We will have 1 ready for pick-up on the week of Jan. 22, 2018
$4.25 per pound hanging weight and we pay the processing fee.
595# Hanging Weight
$2528.75 Whole Beef
$1264.38 Half Beef
$632.19 Quarter Beef
Contact us for more details.
Approximately in a Quarter
(This beef was 574# Handing Wt.)
4 packs of beef tips
3 bags soup bones
38 packs ground beef
3 packs rib eyes
2 packs T-bones
3 sirloin steaks
6 packs cubed steak
2 petite filets
2 NY strips
1 chuck roast
2 sirloin tip roasts
1 pot roast
3 packs beef for stew
Many of our repeat customers buy their beef by the Half or Quarter [why?]. If you purchase a Half you have the option to have it cut and packaged to your preference. Anything less than a half has to be cut the same as the remainder of that particular beef. That is determined by what we need in our freezers to sell as individual packages and can vary from time to time. The Half contains approximately 162 pounds and a quarter contains approximately 81 pounds of kitchen-ready cuts that have been deboned as much as possible, frozen and vacuum sealed for unlimited freezer storage. These amounts are based on the hanging weight of a 655 pound beef but can vary so the amounts will be adjusted according to the exact weight of the beef you are purchasing. A quarter will usually provide one-year supply of beef for a family of two. We recommend that Halves and Quarters be picked-up at Mitchell's Processing in Walnut Cove, NC if at all possible. This reduces the handling of the packages. Order today and Enjoy!
Many customers ask why the “take-home” weight is different from the “hanging” weight.
When it comes to beef weights, there are 3 different ones of which customers should be aware. The first is “live” weight. This is what the animal weighed on the hoof, or when it is alive.
The next weight is “hanging” weight. This is the weight that the butcher gives us after the animal has been taken back to the butcher shop to hang. The weight difference from live to hanging is from loss of blood, head, hide, hooves, viscera, lungs and heart. The hanging weight is usually about 40% of the live weight. So, a 1150 lb. animal would have a hanging weight of approximately 600 lbs. (A half would then be 300 lbs., and a quarter would be 150 lbs.). This is the weight we base our per lb. charges on. The butcher also charges cut/wrap fees based on this weight and we pay that cost.
The last weight is the “final” or “take-home” weight. This is the weight of the meat that each customer will bring home. This weight is usually about 60% of the hanging weight. So for a 150 lb. quarter, the final weight would be about 90 lbs. of actual product. The weight is lost in 2 ways. About 4% is water weight lost during the 14-21 day period that the carcass is hung (or “cured”). Then about another 30-35% is lost during the cutting process. This amount is variable based on 2 factors – one is the amount of fat in the meat, and the other is the cuts that a customer requests. Higher fat means more loss. Also , the more boneless cuts requested by the customer, the lower the final weight. (Note that the lower weight doesn’t mean that you are receiving less meat – rather, you are receiving fewer bones).
What does this mean as far as actual per lb. costs? It depends on the per pound price, as well as the cuts that a customer requests. A 150 lb. quarter of beef from us would cost $637.50 and cost $7.08/lb. (for final weight). This would compare to approximately $7.50 retail prices but your advantage is buying quality beef directly from the producer. (Know you farmer - know your food!) If you purchase as much as one half you can have it cut and processed how you like.
Hopefully this information is helpful to those that may be considering buying in bulk. As always, if you have questions, please ask!