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 153 lbs for a quarter. The cost for a half is $5.00 per lb of hanging weight plus you pay the butchering fees which amount to about $1.10 per lb of hanging weight. A quarter will cost $5.25 per lb of hanging weight plus butchering fees which amount to about $1.10 per lb of hanging weight.

A half of average weight would cost $1690 including butcher fees with about 180 lbs of take home meat.

A quarter of average weight would cost $971 including butchering fees with about 100 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 $2.80 per lb of hanging weight. An average ground beef quarter with a hanging weight of 166 lbs would cost $464 plus butchering fees of about $183 for a total of $647 for about 100 lbs of take home meat.

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 100 lbs). The cost for less than 50 lbs is $7.00 per pound. 50 lbs 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). 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 likely be with any beef order. 

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

Brisket                             5.5lbs

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