Holy Cow Farm Fresh

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Bulk Meats

Possibly Everything You Wanted To Know, and Then Some!

 Thank you so much for your interest in bulk meats from our small family farm! 

Get ready, because you are about to find out more information about bulk meat than you might have wanted.  =)  But here it goes:

 Bulk Beef—Whole, Half, or Quarter

 Short Answer:  Non-GMO Grain Finished Beef OR Grassfed Beef:  $4.75/lb. Hanging Weight Plus Processing Fee                     

Long Answer: 

How the Beef is Raised:  As far as pasturing our beef, some of which are born right here on our farm, are pastured with their mamas with only pasture and hay (which we grow mostly all ourselves, unless we have a shortage).   When we finish the grain-finished beef, they are given unlimited quality hay, some pasture grass, and quality grains (which we grow here on the farm as well).  Our grain-finished beef is fed Non-GMO that we have grown right here on the farm!  Our grassfed beef is finished on just pasture grass and hay, NO grain.  We have mostly crossbred cattle, which is heavy on the Angus/Limousin breed.  Our grain-finished beef steers finish out at different rates, but typically we have them eating grain with full hay access (eating like kings) for 3-6 months.   The ones that are on the feed longer are the later born calves, but we keep them all together, because they are very social and it is easier on them to keep them grouped together.  Our grain-finished beef is harvested around 12-18 months of age to ensure only the best beef quality.  Our processor typically hangs the beef to age it before processing for around 10 days, which also ensures very tender meat. 

 And, our animals live a very low stress happy life here on the farm.  (Less stress hormones and adrenaline in the animals lead to a better tasting meat.)  We spend a lot of time with all of our animals, and we know that happy animals lead to the best quality of life for them and the best quality of meat for you.   We do not use hormones or antibiotics on our farm to enhance beef growth.  Amazingly, if you put good food in front of a beef, it will eat and grow well.

 Typical Cuts:  In a typical quarter of a beef, you will receive (not a guarantee, but an estimate):

 3-4          Chuck Roasts (3 lb. each)

1              Arm Roast (2-3 lb.)

8              Ribeye or Ribsteaks (3/4”)

7              Short Ribs (total of around 7 bones)

50-60     Pounds of Ground Beef

           (you can pick the leanness and choose some patties if you like)

4              pounds of Stew Meat

6-7          T-Bone Steaks (3/4”)

 2-3          PorterHouse Steaks (3/4”) or you can forfeit the  

                Porterhouses for Filet Mignon with New York Strips

3-4          Sirloin Steaks

Round Steaks or you can forfeit some for Cubed Steaks

1              Swiss Steak

Some Soup Bones

1-3          Sirloin Tip Roasts

1-2          Rump Roasts

Also, some of the following could be available in a quarter:  Liver, Tongue, Heart, Brisket, Flank Steak, Skirt Steak, OxTail

Please keep in mind, this is a list of typical cuts from a quarter of a beef.  Every beef harvested is different, and may not exactly match this list, but this is a ballpark estimate.  And if you want ½ or Whole, just figure accordingly.  You do have some preferences in this:  some cuts may be bone-in or boneless, you may pick the thickness of your steaks (we get 1 inch to 2 inches for our retail sales), you may pick how you want it packaged by either the vacuum-sealed packages like we sell or the cheaper white paper packaging, you may choose how many steaks per package and how many pounds of burger per package,  you may give up your ribeye steaks for a prime rib, AND, if there are any cuts that you do not want, you may choose to have those made into ground beef and just have more ground beef.  Buying bulk beef is cheaper, and you have more choices to get exactly what you want.  =)  And, no worry.

When Available:  Our next grassfed beef will be harvested in September. 

 Bulk Beef Cost Estimate:  I am going to give you the “ball park” numbers for an average beef.  Please keep in mind that each animal harvested is different, so weights may be more or less.  On average, a 1/4 beef comes out to about 160 pounds hanging weight.  On our bulk beef, we charge by the hanging weight.  Our current hanging weight price is $4.75/lb.  A deposit seals in your price though for the next processing date.  So you are looking at around $760 for the meat.  The processing for the beef varies based on the amount of patties you want or any other packaging preferences.  We will work with you to walk through the cutting sheet to make sure that you get what you really want.  Processing for a quarter beef is usually close to $125 or so.  So that is a grand total of $885.  A half of beef would be double this, a whole would be four times this.  With a hanging weight of 160 pounds, usually the actual amount of packaged beef that you take home is somewhere around 65% of the hanging weight.  Once again, it depends on your cutting preferences, bone in or bone out, etc.  But as an average, you would be taking home around 104 pounds of meat.  So based on our last beef as an example--that comes out to about $8.50 per pound of actual meat (retail cost of premium ground beef!), ranging from filet mignon, ribeyes, t-bones to hamburger patties—1/4 of all of the cuts that are available in a beef the way you want it cut and packaged.  Or if you don’t want the roasts and other cuts you can make it into premium hamburger!  Wow, what a deal!  And the quality blows the grocery store meat out of the water, and you know where it is coming from. 

 Freezer Space:  When it comes to freezer space needed, plan on around 4-6 cubic feet of freezer space per quarter of beef, and also 4-6 cubic feet of freezer space for a ½ of hog. 

 

Bulk Pork—Whole or Half

 Short Answer:  Pastured Pork:  $3.75/lb. Hanging Weight Plus Processing Fee            

Long Answer: 

 How the Pork is Raised:  Half OR Whole Pastured-Pork!  No-Antibiotics, No-Hormones, No GMOs!  But, Lots of Fresh Air and Sunshine!  Our animals are not raised in confinement barns (CAFO’s).  They are raised outdoors with shelter available during harsh weather. 

 Typical Cuts:  So a ballpark break down of cuts for a HALF PIG would be around (WHOLE WOULD BE DOUBLE THIS):

 13 pounds of pork chops--1" would be around 23 or so (you can do bone in or boneless, or keep as loins, but that affects your poundage)

3 pounds of spare ribs

9 pounds of ground pork--can be turned into sausage or pork burgers if you please

15 pounds of ham--your choice of fresh or hickory smoked, can be whole, cut, or in ham steaks

8 pounds of bacon--fresh side or hickory smoked

10 pounds shoulder roasts--cut in your size preference or as steaks

4 pounds butt pork roasts

stew bones, hocks (fresh or smoked), neck bones (fresh or smoked), and fat for rendering are all optional, available if you want them.

All of these cuts can be sacrificed, if you prefer to have more sausage or ground pork.

 

When Available:  Next harvest date will be in Fall. 

 Bulk Pork Cost:     I am going to give you the “ball park” numbers for an average pig.  Please keep in mind that each animal harvested is different, so weights may be more or less.  On average, a 1/2 pig comes out to about 90 pounds hanging weight.  On our bulk pork, we charge by the hanging weight.  Our current hanging weight price is $3.75/lb.  A deposit seals in your price though for the next processing date.  So you are looking at around $337.50 for the meat.  The processing for the pork varies based on the amount of sausage and smoked meats you want or any other packaging preferences.  We will work with you to walk through the cutting sheet to make sure that you get what you really want.  Processing for a half pig is usually close to $125 or so.  So that is a grand total of $462.50.  With a hanging weight of 90 pounds, usually the actual amount of packaged pork that you take home is somewhere around 65% of the hanging weight.  Once again, it depends on your cutting preferences, bone in or bone out, etc.  But as an average, you would be taking home around 58 pounds of meat, double that for a whole.  So based on our last pork as an example--that comes out to about $7.97 per pound of actual meat (just less than the cost of ground pork!), ranging from bacon, ham, pork chops, ribs, premium sausages and other cuts—1/2 of all of the cuts that are available in a pig the way you want it cut and packaged.  Or if you don’t want the some cuts you can make it into premium sausage!  And, we use our all Natural Sausage Seasonings, with NO preservatives, just real ingredients!  Wow, what a deal!  And the quality blows the grocery store meat out of the water, and you know where it is coming from. 

 Other Bulk Options

 We do have a variety of beef, pork, and chicken in our freezer here at the farm.  We offer a 15% discount from retail prices for all bulk orders of 100 pounds, which is similar to the discount you get with a 1/4 beef or ½ of hog.  But, you can mix and match the cuts and get a variety of different meats, instead of just beef or pork.   You just send a list of the cuts you want from our inventory list that is available on our website, and we send you an estimate of the cost.  Or, you can order 100 pounds online, and we subtract the discounts before we finalize.  Or, Check Out our Already Available Bundle Packages. 

 We are a small farm and not fancy, but we are transparent.  We want you to know who is growing your meat, where it is grown, and how it is grown.

 If you want to proceed with bulk beef or pork, let me know and we can reserve one for you or put together a bundle package of meat for you. 

 Thanks a Million & God Bless!

Joanne =)

Holy Cow Farm Fresh

 

The Little Red Barn on the West side of US 421, About 2 ½ Miles North of Monon, IN

 

joanne@holycowfarmfresh.com                                                      219-253-8491