BUYING BEEF

A whole beef is made of two “halves” (each side of the cow neck to tail), and each half can be divided once more into quarters.

For a typical cow with a live weight of 1200-1400lbs.

You can expect an average hanging weight calculation of:

• Whole: about 600-1,000lbs

• Half: about 300-500lbs

• Quarter: about 150-250lbs

  **The final TAKE HOME amount of meat is about 30% less than this once individual cuts are made.

FREEZER SPACE

The rule of thumb is one cubic foot of freezer space for every 35 – 40 pounds of packaged meat. A quarter of beef will fit into an EMPTY 5 -7 cubic foot chest freezer. A half beef needs an EMPTY 8 cubic feet.

COST

Each buyer is responsible for their share of the cost of the animal and the butcher processing. Price is calculated based on price per pound x the hanging weight (head, legs, and internal organs removed).