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.
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 Beef $6.50 /lb. Processed, cut, wrapped, frozen and boxed. No guessing at the cut yields. You pay for the exact pounds you will receive. Most of our whole steers yield about 400 lbs. of meat.
The typical breakdown is 25% Steaks, 35% roasts and 40 % hamburger, as well as your portion of soup bones and organ meats.
Half Beef $7.00 /lb This yields about 200lbs. of meat.
Quarter Beef $7.50/lb This yields about 100 lbs. of meat.
We use Smuckers Meats in Mt. Joy, PA for our USDA inspected processing and we process steers monthly.
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.
What will you receive with your order?
The table below gives approximate amounts of each cut that you will receive. Your order may vary slightly from this.
|Individual Cut||Quarter/split half||Half Beef||Whole Beef|
|Chuck/Arm Roast||10-12 lbs||20-24 lbs||40-48 lbs|
|Rolled Rump Roast||3 lbs||5-6 lbs||10-12 lbs|
|Sirloin Tip Roast||3 lbs||5-6 lbs||10-12 lbs|
|Round Steak, or Stew Meat||3-4 lbs||6-8 lbs||12-16 lbs|
|Delmonico Steak||2.5-3.5 lbs||5-7 lbs||10-14 lbs|
|NY Strip Steak||2.5 lbs||5 lbs||10 lbs|
|Sirloin Steak||2 lbs||4 lbs||8 lbs|
|Tenderloin Filets||1.5 lbs||3 lbs||6 lbs|
|Flank Steak||.5 lbs||1 lbs||2 lbs|
|Skirt Steak or Fajita Meat||2 lbs||4 lbs||8 lbs|
|Flat Iron Steak||1.1 lbs||2.2 lbs||4.5 lbs|
|Tri-tip Steak||1 lbs||2 lbs||4 lbs|
|Brisket||2 lbs||4 lbs||8 lbs|
|Short Ribs||2 lbs||4 lbs||8 lbs|
|Soup bones with meat||4 lbs||8 lbs||16 lbs|
|Liver||1 lb||2 lbs||4 lbs|
|Bones for Bone Broth||10 lbs||20 lbs||40 lbs|
|Ground Beef||45-50 lbs||90-100 lbs||180-200 lbs|
|Total amount of beef||84-96 lbs||168-192 lbs||336-384 lbs|
|Approximate Freezer space needed||4 cubic feet||7 cubic feet||14 cubic feet|