If this is your first time and don’t have a producer to work with, we can help. Give us a call or send us an email and we can arrange options. If you already have a producer in mind, have them give us a call and we will schedule the animal for processing.
How do I pay for the beef?
You will pay the farmer for the beef and pay us for the processing. We can collect money for the farmer but please note we only accept cash and check for them. Also, please know how much is charging you for the beef. We do not know that information so please talk to your farmer before you pay. For paying for processing, we accept cash, credit card, and check.
How come the total weight on my invoice doesn’t equal the weight of the meat I picked up?
We charge our processing fee on the hanging weight of the animal. Hanging weight is defined as the weight of the animal after the animal has been slaughtered and blood, head, hooves, hide, and organs have been removed. What the customer picks up to put in their freezer is the final or take home weight. The final weight is usually 60% (beef) to 65% (pork) of the hanging weight. The conversion percentage depends on the build of the animal and the types of cuts the customer wants. Selecting more bone in cuts result in a higher conversion ratio. The loss in weight is attributed to two main factors. The first is water loss during the drying aging process. The second is the trimming process. If an animal contains more fat, it will result in less of a final conversion.
When I have a beef custom butchered, is the ground beef from my animal mixed with others?
No. When you have us butcher and process beef you will receive only your meat. We take the time to process ground beef one animal at a time to ensure our customers only receive the meat from the animal they purchased.
I am getting beef from a farmer. Can I get the beef made all into one type of steak or roast?
No. The beef has certain cuts and a limited amount of each steak and roast. We can cut most of the beef into ground burger but only to a certain amount of steaks and roasts. Look at our beef processing page for more information and pictures.
I am getting a quarter from a farmer. How much am I getting of each cut?
In an average quarter, there will be 4 Round or Cube Steaks, 4 Sirloin Steaks, 6-7 T-Bones/Porterhouses or NY Strip, 7 Bone-In Ribeyes or Delmonico Steaks, and 4 Sirloin Tip Steaks. There will be 2 Sirloin Tip Roasts, 4 Chuck Roasts, 1 Arm Roast, and 1 Rolled Roast. There are 4 packages of Short Ribs, 5 pounds of stew meat, and 4-5 packages of Soup Bones. If you choose all of the above options, that leaves about 20-30 pounds of ground beef depending on the size of the beef. If you want less roasts, for example, that will get made into ground beef so you will get more ground.