My beef is only custom butchered, with the exception of ground beef, 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. You can choose between custom butchered and USDA butchered for ground beef.
The hanging weight is the weight of the animal after slaughter and dressing but before it has been cut. Hanging weights vary but are about 277 lbs for a half and 139 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 $.95 per lb of hanging weight. A quarter will cost $4.05 per lb of hanging weight plus butchering fees which amount to about $.95 per lb of hanging weight.
An average half with a hanging weight of 277 lbs at $3.85 would cost $1066 plus butchering fees of about $263 for a total of $1329 with about 180 lbs of take home meat.
An average quarter with a hanging weight of 139 lbs at $4.05 would cost $563 plus butchering fees of about $132 for a total of $695 with about 90 lbs of take home meat.
Custom butchered Ground beef can only be sold by the quarter or half and by hanging weight. The cost is $2.70 per lb of hanging weight. An average quarter with a hanging weight of 166 lbs at $2.70 per lb would cost $448 plus butchering fees of about $157 for a total of $605 for about 100 lbs of take home meat. I am sold out of custom ground beef quarters for 2022.
USDA butchered ground beef is sold by the actual pound of beef you receive. It is labeled with the actual weight of each package. It can be sold by any weight while custom butchered must be sold by the quarter(about 100lbs). The cost for less than 50lbs is $7.00 per pound. 50lbs or more costs $6.50 per pound.
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 based on questionnaire from that you fill out and I submit it. schrocks cut sheet
Pork is sold by hanging weight. The hanging weight of a pork half varies but is about 100lbs and produces about 75lbs of take home meat. The cost of a pork half is $4.85 per pound of hanging weight so your cost would $485. 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