You’ve read our 5 Reasons To Buy A Quarter Beef and decided that buying a quarter beef is the most economical way to get farm fresh beef, plus you’d like to know where your food is coming from. BUT you still have a few questions and ordering a custom processed quarter beef seems a bit overwhelming, especially if you’ve never done it before. We’d like to help you through the process by answering some common questions. If you still have questions after reading the FAQs, please do not hesitate to contact us. We are always here to help!
WHAT IS THE HANGING WEIGHT?
Hanging weight is the weight of the butchered animal as it hangs in the locker, and does not include the head, hide, hooves, blood and innards, which have been removed. This is the weight you will be charged on. An average quarter beef will have a hanging weight of about 160 pounds.
HOW MUCH MEAT WILL I TAKE HOME?
The average quarter will yield 100-130 pounds of cut, wrapped and frozen meat. Of course, each beef will vary in size and since your beef will be custom processed to your specifications, the yield will vary slightly. That means if you have all bones removed; you will have a lower yield.
HOW MUCH FREEZER SPACE DO I NEED ?
About 4 cubic feet. For reference, an 18 cu. ft. top freezer refrigerator has a freezer of 4 cubic feet.
WHAT ARE PROCESSING COSTS?
Average processing costs are $150.
WILL I GET THE FRONT OR HIND QUARTER?
We sell a mixed quarter which is half of a beef half which includes cuts from both the front and hind quarters so you get a mix of your favorite items.
CAN I CUSTOMIZE WHAT CUTS I WANT?
Yes. We take the beef to a butcher to be custom cut and wrapped to your specifications. You will work with the butcher to determine your cutting instructions. Not big on roasts? No problem. Grind them for more patties. Want your steaks cut extra thick? You get to choose! Custom cutting allows you get the very most out of each pound of beef.
WHAT CUTS ARE AVAILABLE WITH A QUARTER BEEF?
Below is an example of a typical cutting order:
8 lbs. - Arm Roast
14-16 lbs. – Chuck Roast
3-4 lbs. - Sirloin Tip Roast or Steaks
3-4 lbs. - Rump Roast
1-2 lb. - Fillet or Porterhouse Steak
3-4 lbs. – Ribeye Steaks or Roast
8-10 lbs. - Round, Cube, or Swiss Steak
8-10 lb. - Sirloin Steak
4 lbs. - T-Bone or NY Strip Steak
2-3 lbs. – Brisket
3 lbs. - Stew Meat
1 lb. - Flank Steak
40 lbs. – Ground as Patties or Ground Beef
Bones
Edible Organs – Heart, Liver, Tongue
*These amounts are averages. Actual amounts will vary.
HOW LONG WILL IT TAKE OUR FAMILY TO EAT A QUARTER BEEF?
Do you cook at home frequently? How many people do you feed at each meal? The answer to these questions will be different for each family, but here are some guidelines to help you calculate your family’s meat consumption. The U.S. per capita consumption of beef amounted to 58.4 pounds per year in 2020 . That means if you are a family of two who eats a total of two pounds of beef each week, you will be set for an entire year when you purchase a quarter of beef. Our family of 4 adults eats a quarter beef each year. We also eat half a hog and around 100 chickens in a year’s time. That may seem like a large amount, but we eat three meals a day at home and rarely eat out. Once you’ve grown accustomed to eating great meat, and you have a freezer full of it; restaurant food quickly looses its appeal!
DO I PICKUP AND PAY FOR MY MEAT AT THE BUTCHER OR AT THE FARM?
Well, that all depends. After the processing is complete, we try to arrange a convenient time for local customers to pick up here at the farm. For these customers, the fees for both the hanging weight and processing will be paid at the time of pick up here at the farm.
If coming to the farm doesn’t work for you, pick up at the processor is another option. If pick up is made directly from the locker, the hanging weight fees must be paid before the meat is released for pick up. After that payment is received, processing fees will need to be paid at the locker when the meat is picked up.
HOW DO I BUY A QUARTER BEEF?
Hop on over to our website and make your deposit. This reserves your meat and the deposit amount is taken off your final cost at the end.