Hoesly's Meats Hoesly's Meats

Beef Processing

Half -Beef includes the following:

(Based on a 600-725# beef. These details are only an approximate figure.)

  • Steaks cut at 3/4”
  • 14 Rib Eye Steaks
  • 8 T-Bone Steaks
  • 5 Porterhouse Steaks
  • 8 Round Steaks
  • 6 Chuck Roast (3#)
  • 3 Arm Roast (3#)
  • 2 Rump Roast (Whole Rump Roast Cut in half)
  • 4 Sirloin Tip Steaks (Can also be cut as Sirloin Tip Roast)
  • 8 Sirloin Steaks
  • 80-100# Ground Beef
  • For a 1/4 divide by 2

Beef Processing

Pricing

Beef Butchering - $80.00
Processing - $0.56
    (charged on hanging wt. of animal)
Cut Wrap & Freeze
    Over 850 Lbs. - $0.58
    Over 1000 Lbs. - $0.60
Tenderizing - $0.35
Cubing - $0.40
Hamburger Patties - $0.75
    (4 – 1lb & 3 – 1lb)
Split Charge on a Quarter - $3.50

Sausage Choices

Wieners - $1.95
Skinless Wieners - $1.45
Summer Sausage - $1.35
Farmer Bologna - $1.00
Fine Bologna - $1.10
Smoked Brats - $1.05
Snack Stix - $2.25
All Beef Stix - $2.99
Landjaegers - $2.15
Chopped & Formed Jerky - $2.99
Pork Added with the Sausage - Changes depending on market price

What do I get in a split side?

In a spilt side you get the same as you would in a half, we just go “every other steak.”

Each party gets the same number of steaks and roasts.

How much does it cost for a 1/2 of beef?

Cost primarily depends on the market price at the time of the beef coming in for processing.
Example: If half a beef weighs 350lbs and the market price is $3.50. (that includes processing); without any extras the price would be $1225.00

When should I schedule my animals?

Make sure you book your animals in advance. We generally are booked out 3 to 4 months. You may book your animals one year in advance.

How long does it take for my custom Beef order to be processed?

It takes 2 weeks to process your order from the time the animal is dropped off until it is ready to be picked up.

Will you call when ready?

No, Due to a high number of cutting orders each week we will not call when your order is finished.

What is my cutting loss on a beef?

Cutting loss is approximately 60% live to hanging weight. Hanging weight to finished weight is 35-40% loss.
Example: (On a standard cutting order) Live weight=1,000lbs Slaughter weight=600lbs Final take home=375lbs

Do you need to know someone to buy 1/4 or 1/2 of a beef?

No. We buy animals locally year round for customer orders.

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Hours:
Mon. - Fri. 8 am - 5 pm | Saturday: 7:30 am - 12:30 pm

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Page Summary: Hoesly's Meats offers steak, rib eye steak, porterhouse steak and ground beef. Products & services such as summer sausage, best beef, beef processing as well as snack sticks are also part of the scope of our business. We also specialize in cow processing, custom meat processing in Mount Horeb, Oregon, Cross Plains as well as New Glarus. Other areas we serve include Verona, Madison, Brodhead and Belleville. We also service Monroe, Evansville and beyond.

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