It can be intimidating to consider speaking with a processor to determine how you want your order processed. By providing Carwood Farm Beef Processing Recommendations, we have removed that step from the process. When placing your order, select one of these choices so you won’t have to think about it again:
Processing is a separate charge paid to our processor. We use several area federally inspected processors who charge $. 90/lbs. – $1. 10/lbs. calculated using the hanging weight. So using the average weights listed above. You can figure your processing costs to be:
Your total investment will be determined by adding the price of the beef and the anticipated cost of processing. The actual cost/lbs. (found by subtracting your investment from your 130 lb. estimated take-home weight for a quarter or 260 lbs. for a half) will be about $6. 67/lbs. Try finding a prime cut of steak anywhere else for that cost!
What is a side of beef (half beef)?
The cuts from one side of a cow are known as a side of beef. This is also known as a “half beef. ”.
How much beef comes with a side of beef?
You will receive around 220 pounds of beef with a side of beef. 100 pounds of the beef are made up of ground beef, and the remaining weight is made up of steaks, roasts, ribs, brisket, and soup bones.
Please note, that these are approximates. All cattle are different. When they are butchered, some may weigh more or less, meaning they may have more or less beef on them. The figures provided reflect what we frequently observe on our farm.
What cuts come with a side of beef?
- Filet steak
- Ribeye steak
- Sirloin steak
- Strip steak
- Skirt steak
- Flank steak
- Brisket
- Chuck roast
- Sirloin roast
- Arm roast
- Ground beef
- Ribs
- Stew meat
- Kabob meat
- Soup bones
- Organ meat (liver, heart, etc., if desired)
Video: Quarter beef in our refrigerator
Depending on how the beef is cut, a half beef may contain fewer or more steaks. For instance, if steaks are cut into 1-inch pieces, there will be about 12 to 14 sirloin steaks and a side. With a side of beef, a steak cut into 1 1/2 to 2 inches thick yields about 6-7 sirloin steaks. Regardless of how the beef is cut, the quantity is significantly different even though the beef’s overall weight is the same.
Additionally, keep in mind that some beef portions can be cut in a variety of ways, so you’ll need to decide how you want to prepare them.
The best illustration of this is a T-bone steak, which is composed of a tenderloin on one side and a strip steak on the other. You won’t get tenderloin and strip steaks if you decide you want T-bone steaks. T-bone steaks won’t be available if you decide you want tenderloin and strip steaks instead. Given that there is only a finite amount of beef on each animal, and that it is the same beef cut differently,
Can the entire half beef be steak?
No. There is a limited amount of beef on a steer. It’s not all steak. In fact, the majority of the animal is ground beef.
The primal cuts of beef, as defined by the USDA, are separated into eight regions on a cow:
Numerous different cuts can come from each of these sections.
When buying beef at a store, they butcher a lot of animals and do choose how to cut each one based on supply and demand. For instance, “round” is marketed as ground beef, round steak, eye of round, tip steak, tip roast, top round, and bottom round roasts at the grocery store. Due to the limited amount of beef on each animal, you wouldn’t get all of these cuts when you buy a side of beef.
Is it worth buying a side of beef?
Yes, buying a cow will help you save money and get better-quality beef.
We compare the cost of beef from our farm to nearby St. Louis grocery stores. Depending on where you typically shop for groceries, buying beef in bulk can help you save about $1,900 annually.
This chart shows how much you would save on a whole beef, and in this article about how to save on groceries, we go over this chart in more detail.
Please note, every farm and beef processor prices beef differently. If you’re not in the St. Louis area, you will have to do your own calculations to determine the price per pound. Louis area and can’t order from our farm.
Do I need a stand-alone freezer?
Yes. You’ll require a freezer if you purchase a side of beef. 1 cubic foot of freezer space is recommended as a general rule for every 30-35 lbs of cut and wrapped meat.
You can usually get a good deal at a warehouse store. We have both chest and upright freezers at our house and we like both of them.
A new 9 cubic foot freezer has a one-time cost of about $400-$450, and its yearly running cost will be approximately $38. So, as long as you continue to use your freezer in the future, buying one is a good investment.
Be sure that your freezer has a lock and key, or you can also purchase an aftermarket lock. A lock is very important. Without a lock, the freezer door can become slightly ajar and the beef will be ruined. Second, a physical lock protects little ones. Children have climbed into freezers and suffocated.
How much does a side of beef cost?
This is a great question. There are two basic ways that farmers sell beef:
- Client works with a farmer who both raises beef and processes it for the client (i e. (all-inclusive pricing): On our farm, our prices include all beef, USDA processing fees, and free delivery to designated pick-up locations in the St. Louis area. Our customers don’t have to deal with us because we work directly with the USDA-approved beef processor. We guarantee a certain amount of beef using this method, and our customers know exactly how much they will pay up front. There are no hidden fees or surprises.
- Customer coordinates their own beef processing in collaboration with a farmer. When buying beef directly from a farmer and choosing your own beef processor, be prepared to ask a lot of questions and do a lot of math to ensure you know what you’re buying. The customer writes two checks: one to the farmer and one to the beef processor. Additionally, you’ll need to become familiar with agricultural jargon like live-weight and hang-weight (see below).
How to buy a side of beef?
First, you’ll need to find a farmer to purchase from. If you’re in the St. Louis region, we hope you will get in touch with us. We are happy to respond to any questions you may have.
If you’re not in the St. Louis area, a great way to find a farmer is to contact your local Extension office or USDA office and ask for a list of those in the area that sell beef directly.
Contact the farmer you’ve located and enquire about their cattle and butchering practices. Please remember that as you do this that there are specific terms used in agriculture and that you may need to ask many questions to fully understand what you’re buying. Because we take pride in producing the food that people eat, most farmers will be very patient in answering any questions you may have.
One of the best questions, according to our research, is “If I were to buy your beef at the store, what would the label say?” With this inquiry, you can find out whether the beef is “grass fed,” “all natural,” “organic,” and the anticipated lean ratio (i.e. e. , 90/10, 85/15), etc.
It’s also crucial to remember that most farm-fresh beef comes in very plain packaging. This is due to the USDA’s strict regulation of labeling. Anything “extra” on the label, such as “grass fed” or a lean ratio, necessitates additional USDA certification, which is very expensive for the farmer.
Most beef processors will let you choose from packaging options like paper, shrink wrap, or vacuum sealing. Because vacuum sealing will keep the beef fresh for longer, we advise doing so. Although vacuum sealing costs a little more, it’s worth it to prevent freezer burn on your beef. Vacuum sealed beef will last approximately 1-year in the freezer.
What’s a cut list?
You may or may not need to consider making a cut list once the animal is at the processor.
For all orders of quarter and half beef at our farm, we have a standard cut list that we follow. Customers can specify their desired beef cut and fill out a customer list when ordering whole beef.
You might be required to complete a cut list for a half beef, depending on the country, the farmer, and the region. If so, it might be a little frightening, but don’t be alarmed. You should be able to get help from the farmer and butcher so it only takes a few minutes to finish.
Keep in mind that a steer is not just steak as you complete a cut list. Ground beef makes up the majority of a steer.
- Steaks: We like cutting steaks into 1-inch thickness. Keep in mind that you’ll get fewer steaks if you decide you want a thicker steak and your beef processor permits it. For instance, if you order a quarter of beef, you typically receive 6-7 sirloin steaks, assuming they are an inch thick. You might only get three to four steaks if you have them cut to 1 1/2 to 2 inches thick. The number of steaks you get from the same weight of beef depends greatly on how you have it cut.
- Roasts: Arm, Chuck, Round, Rump cut into 3-4 pound roasts.
- Ground Beef: Packaged in 1 pound packages
- You could grind short ribs into hamburger, but we don’t suggest it. Short ribs are awesome.
- Stew meat and/or kabob meat: These portions are usually the steak trimmings.
- Brisket: Though it could be ground into ground beef, kindly refrain from doing so. There are numerous ways to prepare brisket, which is very tasty.
- Soup Bones: We love soup bones. They make the best bone broth. We highly recommend them.
- You can choose to eat organ meat, but we do so especially for the liver.
What is hanging weight?
- A cow’s live weight, also known as “on the hoof,” is how much it weighs when it is moving around and alive. This includes meat, bones, blood, etc.
- After the animal has been killed and all the useless parts, such as the head, skin, and hooves, have been removed, hanging weight (or “on the rail”) is what remains, which consists of the bones and meat. Typically, the hanging weight is about 60% of the live weight
- The total weight of all the packages containing individual cuts of meat that you plan to store in your freezer is known as the “boxed weight,” which is typically around 60% of hanging weight.
What does this mean in plain English if you are informed that it is $3? 75 for each pound of hanging weight, so prepare to pay about $6. 25 per pound ($3. 75 / 0. 60) PLUS the butchering fee, which is usually about $600. 00 for the entire cow (you’ll split this cost with another family if you’re sharing).
Payment, deposit and beef pick-up
The manner in which you purchase the beef and pick it up will vary by farm. You should talk to your farmer about this before placing your order.
We offer free delivery on our farm to specific areas in the St. Louis area, or home delivery for a small fee. All beef is frozen and boxed, and coolers aren’t needed. We need the full amount up front because we won’t slaughter an animal that shouldn’t be.
When purchasing beef from other farms, the consumer is frequently required to visit the beef processor. Ask if the beef will be frozen and boxed if this is the case. Bring along coolers to keep the beef chilled if necessary until you can place it in your freezer.
Join our weekly e-newsletter where we share farm happenings, recipes, and beef availability if you’re interested in learning more about our farm and how we raise beef. Alternatively, we have a whole ebook about beef that examines how to buy and prepare beef from a cattle farmer’s point of view.
And here are some additional blog posts you might enjoy:
Fact vs Estimate: How much Meat from a side of 1251 lb. Grain Fed Beef (Also How Beef R like People)
FAQ
How much meat do you get in a side of beef?
You receive roughly 220 pounds of beef with a side of beef, so that’s how much beef is served. 100 pounds of the beef are made up of ground beef, and the remaining weight is made up of steaks, roasts, ribs, brisket, and soup bones.
Is buying a 1 4 cow worth it?
However, a quarter cow costs between $8 and $12 more than both. 48 – $15. 62 per pound. That’s $0. 47 – $0. Choosing a quarter cow will cost you 79 cents more per pound. Even if you can’t afford a whole or half cow (or don’t anticipate eating that much meat), the cost is still less than what you’d pay at the grocery store.
What is the average weight of a 1 2 beef?
A half cow would be half of the 750 lbs. hanging weight (which would come to approximately 375 lbs. hanging weight), estimated to yield approximately 200 lbs. – 225 lbs.
What size freezer is needed for a side of beef?
How much freezer space is required for my beef? A quarter share (85 pounds of meat) requires 4 cubic feet. And for a Side (half), around 8 cubic feet. A whole cow will need 16 cubic feet.