Just delivered a calf to the processor this morning and have beef available for purchase!
Pricing (based on hanging weight):

• Whole: $4.65/lb
• Half: $4.75/lb
• Quarter: $4.85/lb

Locally raised, quality beef great for stocking up your freezer.
Visit bf4cattle.com for full details or send me a message if you're interested!

question: who gets the hanger steak when you 1/4 a calf?
answer: the butcher

Chetos said:

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question: who gets the hanger steak when you 1/4 a calf?
answer: the butcher

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They need to eat too!

So to help the op out and I would be buying if I just did not get a wagu cow for the same price roughly

I know somebody

Anyway. Hanging weight is going to be 600-800

And the amount of meat is 60-65 percent of the 600-800

So it roughly comeout to 7-8 a pound
Which is okay but your paying 7-8 for soup bones, brisquits,stew meat,roast but all the steaks make up for it

BUT THE MOST IMPORTANT YOUR HELPING A RANCHER OUT and I dont really think there is much money in it just like me selling tomotoes All the hours ,fertilizer,watering and all the hours


Most of the time vacuum packed and labeled and a better meat than normal

A whole cow is alot of meat it takes 1 1/2 21 cu ft freezers

I hope this helps you if not pm me and I will remove

Have bought the last 3 years from Allen and I highly recommend. Great to work with and the beef has always been good.

Thank you, Maddiedou. That's a good explanation that I should remember to include to help folks that possibly haven't bought like this before. And you're right on the margins! I've debated not doing this anymore (especially today with cattle prices what they are) but I think people enjoy the beef and I like seeing the end product.

Thanks Bert315! I've got a good one picked out for you for next year

Anybody want to go in a half? Hate paying the big chain prices, but want to make sure I have enough room in the freezer. Can text me at 7 one three 6seven zero four6zeronine.

How does this work exactly? How much of each item do you get (roughly) for a 1/2 cow?

Edit: The post did not format the table as I had typed it up so here's attempt #4 to make it more clear

It obviously depends on the animal since they all yield somewhat different, and what cuts are selected for processing. Below are two separate halves from the same animal this year that were processed differently to give you an idea.

Half #2 were the selections I made for the one I just dropped off Monday, but those can be changed within a week or so if someone wants a half.

cut
ground beef (1 lb) - # packages half 1 - 38, #packages half 2- 86
ribeye (2 per) # packages half 1- 5, #packages half 2- 5
cutlets # packages half 1- 3, #packages half 2- 4
fajita# packages half 1- 3, #packages half 2- 3
ny strip (2 per) # packages half 1- 5, #packages half 2- 4
filet mignon (2 per) # packages half 1- 7, #packages half 2- 6
sirloin (1 per) # packages half 1- 11, #packages half 2- 11
bbq ribs # packages half 1- 5, #packages half 2- 5
chuck roast # packages half 1- 8, #packages half 2- 0
round steak # packages half 1- 10, #packages half 2- 9
shoulder roast # packages half 1- 4, #packages half 2- 0
rump roast # packages half 1- 1, #packages half 2- 1
pikes peak roast # packages half 1- 1, #packages half 2- 1
brisket # packages half 1- 1, #packages half 2- 0
denver # packages half 1- 0, #packages half 2- 7
flat iron # packages half 1- 0, #packages half 2- 9

This is really hard to understand and maybe its just me


Maybe my pictures will help and maybe not Each cow has a cut sheet so it depends on you are the butcher

Which processor are you using? I plan to feed out a couple this fall.

You're right. That looks like a mess. I'll list them out separately and maybe it'll work better that way. The numbers are # of packages.

From #1 in previous post (this is for half):
Ground Beef - 38
Ribeye - 5
Cutlets - 3
Fajita - 3
NY Strip - 5
Filet Mignon - 7
Sirloin - 11
Ribs - 5
Chuck Roast - 8
Round Steak - 10
Shoulder Roast - 4
Rump Roast - 1
Pikes Peak Roast - 1
Brisket - 1

From #2 in previous post (this is for the other half):
Ground Beef - 86
Ribeye - 5
Cutlets - 4
Fajita - 3
NY Strip - 4
Filet Mignon - 6
Sirloin - 11
Ribs - 5
Round Steak - 9
Rump Roast - 1
Pikes Peak Roast - 1
Denver - 7
Flat Iron - 9

cmoore15 said:

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Which processor are you using? I plan to feed out a couple this fall.

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I use K&C in Navasota. They've been great for me to work with.

if anyone needs a refrigerated trailer for transport or storage, give me a shout!


www.koolprovisions.com

Thank you all for the breakdown. So it seems like maybe $1800-$2000 for a half cow.

BucketofBalls99 said:

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Thank you all for the breakdown. So it seems like maybe $1800-$2000 for a half cow.

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That's a decent estimate. My average is probably on the lower side of that but obviously it depends on the animal.

Do you ship? May be interested in a 1/4

Are butchers fees included in this price?

TwoGloves said:

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Do you ship? May be interested in a 1/4

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Unfortunately I don't. Sorry about that.

1991sir said:

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Are butchers fees included in this price?

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Yes, the processing is included in my prices.

Much to transport to 77055?

What's contact info and let's discuss! I've got a couple units in houston

TwoGloves said:

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Much to transport to 77055?

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I dont know if you know this but a 1/4 cow would stay frozen from navasota to houston without any ice chest unless you broke down Also I think a 1/4 would fit in the back seat of a f150 4 door very easy

My first cow. I drove three hours home in my back seat

For sure. This photo is a recently processed 1,100 pound show steer we bought. All of the meat was in 9 tape sealed boxes plus 2 paper bags. All easily fit on the back seat of my truck. Really liked the way these were packaged and everything was completely frozen 2 hours after picking up. Each box was labeled on the end which made it easy to drop some off at different stops on the way home. All fit in my stand up home freezer easily.
ETA there was 195 pounds of hamburger meat which I asked for in 2 pound packages. Some of the cuts we don't usually cook as often I added to the hamburger which we use more of.