Frequently Asked Questions
FAQs
How can I purchase a 1/4, 1/2, or whole beef, what cuts will I get and how what size of a freezer do I need?
Please contact us directly to be added to our list. Here is an example of what comes in a 1/4 of beef. All orders are customized to each customers specification.
6-8 Roasts (Chuck, Arm, Rump, Sirloin Tip) 3# pkgs
Ribeye's-approx 6 steaks
NY Strip-approx 6 steaks
Filets-approx 4 steaks
Round-you can get cube steak, round steak or a round roast
Short Ribs-3-4 pkgs
Brisket-around 4-6 pounds
Ground Beef-Around 50 pounds
A 1/4 of a beef will typically fit in a small freezer around 5 cubic feet.
What is Hanging Weight?
When it comes to beef weights, there are 3 different ones of which customers should be aware of.
The first is “LIVE” weight. This is what the animal weighed on the hoof, or when it was alive.
The next weight is “HANGING” weight. This is the weight that the butcher gives us after the animal has been taken back to the butcher shop to hang. The weight difference from live to hanging is from loss of blood, head, hide, hooves, viscera, lungs and heart. The hanging weight is usually about 62% of the live weight.
So, a 1350 pound animal (live weight) would have a hanging weight of 837 pounds.
This is the weight we base our per pound charges on. The butcher also charges cut/wrap fees based on this weight.
The “FINAL” or “TAKE HOME” weight is again different.
The weight is lost in 2 ways - from hanging to take home weight. About 4% is water weight lost during the 7-14 day period that the carcass is hung (or “cured”). Then about another 35% is lost during the cutting process. This amount is variable based on 2 factors – one is the amount of fat in the meat, and the other is the cuts that a customer requests. Higher fat means more loss. Also, the more boneless cuts requested by the customer, the lower the final weight. (Note that the lower weight doesn’t mean that you are receiving less meat – rather, you are receiving fewer bones).
Why the hang time?
Hanging beef in a cooler for 7-14 days is recommended to improve tenderness. This process is called aging. This allows the enzymes in the meat to break down the proteins and improve eating quality. The process also allows the development of flavors associated with the aging process.
Are there other locations I can purchase your Beef?
We are available at the Cedar Rapids Farmers Market season so please visit their website for exact dates and time. We also always offer on farm pick up and make deliveries once a month to Cedar Rapids.
Can I visit your farm?
Absolutely!! We love to have visitors. Please contact us to set up a time for a visit.