Beef... Whole- Half- Quarter

[Will Squared]

I am in a small town in N Calif.
We finally were allowed to get our Farmers Market open Wed.
I spoke with a woman that raises meat locally.
Beef, Lamb, Chicken.
She said she is about to process around 20 chickens. I could get them fresh now or frozen later. She said around $5 per pound.
I didn't ask about the lamb.
She said she raises 5 Beef at a time and I could get on a list.
I think she said a whole was around $5 per pound.
I know a half would be a little more and a quarter would be more still.
Plus the Kill cost... whole, half, or quarter.

What are the rest of you seeing for prices in your areas?
How much meat are you getting from a whole, half, or quarter?

 

[Will Squared]

Our town is around 7000 with maybe 60,000 in the outlying areas.
I live on the edge of people... behind me goes up to the mountains.
I have a creek and behind it are fields.
A Rancher just brought around 200 head to graze the fields behind me. The last few sunrises have been concerts of bellowing and occasional bells.
I think the Rancher is a Calver... raising the calves.

I have been here 44 years and remember in the '70's there would be a Cattle Drive down the road every Spring.

I look over there and just see BBQ on the Hoof.

 

[Nodak21]

Around $1.50 hanging weight and $2/lb processing in the Midwest . Total price when finished is about $4.00/lb

 

[Nodak21]

$5.00/lb for chicken is way too much. You should be able to get whole chickens for around $1.50/lb or less

 

[thirdeye]

I think when you are dealing with a farm-to-fork producer that works in small batches of animals, the price is dependent on the quality of the meat itself. Maybe ask a few general questions like the age and weight of the steers going to slaughter?, how are they finished and for how long?, and how long is the beef aged?

Steers that are targeted for choice or prime grading are around 30 months old, and are 1000 to 1200 pounds hoof weight. Finishing is a personal choice it could be a mix of grass and grain or all grain. 3 months on grain is popular around here, and some producers use a hot feed toward the end so the steers are gaining 3 pounds per day. Store bought beef is cut and packaged on the slaughter date, but custom butchers will age the beef for say 10 to 14 days. Some will go a little longer if they have space.

 

[jcam222]

Ohio -,Whole hog butchered and ready for the freezer $1.90 / lbs. Whole cow ready for freezer $3.50 / lbs. Chickens no ideas but not $5

 

[Will Squared]

Thanks Thirdeye and jcam.
You know I think you are right.
They are probably dealing with the Bed&Breakfast/ FarmtoFork crowd.
I am schooling up right now.
We are on a waiting list to get a new freezer before we can stock up more.
Going to shop around.
Need to talk to the Cowboys.

 

[Bearcarver]

Say Hi to Rowdy, Gil, Quince, Jim, and Wishbone----Oh And Don't forget Mushy!!

Bear

 

[fivetricks]

Ohio -,Whole hog butchered and ready for the freezer $1.90 / lbs. Whole cow ready for freezer $3.50 / lbs. Chickens no ideas but not $5

Wow. I want to come to NE Ohio and pick me up some hogs at that price.

 

[kit s]

To high a price on all....oh and on beef will not get heart liver or cheeks tongue etc.

 

[jcam222]

Wow. I want to come to NE Ohio and pick me up some hogs at that price.

Yep, pretty readily available. I have a guy hopefully calling me back this week with a Duroc hog.

 

[Will Squared]

Say Hi to Rowdy, Gil, Quince, Jim, and Wishbone----Oh And Don't forget Mushy!!

Bear

I do not know these gentlemen...

Rawhide?

 

[Bearcarver]

I do not know these gentlemen...

Rawhide?

Yup--The whole crew!

Bear

 

[Will Squared]

Watching the Sunrise this morning I could tell the bellows of four distinct bulls... off in different draws... calling their cows...

Then a crew of six riders... High School age, two young ladies...
and two younger boys on a 4 wheel Ranch Mule came along and rounded up the herd.

It was a picturesque morning...

Didn't see Rowdy Yates...

 

[Will Squared]

Question to you that have followed this thread:

How would you have the Butcher cut a Half Beef?

Considering BBQ, Smoking, and Jerky.

 

[Bearcarver]

Watching the Sunrise this morning I could tell the bellows of four distinct bulls... off in different draws... calling their cows...

Then a crew of six riders... High School age, two young ladies...
and two younger boys on a 4 wheel Ranch Mule came along and rounded up the herd.

It was a picturesque morning...

Didn't see Rowdy Yates...

Didn't see Rowdy??
I would look close behind the "two young ladies".

Bear

 

[thirdeye]

Question to you that have followed this thread:

How would you have the Butcher cut a Half Beef?

Considering BBQ, Smoking, and Jerky.

You know.... listing how some of us would order a half beef sounds like a great way to help you decide and it will be fun seeing everyone's choices, and why they chose one thing over another. I'm in and will be posting my choices later today.

It all starts with a cut sheet, and one of the best ones I've found can be downloaded HERE. Scroll to the bottom of the page and you can download the 3 page pdf file.

For those you that are not that familiar with ordering beef (or pork), HERE is a buyer's guide from the University of Iowa that I recommend to anyone considering a beef or hog purchase. It covers both animals from head to tail, literally. And has photos of all the popular cuts.

 

[Will Squared]

Didn't see Rowdy??
I would look close behind the "two young ladies".

Did I mention that these young Ladies are H.S. age?

Marshal Matt Dillon has an eye on the situation.

 

[thirdeye]

Okay, here would be my cutting instructions:

• 1 shoulder clod roast ~14# range (classic BBQ cut)
• 3 or 4 bone-in chuck roasts
• 1 rib roast, boneless cut from the small end
• Rib steaks, boneless, 5/8" thick, 2/pkg. (my preferred thickness for grilling)
• T-bone & Porterhouse steaks, 3/4" thick, 2/pkg.
• Tri-tip roast, untrimmed
• Sirloin steaks, 3/4" thick, 1/pkg.
• Eye of round roast
• Rump roast
• 2 top round roasts, 3# each. (For jerky consider slicing 1/4" thick, 4#/pkg)
• 2 bottom round roasts, 3# each.
• Ground round, coarse "chili grind" in 1# tubes.
• Brisket, whole. Full cut, large point, 14# minimum.
• Flank steaks
• Skirt steaks
• Shank on bone
• Stew meat, 3#/pkg., 6 packages.
• Hamburger in 1# tubes.
• tongue
• Oxtail
• Heart, sliced
• Dog bones.

 

[Will Squared]

My mouth is watering just reading down your list.

Is this a Half or Whole?