For the past several years we have sold beef in quantities of a whole beef, half-beef, or quarter-beef. As of November 2019 we can now cater to those customers that prefer individual packages of beef. We offer many different cuts of meat individually vacuum sealed with the USDA stamp on each package. Our one-pound burger tubes are clear so the customer can see the leanness of the ground beef. There's been an increase in demand for our beef and we've been selling out quickly, so we recommend that you follow our Facebook page for updates on when beef may be available and place your order as soon as possible.
For more information on the types of cuts:
Our price list is included below; fill out the form below to place an individual package order:
Sander Processing, located in the town of Celestine, Indiana (near French Lick, IN), has been the processor of our beef for the past several years. Customers have had a great experience using this processor and enjoyed the packaging used for the beef. Your name (on bulk orders) and the USDA stamp will be placed on the vacuum sealed packaging. Sander Processing will allow the beef to be cooled and aged for approximately 7 to 10 days before processing begins. Please take a look at their website, www.sanderprocessing.com, and if you have any questions or want to speak to them about the process, please contact them directly.
Bulk Orders (Whole, Half, or Quarter)
How much beef to expect from ordering Whole Beef, Half-beef, or Quarter-beef?
The “dress percentage” refers to the hanging weight of the carcass as a percentage of the live weight. The dress percentage ranges between 50% and 66% of the live weight. Average dress weight for a steer is 62%. The “cut and wrap yield” refers to the actual weight of all the packages of individual cuts of meat that you will put in the freezer. Grain-finished beef tends to have a slightly lower carcass yield than grass-fed due to the excess fat being trimmed away. The carcass yield can vary greatly but a good average for percent cutability (carcass yield as a percentage of the hanging weight) of grass-fed beef is 76%.
Wow! Numbers!! We have tried to explain the process at which a live weight beef “loses” weight throughout the process. These numbers vary from animal to animal but our beef will be close to these percentages from past history.
How much freezer space will I need for my beef?
Required freezer space for one-quarter beef is 3 cubic feet; for one-half beef 6 cubic feet; and whole beef 12 cubic feet.
How much will a Whole Beef, Half-beef, or Quarter-beef cost?
Based on the percentages above, the example of a 1000 lb. steer would be as follows:
Our beef is priced very competitively at $4.75/lb. hanging weight. Using the same example, this would result in a cost to us, the farmer, in the amount of $2945.00 per whole (1472.50/half; 736.25/quarter). Assuming the butcher charges $300 for a whole beef the total would be $3245.00/471 lbs. = $6.89/lb. for each pound of beef…from ground beef to all types of steaks and roasts.
The butchers’ bill can be calculated using the figures on Sander’s website but because each person’s order will be slightly different (lb. packages, patties, bone-in, bone-out, etc.) the amount will vary. Talking to the representative at Sander should give you a better idea.
How to Place a Bulk Order:
Please fill out the form at this link.
For customers that purchase quarters/halves/whole beef, we now deliver to Sander at various times throughout the year, so please contact us as soon as you decide to order bulk. We have been selling out quickly, so we recommend that you follow our Facebook page for updates on when we will be delivering to Sander.
If you are ordering one-half of a beef and find someone else that wants to order the other one-half with you, please supply their information on the order form and submit a deposit for Option #3 Whole Beef; likewise if both of you order one-quarter beef please check Option #2 Half Beef and send deposit for that amount. When two people are ordering one-half beef, (to be split into two quarters), the only item that the two parties have to agree on is the thickness of steaks so that each receive the same amount of beef. You do NOT have to ‘pair-up’ to place an order.