Bulk Beef (Custom Cut)
If you want your beef cut to exactly your specifications, we offer custom cut 1/2 and whole cows. I'll work directly with you to make a cut sheet that will meet your needs.
You will pay an up front reservation fee and the remainder will be invoiced as soon as possible after the butcher date.
Final price is $7.50/lb Hanging weight also called on the rail (this is all inclusive, including any butcher and delivery fees)
Delivery will be about 1 month after the butcher date. 14-21 days for dry aging then 7-10 days to freeze, package and ship.
Whole Cows:
You have all the options. Including Hanger Steak, Oxtail, Fat, Suet, Liver, Heart, Tongue.
Hanging weights range between 600 and 850 lbs/cow. Final price you can expect for a full cow ranges between $4,500 and $6,400. Final packaged weight 300 to 500 lbs. If you would like to pick your hanging weight. I can give you the options available, once I have them from the butcher.
Half Cows:
Offal options: Fat, Suet, Liver, 1/2 Heart. (You may request, but we cannot guarantee Tongue, Hanger Steak or Oxtail. There is only one of each of these cuts per cow)
Hanging weights range between 300 and 425 lbs/cow. Final price you can expect for a full cow ranges between $2,250 and $3,200. Final packaged weight 150 to 250 lbs. If you would like to pick your hanging weight. I can give you the options available, once I have them from the butcher.
About the Process
The hanging weight is the weight of the meat and bones at it goes into the cooler for dry aging. The final packaged weight of the meat is 50 to 60% of the hanging weight. The "lost" amount is due to lost water weight from aging, bones and dry and some unusable trimmings that aren't good for ground beef.
Custom cut cows are priced on hanging weight to remove to dilemma of having your trim choice affect the final package weight. Bone in vs bone out and the amount of fat you keep on the cuts and in your ground beef.
Our hanging weights have a large range for a couple reasons. The biggest has to do with the breed of our cattle. Our original mama cows are low line angus. They are much smaller and lighter. They were also much more approachable when we first got started and didn't know what we were doing. We now also have Full Angus mama cows and Mama cows that are a mix of Angus, Shorthorn and Hereford. Another major factor to the size is the age. We have to schedule our butcher dates a year in advance. This means that when butcher day rolls around we take the best looking cows that day, even if another month or two would help add more weight.