Thanks for such a detailed response. So if I am reading the website correctly it mentioned an avg of $5.30 a pound. Which times 110lbs gives a ballpark figure around $583. Of which the $100 reservation fee would go to? Sounds good.
Those are common questions, and most producers are happy to explain the process and convert a customer to better beef!!
For the cuts: If you ordered a quarter, what you will receive is commonly called a “split quarter.” Because, the cuts of meat in the front half differs dramatically from the back half, the cuts are evenly divided between the two to make it equal. Our standard cut for a quarter is:
Rib Steak 1" Steaks
T-Bones 1" Tbone steaks
Tenderloin End piece
Top Sirloin 1" steaks
Sirloin Tip 1" steaks
Short Ribs Flanken: 1/4"
Chuck 3/4" steak + pot roast (3 lb)
Top Round 3/4" steak + rump roast (3 lb)
Bottom round 3/4" tenderized steak
Brisket Half
Skirt/Flank Fajita strips 1#
Stew Meat 1# packs
Soup Bones
Dog Bones
Ground Beef 1# packs
For the amount of beef in a quarter: A quarter of a prime steer is about 150# "hanging weight" at the butcher. After dry aging, about 10% of this comes off in water. And about 20% is lost in bones and trim. So there is about 110# of packaged meat for the freezer. This takes up about 4 cu ft which is about the size on an entire upper freezer, or easily fits in the mini chest freezers like they have at Costco or Lowe's Depot.
Our butcher season is May through December, so we put our whole year reservation schedule on the website. We are doing 22 beef this year!
https://www.greatmalus.com/product-category/2023-reservations/
#beef #grassfedbeef #grownostr #beefinitiative #foodintelligence
Discussion
Actually the selling price is based on the "hanging weight" - that is the weight of the beef when the mobile butcher has it skinned and gutted with the head, feet, and tail removed. The beef usually hangs for 2.5 weeks before cutting. So the packaged beef is closer to $8/lb, but we also throw in organ meats, tongue, etc. at no charge.
Gotcha. Thanks