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 Butchering - $100.00
Processing - $0.60
(charged on hanging wt. of animal)
Cut Wrap & Freeze
Over 850 Lbs. - $0.62
Over 1000 Lbs. - $0.64
Tenderizing - $0.40
Cubing - $0.45
Hamburger Patties - $.75
(4 – 1lb & 3 – 1lb)
Split Charge on a Quarter - $5.00
Wieners - $1.95
Skinless Wieners - $1.55
Summer Sausage - $1.25
Farmer Bologna - $1.25
Fine Bologna - $1.35
Smoked Brats - $1.15
Snack Stix - $2.29
All Beef Stix - $2.99
Landjaegers - $3.50
Chopped & Formed Jerky - $3.09
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.