Frequently Asked Questions

For a whole steer you need a freezer that can hold about 13-16 cubic feet, for a half you need 7-8 cubic feet and for a quarter 3-4 cubic feet.

The amount of weight you take home and put in your freezer will be less than the hanging weight. The difference depends on several factors. Some moisture is lost during the dry-aging process and the meat shrinks some as the moisture evaporates. The biggest variable comes from how the meat is cut. If you choose all boneless cuts, no stew meat, no soup bones and none of the internal organs (such as the liver) you will not keep nearly as much of your side as someone who chooses these cuts. You can expect to receive about 50%-60% of the hanging weight in packaged meat due to trim loss, bones, etc.

One whole beef feeds a family of four for one year. Beef will keep well for one year in a freezer.

Each side of beef is cut to the customer specifications, such as thickness of steaks, size of roasts, one or two pound packages of ground beef, etc. You can also ask the butcher about Beef summer sausage, ring bologna, hamburger patties, bratwurst, or a variety of beef sticks . Extra charges would apply for specialty items. You can choose more ground beef and less roasts? You can eliminate certain cuts such as brisket. When your side of beef is at the locker, we will put you in contact with the butcher to discuss all your options.

Hanging weight or Carcass weight – The weight of the side of beef hanging in the cooler. An Angus would yield approximately an 800 pound carcass. This is average and can vary +/- 150 lbs. The retail cut percentages are approximately 15-17% are steaks, 32-35% are roasts, 45-50% is ground beef, and 10-15% is made-up of other cuts such as brisket, and trim products. (source USDA)

Aging occurs while the beef is hanging in a refrigerated cooler, at a specific temperature and humidity, for 10 to 16 days after harvest and prior to cutting. When beef is dry aged two things happen. First, moisture evaporates from the muscle creating a greater concentration of beefy flavor and taste. Secondly, the beef’s natural enzymes break down the fibrous, connective tissue in the muscle, tenderizing it. Most of the tenderizing activity occurs in the first 10 to 14 days. In today’s modern processing plants, the meat is broken down and vacuum-sealed in plastic bags within 24 hours. Much of this beef will show up in a grocery store meat case within 2 to 4 days after harvest. Our beef is dry aged a minimum of 10 days.

The beef is cut up into about 1/3 ground beef and the rest is split between steaks, roast, stewing beef, short ribs and some soup bones.

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Lower Cost: There are two reasons why we can offer custom bulk purchases at a lower cost than purchasing by the piece. First, custom beef processing cost less and secondly, the amount of time spent handling the product is less. Because of these two reasons, we get to pass along the savings to you. It's really a win-win for both the farmer and the consumer.

Flexibility: You get to choose which cuts you want to keep and which ones you don't. Nothing is wasted. It's whatever you choose! We will send an easy questionnaire for you to fill out to decide how you want your beef cut.

Convenience: Be ready and have your freezer stocked for several months at a time! This saves you time as it's a one time transaction and meat is always at your fingertips.