Roast 3lbs
Rib Eye Steak 5.6lbs
Arm Roast 5lbs
Plate Ribs-Baby style 4lbs
Short Ribs 5lbs
Back Ribs 1lb
T-bone Steak 3.3lbs
Porterhouse Steak 2.6lbs
London Broil 4.5lbs
Stew Meat 5lbs
Skirt Steak 1lb
Flank Steak 1lb
Ground Beef 31lbs
Total Beef 100lbs