Purchase a Whole, Half, or Quarter Beef
Information on Purchasing a Whole, Half, or Quarter Beef
Purchasing a Whole, Half, or Quarter Beef From Blue Rooster Farm
Give “nose to tail” or “cheek to cheek” eating a try by purchasing a whole, half, or quarter (half of a half) beef. It’s a great way to learn about the various cuts and how to best to utilize them.
The supermarket would have you believe that some cuts are better than others; I disagree. Some cuts are easier to prepare – a tenderloin is virtually a no-fail cut. But beef heart or a rump roast can be amazing as well. It takes understanding of how to prepare various cuts, willingness to try something new, and an appreciation that each cut will have its own unique texture and flavor. A flank steak will never cut like a tenderloin, but many agree it has deeper, richer flavor. The internet is a great resource for techniques and recipes that will work well with each cut. Check out the River Cottage website or Food 52 for great ideas.
Buying bulk will save you money, especially if your family likes steaks and roasts as well as ground beef. For farmers, it is a more efficient way to market and helps us avoid the conundrum of unbalanced inventory caused when the most sought-after cuts are sold before others. However buying a portion of a beef is not for everyone and there are several things to consider when deciding whether to purchase a whole, half, or quarter beef.
Whole or Half Beef $4.10/lb. hanging weight plus processing
Quarter Beef $4.25/lb. hanging weight plus processing
We make this a separate charge because all the processors we work with offer convenience cuts like hamburger patties and stew cubes for an added per/ pound fee.
Their basic processing costs are as follows:
Kill fee $50 (divided between parties)
Cut, vac-pack, and freeze $.55 / lb.
Ground Beef Patties $.40/lb.
Minute Steaks/ Stew Cubes $.50/lb.
Approximately how much will you actually be paying for a half of beef?
If you are buying a half of beef and its hanging weight is 250 lbs. (approximate but around average size for our beef)
x $ 4.10 $.55
$1025.00 for beef $137.50 + $25 kill fee
plus $162.50 processing fee
We prefer if you arrange to pick up your order directly from the butcher. However, it may work for us to deliver your order to one of our regular delivery locations. A fuel surcharge based on mileage will be applied if we transport your order to a distribution site.
You may also pick up your order at the farm, however if we are asked to hold your order for more than a week, a freezer rental charge will be applied.
We ship worldwide . Customers are expected to pick up directly from the butcher shop or make arrangements to pick up at the farm or delivery location.
How much meat is in a whole, half, or quarter?
Hanging Weight– also known as dressed weight or carcass weight – is what you get when you remove the parts that are inedible like the hide, feet, head, some of the bones and most of the innards. The dressing percentage for most beef cattle is about 63%. A 1000 lb. animal would “dress out” at about 500 lbs. The live weight of most of our beef is between 950 and 1150 lbs. On average our hanging weights are between 500 and 600 lbs.
How much do I take home?
You take home the finished cuts or “yield”. The percentage of the hanging weight that remains is called the “yield” and is generally between 60% to 65% of hanging weight.
This percentage varies based on a number of factors including:
• Bone-in vs. boneless – This will dramatically affect yield; the more boneless cuts that are made, the lower the yield.
The amount of fat remaining on the meat cuts – The yield will vary based on how much surface fat the cutter leaves on the meat.
Beef genetics also affects yield. We are making an effort to choose genetics with high yield percentages.
A half beef with a hanging weight of 250 lbs. will yield on average between 150 to 165 lbs. of take home meat.
A whole or half beef costs you around $7.90 per pound of take-home meat.
What sort of cuts will I get?
If you buy a whole or half of beef, you get decide how the beef is cut and packaged, according to your tastes and needs. It might sound overwhelming at first, but we, or the folks at Prestige will walk you through the process.
Purchasing a Quarter Beef (half of a half)
When you purchase a Quarter Beef, the cuts are standardized as listed below. We like to give our customers who buy Quarters a good selection of cuts from all the primal sections of a beef. Standardizing the cuts ensure that both customers sharing the side get a true split of the variety of cuts.
3-4 Chuck / Arm Roasts (around 12 lbs. total)
1 brisket – 3 lbs.
4 – 6 Delmonico Steaks
4-6 NY Strip
4 Filet Mignon
4 -6 Sirloin Steak
Flank or Skirt Steak
6 – 8 lbs. Short Ribs
2 – 4 Round Roasts
Ground Beef in 1 lb. packs
Extra options – have 10- or more pounds of ground beef made into patties. You may also get your share of liver and bones,
How much freezer space will I need for my beef?
Plan on approximately one cubic foot of freezer space for every 15-20 pounds of meat. The interior of a milk crate is slightly more than a cubic foot. For a 1/2 a beef, you will need a 7 cu ft. freezer.
How do I place an order?
Call or email us and we will discuss availability and options. You can expect the time between placing and order and receiving your meat to be three to six months. We require a $100 non-refundable deposit to place an order. It will be deducted from your final balance.