Ready to Order your whole, half or quarter? You can go straight to our Custom Cut Chop Sheet here.
Call, email, or contact us for current availability.
Now, for some terminology:
Hanging Weight is the weight you pay for. Hanging Weight refers to the weight of a beef after it has been butchered (head, organs, etc. removed) but before it has been cut up, or processed.
Cut and Wrap Yield refers to the actual weight of all the packages of meat you receive to put in your freezer. Depending on how you ask for your meat to be cut (bone-in or not, more hamburger and fewer roasts, etc.) the cut and wrap yield will be more or less, but it tends to be about 75% of the hanging weight.
We sell beef as Whole (average weight 400 -500 lbs hanging), Halves (average 200-250 lbs), and Quarters (100-110). Each section of a beef consists of a variety of cuts: from steaks & roasts to hamburger, stew meat, soup bones and shanks. The American Angus Association has a very nice chart showing the various cuts and where they come from– you can see it here. We charge $3.75/ pound hanging weight to have your meat cut almost any way you like, which includes the butcher’s fee. Since there is some loss in the processing (you won’t take home every pound of the hanging weight), you can expect your actual cost per pound of finished meat to be about $4.50. That’s $4.50/lb for 90% lean grass-fed hamburger, and $4.50/lb for hormone-free, pasture raised sirloin! When you order we’ll ask you to fill out our butcher’s chop sheet, where you can choose your cuts including
- Chuck Roast
- Rib Roast
- Short Ribs
- T-Bone or Tenderloin and Strip Steaks
- Flank Steak
- Ground Beef or Hamburger Patties
- Stew Beef
- Rump Roast
- Soup Bones
- Oxtail and Shank
- Dog Bones
Click here for a nice page with the typical amounts of different cuts of meat you would get in a side of beef.