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Started By
Message
Buying a full or half cow
Posted on 11/12/21 at 8:20 pm
Posted on 11/12/21 at 8:20 pm
Before Brandon screwed everything up, what was the cost of buying a whole or half cow from someone and getting it processed? How does the meat hold up in the freezer? Any info would be appreciated because I’m trying to weigh my options right now on beef.
Thanks
Thanks
9
Posted on 11/12/21 at 8:56 pm to wryder1
Last one i did was $2200 for beef, $600 to process. Ended up about $4.25/lb across the board. I have middle sized chest freezer that fits half cow, works great.
Posted on 11/12/21 at 9:00 pm to wryder1
The ones I’ve bought usually range from $4.00-$6.00 per pound of the hanging weight processed. Meat holds up as well as long as your butcher wraps the packages properly.
Posted on 11/12/21 at 9:39 pm to wryder1
quote:
How does the meat hold up in the freezer?
Can’t comment on beef, but I eat 2 year old frozen venison and it’s fine. Just need to use vacuum seal, freezer cling wrap, or butcher paper.
Posted on 11/12/21 at 9:49 pm to wryder1
My granddad used to give his three daughters a calf every Christmas, my mom was one of them.
We would let them get about a year and 1/2 old (I think) then have them butchered
I think we paid $500.00 or so and had a full freezer of prime beef
Frick Brandon - we gonna all be eating bread soon and riding horses
We would let them get about a year and 1/2 old (I think) then have them butchered
I think we paid $500.00 or so and had a full freezer of prime beef
Frick Brandon - we gonna all be eating bread soon and riding horses
Posted on 11/13/21 at 7:09 am to wryder1
Bought in April of 2020.
822 lb cow
$1.25 on the hoof
About 250-300 for processing
Whole cow, spread across 2 deep freezers.
822 lb cow
$1.25 on the hoof
About 250-300 for processing
Whole cow, spread across 2 deep freezers.
Posted on 11/13/21 at 7:34 am to wryder1
I've been doing a grass fed calf for the past couple years, a side at a time.
It came out to around $4/pound and I'd average about 250 pounds of butchered beef.
I still buy steaks and brisket from the store, but we have no issues keeping the side of beef in the freezers for 6-8months in butcher paper
It came out to around $4/pound and I'd average about 250 pounds of butchered beef.
I still buy steaks and brisket from the store, but we have no issues keeping the side of beef in the freezers for 6-8months in butcher paper
Posted on 11/13/21 at 12:26 pm to wryder1
Follow up question is how do you go about finding one living in a city?
Posted on 11/13/21 at 12:30 pm to YatInTheHat
I did a custom order from a rancher 4 hours away in Kansas. I did not want to do the 1/4 or 1/2 order due to a lot of it I did not want. I got steaks, brisket, dino bones, stew meat and cubed steak. I can get hamburger and roasts at Sam's Club. His prices for prime steaks where less than Sam's for choice grade.
This post was edited on 11/13/21 at 12:33 pm
Posted on 11/13/21 at 12:39 pm to RetiredSaintsLsuFan
Did you pretty much just blind google search one or did you have a recommendation?
Posted on 11/13/21 at 2:10 pm to wryder1
Wryder1 where do you live?
Posted on 11/13/21 at 2:46 pm to YatInTheHat
I had a recommendation from a fellow member of a pellet smoking forum.
Posted on 11/13/21 at 3:46 pm to CoyillonTiger
I live in Birmingham. I have a customer that is raising Wagyu and half of a steer is $3,750 plus about $700 for processing. Hanging weight of his last steer was around 860lbs but it took them a while to find a processor during covid. He expects the next one to be around 700lbs. If 1/2 the steer weighs about 350-400lbs then I’m looking at $11-12/lb once I include the cost of processing. Keep in mind this is a customer so I’m looking at helping him get his second business, selling wagyu, up and going.
This is what he sent me on his wagyu.
We have 100% full-blood black wagyu. They can be traced back to original imports from Japan.
There is black and red but they are really two different breeds. Wagyu literally means Japanese cow. Black is normally called wagyu and red is usually called akaushi.
If you see American wagyu it is a percentage of wagyu anywhere from 37%-75% usually 50%.
This is what he sent me on his wagyu.
We have 100% full-blood black wagyu. They can be traced back to original imports from Japan.
There is black and red but they are really two different breeds. Wagyu literally means Japanese cow. Black is normally called wagyu and red is usually called akaushi.
If you see American wagyu it is a percentage of wagyu anywhere from 37%-75% usually 50%.
Posted on 11/14/21 at 4:04 pm to YatInTheHat
If properly packaged, last a long time ( i guess, we never make a full year).
Ask around for recomendations. We went to multiple farmers markets, tried different ranches, settled on one we liked the flavor, grass fed, feed finished. As important is your processor. The wrong processor can make great meat bad.
Ask around for recomendations. We went to multiple farmers markets, tried different ranches, settled on one we liked the flavor, grass fed, feed finished. As important is your processor. The wrong processor can make great meat bad.
Posted on 11/15/21 at 11:14 am to YatInTheHat
quote:
Follow up question is how do you go about finding one living in a city?
Define city... and maybe someone can help.
Posted on 11/15/21 at 11:23 am to wryder1
LINK /
I started a thread on the F&D board and they have some recs in there.
From my experience, do not get 100% grass fed unless you like a gamey flavor and tougher meat. Grass fed and grain finished gives you a mild flavor with much better marbling.
Hanging weight pricing is usually somewhere between $4-$6. Final meat product you receive is usually 60% of hanging weight
I've taken out steaks 18 months after being frozen and they still tasted great. It all depends on how the butcher wraps them.
I started a thread on the F&D board and they have some recs in there.
From my experience, do not get 100% grass fed unless you like a gamey flavor and tougher meat. Grass fed and grain finished gives you a mild flavor with much better marbling.
Hanging weight pricing is usually somewhere between $4-$6. Final meat product you receive is usually 60% of hanging weight
I've taken out steaks 18 months after being frozen and they still tasted great. It all depends on how the butcher wraps them.
This post was edited on 11/15/21 at 11:25 am
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