Pricing:
$4.00 per pound hanging weight. The total price you pay.
See pricing details in chart below.
We accept checks, cash, Visa, MasterCard, PayPal
Information:
Our beef may be purchased as Whole (450-550 #), Half/Side (225-275 #), or as a Quarter Split (112-135 #).
Quarter Split - The processor divides the meat into four even distributions. Each purchaser receives the same quantity of steaks, roasts, ground beef, etc.
Hanging Weight -The weight of butchered cow prior to it being cut into steaks, roasts, etc.
| Type | Cuts | Quantity |
|---|---|---|
| Roasts | Chuck Roast | 4 |
| English Cut | 1 | |
| Pot Roast | 1 | |
| Rump Roast | 2 | |
| Top Round | 2 | |
| Steaks | Rib Steak | 6 |
| T-Bone | 6 | |
| Porterhouse | 2 | |
| Sirloin | 3 | |
| Flank | 1 | |
| Miscellaneous | Short Ribs | 3 |
| Stew Beef | 2 | |
| Liver, Heart, tongue,etc. | Yours if desired; tell Processor. | Included, if desired. |
| Ground Beef | For patties, add 30 cents per pound. | 20-40 lbs. |
| Cuting loss- Trimming weight | e.g. bone, fat scraps, etc. | Total weight of purchased beef is about 75% of hanging weight. |