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OT: freezer beef update.

D

Doug in Illinois

Member
A few weeks ago I asked for input how to have a whole beef processed.

It ended up 597 lbs hanging weight, I ended up with about 367 lbs of meat, along with a big box of dog bones I requested them to save.

I can break it down by kind of meat and how many from each side if anyone wants to know.

The total bill was 329.60.

I am seriously considering having them also process a hog for me, the hanging carcass price is 75 cents lb. It costs me about 50 cents for a live hog, so 75 cents sounds fair.

DOUG
 
If you do a hog you will be in for a real treat.You have between 3.50 and$4.00 a lb. in the beef you got. when you do a hog By the time you have hams and bacon cured it will be at least that, and you will find as I did tha you can get it at the meat mkt. or grocery cheaper .
 
yep thats true with almost all farm produce - meat or vegetable. you can buy it at the store cheaper but today who wants to eat strawberries that were watered with sewer lagoon water? or meat thats so red it looks like it was painted?
 
Doug: What was the live weight of the beef? I suppose you figure about a buck a pound live plus hauling expense. Not a bad deal for the beef.

Don't know for the hog until you compare live weight to probably hanging weight to probable processed weight. Depends upon if you eat a lot of pork. That much would go to waste in our freezer.
 
I would have to agree. I spent 5 years in a a meat packing plant and would NEVER order beef cooked "rare". Between the guys with TB coughing up blood on the product to the meat picked off the floor and tossed back onto the belt you don't know what you might be eating.
 
Agree about knowing what you are eating. Plus, they don't know how to cure pork. Cure my own and we used to have to hide our lunch boxes when we worked with a crew.
 
Many moons ago, I worked in the deli dept. of a grocery store. Deli was located next to meat market and that was when they actually had butchers in the market cutting up meat. They literally put color in it.
 
I can't tell you the live weight, it was a yearling that I traded hay for and he delivered to Weber's when he took his in also. His weighed 589 lbs hanging, so they were both about the same size.

One of my friends used to work for Weber's, and vouch for the fact that what you take to them is what you get, no games like a couple other lockers around here do.

The neighbor I got it from also verifies that, he has taken beef to 3 other places in the past and ended up short on the good cuts.

The beef slaughter charge was 45.00. Processing was .45/lb x 597lbs. Grinding (ground beef) was .10/lb s 139.5 lb. 4 lb stew meat @ .50.

The pork would cost me 30.00 slaughter. .45lb processing. Curing .40lb. Smoked sausage .50lb. Sausage seasoning .15lb. Boned and rolled .25lb.

I am in no hurry for the pork, the garage freezer is full of beef. But I do like to know what I am eating, meaning locally supplied. DOUG
 
Hope you got plenty of steaks anyway depending upon how you had him cut it. Walmart today had t-bones for $9.86 a pound. Filets have been $11 to $12 a pound. The price makes my hamburger steak at $3.86 a pound for 90/10 that much better. Too bad I don't like the way Walmart grinds their burger. Those long stringy grinds don't cook as well as the grind that comes out in small chunks.
 
17 chuck roasts, 7 short ribs, 2 briskets, 13 rib eyes, 13 t-bones, 14 sirloins, 4 sirloin roasts, 4 rump roasts, 31 round steaks. Plus the 139.5 lbs of ground beef. DOUG
 
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