Hanging Weight Beef Prices

Picture of Hanging Weight Beef Prices

STEPS FOR BULK ORDERING If you have decided to purchase grass-fed beef in bulk from Indian Creek Angus, here are the steps you need to take. Decide how much beef you want to order—usually a whole, half, or quarter. (Small orders and individual cuts are available also.) If you are splitting an order, determine how it will be split among cow-poolers. Check that everyone has adequate freezer space. Look over the possible cuts you can request on the processing instruction form on the website.

Discuss these choices with other cow-poolers and come to an agreement about what you will order. (It is possible to process half the beef one way and the other half another when a whole beef is ordered.) Contact Indian Creek Angus to ask about availability of orders. We will let you know if beef is available immediately or if we are sold out, the next available date. At that time, you will be asked to reserve your beef by making a deposit.

The deposit amount is based upon the quantity/size of your beef as follows:Wholes and halves -$200.00Quarters - $100.001/8 box & 1/16 box - $50.00Any large individual order of $150 or more $50.00 BULK PRICES Bulk purchases offer our customers the lowest price for beef. Often we have bulk orders available immediately, but if we are sold out, we will have beef available within a few weeks. Our beef dry ages for 21 days and we usually have some in process at all times.

  Approximate Number of Cuts Beef Cut Package Description Whole Half Quarter Steaks (including sirloin, and t-bone) 1" thick, 2 to a pack, weight varies 56 (28 packs) 28 (14 packs) 14 (7 packs) Roasts (including chuck, rump, shoulder, and sirloin tip) 2-3 pounds each 23 11 6 Ground beef 1 pound package 88 44 22 Other cuts (these can all be ground, and proportions can vary by adding or reducing ground beef.

) Cube steak (thin, pressed steak) 1 pound 10 5 2 Boneless stew (stewing chunks) 1 pound 10 5 2 Brisket Weight Varies 2 1 * Flank steak Weight Varies 2 1 * Skirt steak Weight Varies 2 1 * Bones and ribs Short ribs 2 pounds 10 5 2           Price per pound(hanging weight)   $5.00/lb $5.25/lb $5.50/lb Sample prices based on 500 lb. hanging weight   $2500 $1312.50 $687.50 These approximations are for a 500 lb.

hanging weight beef. The exact number will vary depending on the size of the animal and the size of the steaks and roasts. Indian Creek Angus is currently cutting steaks at 1 inch thick, but we can specify the thickness for each customer. Thicker steaks means fewer steaks. Other cuts are available as well. Please see the "Beef Processing Instructions" form below for details. * - When ordering a quarter, you will receive one brisket, one flank steak, or one skirt steak.

Indicate your preference on the order form, and we will do our best to get it for you. BUTCHERING INFORMATION Our beef is sold by the hanging weight—the weight of the meat as it hangs at the butcher shop after slaughter and before cutting. As the beef is aged for 21 days, the weight will decrease from fluid loss. When the cuts are made, there will also be some weight loss due to removal of bones and gristle.

Therefore, the meat you take home will be 55-70% of the hanging weight, depending on how it is cut. Purchasing less than a side means that you receive a selection of cuts from the front and hind quarters. WHAT IS DRY-AGING? Dry-aging means the carcass is hung in a refrigerated space for several weeks. It is done to tenderize and add flavor to the beef. You might say it is the old-fashioned way of preparing beef.

Some aficionados liken the aging of beef to the aging of fine wine. Grocery store beef is not aged and therefore does not have the rich, robust flavor that dry-aged grass-fed beef does. In addition, during the time the beef is aged, the carcass loses fluids, and that means you take home mainly beef and much less water than beef that is not aged. HOW YOUR BEEF WILL BE PACKAGED After the aging is completed, the processor cuts the beef into manageable portions of one to four pound weights, packaged in commercial grade freezer paper.

Vacuum sealed is 25 cent extra per HW pound. WHAT TO EXPECT OF YOUR STEAKS Your steaks may not be as perfect or as beautiful as grocery store steaks, but our processor attempts to keep as much meat for you to take home as possible. Sometimes it is impossible to include a filet with some of the t-bones taken from the back part of the animal. Sometimes a bone-in sirloin will be largely bone. You may receive more NY strip steaks than filets if you order bone-out steaks because the tenderloin, from which the filet is taken, tapers at the back.

View more information about different steak cuts. TRANSPORTING YOUR BEEF The beef is frozen solid, and a tightly packed cooler is the best way to transport it. Coolers are sized in quarts, and 100 pounds of beef will fit in a 120 quart cooler. Contact us before you come to pick up your beef for the approximate weight you will be taking home. DELIVERY OF BEEF Once your order is confirmed by Indian Creek, we will arrange a date and time for you to pick-up your beef.

At that time, please let us know if you would like to have a tour of the farm as well. We also deliver to Cumming twice a month on Saturday mornings between 9:30 and 10 am. Contact us for the delivery schedule and availability of beef. STORING YOUR BEEF The beef you purchase will include various cuts in one to four pound individual vacuum-sealed packages labeled by cut. The cuts will keep in the freezer for many years.

In general one cubic foot of freezer space will accommodate 35 pounds of frozen beef. HOW TO CALCULATE YOUR APPROXIMATE TAKE-HOME BEEF PRICE FOR BULK ORDERS We base our prices on the hanging weight or carcass weight so that customers can have their beef cut to their individual specifications or preferences. When the beef is cut, there is a reduction in the weight because of removal of bones, gristle, and fat.

Every beef will cut out a little differently, so it is not possible to tell in advance exactly how much beef you will take home in your order or the exact price per take-home pound. However, here is how to do a rough estimate based on the hanging weight. The table below shows a sample hanging weight of 500 pounds and the approximate weight you would take home if you purchase a whole, half, or quarter.

If you have it cut bone-in, you will take home roughly 55-60% of the hanging weight. If you have it cut bone-out, you will take home roughly 50-55% of the hanging weight. We used the most conservative figures of 65% and 55% for calculations below, but as we said, the exact percentage will vary with every beef. When you know your hanging weight, you can make approximate calculations based on this same formula.

Divide the total price by the approximate weight and you will have a rough estimate of your take-home price. If you want a more exact take-home price, you will need to weigh the beef when you get it home and then divide the price you paid by that weight. Generally we do not weigh your order as that would require additional handling of your packages. We make estimates based on the hanging weight only.

As you can see, even purchasing a quarter beef that is cut bone-out, the price is still lower than what you usually pay for grass-fed ground beef in a grocery store or natural food store. Your take-home price is for all your cuts, including steaks, roasts, ground beef, short ribs, and so forth. There are no additional fees for processing or sales taxes. Sample Size Price/lb. Hanging Wt.Price Bone-In55-60% Sample Take-Home Price Bone-Out50-60% Sample Take-Home Price Whole$5.

00/lb. 500 lbs$2500 325 lbs.(using 65%) $7.70/lb. 300 lbs.(using 60%) $8.33/lb. Half$5.25/lb. 250 lbs$1312.50 163 lbs.(using 65%) $8.05/lb. 150 lbs.(using 60%) $8.75/lb. Quarter$5.50/lb. 125 lbs$687.50 81 lbs.(using 65%) $8.49/lb. 75 lbs.(using 60%) $9.17/lb.   ORDERING You may contact us by phone or email to check availability. Please use our online form to place a bulk order. A non-refundable deposit is required.

Should you be unable to pick-up your order within one week of its availability you will be asked to pay your balance in full due to limited freezer space and additional handling. Meat is kept frozen until pick up. Meat is kept frozen until pick up. Meat is state inspected; USDA inspection may be available. Paypal payment is accepted online. (706) 384-ANGUS (2648) info@indiancreekangus.com PAYMENT OPTIONS Deposits can be made through PayPal on our website.

After you know your hanging weight and balance, the remainder of your bill can be paid at pick up. While we prefer check or cash, we can accept credit cards or PayPal for your balance. "Indeed, the surest way to escape the Western diet is simply to depart the realms it rules: the supermarket, the convenience store, and the fast-food outlet." – Michael Pollan, In Defense of Food

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What is "Natural Young Angus Beef"?Hollin Farms is a three generational family farm near Delaplane, Virginia in northern Fauquier County. Natural Young Angus Beef comes from yearlings that weigh about 700 to 1000 pounds as compared to Industrial feedlot steers which weigh about 1200 pounds. "Natural Beef" is from animals that have received no antibiotics in their feed and have no growth implants. In contrast, almost all beef that you buy in the grocery stores comes from feedlots where the feed is "medicated" with antibiotics and the animals receive estrogen growth implants.

"Natural Beef" is also primarily forage-raised beef (http://eatwild.com), high in healthy Omega-3 fatty acids. Angus is the name of the breed – a black English breed renowned for its beef quality. We also raise Angus/Hereford cross cattle which combine the best of these two breeds with hybrid vigor. We have the same cattle as those in the popular Certified Angus Beef program.The animals are raised on pastures and not in the confined feedlots/industrial systems that provide most American beef (http://www.

pbs.org/wgbh/pages/frontline/shows/meat/industrial). Our young beef are raised to about 450 pounds on grass fields with their mothers. At about eight months old they are weaned and put into grass, clover, or millet fields where they graze "free range" as they are rotated from pasture to pasture. For about six weeks before slaughter, we supplement the grass or hay diet with a few pounds of locally grown corn to help "finish" the animal.

This creates some marbling in the beef and enriches the flavor. This corn is a free choice supplement in the pasture and offered for a much shorter period than the six to nine month period common in industrial feed lot beef. These yearling animals are slaughtered at about 700 to 950 pounds which is 400 to 500 pounds less than the weight of industrially raised cattle. Because they are younger and free-range, the beef is generally leaner than feed-lot, "couch potato" kept cattle.

top of pageIs Hollin Farms Natural Young Angus Beef organic? Hollin Farms beef would qualify as organic except that we supplement the grass diet with a few pounds of locally grown corn or barley during the last two months to help "finish" and marble the beef. The grain is not certified organic. No one grows organic grain in our area, and to import it is costly and fossil fuel dependent.top of pageWhat does Natural Young Angus Beef look like and taste like? The beef from these young free-range animals is generally leaner than the USDA grade "Choice" in the Supermarket.

Because the animals are younger and smaller in size than 1200 pound industrial steers, cuts like steaks are also smaller (same thickness but smaller "area" or diameter). Fat in forage fed animals is higher in healthy Omega-3 fatty acids. The flavor of forage fed beef is like the idea of "terroir" in wine (the flavor of the earth) – in this case, the flavor of the beautiful Crooked Run Valley on the Eastern slope of the Blue Ridge Mountains.

Many people like it better than the exclusively grain fed taste of industrial beef which is uniform and bland.For a good comparison between forage fed and corn fed beef go to the PBS Frontline Modern Meat web site.top of pageHow much will the beef cost me and how can I compare the Hollin price with that of others? We estimate a price of $5.25 per pound for a whole young beef, $5.50 per pound for a half or side, and $5.

75 for a quarter (half of a half) beef for the cut weight (not the hanging weight). This is our price estimate for the beef you take home. This price is for all "cuts" -- T-bone steaks, rib steaks, roasts, hamburger, organs etc -- and includes all slaughter and processing costs.IMPORTANT TO NOTE. Our price is for the "cut weight" --the weight after the beef has dry aged and the butcher has cut out the fat and bones, packaged and frozen it and the price Includes all slaughter cost.

Cut weight is the beef you actually take home. Most farms sell by the hanging or pre cut weight and slaughter is extra. We calculate about a 25% loss from hanging to cut weight. Bear in mind that this estimate is for comparison with supermarket prices. It will vary depending on how you cut your meat.For comparison purposes, our price per pound for a side or half equates to about a $4.15 for hanging weight and about $3.

95 if you order a whole animal)top of pageWhat kind of cuts do I get? What is the percentage of steaks and hamburger?Here are percentages based on the way I cut my beef. These differ with every individual animal, and would change depending on how you cut your beef.* Steaks (Rib, T-bone, Porterhouse, Sirloin, Flank) about 19%.* Roasts (Chuck, Arm, Sirloin Tip) about 17%* Round cuts (Eye Roast, Top Round Steaks, Bottom Round) about 9%* Hamburger (depends on how lean or fat) about 45%.

* Miscellaneous (Short Ribs, Tongue, Liver, etc) about 10%Our cutting questionnaire with suggestions on how to order and cut your beef .The various cuts and where they come from on a side of beef.For information about these cuts and how to cook them.Download the Ohio State Extension service fact sheet Buying Beef for the Freezer .top of pageWill I get raw meaty bones and other treats for my pets?Yes.

Let us know and we can have bones included for your pets. Raw meaty bones are advocated in a pet diet championed by veterinarian Tom Lonsdale. Organs like liver, kidneys, and heart also make healthy treats for dogs and cats. Two books on natural products for pets are "Raw Dog Food Book" and "Natural Nutrition for Dogs and Cats: The Ultimate Diet."top of pageHow much or how little beef can I order?Customers may order a whole, half, or quarter.

On their own, some customers have "cow pooled" and bought a whole or a half beef with friends and neighbors and divided it among themselves. In these cases, one person must pay the entire invoicetop of pageHow much beef in a whole, a side (half) or quarter?Individual animals vary but our estimate on a young beef weighing 800 on the hoof (live weight), is 330 pounds in a whole, 165 pounds in a side, 83 pounds in a quarter (a quarter is not the front or back of a side, but an equally divided side or half).

Remember that this is an average. It will vary with the amount of trimming you require. Animals also vary in size and yield. Some people will get a little more and others a little less.top of pageDo I need a freezer?Yes, or at least a large refrigerator freezer section. The meat is vacuum packed in one to three pound frozen packages. A quarter of a young beef takes up about 3 cubic feet. You will need to bring your own boxes to Gore's when you pick up.

Vacuum packed beef will last several years in a freezer.top of pageWhere do I pick up the beef?We slaughter and process at Gore Custom Meats in Stephens City, Virginia. They will age the beef and cut, package, and freeze the meat, and you can pick up there. Gore Custom Meats provides vacuum packaging as a standard service. You need to bring your own boxes when you pick up the cut and packaged beef.

Directions to Gore Custom Meats.top of pageHow do I pay?To keep expenses down, we use a program where you buy the live animal from Hollin Farm and pay Gore Custom Meats to slaughter and package it in your name. Here is how is works:You will receive two bills. One from us at Hollin Farms for the on-the-hoof or "live" weight price.The other bill is from Gore Custom Meats for slaughter, dressing, cutting and packaging.

For example:Let’s say that you ordered a quarter beef and the live weight of your animal was 800 pounds. The hanging/dress weight of the whole would be about 440 pounds and the final "cut" weight (after dry aging (dehydrating) and after fat and bones are trimmed during packaging) would be about 330 pounds. Your quarter would be about 83 pounds.You would pay Hollin Farms $395 for your quarter beef.

You would pay Gore Custom Meats about $80 for slaughter, aging, cutting, and vacuum packaging. Your total combined cost would be $475 for 83 pounds of beef or about $5.75 per pound.We have less of a markup for an order of a whole or half beef so we estimate combined prices per pound for a whole at about $5.25 and for a half or side at $5.50. Price will vary a few pennies of each side of this bench mark depending on the individual animal and how you cut your beef.

We require a $50 deposit per quarter.Click here to order beef and make a deposit top of pageCan I visit the farm and see the animals?We welcome visitors during the "pick-your-own" seasons. The best times to come are in late May and early June during the strawberry picking season, in July and August when we have pick-your-own peaches, berries and summer vegetables, and in September and October when we have apples, pumpkins and fall vegetables.

We are next to Sky Meadows State Park.top of pageHow do I order? Who do I contact if I have more questions?We require a $50 deposit per quarter animal.Click here to order beef and make a depositWe will contact you and ask you to fill out our Cutting Questionnaire.If you have questions, please e-mail or call Tom Davenport at 540-592-3701 during business hours.top of pageWhen can I expect my beef to be ready?We will be slaughtering several animals per month.

The beef is usually ready for pick up two weeks after slaughter. We will advise via phone or e-mail.top of pageHollin Farms Natural Angus beef is humanely raised and humanely slaughtered. Buyers pick up at the slaughter house, inspect the plant, and get to meet the people who kill and cut their beef. With one exception, the animals are rotationally grazed following the grass fed methods popularized by Joel Salatin of Polyface Farm near Swoope, Virginia.

The exception is the corn or other grain that we give them free-choice in addition to the grass during the last six weeks. This adds flavor and marbling to the beef. Our beef is much cheaper than the "natural" or organic beef in high end supermarkets like Whole Foods and Wegmans.Content Copyright © 2005, 2006, 2007, 2008, 2009, 2010, 2011, 2012, 2013 Hollin Farms LLC

Hazel Gordon

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