Beef

Information for Beef

Price List

Estimate: $1.15 per lb. for processing on dressed weight. The average dressing percentage for cattle is about 60-62%.

1/4= $1.45 lb.
1/2=$1.25 lb.
Whole=$1.15 lb.

Keep in mind – For bone-in beef, expect no more than 65-70% of the carcass weight back as meat. For boneless, 55-60%. The more you grind, the less weight you will have. We keep ground beef between 85/15 %.

Prices are based on standard processing and changes by weight of Beef and cuts selected.

*prices are subject to change without notice

Beef Cut Sheet
How Much Do I Get?

How Much Do I Get?

Beef

Meat from a typical Beef (1200  lb. live animal) consists of approximately: 

  • 14 T-Bone Steaks (3/4' thick)
  • 8 Sirloin Steaks (3/4")
  • 2 Sirloin Tip Roasts (3 lb.)
  • 4 Arm Roasts (3 lb.)
  • 8 Packages of Stew Beef (1 lb.)
  • 4 Packages of Soup Bones (1.5 lb.)
  • 14 Rib Steaks (3/4")
  • 8 Round Steaks (3/4")
  • 6 Chuck Roasts (4 lb.)
  • 2 Rump Roasts (3 lb.)
  • 4 Packages of Short Ribs (1.5 lb.)
  • 80 - 100 lb. Ground Beef
  • Also available:  Variety meats (if desired) such as heart, liver, tongue, and oxtail

You can go to the cutting instructions page to fill out the cut sheet and bring it in or call; we will guide you step-by-step through it. It can be frustrating and confusing, but we will help you! If you do not take/request the following items at the time of order, the locker has the right to dispose of or utilize them as they wish for the custom of official livestock:

  • All Offal: Heart, Tongue, Liver, and Ox-Tail
  • All Bones: Beef Bones, Beef Fat/Tallow

A Few Things to Follow

Instructions

  • We age Beef for 14 Days if you want 21 days; you have to request that at time of scheduling. Our Butcher will determine ultimately when your Beef will be ready for processing.
  • We butcher all beef under CUSTOM exemption unless scheduled for OFFICIAL/INSPECTED SLAUGHTER. - cost extra
  • When dropping off your Beef, you have to provide a list of names & phone numbers of who will get what portion(1/4, 1/2 or Whole). - meat has to be SOLD when you deliver it to the Locker!
  • We will only do a cutting card once the Beef has been butchered and we have the TAG/Lot number and weight.
  • We request cutting cards/instructions within 7 days of butchering your Beef.
  • We request you pick-up your MEAT within 7 days of us notifying you that its invoiced and ready to be picked up.
  • We do charge storage; $1.00 per day OR $30 per Month. We just do not have the freezer space to hold your MEAT and it cost us money to keep it frozen.
  • Once a cutting card is created and filed we will not make any changes, this prevents mistakes.
  • We try our best to give you the best service, but ultimately its your responsibility to educate yourself on cuts/quantities/breed etc.
  • Please remember we are the Processor, good quality begins on the FARM.