Lamb

Refers to the weight of the beef carcass after removing the head, hide, and entrails, but before it is cut into individual portions. It’s important to note that hanging weight is not the same as the total pounds of meat you will receive. During processing, the carcass is further trimmed and divided into cuts, with some weight lost to bone and fat. On average, you can expect approximately 60-70% of the hanging weight to be returned as packaged, ready-to-cook beef.

After receiving your down payment, we will provide you with an estimated date for pick-up. Beef orders are processed in late fall.

Make sure your freezer has enough space to store your beef. A half-side share typically requires 8 cubic feet—about the size of a small chest freezer. A whole beef share needs approximately 16 cubic feet, suitable for a standard upright freezer.

Here’s what you can expect with your half-side of beef (based on a live weight of 1200-1600 pounds). Please note that specific cuts may vary slightly, ensuring the best use of the beef: Steaks 14 T-bone steaks (¾” thick) 14 rib steaks (¾”) 8 sirloin steaks (¾”) 8 round steaks (¾”) Roasts 2 sirloin tip roasts (3 lbs.) 6 chuck roasts (4 lbs.) 4 arm roasts (3 lbs.) 2 rump roasts (3 lbs.) Other Cuts 8 packages of stew beef (1 lb. each) 4 packages of short ribs (1.5 lbs. each) Ground Beef 80-100 lbs. of ground beef