Now Accepting Orders for June 2016!!
Our cattle will be harvested in June, but your reservation needs to be placed ASAP!
Click the image below to go to our Reservation Page
Frequently Asked Questions
How much will it cost me?
Below is a chart that shows historically how much each size of beef has cost for a calf that weighed approximately 1100 lbs.
*All numbers are approximate.
1,100/lb. Beef
|
Hanging Weight
|
Cost of Beef
|
Price of Processing
|
Expected take home
|
Price per lb. (take home)
|
Total Cost for Customer
|
Whole
|
660 lbs.
|
$2036
|
$439
|
495 lbs.
|
$5.00
|
$2,475
|
Half
|
330 lbs.
|
$1020
|
$218
|
231 lbs.
|
$5.36
|
$1,238
|
Split-Half
|
165 lbs.
|
$510
|
$117
|
113 lbs.
|
$5.56
|
$ 627
|
Ground Beef is available in 3 different packages:
Package 1: 10 lbs. Ground Beef Quarter Pound Patties - $55.00
Package 2: 10 lbs. Ground Beef in 1 lb. packages - $42.00
Package 3: 25 lbs. Ground Beef in 1 lb. packages - $100.00 (BEST DEAL)
What happens after I Place My Order?
When you place your order for a Whole, Half, or Split-half of beef, a deposit is expected before we will reserve your calf. This deposit will be 1/4 of the expected cost.
When the calves are ready, we take the calves to the processor--Williams Bros. Meat Processing, Washington, MO.
A few days later, they will let us know the processing charges, and we will contact you and let you know the exact cost of your beef. Full Payment is expected before you can pick up your beef, which will be 10-14 days after your beef is taken to the processor.
If you have requested a whole or half beef, you will be able to let the processor know how you would like your meat cut and packaged. (If you are unsure of this process, you can choose the Standard Cut).
After the beef is aged and processed (about 14 days), you will pick up your beef from Williams Bros. Meat Market in Washington, MO. meat. Full payment must be made to us, before picking up your beef.
How much meat can I expect to take home?
As a general rule of thumb, you can expect to take home 40% of your calf's live weight. The following examples are based on an 1100 lb. steer at approximately 40%:
- Whole beef *495 lbs. of packaged meat
- Half beef *231 lbs. of packaged meat
- Split half (1/4 beef) = *113 lbs. packaged meat
A rule to follow, if you have to purchase a deep freezer, is 1 cubic foot per 30 lbs. of meat. A 5-7 cu. ft. freezer should be plenty of room for the beef, leaving some room for other items you may need to store.
What cuts of meat are in a 1/4 beef?
Traditionally a processed beef divides into 25% steaks, 25% roasts, 40% ground beef and 5-10% other miscellaneous cuts of meat (soup bones, liver, brisket, etc.)
Can I get my beef processed into the cuts I want?
Yes. We do custom orders for customers who order whole or half beefs.
What is a Standard Cut?
For a Standard Cut, you will receive ground beef and stew meat in 1 lb. packages, steaks 2 per pack, and 3-4 lb. roasts. The liver and soup bones are available at your request.
What is a Standard Cut?
For a Standard Cut, you will receive ground beef and stew meat in 1 lb. packages, steaks 2 per pack, and 3-4 lb. roasts. The liver and soup bones are available at your request.
How long will it take to receive the meat?
2-3 weeks after we deliver the beef to the processor.
Is your beef organic?
Although we are not certified organic, our beef does meet the standard requirements. Our cattle are born on the farm and raised on lush, green pastures with plenty of fresh water available to them continuously. We have our livestock on a rotational grazing system, which gives them a fresh, green paddock of clover, orchard grass, fescue and other grasses every few days. Our cattle are never given hormones or unnecessary antibiotics. We hand feed our natural beef the last 90+ days with grain that is locally grown, in order to improve the marbling, flavor, and tenderness of the meat.
Do you sell grass-fed beef?
All of our beef are grass-fed, but we finish ours on grain to give them better flavor, marbling, and bright red coloring.
What is a split quarter?
When an animal is harvested, it is split into halves. The front quarter, for example, contains the chuck roasts and chuck steaks, the arm roasts, and the rib steaks. The hind quarter contains the sirloin, Porterhouse, and T-bone steaks. We split these two quarters so that our customers are able to have all cuts of steaks and roasts in their 1/4 beef.
What is hanging weight?
Hanging weight, or hot carcass weight, is the weight after the organs, head, and legs have been removed. The cattle have an average hanging weight of 55-60% of their live weight.
What is the cost of your beef if calculated by hanging weight?
Some farmers charge by hanging weight, or carcass weight PLUS processing fee or handling fee. Our hanging weight charge for a whole beef, in comparison, is approximately $3.70, when the processing fee is included.
When will my reserved order be ready to pick up?
The expected delivery date will be generally be in June.
