Buying a Beef
Buying a Beef
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What you need to know
What you need to know
We get it! Buying a side of beef can be stressful especially, if you’ve never done it before.
Our goal is to make it fun, educational, and enjoyable! One of our team members will help you every step of the way.
The Price
The Price
The price is a set amount per pound, but every customer could have a different amount since every beef will have a different weight.
Prices are based on the hanging weight and not the weight of the animal. This makes it cheaper for you and ensures you only pay on what you actually get.
• Quarter- $5.10/lb
• Half- $4.95/lb
• Whole- $4.90/lb
HCC covers the cost of hauling, kill fee, cut, and wrap. The $/lb. covers everything but the fuel to pick up your meat when it’s ready.
The Weight
The Weight
Our beef quarters weigh approx. 175-200 lbs., halves weigh 350-400 lbs and wholes weigh 700-800 lbs. These are estimates of the hanging weight, different than the total live weight and the total amount of take-home weight.
Hanging weight is the weight of the animal hanging in the freezer at the butcher prior to cutting and wrapping. Customers typically receive an estimated 60-65% of the hanging weight back in the final package.
There is “shrink” between hanging weight and your take-home weight. This is because moisture is lost during the hanging process, and bones, trim, and fat are taken out during the cut and wrap process. Your cut and wrap instructions will have an impact on how much shrink there is in your final take-home weight.
The process
The process
Once your butcher date is selected, Jake will call and walk you through the cutting instructions. This includes everything from how thick you want your steak to how many you want per package. If you’re not sure about how you want it cut, he will offer his personal suggestions and cater it to your needs.
When your butcher day arrives, we will personally deliver your animal to the butcher. Once your animal is harvested, it will hang in the cooler at the butchers. This is what some people refer to as dry aging. Your beef will dry age for about 14 days.
After your meat is done aging, it is transferred to the cutting room. The cutting room is where the magic happens. The skilled butchers will expertly and precisely cut your meat specifically to your specs, vacuum seal, and freeze your meat.
Once the meat is frozen solid, you will receive a call for pickup. It is at this time that you will take possession of your precious cargo.
Pickup Day:
When you arrive at the butcher, they will bag your meat and help load it into your car. You can bring boxes if you choose, but it’s not necessary.
Take it home, enjoy, and repeat the process!
The more you know
The more you know
Our goal here at Hardesty Cattle Co. is not only to supply high quality beef, but also to educate our community about the process, and consumption of red meat. We have added this link so that you can learn more about each cut of beef and further educate yourself. We hope you enjoy.
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