Side of Beef How Many Steaks

Ownership a side of beef is a lot of beef. So, why practise people do it? And what questions should you lot enquire before purchasing so that you're sure information technology's worth information technology. Here's everything y'all demand to know.

What is a side of beefiness (half beef)?

A side of beef is the cuts from one side of a cow. This is likewise known as a "half beef."

How much beef comes with a side of beefiness?

With a side of beefiness, yous will become approximately 220 pounds of beef. Footing beef accounts for 100 pounds, and the remainder is from cuts like steaks, roasts, ribs, brisket, and soup basic.

Please note, that these are approximates. All cattle are different. Some may weigh more or less when butchered, which ways that at that place may exist more or less beef on them. The numbers given are what we typically see on our farm.

What cuts come with a side of beefiness?

Filet steak
Ribeye steak
Sirloin steak
Strip steak
Skirt steak
Flank steak
Brisket
Chuck roast
Sirloin roast
Arm roast
Ground beef
Ribs
Stew meat
Kabob meat
Soup basic
Organ meat (liver, heart, etc., if desired)

Video: Quarter beefiness in our fridge

How many steaks do you get with a side of beef?

The number of steaks that come with a one-half beef varies based on how the beef is cutting. For example, steaks cut into a ane-inch thickness, effect in approximately 12-14 sirloin steaks with a side. Steaks cut into 1 ½ -ii inches thick, result in about 6-7 sirloin steaks with a side of beef. The overall weight of beef is the same, but the quantity is significantly unlike based upon how the beef is cut.

It'southward also important to remember that some sections of beef can be cut in multiple ways, and you volition accept to choose how y'all want it cut.

The best example of this is with a T-bone steak, which is a strip steak on ane side and a tenderloin on the other. If y'all decide you desire T-bone staks, you won't become tenderloin and strip steaks. If you make up one's mind y'all want tenderloin and strip steaks, you won't get T-bone steaks. Why? Because it's the aforementioned beefiness cut differently and there is a limited corporeality of beefiness on an animal.

Tin the entire half beefiness be steak?

No. There is a limited amount of beefiness on a steer. It's non all steak. In fact, the majority of the animal is ground beef.

The USDA divides a cow into 8 regions, known as the primal cuts of beefiness:

Chuck
Rib
Loin
Round
Flank
Brusk Plate
Brisket
Shank

Numerous different cuts can come up from each of these sections.

When purchasing beef at a store, they butcher numerous animals and they exercise decide how to cut each based on supply and demand. For example, at the grocery shop "circular" sold as basis beef, round steak, eye of circular, tip steak, tip roast, height round and bottom circular roasts. When yous purchase a side of beef, you wouldn't receive all of these cuts because in that location is a limited amount of beef on each animal.

Is it worth buying a side of beef?

Aye! The benefit of ownership a cow is that you will relieve money and become higher quality beef.

Every year, we compare the price of beef from our farm to local St. Louis grocery stores. Depending on where you lot usually shop for groceries, you tin can salvage virtually $1,900 a yr on beefiness by purchasing beef in majority.

This chart provides how much you would salvage on a whole beef, and we walk through this chart in greater particular in this post about how to salvage on groceries.

Please note, every farm and beefiness processor prices beef differently. You will need to practice your ain math on determining the price per pound if y'all're not in the St. Louis area and can't order from our farm.

Exercise I need a stand-alone freezer?

Yes. If you're buying a side of beef, you'll need a freezer. The rule of thumb is 1 cubic foot of freezer space for every 30-35 lbs of cut and wrapped meat.

You can unremarkably get a good deal at a warehouse store. We have both chest and upright freezers at our house and nosotros like both of them.

A new ix cubic pes freezer has a old cost of about $400-$450, and its yearly running cost volition be approximately $38. And so, equally long as you continue to apply your freezer in the futurity, buying i is a good investment.

Be sure that your freezer has a lock and primal, or yous can too buy an aftermarket lock. A lock is very important. Without a lock, the freezer door can become slightly ajar and the beef volition be ruined. 2nd, a physical lock protects petty ones. Children accept climbed into freezers and suffocated.

How much does a side of beefiness cost?

This is a great question. There are two basic ways that farmers sell beefiness:

Customer works with a farmer who raises beefiness AND has beefiness processed on the customer'southward behalf (i.e., all-inclusive pricing): On our farm, our pricing includes all beef, USDA processing fees and complimentary delivery to a specific pick-up locations in the St. Louis area. We piece of work with the USDA-approved beef processor directly so that our customers don't take to. With this method, our customers know exactly how much they volition pay upwardly forepart and we guarantee a certain amount of beef. There are no hidden fees or surprises.
Client works with a farmer, and the customer cordinates their ain beef processing. The customer writes 2 checks — 1 to the farmer and one to the beefiness processor: When y'all buy beef directly from a farmer and you lot're responsible to find your ain beef processor, programme to ask lots of questions and do lots of math to brand sure you lot know what yous're buying. Yous'll also need to learn some agriculture-lingo, like alive-weight and hang-weight (meet below).

How to buy a side of beef?

Commencement, you'll need to find a farmer to purchase from. If you're in the St. Louis area, we hope you achieve out to u.s. and we are happy to respond any questions y'all accept.

If you're non in the St. Louis area, a swell way to find a farmer is to contact your local Extension role or USDA office and ask for a listing of those in the area that sell beefiness directly.

One time you lot find a farmer, contact them and inquire questions most their cattle and butchering process. As you do this, delight proceed in listen that agriculture has its own lingo and you may have to enquire lots of questions to fully sympathize what you're buying. Most farmers will be very patient in answering any questions you lot accept because we have pride in raising the nutrient people eat.

Nosotros've found that 1 of the best questions is, "If I were to purchase your beefiness at the store, what would the label say?" With this question, you'll learn things like if the beefiness is "grass fed", "all nautral", "organic", the expected lean ratio (i.e., 90/x, 85/fifteen), etc.

Also, it's important to note that the packaging on well-nigh farm-fresh beef is very obviously. The reason for this is because labeling is very regulated by the USDA. Anything "extra" on the characterization like "grass fed" or a lean ratio, requires additional USDA certification and significant cost to the farmer.

Beefiness packaging

Most beef processors will give yous an selection between newspaper, shrink wrapped, or vacuum sealing packaging. We recommend vacuum sealing considering it will go along the beefiness fresh for longer. Vacuum sealing does cost a little more, but it's worth information technology so your beefiness doesn't get freezer burn down. Vacuum sealed beef will last approximately 1-twelvemonth in the freezer.

rib-eye-steak-grass-fed-beef-clover-meadows-beef-saint-louis-missouri

What's a cutting listing?

Once the animal is at the processor, y'all may or may not need to call back about filling out a cut list.

On our farm, nosotros accept a standard cutting list we use for all quarter and one-half beef orders. For whole beefiness orders, customers fill out a cust-listing and can customize how they want their beef cut.

Depending on the region of the country and the farmer, you lot may be asked to make full out a cut list for a half beefiness. If so, information technology can be a niggling intimidating, just don't panic. The farmer and butcher should be able to assist you then it merely takes a few minutes to complete.

Cut listing recommendations

As yous fill out a cut list, call up, a steer is not all steak. Ground beef makes up the majority of a steer.

Steaks: We like cutting steaks into one-inch thickness. If you decide you want a thicker steak and your beef processor allows it, keep in mind you lot'll be getting fewer steaks. For example, if you lot order a quarter beef, you would usually get approximately vi-7 sirloin steaks if they're 1-inch thick. If you have them cut to i ½ -ii inches thick, you may only get 3-iv steaks. It's the same weight of beef, only how yous accept it cut makes a big divergence on the quantity of steaks.
Roasts: Arm, Chuck, Round, Rump cut into 3-4 pound roasts.
Footing Beefiness: Packaged in 1 pound packages
Brusk Ribs: Yous could accept this ground into hamburger, but we don't recommend information technology. Short ribs are awesome.
Stew Meat and/or Kabob Meat: These cuts are typically the trimmings from the steaks.
Brisket: You could take this footing into ground beef, but please don't. Brisket is so good and there are lots of ways to cook brisket.
Soup Basic: We honey soup bones. They brand the all-time bone broth. We highly recommend them.
Organ meat: This is upward to you, but we recommend it, particularly liver.

What is hanging weight?

Live weight (or "on the hoof") is how much a moo-cow weighs when it's alive and walking effectually. This includes meat, bones, claret, etc.
Hanging weight (or "on the rails") is later on the animal is slaughtered and all the unusable parts are removed (like head, peel and hooves), Hanging weight includes bones and meat. Typically, the hanging weight is about 60% of the live weight.
Boxed weight (or packaged weight) is the weight of all the packages of individual cuts of meat that y'all volition put in your freezer This is typically most threescore percent of hanging weight.

And then, what does this hateful in plain-terms? If you're told information technology's $3.75 per pound hanging weight, and so wait to pay approximately $6.25 per pound ($3.75 / 0.60) PLUS the butchering fee, which is ordinarily about $600.00 for the entire cow (you'll split this fee if you're sharing with another family).

Payment, eolith and beef option-up

How y'all pay for the beef and pick it up will vary by farm. This is a question you'll want to talk over with your farmer prior to ordering.

On our subcontract, we provide free delivery to specific locations in the St. Louis area, or home delivery for a pocket-size fee. All beef is frozen and boxed, and coolers aren't needed. We require full payment in advance, because we aren't going to butcher an animal that shouldn't be butchered.

On other farms, the customer is often required to get to the beef processor to pick-up their beef. If this is the case, be sure to inquire if the beef volition be frozen and boxed. If it's not, exist sure to bring forth coolers to keep the beef absurd until you tin become it in your freezer.

One more thing

Exercise you want to larn more than about our farm and how we heighten beefiness? Join our weekly e-newsletterwhere we share farm happenings, recipes and beef availability. Or, we take an entire ebook about beefiness that goes through purchasing and preparing beef from a cattle farmers perspective.

And hither are a few other blog posts yous may like:

What everybody ought to know near beefiness cuts
Buying a Moo-cow. How Much Beef Is Information technology?
Is Information technology Done Yet? The Best Meat Thermometer
How We Raise Our Grass Fed Beef

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Source: https://www.clovermeadowsbeef.com/side-of-beef/