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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.
Steers are on a "reservation" schedule. Please email firstname.lastname@example.org to find out which month your purchase will be available. We process steers every month, but reservations by others will determine when you steer will be available. Please note in the comment section what you are reserving- a whole, half or quarter.
Whole Beef $7.75 /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 $8.50 /lb This yields about 200lbs. of meat.
Quarter Beef $8.75 /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.
A $100.00 non-refundable deposit is required with your order. When ordering online, please specify in the comments what you are order- a whole, half, or quarter.