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View Full Version : A 1/2 cow walked through my door and jumped into the freezer! LOTS OF PRON


blazinfire
03-06-2018, 06:16 PM
Alright folks so we had a few delays.... But FINALLY it is here!! Got the call around noon letting me know it was time to pick up my half beef.. Here's the details..

hang weight 326lb
$3.40/lb
total bill: $1108.40
21 day Dry-aged Certified Angus beef.
.... No clue on take home meat weight.weight 326lb.... No clue on take home meat weight.

Here's the list
70lb Ground Beef 1lb packs
1 Brisket
1 Rump Roast
5 4" Shank cuts
1 Large Short Rib
4 small cut packs of short ribs
5 packs of oxtail - 2 peices per pack
5 Beef Blade Chuck Roast 3-lbs
2 Beef Arm Chuck Roasts 3-lbs
2 boneless chuck Roasts 3-lbs
12 beef loin steak 1"
2 Porter House 1"
4 1" tbone steaks 1"
11 Ribeye 1"
5 Strip steak 1"
2 Filet
12 Round steak 3/4"
Flank
Skirt
Soup bones
Marrow bones
Suet

My special treat 2" cut steaks
1 Porter House
1 Tbone
1 Filet
1 Strip

Ground Beef - 1lb packs.
https://i.imgur.com/OYZbzVBl.jpg

Short ribs and shanks
https://i.imgur.com/D0X3VGpl.jpg

Brisket - 9.3lbs... It's folded over for better packaging.
https://i.imgur.com/XOnNZ6el.jpg

Beef Blade Roasts
https://i.imgur.com/l3vimq9l.jpg

Rump Roast
https://i.imgur.com/F1zYywVl.jpg

Soup bones/Marrow bones
https://i.imgur.com/MuL9CH9l.jpg

Beef Loin Sirloin steak
https://i.imgur.com/ofM2NtQl.jpg

T-Bones
https://i.imgur.com/DMYwVhsl.jpg

Ribeye
https://i.imgur.com/aLsLCzxl.jpg

Beef Loin Strip
https://i.imgur.com/N52DyKvl.jpg

Flank & Skirt
https://i.imgur.com/LDtvxNml.jpg

All the Round steaks - There's a couple different style of round cut steaks
https://i.imgur.com/7xJZSATl.jpg

My 2" cut steaks
https://i.imgur.com/MM19DcVl.jpg

https://i.imgur.com/fKkH8Obl.jpg

Got the Freezers stocked up
https://i.imgur.com/HodhMMOl.jpg

https://i.imgur.com/Cb3RdIOl.jpg

https://i.imgur.com/3PaTo5gl.jpg

blazinfire
03-06-2018, 06:18 PM
Here is our meal for the night!! Decided Ribeye was my choice of the first thing to eat from the cow..

https://i.imgur.com/oqJC50il.jpg

https://i.imgur.com/VvxnQvwl.jpg

https://i.imgur.com/qwhUfkal.jpg

Here's the wife's plate...
https://i.imgur.com/Xxk96MZl.jpg

https://i.imgur.com/zB8A8w3l.jpg

Happy Hapgood
03-06-2018, 06:22 PM
Oh Man did you score!

Mellman
03-06-2018, 06:24 PM
That’s always a great day!

Great looking freezer!

Stingerhook
03-06-2018, 06:28 PM
Damn fine plate but that 1/2 cow went to the wrong house.

blazinfire
03-06-2018, 06:34 PM
Oh Man did you score!

man ... I am sorry.. I completely forgot to add my thoughts on the steak!! I'm still in food coma..... Hand's down the best steak I could ever buy around here.. Beats any super market by far... The taste of the ribeyes were soooooo Rich!!!

Do you guys think at $1108 I got a good deal? Also I did not receive the heart, liver or tongue.. I'm going to get in contact with them... Maybe it wasn't salvageable ? maybe they can hook me up with some from another cow.. but I'm not that interested in that stuff to begin with! Gonna see if they could at least hook me up with some liver to make up for it..

Happy Hapgood
03-06-2018, 06:37 PM
man ... I am sorry.. I completely forgot to add my thoughts on the steak!! I'm still in food coma..... Hand's down the best steak I could ever buy around here.. Beats any super market by far... The taste of the ribeyes were soooooo Rich!!!

Do you guys think at $1108 I got a good deal? Also I did not receive the heart, liver or tongue.. I'm going to get in contact with them... Maybe it wasn't salvageable ? maybe they can hook me up with some from another cow.. but I'm not that interested in that stuff to begin with! Gonna see if they could at least hook me up with some liver to make up for it..

For that much aged vac packed butchered Angus beef critter I would say Yes! you scored. :thumb:

Joshw
03-06-2018, 06:46 PM
If you are happy, that is all that matters. I am surprised, your steaks are marbled that well on such a small steer. Quality looks great. I am pretty anal, so I weigh all my packages, as they go in the freezer, so I know exactly what I paid per pound, and how much of each cut I got.

blazinfire
03-06-2018, 06:47 PM
For that much aged vac packed butchered Angus beef critter I would say Yes! you scored. :thumb:

The big slab of short rib vac pac is loose.. Gonna cook them up this week sometime... Also had a couple issues with the shanks and bones.....

Here's what I need to know from you guys... What do I need to make stock? how do I store it? Can I can it? obviously I can't freeze it.. my freezers are full. Can someone give me the low down on the stock making process so I can get the soup bones out of my freezer?

If you are happy, that is all that matters. I am surprised, your steaks are marbled that well on such a small steer. Quality looks great. I am pretty anal, so I weigh all my packages, as they go in the freezer, so I know exactly what I paid per pound, and how much of each cut I got.

Oh by the tasting of the ribeye I am completely satisfied.. I wouldn't hesitate to throw down that kinda money again to these people! Great customer service.. They took care of everything.. They are also going to track down the lost organs.. and if its not in their freezer.. they will make sure I get hooked up! Already spoke to them on that one!

Smoke on Badger Mountain
03-06-2018, 06:49 PM
That is awesome! And it sure does sound like a good deal.

Joshw
03-06-2018, 06:51 PM
The big slab of short rib vac pac is loose.. Gonna cook them up this week sometime... Also had a couple issues with the shanks and bones.....

Here's what I need to know from you guys... What do I need to make stock? how do I store it? Can I can it? obviously I can't freeze it.. my freezers are full. Can someone give me the low down on the stock making process so I can get the soup bones out of my freezer?

I brown my bones in the oven, add to stock pot with roughly cut up onion, carrots, garlic, celery. Cover with water and bring to a simmer. Cook for 12 to 24 hours on a very gentle simmer. You can pressure can it if you want, but it won't have enough acid for water bath.

blazinfire
03-06-2018, 06:56 PM
I brown my bones in the oven, add to stock pot with roughly cut up onion, carrots, garlic, celery. Cover with water and bring to a simmer. Cook for 12 to 24 hours on a very gentle simmer. You can pressure can it if you want, but it won't have enough acid for water bath.

Oh so it must be pressure canned then? Hmm.... might have to borrow a canner then.. how about freezing it? Canning probably would be my go to but I've only pressure canned a couple times! Just making sure I'm correct.. i can keep the bones in the freezer for a while before making stock right? I might just wait and buy my own pressure canner in a few weeks!

wihint
03-06-2018, 07:00 PM
Good luck that is a nice looking piece of beef!

Joshw
03-06-2018, 07:01 PM
Oh so it must be pressure canned then? Hmm.... might have to borrow a canner then.. how about freezing it? Canning probably would be my go to but I've only pressure canned a couple times! Just making sure I'm correct.. i can keep the bones in the freezer for a while before making stock right? I might just wait and buy my own pressure canner in a few weeks!

Absolutely will have to be pressure canned. Anything with an acidity of 4.6 pH or higher, has to be pressure canned. Stock will be higher than that. You can freeze it. I freeze some in ice cube trays, and move them to ziploc bags. That way if you only need a little stock, you have it. Then I put some in quart bags, for having for soup and chili.

blazinfire
03-06-2018, 07:47 PM
Absolutely will have to be pressure canned. Anything with an acidity of 4.6 pH or higher, has to be pressure canned. Stock will be higher than that. You can freeze it. I freeze some in ice cube trays, and move them to ziploc bags. That way if you only need a little stock, you have it. Then I put some in quart bags, for having for soup and chili.

Does it last a while frozen like this? Just saying.. I've never really froze liquid stuff before.. Not sure how well it keeps. Canning is my kind of thing.. everything is in the freezer so I'll take time and figure things out before rushing into it

BigKing
03-06-2018, 07:52 PM
That freezer is insane. My girlfriend would say never mind to becoming my wife if she came home with the freezer over flowing like that.

Love it.

Joshw
03-06-2018, 07:54 PM
Does it last a while frozen like this? Just saying.. I've never really froze liquid stuff before.. Not sure how well it keeps. Canning is my kind of thing.. everything is in the freezer so I'll take time and figure things out before rushing into it

I've never had it last that long, but I would say you could keep in the freezer, for at least a year.

Titch
03-06-2018, 07:56 PM
Be eating well over your summer I think

Pocchampion
03-06-2018, 08:41 PM
I freeze stock all the time and it works well. You can speed up the beef broth by using a pressure cooker after roasting the bones. I generally go for an hour at higher pressure and let cool on the stove top. My broth comes out rich and gelatinous. Absolutely 1000% better than the box broth.

Big George's BBQ
03-06-2018, 08:59 PM
WOW that is an awesome score. That is one happy freezer. I bet if you stand next to it you will hear it singing :thumb:

blazinfire
03-06-2018, 09:11 PM
WOW that is an awesome score. That is one happy freezer. I bet if you stand next to it you will hear it singing :thumb:

Nope.. I'd be the one singing!! :thumb: While the freezer is on backup!!

Big George's BBQ
03-06-2018, 09:14 PM
Take care of that. You getting astorm. I am getting a Nor’easter again

jermoQ
03-06-2018, 09:18 PM
HOLY COW....

Looks like you will be eating high on the hog...err... I mean steer?

blazinfire
03-06-2018, 09:58 PM
Take care of that. You getting astorm. I am getting a Nor’easter again

Oh thanks for the Jinx buddy!! I remember that!! Hopefully I'll be good as my generator is actually down and its only a 800watt generator.. that will change in a few weeks next time I have extra money.. Gonna upgrade. As I'm pretty sure that freezer if not new freezer will need stocking again sometime!

haha didn't take that seriously btw.. but damn that would suck!!! :thumb:

Joshw
03-06-2018, 10:35 PM
Oh thanks for the Jinx buddy!! I remember that!! Hopefully I'll be good as my generator is actually down and its only a 800watt generator.. that will change in a few weeks next time I have extra money.. Gonna upgrade. As I'm pretty sure that freezer if not new freezer will need stocking again sometime!

haha didn't take that seriously btw.. but damn that would suck!!! :thumb:

Just an FYI. A full deep freeze will hold temps for a few days, as long as you leave the lid shut. If you still don't have electric after that, buy some dry ice. Also, most insurance companies, cover the meat, if it goes bad, due to power outage, as long as you can show, you did everything you could to save it. Years ago, we were without electric for over a week. The freezer never thawed, and the insurance company still paid my dad for the meat.

blazinfire
03-06-2018, 11:02 PM
Just an FYI. A full deep freeze will hold temps for a few days, as long as you leave the lid shut. If you still don't have electric after that, buy some dry ice. Also, most insurance companies, cover the meat, if it goes bad, due to power outage, as long as you can show, you did everything you could to save it. Years ago, we were without electric for over a week. The freezer never thawed, and the insurance company still paid my dad for the meat.

Nice!! that's good to know if it ever came down to that!

Also..... I am so tempted into trying some of the bone marrow tomorrow. Any Tips? My plans were just to roast them in the oven.. or toss them on the gasser.. I know how to do it in the oven.. but no clue on the gasser

Lomey
03-06-2018, 11:13 PM
One of the best days of the year at my house is when we pick up our share of a cow! Store bought beef just can't compare taste or cost wise

blazinfire
03-06-2018, 11:33 PM
One of the best days of the year at my house is when we pick up our share of a cow! Store bought beef just can't compare taste or cost wise

yup I'm absolutely sold on this method.. I hope next time it will be just as good.. I'll use this to see how long it lasts.. but I can almost bet I'll be making a phone call as soon as my freezer is almost empty.

Last question about this...... For tonight anyways. I have an idea how to do the stock, ox tails, shanks, and bone marrow.. I have a bunch of these round steaks.. Doesn't seem like its split between bottom/top/eye as it would cost extra for butcher's knife work. I think I will separate them next time though if its not much more.

My round steaks are cut 3/4" thick.. What to do with them? I know they are a tougher cut.. I assume marinading and grilling is an option.. but does it work well if it would slice it for fajita's, or stir fry if marinading?

Joshw
03-06-2018, 11:58 PM
My round steak are pretty much designated to stir fry, fajita, salisbury steak, swiss steak, roulade or country fried steak. For the fajitas and stir fry, you have to cut very thin across the grain. If you don't have one of these https://www.amazon.com/Jaccard-200348-Supertendermatic-48-Blade-Tenderizer/dp/B001347JK6/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1520402207&sr=1-4&keywords=jaccard+meat+tenderizer or something similar, I would invest in one. You can do the pounding method, but you will get a much better piece of meat with one of these. With round steak, you have to cook quickly or for a long time, there is no in between.

blazinfire
03-07-2018, 07:26 AM
My round steak are pretty much designated to stir fry, fajita, salisbury steak, swiss steak, roulade or country fried steak. For the fajitas and stir fry, you have to cut very thin across the grain. If you don't have one of these https://www.amazon.com/Jaccard-200348-Supertendermatic-48-Blade-Tenderizer/dp/B001347JK6/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1520402207&sr=1-4&keywords=jaccard+meat+tenderizer or something similar, I would invest in one. You can do the pounding method, but you will get a much better piece of meat with one of these. With round steak, you have to cook quickly or for a long time, there is no in between.

Nice. I just wonder what kind of state the round steaks are in.. Looks like they left the round whole and sliced steaks.. 1 steak per pack. could totally be wrong.. But I know with one steak if they are that large it will feed the missus and I.

legendaryhog
03-07-2018, 10:24 AM
man ... I am sorry.. I completely forgot to add my thoughts on the steak!! I'm still in food coma..... Hand's down the best steak I could ever buy around here.. Beats any super market by far... The taste of the ribeyes were soooooo Rich!!!

Do you guys think at $1108 I got a good deal? Also I did not receive the heart, liver or tongue.. I'm going to get in contact with them... Maybe it wasn't salvageable ? maybe they can hook me up with some from another cow.. but I'm not that interested in that stuff to begin with! Gonna see if they could at least hook me up with some liver to make up for it..

You said $3.40/lb? Was that for both the cost of the steer and the cost per pound hanging weight to butcher?

Your yield that you take home is about 60% of hanging weight. So you took home approximately 195.5 lbs of beef at a cost of about $5.67/lb regardless of the cut.

So, if you total cost was $1108 that's $5.67/lb for burger and $5.67/lb for bones and $5.67/lb for ribeye, etc.

That's not a bad deal (unless $3.40/lb was just your butchering cost and you paid additional for the cost of the live animal, if so $3.40/lb to butcher is quite a bit higher than here in the midwest).

As far as heart, liver, and tongue, some places don't even ask about those because most folks don't want them. You need to ask specifically when you fill out your cut sheet. I personally don't like a liver from a steer, pretty gamey.

You are right, local beef blows away supermarket beef. It's not even close. One of mine went to the happy hunting ground last month. I've got two big deep freezes packed full of free range, grass fed black angus.

blazinfire
03-07-2018, 11:09 AM
You said $3.40/lb? Was that for both the cost of the steer and the cost per pound hanging weight to butcher?

Your yield that you take home is about 60% of hanging weight. So you took home approximately 195.5 lbs of beef at a cost of about $5.67/lb regardless of the cut.

So, if you total cost was $1108 that's $5.67/lb for burger and $5.67/lb for bones and $5.67/lb for ribeye, etc.

That's not a bad deal (unless $3.40/lb was just your butchering cost and you paid additional for the cost of the live animal, if so $3.40/lb to butcher is quite a bit higher than here in the midwest).

As far as heart, liver, and tongue, some places don't even ask about those because most folks don't want them. You need to ask specifically when you fill out your cut sheet. I personally don't like a liver from a steer, pretty gamey.

You are right, local beef blows away supermarket beef. It's not even close. One of mine went to the happy hunting ground last month. I've got two big deep freezes packed full of free range, grass fed black angus.

Alright. I'm taking their word on this.. but I got a little bit more than 200lbs of meat alone. It worked out to be about 70-75% yield they said on an estimate only. I can go and weigh everything and all that but.... I just got other things to do now that its packed up in the freezers already.

Since I did receive most of the bones... I'm not looking at the price of the meat per pound alone. Sure its bones.. but I also paid for those bones. Not sure you can say "you have % yield and you paid $.... for the meat" when I took home the bones as well. Maybe I dunno.. It just sounds horrible when you look at it "I paid $5 something for a lb of hamburger" LOL...... Just don't think thats the correct way to look at purchasing a large sections of a cow like this.... might be wrong.

but yes... to answer your question.. it was a grand total of $1108.40....from my understanding the $3.40/lb is the cost of hang weight and that also includes the butcher fee.. So the butcher got paid some out of my $3.40... not sure exactly how much.. but that's none of my concern.. I didn't deal with the butcher.

As far as the heart, Liver and tongue and ox tail I did request those on order.. I did receive my ox tails.. maybe when I picked up my boxes they over looked an "8th" box that might have my organs in it.. Said they will look in their freezer and get back with me. If some reason they did not receive my organs I was told that they will make it right no matter what.

Also this was brought up in my thread when I was considering the purchase.. I can not speak accurately as I can't remember exactly what the guy said.. but their cows are grass fed.. and the last 6 weeks they are grain fed.. Does this sound right? It was a debate on if he said 6 weeks or 6 months.. 6 months just doesn't sound right.

legendaryhog
03-07-2018, 11:44 AM
Alright. I'm taking their word on this.. but I got a little bit more than 200lbs of meat alone. It worked out to be about 70-75% yield they said on an estimate only. I can go and weigh everything and all that but.... I just got other things to do now that its packed up in the freezers already.

Since I did receive most of the bones... I'm not looking at the price of the meat per pound alone. Sure its bones.. but I also paid for those bones. Not sure you can say "you have % yield and you paid $.... for the meat" when I took home the bones as well. Maybe I dunno.. It just sounds horrible when you look at it "I paid $5 something for a lb of hamburger" LOL...... Just don't think thats the correct way to look at purchasing a large sections of a cow like this.... might be wrong.

but yes... to answer your question.. it was a grand total of $1108.40....from my understanding the $3.40/lb is the cost of hang weight and that also includes the butcher fee.. So the butcher got paid some out of my $3.40... not sure exactly how much.. but that's none of my concern.. I didn't deal with the butcher.

As far as the heart, Liver and tongue and ox tail I did request those on order.. I did receive my ox tails.. maybe when I picked up my boxes they over looked an "8th" box that might have my organs in it.. Said they will look in their freezer and get back with me. If some reason they did not receive my organs I was told that they will make it right no matter what.

Also this was brought up in my thread when I was considering the purchase.. I can not speak accurately as I can't remember exactly what the guy said.. but their cows are grass fed.. and the last 6 weeks they are grain fed.. Does this sound right? It was a debate on if he said 6 weeks or 6 months.. 6 months just doesn't sound right.

70-75% yield seems pretty high. Usually it's about 62-58% yield of the hanging weight you take home after the steer is butchered. Maybe they are including a lot of bones in their yield?

6 weeks grain finish sounds fine for grass fed beef. That's kind of up to whoever raised them. 6 months of grain is like feedlot beef (actually, even about a month beyond).

blazinfire
03-07-2018, 11:58 AM
70-75% yield seems pretty high. Usually it's about 62-58% yield of the hanging weight you take home after the steer is butchered. Maybe they are including a lot of bones in their yield?

6 weeks grain finish sounds fine for grass fed beef. That's kind of up to whoever raised them. 6 months of grain is like feedlot beef (actually, even about a month beyond).

yeah so 6 weeks sounds more like what he told me yesterday.. I knew 6 months was way to long.

I'm guessing my yield was anywhere in the 60-65% range. 65% would be pushing it. I say your math is pretty accurate.. like I said it was just an "estimate" of what they told me because they wasn't exactly sure. No one really asks them those questions I assume.. All I know for sure is I was told it was a very good yield.. and very good cow for the size.

Only way to know for sure is weigh it and at that point.. When I order my next one I'll make sure I weigh everything to have a more accurate count. I was going to do all that just for the sake of the thread and add more information.. but Honestly I forgot.. I wasn't expecting to hear from them til Thurs-Friday. but Bad weather was coming in and they rushed to get it to me yesterday.. So it was full on excitement as soon as they called unexpected.

BillN
03-07-2018, 12:05 PM
Nice! That should last you a couple of weeks, BTW the rib eye cook/plate looks delicious.

EdF
03-07-2018, 12:24 PM
Nice Haul!

We also weigh everything, just in case the folks breaking it down ... It happened once. But you also want to get a sense of what a reasonable yield is on a given hanging weight, for future reference. And, it makes keeping your inventory easier.

You can keep the bones frozen until you're ready to make the stock. The recipe up above is pretty much perfect. We've always preferred to pressure can it. But it will last pretty well in the freezer.

Enjoy!

blazinfire
03-07-2018, 01:06 PM
Nice Haul!

We also weigh everything, just in case the folks breaking it down ... It happened once. But you also want to get a sense of what a reasonable yield is on a given hanging weight, for future reference. And, it makes keeping your inventory easier.

You can keep the bones frozen until you're ready to make the stock. The recipe up above is pretty much perfect. We've always preferred to pressure can it. But it will last pretty well in the freezer.

Enjoy!

Everything was happening in a rush yesterday... I do plan on buying from these guys again... Next time I'll make sure it gets weighed as I pack it. I'm happy enough to where I'm not questioning it.. If I was to question it trust me I would be out there weighing it all right now LOL

blazinfire
03-07-2018, 06:26 PM
Alright folks.. tonight we had Mushroom swiss burgers.. i didn't take pictures except one.. as I was cooking inside due to the poor weather. Just thought it would be a good picture to show the meat/fat ratio on the ground beef.. I didn't know hamburger tasted like this!!! What in the world happens to the stuff in the store LOL

https://i.imgur.com/H6L4oKul.jpg?1

blazinfire
03-08-2018, 10:43 PM
Alright.. well its just gonna be a thing.. Each new piece of meat I open up.. I'll update this thread.. so you guys can get a good look at it!! be prepared for a review on these steaks tomorrow.. Cooked one for the missus on the stove as a "snack" as we had a light food day. Saved the one on the right for lunch tomorrow on the grill!!

Meat like this is the reason why when I run out.. I won't hesitate calling these people again for another order!!

This is a Beef Loin Sirloin Steak (says so on the label) Cut the bone off on the left one..
https://i.imgur.com/n5nnViTl.jpg?1

nmeyer414
03-09-2018, 09:32 AM
$3.40@lb is not too bad considering you are on the east coast. Nebraska is almost $1 cheaper per LB.


this is what i paid on 15 dec 17

Here is a quick breakdown of weights and cost. (this is just a guestimate and quick math) and this is split between 2 people.
- Hanging weight of half cow: 405lbs (divided by 2 = 202.5lbs per quarter)
- locker process fee - $281 (divided by 2 = $140.50 per person)
- fee paid to farmer for his cost of the feed - $810 (he charged us $2 per pound of the hanging weight (cost of feed?))
- total - $1091 divide by 2 = $545.5
- $545.5 divided by 202.5 = $2.69 per pound

here is the thread where i posted this:

http://real-man-truckworks-and-survival.com/index.php?topic=3214.msg71508#new

blazinfire
03-09-2018, 09:49 AM
$3.40@lb is not too bad considering you are on the east coast. Nebraska is almost $1 cheaper per LB.


this is what i paid on 15 dec 17

Here is a quick breakdown of weights and cost. (this is just a guestimate and quick math) and this is split between 2 people.
- Hanging weight of half cow: 405lbs (divided by 2 = 202.5lbs per quarter)
- locker process fee - $281 (divided by 2 = $140.50 per person)
- fee paid to farmer for his cost of the feed - $810 (he charged us $2 per pound of the hanging weight (cost of feed?))
- total - $1091 divide by 2 = $545.5
- $545.5 divided by 202.5 = $2.69 per pound

here is the thread where i posted this:

http://real-man-truckworks-and-survival.com/index.php?topic=3214.msg71508#new

Thanks for that. That's a pretty big cow.. I didn't have to worry about the processing fees, or any of that... that was already figured up in my final price by the farm. So I really don't know those facts on how much went to the farm and how much went to the butcher.

So far I have nothing but good things to say about the farm and the beef that came from it.. I plan on placing an order for a winter supply. They asked if I have ever ate "Good" beef, I replied "yup, Once at a fancy restaurant in Florida"..... They said "well If your use to eating beef around here.. this still will blow your mind".... Have to say they are absolutely correct..

It kinda makes me wonder.. How crappy is the beef your eating from your super markets and stuff.

legendaryhog
03-09-2018, 12:04 PM
$3.40@lb is not too bad considering you are on the east coast. Nebraska is almost $1 cheaper per LB.


this is what i paid on 15 dec 17

Here is a quick breakdown of weights and cost. (this is just a guestimate and quick math) and this is split between 2 people.
- Hanging weight of half cow: 405lbs (divided by 2 = 202.5lbs per quarter)
- locker process fee - $281 (divided by 2 = $140.50 per person)
- fee paid to farmer for his cost of the feed - $810 (he charged us $2 per pound of the hanging weight (cost of feed?))
- total - $1091 divide by 2 = $545.5
- $545.5 divided by 202.5 = $2.69 per pound

here is the thread where i posted this:

http://real-man-truckworks-and-survival.com/index.php?topic=3214.msg71508#new

Unless I'm mistaken, you're figuring what the hanging weight cost per pound was, not the take home weight per pound. If 202.5lbs was the hanging weight of your quarter, you did not take into account the weight loss in processing. You can expect approximately 60% take home weight from the hanging weight. I'm guessing you paid about $4.50/lb take home, which is still a good deal if it's a good farmer.

blazinfire
03-11-2018, 11:09 PM
Well that was a close one.. Power went out in a 30 mil radius.. with no ETA on when the power would be restored.. It only lasted a couple hours.. But its time for me to upgrade my generator my little 800 watt generator just isn't gonna cut it for emergency situations. Also didn't help It just didn't start! HAHA!

I made it though.. I figured if it was at least over night.. I wasn't going to open the freezer until the power was restored! We're good now!! :thumb: