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QUARTER, HALF
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BUYING 1/8, QUARTER, HALF, WHOLE or A la Carte
The Process:
Because we are a family farm operation, we plan each year when calves drop how many cattle we will sell to be butchered. Cattle aren’t machines we just create – it takes time for them to grow and develop. We literally plan 10-12 months ahead to determine what cattle will be sold, and what we will keep for breeding.
Because of that, we know how many quarters we will have available. When you buy an 1/8, quarter, half, or whole, we put you on a list for an animal after we talk or email with you. You are sent a cut sheet and you fill out how you want your beef to be cut. We have to match your order with another customer's order who wants the same basic cuts when you buy less than a 1/2, because the beef has to be cut the same on each half. We will also give you an estimated butcher date - it may be several months out. It just depends on how big the animals are, and you will see why that matters below. We do take a deposit when you order in bulk. If we are not able to fill your order, because an animal cannot be butchered for any reason and we do not have a replacement for your order, it will be refunded.
If you do not need a bulk purchase, or prefer to buy only certain cuts, we will certainly accommodate you if we can. If you will email becky@3bkbetterbeef.com or amanda@3bkbetterbeef.com, they will send you a current price sheet and let you know what we have available at that time.
When you order a half, quarter or whole beef, you generally get to choose the type of cuts you want, the thickness of your steaks, the types of roast, and you get to make many other decisions about how you want your beef! NOW, there are always limits – for instance, you can’t cut the whole thing into ribeye steaks, because only part of the animal produces ribeye steaks! But you absolutely have more control in what your family eats.
To order, you fill out a “cut sheet”. We have it ready for you from 7 Mile Processing. We take your cut sheet directly to the processor. If you have special requests we will at least try!
How much beef is in a quarter, half or whole?
It depends. We try to butcher animals when they weigh 1,000-1,200 pounds. Our ideal weight is to butcher when the animal weighs 1,100 pounds, but that is hard to keep exactly. When we butcher an animal we expect to recover 60-62% of the animal’s weight for what is called the "hanging weight". Then, the butcher processes the beef from the hanging weight to get the finished, packaged beef. Piedmontese cattle produce about 60-66% of the hanging weight as finished beef. Because Piedmontese are lean, that finished product percentage results in more meat for you to put in the freezer!
Based on our experience, with our feed program you should expect right around 100 pounds of finished meat for a quarter. That means, of course, you would get around 200 pounds of meat for a half, and usually around 400 pounds for a whole. Families or neighbors can go together and buy a 1/4 or 1/2 and split it between their houses, or often families will just buy beef once or twice a year.
How much room in a freezer do I need for a quarter beef?
We often hear people say, my freezer isn’t that big! I can’t buy a ¼. That might be true, it might not. The rule of thumb is to allow 1 cubic foot of space for every 35 lbs of meat. Freezers range in size so much yours may or may not work for a 1/4, ½ or even a whole. Many people get a ¼ or ½ beef and divide it with friends or family because it is just more economical. And, 1/8 is also a really good option.