Is buying meat in bulk right for you? Do you like a variety of cuts? Do you like having a full pantry and freezer? Do you want to know where your food came from and say how you want it cut? If you answered yes to any these questions I'm happy to help through the process of our buying your meat right from a farmer.
These are well-fed black Angus cattle. They are grain fed with access to hay and/or grass their whole lives. That have spent their lives in southern Maryland. Their feed comes from here. The butcher is here. As calves some were trucked in, but sourcing comes from local farms normally.
I'm using a custom butcher so you would need to be okay with the facility. We can talk through that process. These are your neighbors also. Not a facility across the country..
Cost is $6.50/lbs based on the hanging weight. Hanging weight is taken after the first couple of steps at the butcher shop. Your take home weight will be approximately half to two-thirdsof your hanging weight. That is from the removal of the bones and tendons as well as some moisture loss during the 10-14 day dry aging.
I charge people this way for two reasons. One I'm legally supposed to. Two it's a fair, simple way for me to charge. You are going to get your beef cut to order, some people want bone in cuts, others want all boneless and that effects weight.
Cows have been pretty consistent at 700 to 800lbs hanging. What you can expect back from a 800lbs hanging weight is approximately 450lbs to 600lbs of beef.
When you buy beef this way you are getting all of the cuts in the percentage they come off of the animal. Heads up NY strips and filet mignon are a small percentage.
The simplest explanation of what you can expect is that half of what you get will be burger, the other half is steaks and roasts. Below is a picture of the cut sheet. These numbers can really vary depending on how you want your cow cut up. There is a picture below that explains the percentage of each cut in the purchase.
It's not often you get to do something locally and cheaper than the stores.
If you compare what you get to the cost at the everyday prices at a store you are saving money. The savings come from the short supply chain. The standard process for beef in the store is that it has changed hands 4 to 6 times before it gets to you. My goal is one to two.
To order PM to make a deposit and confirm a month. Deposit on a whole is 500, half 250, quarter 100.