Reserve 1/2 Beef Custom Cut

For a half beef hot hanging weight averages 360-410 lbs, you can typically expect to yield about 180-215 lbs of meat. Here’s a rough breakdown:

• Bone-in cuts (such as steaks, roasts, and ribs): Yield about 50-55% of the hot hanging weight.
• Boneless cuts: Yield slightly less, around 40-45%.

For example, from a half beef weighing 360-410 lbs, you’d receive approximately:

• Bone-in meat: 180-236 lbs.
• Boneless meat: 144-194 lbs.

These numbers can vary depending on the butchering style and whether you opt for more ground beef, roasts, or keep more bone-in cuts.

Pricing & Packaging:

**Price is the Hot Hanging Weight of the animal X  price per pound**
Included in your purchase: vacuum-packed, labeled, and frozen for your convenience.

Once your order is confirmed, we’ll send you a link to fill out your custom cutting form—so you can choose exactly how you want your beef processed. Preview Form

Estimated Pickup Dates:
When placing your order, you’ll find a dropdown menu with estimated pickup dates to choose from. We strive to accommodate your preferences, but keep in mind that harvesting takes place in September, October, and November. Quantities are limited, so it’s best to place your order early. Orders will be filled on a first-come, first-served basis, depending on your selected estimated delivery date.

Deposit and Payment Details:
A non-refundable deposit of $500 will be charged when your beef is scheduled to go to the processor for slaughter and dry aging. This aging process takes about 10-14 days before the beef returns to our farm for custom cutting. The remaining balance, based on the actual hot hanging weight of the animal, will be charged to your card before pickup or delivery. We’ll keep you informed every step of the way as your beef is processed.

Understanding Hot Hanging Weight to Yield weight:
Hot hanging weight reduced to yield weight can be a bit tricky to understand. As the carcass ages, it typically loses about 2% of its weight. After aging, the carcass is trimmed of excess fat and often deboned to create specific cuts, further reducing the weight.

For a half beef weighing around 360-410 lbs, you can typically expect to yield about 180-215 lbs of meat. Here’s a rough breakdown:

• Bone-in cuts (such as steaks, roasts, and ribs): Yield about 50-55% of the hot hanging weight.
• Boneless cuts: Yield slightly less, around 40-45%.

For example, from a half beef weighing 360-410 lbs, you’d receive approximately:

• Bone-in meat: 180-236 lbs.
• Boneless meat: 144-194 lbs.

These numbers can vary depending on the butchering style and whether you opt for more ground beef, roasts, or keep more bone-in cuts.