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Picked Up Our Beef--Breakdown on Cuts

May 25th, 2017 at 03:41 am

So our half a beef was ready and hanging weight came to 335 pounds. She had estimated hanging weight would be 300 with it's full hanging weight being 600, but it was bigger. It cost $1005 for the half and $250.64 for the cut and wrap fee, a total of $1255.64. So that works out to $3.75 per pound for a grass fed beef, which is pretty spectacular, considering grass fed hamburger alone is $8 a pound here. While she is not certified organic, they do not spray their hay fields and they still use organic practices.

She uses a different butcher than the one who lost our half a hog last year and then turned our plain ground pork into sausage when we specifically asked for it to not be sausage, but plain. I was glad she used someone else. I really don't want to deal with the other company again. 2 out of 3 times they've screwed up, so I have no faith in them, but unfortunately most farmers use them. I'll probably go with this lady again, though, since she uses the other place.

Here's what it breaks down to with all steaks in packages of 2 and cut 3/4 inch thick, the roasts around 2 pounds each except for the rump roasts which are 3, and the brisket which is 4 or 5:

Ground Beef: 54 l 1/2 pound packages
Heart: 1
Liver: 5 packages
Flank Steak: 1
Short Ribs: 5
Porterhouse: 2
Eye of Round: 2
Top Round Steak: 6
Sirloin: 6
Bottom Round Roasts: 3
Sirloin Tip Roasts: 4
Chuck Roasts: 6
Pot Roasts: 3
Rump Roasts: 2
Soup Bones: 4
Tri Tip: 1
T-bone Steak: 5
Brisket: 1
Tenderloin: 2
Rib Eye Steaks: 7

So it should last us quite some time, though not a year. Maybe half a year to 3/4 of a year. I reckon everything but the hamburger will be gone at the 1/2 year and the hamburger will last longer. I won't be afraid to get a full beef next time if I decide I want one. I was worried about space, but it only filled 3 1/3 compartments in my giant chest freezer. That will help me plan for a future order based on space.

I have to learn how to cook certain cuts that I've never made before as well as the heart and liver. I didn't get the tongue, because I didn't think I could handle that. If we like the heart and the liver, that's good, and if we don't, we will cut it up into little pieces and dole it out as treats to the birds, because despite what many people think, chickens, ducks, and turkeys are not vegetarians and in fact, being fed an all-vegetarian diet is not good for them.

It is easy enough to supplement them if they don't free range and get their own bugs and worms with packaged meal worms or whatever bits of meat you might have that they can eat, either raw or cooked. They don't need a lot, but they do need some. Even extra eggs if your layers are prolific, scrambled or hard boiled and diced, works, even if it feels slightly cannibalistic.

So the liver and heart will get used even if not by us. Actually, I'll see if the in-laws want some, too, if we don't like it. There's a lot and I know they eat one of them. Humans first, then animals.

4 Responses to “Picked Up Our Beef--Breakdown on Cuts”

  1. Carol Says:

    You did really well. Thanks for sharing the list of cuts.

  2. creditcardfree Says:

    I think you can use the liver and heart in making bone broth. At least I did with a chicken not long ago. That is a great price for grass fed beef!

  3. LuckyRobin Says:

    Carol--You're welcome! I thought it might be helpful to anyone else who is thinking of making a beef purchase and never has to see what they'd likely be getting. Of course, roasts can be cut into steaks if people want more steaks, too, but we really enjoy roasts here, and steaks can be cut at 1 inch or 1 1/2 inch thicknesses as well.

  4. LuckyRobin Says:

    CCF--Good to know, though I think with the amount of bones I have for making bone broth, it probably wouldn't be necessary at this time. I'll keep it in mind if I ever run out of bones. I am hoping we actually like the meat ourselves.

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