Beef Procurement
Pricing & Ordering Process
​Reserve your spot. You will receive a confirmation email or text with the date and facility your order is scheduled for butchering at the processing plant. We will not know the actual hanging weight until the animal is harvested, therefore invoice will be sent via email/text of the final outstanding balance that day. Once the animal is harvested, it typically takes 2-3 weeks for the animal to be dry aged, cut and packaged. Outstanding balance is due when taking delivery of the final product.
Processing not included - processing location is pre-arranged by Fat Bottom Farms.
Hanging weight cost is paid to Dennis M Beggs - accepts check or cash.
Processing costs are additional and pay directly to the Processing Plant - accepts cash, check or card.
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Overall processing costs typically average $1 per pound, slaughter fee is $100.
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Actual processing costs can vary depending on types of cuts or specialty items you order. Contact processor for actual cost details.
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Expected total cost for a 1/4 Steer is $550-$650 including processing depending on actual weight and processing customization.
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A quarter steer yields approximately 135-140 lbs. of meat.
Terminology:
“Live Weight” of an animal is the weight of the animal while it is alive or “on the hoof.” The “Live Weight” of our finished Angus steer is approximately 1400 lbs at the time it is processed.
“Hanging Weight” of an animal is the weight of the carcass after most of the non-edible portions are removed i.e., hoofs, hide, some blood, head, organs, etc. The “Hanging Weight” is typically 60% - 65% of the live weight. For example, if the steer had a 1400 lbs “Live Weight,” the expected “Hanging Weight” would be 840 lbs.
“Take Home Weight” is the final product the consumer will take home from the processor. The “Take Home Weight” is typically 60%-65% of the “Hanging Weight.” The 35%-40% loss of the “Hanging Weight” is due to water loss during the aging process (10-14 days) and trimming of fat and bone during the cutting process. This also varies depending on the type of cuts that you order as some cuts may be bone in or some may be boneless.
“Split Half” relates to orders of a quarter beef. If you order a quarter beef, what you will receive is commonly called a “split half.” The cuts of meat in the front half differ dramatically from the back half; you will get an even split of cuts from both the front quarter and hind quarter for fairness for each customer.
1/4 Black Angus Steer:
(Below yield is for example only. You may work with the butcher to customize your order however you would like)
2 Sirloin Tip Roasts
2 Arm Roasts
5 Chuck Roasts
4 Filet Mignon
6 New York Strip Steaks
6 Ribeye Steaks
4 Sirloin Steaks
35 lbs. Ground Beef
3 Short Ribs
1/4 Brisket
Offal (optional)
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*Approximately 4-5 cubic foot of freezer space needed.​
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**All weights and percentages above are for example purposes and are approximate. Actual weights will differ depending on a variety of factors such as: exact live weight of the animal, types of cuts you choose, length of aging etc.