Frequently Asked Questions: Freezer Beef

Buying Meat in Bulk = Savings

Whole and halves grass-fed (no grain), local beef

Buying a whole or half cow is the most affordable way to purchase pasture-raised, grass-fed/finished local beef.  Whether you make the investment to buy clean meat in bulk for your own family or go in with another family, buying a whole cow will not only save you money and time shopping at the grocery store, but it’s a great way to learn about all of the various cuts of the cow and how best to utilize them.  Also, you will have peace of mind knowing that your beef was raised here locally, in Lake City, just how cows were meant to be raised…eating only grass and forage.


Q.    How are the cows raised?

A.         Our cattle are 100% grass-fed and grass-finished and in the pasture.  All animals on our farm are raised humanely, without any artificial growth hormones or antibiotics.  Our pastures are never sprayed with chemicals.  We only sell what we raise.  Grass-fed/finished beef tend to be leaner; however, allowing them to forage all summer increases their fat marbling.  


Q.           How much does it cost?

A.            You pay the hanging weight rate + butcher cost ($60 kill fee + $0.74 per pound for processing).

Rate for whole: $4.99 per pound of hanging weight PLUS butcher fee

Rate for half: $5.49 per pound of hanging weight PLUS butcher fee


Examples for estimation/representation only:


Example 1 / Whole

Hanging weight:                               490 pounds

Butcher fee:                                       $60 + $0.74 x 490 = $422.60 (payable to butcher)

Cost of animal:                                  $4.99 x 490 = $2,445 (payable to Price Creek Farm)

Total estimate due:                         $2,867.60


Example 2 / Half

Hanging weight:                               245 pounds

Butcher fee:                                       $30 + $0.74 x 245 = $211.30 (payable to butcher)

Cost of animal:                                  $5.49 x 245 = $1,345 (payable to Price Creek Farm)

Total estimate due:                         $1,556.30


Example 2 / Quarter

Hanging weight:                               123 pounds

Butcher fee:                                       $15 + $0.74 x 123 = $106.02 (payable to butcher)

Cost of animal:                                  $5.99 x 123 = $736.77 (payable to Price Creek Farm)

Total estimate due:                         $842.79


Q.           What is “hanging” weight?

A.            Hanging weight: The weight of the animal after removing parts that are not used, (hide, head, offal). This is 59-62% of the live weight. Estimated hanging weight for a whole cow is, on average, between 400 and 500 lbs.


Q.           How many pounds of meat will I bring home?

A.            The expected yield of retail cuts from beef carcasses ranges from approximately 55% to 75%, depending on the fatness and muscling of the animal, evaporation during aging, and the type of cuts produced. (Based on whole example above, 490 hanging weight x 55% yield = 269.5 pounds of retail cuts.)


Q.           What cuts are available?

A.            The typical breakdown is 20% Steaks, 30% roasts and 50% hamburger, as well as your portion of bones and organ meats.   However, if you buy a whole or half, you get to decide how the beef is cut and packaged, according to your tastes.

There are certain parts of a cow that are one-per-animal, like the tongue and heart. If you order a quarter or half, it’s first-come-first-serve. If you want the heart or tongue, please tell us when you order and we’ll let you know if it’s still available for your cow.


Q.           Can I choose to have the cow USDA-processed?

A.            Yes.  However, the costs will be substantially higher than estimated in this document, and we would therefore need to provide you with an updated estimate to reflect USDA-processing costs. (The cost of the cow would not change.)


Q.           How much freezer space will I need when buying meat in bulk?

A.            You will need approximately 1 cubic foot of freezer space for every 30 pounds of packaged meat.  Tip: A 14-cubic foot freezer is suggested for half beef purchases. A chest freezer is ideal since the cold air will not flow down when opened.


Q.           How do I place an order?

A.            Call/email us and pay your deposit.  (Whole Beef Deposit: $400, Half or Quarter Beef Deposit: $200 -- non-refundable)

Upon receipt of the deposit, we will discuss your cut options and preferences as well as time frame and estimated amounts due. The balance will be due at delivery of the meat.  The fee for the processor must be made separately.

With your live animal purchase, we arrange the harvest of the animal, transportation to a local custom butcher for processing, and communicate with the butcher on your behalf.  The meat will be hung for 14 days of dry aging to allow natural enzymes to tenderize and enhance the flavor.  You will be provided with options for various meat cuts (quantity of steaks, roasts, hamburger etc.).  Your meat will then be custom-cut and vacuum-packed to your order.  Delivery of your order can take place at the Haile farmer’s market or the farm.

Frequently Asked Questions: Freezer Pork

Buying Meat in Bulk = Savings

Freezer Pork:  Whole and Halves - Taking orders now!

Q.    How are the pigs raised?

A.            Pigs on our farm are allowed to be pigs. They are raised in the woods where they can root around to eat acorns, plants, grubs and even partake in mud baths -- with only a strand of hot wire keeping them in.  It is important to keep infrastructure at a minimum, which allows us to rotate the pigs easily and frequently. No artificial growth hormones or antibiotics.

                We only sell what we raise. 

Q.           How much does it cost?

A.            You pay the hanging weight rate + butcher cost ($45 kill fee + $0.74 per pound for processing/vacuum seal. Note: there may be additional fees if you request any sausage, smoking, etc.)

Rate for whole: $4.49 per pound of hanging weight PLUS butcher fee

Rate for half: $4.99 per pound of hanging weight PLUS butcher fee

Examples for estimation/representation only:

Example 1 / Whole

Hanging weight:                               260 pounds

Butcher fee:                                       $45 + ($0.74 x 260) = $237.40 (payable to butcher)*

Cost of animal:                                  $4.49 x 260 = $1,167 (payable to Price Creek Farm)

Total estimate due:                         $1,404.40

Example 2 / Half

Hanging weight:                               130 pounds

Butcher fee:                                       $22.50 + ($0.74 x 130) = $118.70 (payable to butcher)*

Cost of animal:                                  $4.99 x 130 = $648.70 (payable to Price Creek Farm)

Total estimate due:                         $767.40

*Assumes no smoking (i.e., bacon), sausages, sausage patties, etc. These are additional charges. Processing fees subject to change without notice.

More info coming soon!

Let us know if you have any additional questions that haven’t been answered here. Quantity is always limited as we only sell what we raise!

Life’s short.  Eat Well.

Price Creek Farm

Lake City, FL

Eatpricecreekfarm@gmail.com

www.pricecreekfarm.com

352-665-5246