So what do you get with a quarter or half of beef?

I've posted before about things to know before buying a half or quarter. But often the next questions is how much beef do you get in that order? It has taken me ages, but I finally took the time to photograph and document a quarter of beef (this is also called a split side of beef). I rarely open my customer's boxes, but since this customer runs this blog, I figured it would be ok. :) So, this is what the quarter of beef for Sarah looks like. She and Michael customized their order based on their cooking style, the fact that summer BBQ season is almost here and the fact that there will be an infant keeping them busy very soon.

This is how their quarter broke down by weight of the individual cuts:

Filet Mignon - 2.64 lbs

Top Sirloin - 7.56 lbs

Rib Eye Steak, boneless - 6.1 lbs

New York Strip Steak - 6.09 lbs

Flat Iron Steaks - 2.56 lbs

Tri Tip - 2.55 lbs

Sirloin Tip Steaks - 3.24 lbs

Cross Rib Steak - 3.48 lbs

Carne Asada - 5.49 lbs

Chuck Roast - 7.88 lbs

Rump Roast - 3.1 lbs

Fajita Strips - 3 lbs

Ground Beef - 65 lbs of ground beef.

*Note that most people won't usually get that much ground beef but with a baby arriving soon, we kept it simple for them. They could have kept briskets as roasts, shanks as roasts and another roast from the round to have more roasts and less ground beef.

 

So they ended up with just over 53 lbs of cuts and 65 lbs of ground beef for 118 total pounds. That is actually pretty heavy for a split half or quarter of beef. 90-100 lbs is more common, this just happened to be a big steer.

This is what their ground beef looks like, all in one pound packages.

Next is the line up of "higher end" steaks - filets in the front, rib eyes next, New Yorks behind and lastly the top sirloin steaks. The steaks are all packaged two to a package and all are 1 1/4 inches thick, standard for us.

Below are the tri tip, sirloin tip, cross rib steak and flat iron steaks. These are all great on the BBQ. A cross rib steak and sirloin tip steak both do well with a marinade, quick BBQ and served no more than medium. Note that there is no flank or skirt steak. Since there is only one tri tip, one skirt steak and one flank steak per side of beef, we divide these as equally as possible between the two quarters - one get the tri tip and the other the flank and skirt steak.

Finally we have the roasts. In the back - or top of the photo are the rump roasts and chuck roasts. The Chuck roast is the fattest of the roasts but very, very flavorful and super easy to 'set and forget' in the crockpot. Below those are the carne asada and at the bottom are the fajita strips.

So you want to buy a half a cow…

Many people are getting more interested in purchasing their meat in bulk and often from local sources. If you are interested in purchasing your meat direct from the farmer, are interested in natural or organic meats, and wanting a to find a better value that purchasing at the farmer’s market, purchasing a half or quarter could be just the solution for you.

There are a few things to keep in mind when considering the purchase of a half or quarter beef.

• Freezer space – when purchasing a half or quarter cow direct from the farmer you will need to be able to store all of it. The farmer will not store the meat for you. That means you need a freezer. A quarter of beef needs about 4-5 cubic feet of freezer space. A half or side of beef will need 8 – 10 cubic feet. You can often find a freezer big enough for a quarter of beef at a home improvement store for about $200 or find a used one for about $100 on craigslist.
• Payment – Buying your beef in bulk can be a great deal but you will need to pay for it in full at delivery. Most farmers will require a deposit when you order your beef. Be ready to send in a deposit for up to half the price of the beef when you make your order.
• Waiting time – Beef animals are 16-20 months old when they are harvested/butchered. So a farmer has to be planning way ahead of time when they are finishing them for direct marketing. This means you will need to order your beef in advance, usually several months in advance. Grass finished beef is only available seasonally – usually in the summer and thus will typically have the longest wait time. Grain finished beef can be raised year round and will have a shorter wait time.
• Local – Local is a relative term. Depending on the type of beef (natural or organic, Angus or heritage) you are looking for, the nearest producer who is direct marketing their beef in this way may be a few miles – or few hours – down the road. You may need to make a road trip to pick up your beef.
• Diversity of cuts – When purchasing beef by the half or quarter you will probably be receiving some cuts that you have never seen before. You will quickly learn that a side of beef only has one skirt and one flank steak for example. Use this as an opportunity to try all of these delicious cuts and you will enjoy the surprising diversity of cuts.

• 

  Beef Cuts

  courtesy

  of www.cattlewomen.org

How much beef will you get?

This will depend on the breed of animal you purchase and the way that you choose to have it cut and wrapped. If you choose to have more roasts and steaks be kept with the bone, you will have more weight (and volume/space) of meat to put in your freezer.

Our beef halves usually deliver about 170-200 lbs of meat into the freezer. A quarter of beef will deliver 85 to 100 lbs of meat to your freezer.

So how much does a half cow (side of beef) cost?

That will depend on where you live and the type of beef you are looking for.

We sell Black Angus beef and we raise it “naturally” which means we do not use any additional hormones and do not treat our calves with antibiotics. Our cattle are pasture raised and grain finished. We sell a quarter of beef for $600 and a half of beef for $1150. That includes the processing and harvest fees (getting the beef butchered and meat cut and wrapped) at a USDA inspected facility and local delivery.  More details can be found on our website at www.douglassranch.com

But you may not live near us. Some places the beef will be a bit more, or less expensive. Grass fed beef is more expensive and organic beef will also be more expensive. Some farmers sell their beef based on a hanging weight (which is the weight of the carcass with bone and trim and weights much more than what you will get in your freezer) and some charge the processing fee separately or in addition to the cost of the beef animal. But in general, a half a beef will probably cost between $1150 and $1300.

There is a great website to help you find producers in your area – www.localharvest.org. You can search by product and zip code to find just what you are looking for. Good luck shopping! You may find just the combination of production practices, price and location that you are looking for!