Full Beef Grass Fed Price on the Hoof

Ownership A Live Fauna

Buying grass fed beef on the hoof, a full, side, or quarter tin can exist the about economical way of getting this meat but the process creates a lot of questions. Many people are moving away from "mass produced beef" to what is believed to be the healthier choice of grass fed beef and they are looking for the all-time price bespeak for this product. Those interested in purchasing a side of grass fed beefiness or a whole animal discover that it tin can be very confusing the kickoff time.

The price to a family to purchase a whole alive animal can be quite a cash outlay even though it is cost effective in the long run. A family has to consider how much beefiness they eat in a yr at grocery shop prices and then calculate how much freezer space they need to hold a whole animal. Once you've arrived at this figure, and so the family needs to shop around for a producer of grass fed beef, usually found in their local area, a processing facility, how to get the beast to the facility, and how to make up one's mind what blazon of cuts of meat they want.

There are two types of processing facilities. If you own the fauna, you have the correct to have it processed wherever you like. If you buy meat already processed, it must have been processed at a USDA inspected facility to exist available for resale to the public.

Because of the large initial expense or the big volume of meat to be consumed in a year, many small ranches will sell their cattle as shares or percentage (%) of the live animal. This is customarily done as halves or quarters and necessitates several families to go in together or for the producer to find buyers for portions of a live creature. Since share purchasing is based on a live animal, the share price will exist based on the actual weight of the animal (either on the hoof or hanging weight).

This brings upward questions nearly the cost of the live animal in relation to the weight of the beef during all the stages of processing. Depending on the rancher where y'all purchase your beef, the price of the beefiness will be based on the live weight of the creature, or the weight of the meat from one of the post-obit stages of processing:

DRY AGED BEEF

When beef is dry aged information technology enhances the tenderness and flavor of the meat. The number of days to hang earlier the meat is cutting is ordinarily 10 - 14 days. Longer is always ameliorate simply of course in that location is a limit depending on the environmental conditions in the cooler, discuss this with your butcher.

HOOF WEIGHT (Alive WEIGHT)

The weight of the animal earlier processing. This is the least commonly used method since well-nigh ranchers do not accept scales. (Note: Schaefer Ranch does have calibrated scales). This weight measurement may also calculate "Depict" or "Compress" which is the amount of weight the animal looses through bodily elimination from when they are stressed during the handling and transportation to the processing facility.

HANGING WEIGHT (ON THE RAIL WEIGHT)

This refers to the weight of the beast every bit it hangs in the butcher's libation. This is the weight once the head, hide, feet, organs and blood are removed. Almost all butchers base the processing fees on the amount of hanging weight. It is the price the butcher gets to cutting, wrap and freeze the meat for the consumer.

Dress Percentage

This is another term used in the process from a alive fauna to hanging weight. It refers to the hanging weight of the carcass equally a percentage of the live weight. Dress percentages range from 50% to 66% of the live weight. This number varies based on the breed and class of cattle. For example, perhaps an Angus will take a thinner, lighter hide than another breed, or an beast with large horns may weigh more polled (hornless) cattle. Yous will most likely wind upward with a dress percentage around sixty%.

PACKAGED WEIGHT (CUT & WRAP YIELD)

A carcass can vary profoundly but a adept average for this yield is 76% and refers to the cut, packaging and labeling of meat that yous volition put in your freezer. When the carcass is processed into the named cuts of meat, at that place is some loss where these cuts are deboned and fatty is trimmed abroad. This yield will also depend on the types of cuts you tell your butcher that you want. Grass fed beef volition unremarkably accept a higher percent yield a higher percentage yield than grain fed beef since at that place is excess fatty in grain fed beef that has to exist trimmed away.

LIVE WEIGHT Ten DRESS Per centum WEIGHT X CARCASS YIELD = Cut & WRAP YIELD

1000 LB STEER X sixty% X 76% = 456 LBS OF Cutting & WRAPPED MEAT

Storage Considerations

• You lot will need about 3 cubic anxiety of freezer infinite for every 100 lbs. of meat.
• Breast freezers will minimize the corporeality of common cold air let out when you open the hat. It's best to use one with no defrost bike. The thaw and freeze cycles of a frost-gratuitous freezer will crusade freezer burn of the meat.

TALK WITH YOUR BUTCHER

There are various areas from each section of the beef that accept overlapping cuts then you must choose i or the other. The butcher will need your proper name, phone number, rancher's name and size of the share you accept purchased. Be sure to ask about hanging weight and processing fees. Indicate your family size and talk about how many cuts per package, tenderizing and your preferences from each primal section. Yous are probably buying enough beef for your family for a year and it tin can be a sizable expense so you desire it washed to your satisfaction.

Main Things To Consider

• Size of your share for a half or quarter.
• Number of steaks per package.
• Thickness of steaks.
• Size / thickness of roasts.
• Weight of basis beef packages.
• Organ meat (heart, liver, toung).
• Tenderizing.
• Number of days to hang.
• Special cuts (tomahawk ribeye, flat-iron steak, etc.).
• Wrap and package: butcher paper or vacuum sealed.

WHAT Will THE MEAT Toll TO Procedure?

When yous buy a caput of cattle from usa, we can give you the weight of the animal selected. We can likewise give you an gauge of what the hanging weight will be. If you are buying a share of an animal, your cost to usa will be a percentage of the live weight when it is loaded on the trailer at the ranch. In one case your share is processed, yous will pick up your meat at the butcher's facility and pay the butcher for the cut & wrap fee. This cut and wrap fee will also include fees based on your per centum of the brute such as the kill fee and sometimes a bone disposal fee, and also fees for additional hanging time, grinding for hamburger, or patties and products like summer sausage.

When you talk to your butcher about the cuts of meat and thickness of each, be certain to ask what are all of their fees. Most processing facilities volition have a cost sheet bachelor. Currently, kill fees are $55 - $65 and hamburger is around $.25/lb. for the trimming and grinding, and more if you have it fabricated into patties. There are as well fees for tenderizing, which is non unremarkably necessary for properly aged grass fed beef.

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Source: http://www.schaefergrassfedbeef.com/onthehoof.php#:~:text=Currently%2C%20kill%20fees%20are%20%2455,properly%20aged%20grass%20fed%20beef.

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