1/2 Pasture Raised Beef
Ave. 325 lbs.
1/2 beef is one side of the animal. NOT the front or back half. Price is based on the hanging weight (approx. 325 lbs.) of the animal, not the live weight. Expect the final yield to be 55-60% (approx. 200 lbs.) from the hanging weight and requires 12 to 14 cubic feet in freezer.
Expected yield on 1/2 beef:
- 15 lbs round steak or roast
- 6/8 Sirloin Steaks
- 4-6 T-Bone Steaks or New York Strips
- 4-6 Porterhouse Steaks or New York Strips
- 3-4 Tenderloin Steaks
- 8-10 lbs Rump Roast
- 1 Skirt Steak
- 1 Flank Steak
- 8-10 lbs. Brisket (leave whole or cut in 1/2)
- 10-15 lbs. Ribeye Steak or Roasts
- 5-8 lbs. Sirloin Tip, Cube Steak, Sizzler Steak, or Tip Roast
- 40 lbs. Chuck Steak or Roast
- 7 lbs. Short Ribs
- Soup Bones or Bones without Meat
- 1-20 lbs. Stew Meat (taken from ground beef trim by request)
- 65 lbs Ground Beef (available in 1 lb., 1 1/2 lb., and 2 lb. tubes
Unwanted cuts can be put into additional Ground Beef
Suet can be saved by request. Organs must be requested by farmer at time of slaughter.
Processing costs are approx. $0.76/lb., trim grinding approx. $0.20/lb and patties are an extra $0.75/lb. approximately but are subject to change without notice or due to different processors.