How it Works
We have raised your steer on our farm from birth. We do not use antibiotics, or hormones on beef destined for your table. The steers are approximately 2 years old and are still tender, but have reached enough maturity to have good flavor. They are very lean and the fat that is on them is not from being fed corn or anything other than grass.It's actually good for you!
When you purchase a whole beef, 1/2 or 1/4, we deliver the steer to the butcher. He will humanely kill it, and hang it for approximately 2 weeks to age. We usually use Burch’s Custom Butchering in Salem, AR. But if you purchase a whole steer it can be delivered to the local butcher of your choice.
After we let you know that your steer has been delivered, call Jeff Burch (870-895-3467) and tell him exactly how you want the meat packaged. How thick do you want your steaks? How much hamburger per package? What kind of roasts do you like? Don’t worry if you don’t know. Jeff is great at helping you decide what you want. Processing is .40 cents per pound.
They will call you back when your beef is ready to pick up. It will be packaged and frozen and ready to put in your own freezer. A whole beef will take up all of an 11-cubic-foot freezer and a little more, a half beef will take up a little more than half of an 11-cubic-foot freezer. A quarter will take up less than a 7 cubic foot freezer.
A whole live steer will weigh about 1000 - 1200 pounds. They are weighed at the Butcher. For simplicity, a 1/2 will weigh about 600 pounds live weight and will yield approximately 42% of that in beef, so approximately 250 pounds of meat.
Here is an estimate of what you will get in 1/2 beef:
12 T-Bone Steaks
12 ribeye Steaks (or one prime rib roast and 8 ribeye steaks)
6 Sirloin Steaks
8- 9 Round Steaks
6 Chuck Roasts (approx. 3lb. each)
1 -2 Rump roasts
2 Pikes peak Roasts 2 Sirloin Tip Roasts
2 arm Roasts
1/2 Brisket cut in half
6 packages of stew meat
3-4 Packages short ribs
Fat or Bones (ask for these)
60- 70 lbs Ground Beef
In 1/4 beef you will get approximately 1/2 of the above. It will be packaged as a standard quarter.
You will also find that Grass Feb beef needs to be cooked a little slower and at a slightly lower temperature. This is because without all the fat, the heat travels through the meat at a slower speed. Overcooking will ruin any good cut of meat. A digital meat thermometer is a wonderful invention. It is easy and fast to use and has improved all my cooking.. not just beef.
Thank you for considering buying our beef. We are proud of what we sell and will stand behind it. Please feel free to call with further questions. Bob and Luanne Stone 870-458-2405