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Alas, I am without an elk for another year in a row.
I?m looking to buy a half a beef [bulls] and get it processed, unfortunately I don?t really know where to start with this. I have seen a couple of farm share type things that will sell you something along these lines but I am wondering if there is a more direct way. This can?t be that uncommon a thing to want to do.
If anyone has any suggestions or can introduce me to anyone that can facilitate this I would be much obliged.
Cheers
Call a few processing places. They might have someone looking to sell one, whole or in quarters.
Check out the freezer packages at Edwards Meats on 44th & Ward. That?s close to Golden, and the quality is excellent. Also Steve?s in old Arvada. Prices will likely be a bit higher, but it?s local to you.
Stevings in Kersey is a real good reputable plant
http://www.sauerfamilybeef.com/
You buy the beef from them, they get it to a processing facility where they kill it and but her it for an additional charge. Usually about $.50 a pound and a $75 kill fee depending on the butcher. You tell the butcher how long you want to hang prior to cutting and what sort of cuts you want.
If you're not in a hurry, you could go with https://www.sangresbest.com/ They just closed out their Summer best reserves last week. Their meat is great and fairly local.
Here are some others. I've heard good things about but haven't ordered from.
Check your Facebook and Craigslist. I used to raise a few for tax reasons and would sometimes post on those when I had unsold shares.
How much does a cow eat in a year?Quote:
Originally Posted by HBARleatherneck
How much is a cow? What does it weigh live versus wrapped in paper?
I have lived in the city my whole life, can you tell by my child-like questions?
Quote:
Originally Posted by eddiememphis
1 : lots
2: loses about 35-50%. Taking in to account bones and other organs not used, fat trimmed and hide. . Based on my previous buys.
3: better to ask now, than when you're handing $$ over to someone.
A cow eats about 20 acres of grass in a good year plus some winter feed and oats. A dry you and you might buy a lot of hay. I used to buy mine about 600lb for 7-800. I would keep them (you need 2 as they are social) for 15-18 months and slaughter at about 13-1400 lbs. A half of a 1400 steer would be around 480-510 hanging weight. I would charge 5 per lb with processing so about 2200-2500 for a finished half. About 40%-60% will be ground depending on if you hate roasts like I do.
You have a lot of control how you want your half cut which is great but can be confusing. We learned we eat hamburgers and steak. Everything not steak we ground or traded with friends.
I rolled into this Covid stupid with 1.25 steer in the freezer, made life easier.
My recent 1/2 processed out at 378 lbs. My share of the kill fee was $32.50. Processing fee was at .80/per. With what I paid for the beef itself and processing fee I figure was about $2.81/pound if my math is correct. All things considered and since I got a brisket, all the steaks I could, a few roasts, some stew meat and lots of ground beef, I didn't think the price per pound figured out too bad.
Good replies. I have traded my hay field to a neighbor for beef. Worked out well. Before you buy make sure you know what cuts you will get. Some people prefer more roasts and less ground meat, or vice versa. Many processors will offer sausage as a value added product and some can be very good. Personally, I like making my own.
But, I have to call baloney on the year without an elk. It's June, not December. Even if you didn't draw a limited license there's plenty of opportunity for elk through the second draw and over the counter units.
A fatty beef steak is nice once in a while but a tender lean elk, deer or pronghorn is far superior meat, IMO.
Quote:
Originally Posted by ManOnTarget
Quote:
Originally Posted by Hummer
True. Some places will offer X steaks, ribs and roast. Then stew meat OR lots of ground . You really need to pay attention to the cut sheet and how much ground you'll get. Can you and the family eat 20-30 pounds of GB?
I have a guy for both beef and pork
I've used Flying B Bar Ranch a couple of times and I can say it is a great experience. Top quality beef, and the family that runs the operation is friendly and willing to help you select your cuts if you buy a half, and give good cooking tips is you need a new recipe. If you buy a quarter or eighth, it's a standard proportion so that the other person/people get all the same amounts of each primal and ground.
Elizabeth Meat Market is who we used to buy beef halves from. No need to raise a cow yourself unless you want to. They have local access and connections for beef.
Make sure you have a shit ton of freezer space.
Can cows climb stairs?
I live on the third floor.
How often do I have to walk them? Are they good on a leash?
My neighbors already don't like me. If they have a problem, I'll simply state is was born a cow but self identifies as a Beagle.
Ya, it seems to really make sence. I would love to have it all vacuum sealed at the processor if that were an option. It would probably take us over a year to eat 378lbs. Though Im sure some would get given to the in-laws ect...Quote:
Originally Posted by sometimesright
everytime i read the title of this thread ("a beef") i think about "that's a bingo!"
https://www.youtube.com/watch?v=q5pESPQpXxE
now, back to your beefy discussion
We eat 3 lbs for 6 1/2 burgers per dinner, and once a week would be easy in the summer alone.Quote:
Originally Posted by Great-Kazoo
Is there a calculator for standard yield by cut? How much are steak cuts? Probably want tenderloins separate from NYStrips? What are the choices on cuts besides the roasts vs GB?
I don’t mind roasts, I’m warming to slow cookers and the ability in the morning to throw a seasoning mix, some vegetables and dinner is ready from 5 o’clock on. Great for heavy homework nights with the kids since there is no prepping.
"Warming to slow cookers" I see what you did there. I'm no expert but the processor I use told me that everyone usually wants all the steaks they can get so he starts there. I ended up with a variety: Ribeyes (although I think I had a mis-mark because I'm pretty sure I had a few strips) cubed steak, rib steak, sirloin ends, sirloins, flank, sirloin tip, and T-Bones. Even then I still ended up with the brisket, stew meat, two roasts (think Instant Pot with those and stew meat) and 107 lbs. of ground beef. I could have done it differently (like ribs, etc.) if I wanted but this worked OK for me. YMMV.
With more than 2 people in the home, that works. For us, what you eat in 2 weeks, GB wise, , would take us all summer. That's why it's important to know what one getting, out of a 1/4 , 1/2 or whole cow, prior to ordering.Quote:
Originally Posted by FromMyColdDeadHand
Or any meat one orders.
We ended up going with a quarter from Elizabeth. Thanks for the tips all! I ended up having some great conversations and will make sure I do this with a little more planning in the future. It will be nice to get my name on a share in advance next time!Quote:
Originally Posted by CapLock