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Started By
Message
Half Cow from Sagrera Farms in Ethel LA
Posted on 11/30/21 at 12:03 pm
Posted on 11/30/21 at 12:03 pm
Has anyone purchased from this farm and have experience? I've spoken to Shawn a few times and he prides himself on his product. I noticed it is pricier than a lot of half cows I've bought in the past but I am assuming the quality is also top notch. ~$2300 for a half at 450lb hanging weight
Let me know your experience.
Let me know your experience.
9
Posted on 11/30/21 at 12:15 pm to MadisonvilleTiger24
That’s up there with American way half cows for Hassell. You have gotten me curious though as I’ve never heard of them until now.
This post was edited on 11/30/21 at 12:18 pm
Posted on 11/30/21 at 12:38 pm to MadisonvilleTiger24
quote:
I am assuming the quality is also top notch. ~$2300 for a half at 450lb hanging weight
Is that butchered or is that something you have to take care of?
Posted on 11/30/21 at 1:39 pm to BugAC
quote:Butchered and packed
Is that butchered or is that something you have to take care of?
Posted on 11/30/21 at 2:22 pm to MadisonvilleTiger24
Apparently this is the freshest topic here o the FDB.
I know I will get downvotes, but buying a cow is not as cool as it seems. You get a bunch of shitty cuts that you will almost never use. Your entire freezer is taken up. you have to defrost/plan ahead days at a time. The amount of steaks you get are minimal. To me it was simply not worth it. also, most of the time, you are not getting a finished cow, so flavor was just not what you get from a grocery.
I know I will get downvotes, but buying a cow is not as cool as it seems. You get a bunch of shitty cuts that you will almost never use. Your entire freezer is taken up. you have to defrost/plan ahead days at a time. The amount of steaks you get are minimal. To me it was simply not worth it. also, most of the time, you are not getting a finished cow, so flavor was just not what you get from a grocery.
Posted on 11/30/21 at 2:26 pm to MadisonvilleTiger24
quote:
Butchered and packed
I've got it at $5.11 a lb. for that price and weight from the numbers you posted. So, good beef, butchered and packed is not a bad price at all.
Hell, 80/20 ground meat is running better than $3 a lb. last time I looked. Then price rib eyes, filets, T-bones, etc. It's insane.
Posted on 11/30/21 at 2:29 pm to ruger35
quote:
You have gotten me curious though as I’ve never heard of them until now.
I checked out their web page and a few of the testimonials were informative.
Chef John Folse highly praises their product as does a Vet who remarked how their business really does it right with the type of beef, handling of the cows, the effort they take to put out a good product, etc. before butchering.
Posted on 11/30/21 at 2:41 pm to Motorboat
quote:I've purchased 2 sides of beef over the past 5 years and plan on doing it again. The steaks are much better than ones from the store in my experience - I guess it all depends on where you get the cow and how it is processed. I like the convenience of a freezer full of meat, that is a huge plus. Also having a bunch of different cuts is not a bad thing for me - forces me to switch up the menu because otherwise I'll just buy ground beef every week at the store. I'd also rather support local.
most of the time, you are not getting a finished cow, so flavor was just not what you get from a grocery.
Some people just have different priorities and preferences
Posted on 11/30/21 at 2:44 pm to Motorboat
quote:
I know I will get downvotes, but buying a cow is not as cool as it seems. You get a bunch of shitty cuts that you will almost never use. Your entire freezer is taken up. you have to defrost/plan ahead days at a time. The amount of steaks you get are minimal. To me it was simply not worth it. also, most of the time, you are not getting a finished cow, so flavor was just not what you get from a grocery
I don't totally disagree with this statement. I don't buy much beef at the grocery store to begin with, so for me it doesn't make much sense. I wait until I get a discount code from Hassell usually and buy 30-50 lbs at a time and it fits snugly in my freezer bottom drawer. Steaks and such I will source from them or 44 farms or someone and keep a few in the freezer. You get very few steaks when purchasing a side. I've done it once, ended up grinding a lot of the roasts up anyway for more burger meat.
Posted on 11/30/21 at 2:48 pm to ruger35
Where is Hassell? Do they have a website?
Posted on 11/30/21 at 4:30 pm to Motorboat
quote:
buying a cow is not as cool as it seems
We butchered our own when I was a kid. But ours was a family of 6, and we always had “old” meat in the freezer and we’re trying to get rid of it. I just can’t see how it’s worth it for the
Modern smaller families with only 2-3 kids.
This post was edited on 11/30/21 at 4:34 pm
Posted on 11/30/21 at 6:01 pm to MadisonvilleTiger24
Half cow is a lot of meat. I have 8 mouths to feed + another on the way and a 1/4 has been plenty.
Posted on 11/30/21 at 7:55 pm to MadisonvilleTiger24
its what i eat, i eat almost exclusively beef however. a ~1k lb animal (on the hoof) will last about 14-16 months for me. now that ive acquired the taste for non-corn finished, i cant imagine going back. im all for buying from local farmers, and getting a better, less-environmentally impactful product. how much beef do you eat?
Posted on 11/30/21 at 8:00 pm to MadisonvilleTiger24
I think id take 3/4 of what you spend on the half cow and load up on steaks and stuff, then find a sale on ground beef and spend the rest on that. Chuck roasts can usually be found for cheap also. My luck id end up
with a cow that tastes like shite.
with a cow that tastes like shite.
Posted on 11/30/21 at 8:04 pm to TigerTatorTots
quote:
Where is Hassell? Do they have a website?
They are in Longview, Texas. West of Shreveport.
Hassell Cattle Company
Posted on 11/30/21 at 8:05 pm to diat150
quote:
Chuck roasts can usually be found for cheap also.
I have not found them cheap lately. Where’s your honeyhole?
Posted on 12/1/21 at 5:58 am to USEyourCURDS
Good morning to all! I am Shawn Sagrera, owner of Sagrera Farms in Ethel, La. A friend and neighbor sent me the link for this beef discussion. We love beef, we love good beef, we actively promote the beef industry for ALL BEEF PRODUCERS! Beef is tremendous product yielding many different cuts that can be prepared in dozens of ways. I encourage everyone to educate themselves as to WHERE AND HOW your particular beef purchases were raised, cared for and ultimately processed. Typically each ranch has a different management style which ultimately yields a product that will look and taste slightly different from their peers. If you love grass fed beef, go check out the ranch, see what the animals look like in the pasture before slaughter. If you love grain finished, drive out to the ranch, see what their cattle look like. Please understand it’s NOT one size fits all. There are so many different variables to consider when purchasing a side of beef! We really try to educate our customers on what they are receiving and what they should expect from our ranch. Consider this, not every family is cutout for a full side, it’s simply too much quantity. So what’s best for one person doesn’t always carry over to the next.
I’ll finish with what we do at our farm. We raise the TOP 1% Angus Cattle in the Nation for marbling and tenderness, we know their DNA, we know their decades of genetic history, we know their Sires and Dams. We use ultrasound technology on ALL calves at weaning to verify quality, we start them on grass and finish them in grain for 200 days, we process then age the carcasses for 35 days. Finally we cut to your specifications, vacuum seal and flash freeze. The product you will receive will ONLY grade PRIME or the Highest 10% of CHOICE produced In the country. We are truly a local, operating ranch, actively involved in all phases of the cattle industry. We welcome visitors and always look forward to helping educate new customers about this great product we call BEEF!
Shawn
I’ll finish with what we do at our farm. We raise the TOP 1% Angus Cattle in the Nation for marbling and tenderness, we know their DNA, we know their decades of genetic history, we know their Sires and Dams. We use ultrasound technology on ALL calves at weaning to verify quality, we start them on grass and finish them in grain for 200 days, we process then age the carcasses for 35 days. Finally we cut to your specifications, vacuum seal and flash freeze. The product you will receive will ONLY grade PRIME or the Highest 10% of CHOICE produced In the country. We are truly a local, operating ranch, actively involved in all phases of the cattle industry. We welcome visitors and always look forward to helping educate new customers about this great product we call BEEF!
Shawn
This post was edited on 12/1/21 at 9:45 am
Posted on 12/1/21 at 7:35 am to sagrerafarms
Posted on 12/1/21 at 12:36 pm to sagrerafarms
Shawn thanks for the post.
Can you give us a breakdown of quantities of the respective cuts we can expect from a typical 1/2 side and 1/4 side?
Can you give us a breakdown of quantities of the respective cuts we can expect from a typical 1/2 side and 1/4 side?
Posted on 12/1/21 at 1:54 pm to armytiger96
We get asked this question often! So what does a side of beef typically consist of? This is how we normally cut ours:
12 Ribeyes (1.5”)
12 NY Strips (1.5”)
8 Filets or we often keep Tenderloin whole
5 Chuck Roasts
1 Brisket
20 Short Ribs
1 Flank Steak
1 Skirt Steak
2-4 Round Roasts (depends on how far we cut)
4 Sirloin Steaks (1.5”)
60 2lb packs of ground meat
8 Shank Steaks (Osso Bucco)
Our typical steer will weigh 1.500 lbs. live, dress at 63.5%, hanging weight of 953, each side weighing approx. 470 lbs. One can dice up a side in any way they desire, this is how we typically cut them.
12 Ribeyes (1.5”)
12 NY Strips (1.5”)
8 Filets or we often keep Tenderloin whole
5 Chuck Roasts
1 Brisket
20 Short Ribs
1 Flank Steak
1 Skirt Steak
2-4 Round Roasts (depends on how far we cut)
4 Sirloin Steaks (1.5”)
60 2lb packs of ground meat
8 Shank Steaks (Osso Bucco)
Our typical steer will weigh 1.500 lbs. live, dress at 63.5%, hanging weight of 953, each side weighing approx. 470 lbs. One can dice up a side in any way they desire, this is how we typically cut them.
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