L&A Family Farms

Freezer Meat

Grass-fed beef ready now!

Freezer Beef

We sell our freezer beef two ways.

The most common way we sell the beef is by the hanging weight.  The hanging weight price is $3.40 a pound.  With this option we take care of all of the details for you.  We pay the processing, we provide the butcher with your cutting instructions, and deliver the meat to you if you are in our delivery area.  We will provide you with a form so you can customize your cutting instructions.  

The other option is by live weight.   We will deliver the beef to the slaughter house for you and you pay the processing.   The live weight price is $1.50 a pound.  

Our freezer beef prices can fluctuate throughout the year due to market changes.  Remember if you purchase by the hanging weight, the "Sold hanging weight is subject to cutting loss".

If all you want is a half or quarter of a beef and you wanted it delivered to a slaughter house we do not regularly use, we may require you to find someone else to take the other half or quarters. 

We have a waiting list of potential customers and we will do our best to help facilitate this process.  It will be easier for us if you are willing to use our processor.  Our meat must be USDA inspected and that limits where we go.

We sell our freezer beef as whole animal, halves, or quarters (split-side).   With a split-side you receive cuts from both the front and hind quarters.  With split-sides we need two customers to take a quarter with the same cutting instructions. 

This is often hard for us to coordinate and we may not be able to offer quarters.  We will do our best to work with you if you are willing to work with us.

The number one question we receive is how much beef will I get? 

The numbers presented below are just generalizations and are presented to you to give you a basic idea.  There are so many variables that affect the final take home weights.  Some of the information was taken from the article "Amount of Freezer Beef Expected from a Carcass?" by Dr. Ron Lemenager, Extension Beef Specialist at Purdue University.

Our average beef weighs about 1100 +/- 100 pounds and has a hanging weight of about  605 (+/- 125) pounds.   In general the freezer beef’s hanging weight usually represents about 55 (+/- 3) percent of the live weight (dressing percentage). The dressing percentage is affected by a number of factors such as the quality of finish, the amount of muscling, deboning, etc.

Beef sides are nearly equal in weight and they each represent approximately 50% of the hanging weight.   When a beef carcass side is split into a split-side or quarter, it is approximately 50% of the hanging weight.

During the dry-aging process (carcasses hanging in the cooler before cutting and packaging), the carcass will shrink a little from the original handling weight.  Trimming losses can be expected as the carcasses are broken down into specific cuts and ground beef.   Specific cutting instructions (boneless vs. bone-in; 90 vs. 80% lean ground beef; roasts vs. ground beef; etc.) will affect both the amount of beef and types of cuts you get.

In general terms the beef carcass is 25% bone and trims loss, 25% steaks, 25% roasts, and 25% ground beef.  These generalities depend on the type of cattle, as well as cutting and trimming procedures.  When fat and bone are removed, the weight of take home product decreases.

The packaged beef take home weight is approximately 40 percent of the animal’s live weight, or 75 percent of the hanging weight. 

Below is a chart that gives a quick reference on how much the hanging weight and take home weights might be for different live weights.  

 For example you want to buy a 1/2 of beef and you want to know how much it would cost and how much meat you would get.  The hanging weight price is $3.40 lb. and your beef's live weight is 1100 pounds.  From the chart your hanging weight would be 303 lbs.  303 pounds times $3.40 = $1030.00.  Your take home weight would be 228 pounds of meat.  $1030 divided by 228 lbs. of meat would make your beef cost $4.52 a pound.

 

Live Weight lb. 900 1000 1100 1200

1300

             
Hanging Weight Whole lb.

495

550 605 660 715
             
Take Home Weight lb. Whole 370 410 455 495 540
             
Hanging Weight 1/2 beef lb. 248 275 303 330 358
             
Take Home Weight lb. 1/2 185 205 228 248 270
             
Hanging Weight 1/4 beef lb. 124 138 152 165 179
             
Take Home Weight lb. 1/4 93 103 114 124 135

Remember this chart is only an approximation and will vary.

 

Please contact us by email or phone about availability, or if you want to be placed on our waiting list.  Once your order is confirmed we can email you packaging instructions or you may download them by clicking the link below.  You will tell us how you want your beef cut and packaged.

 Grass-fed beef ready now!

 

 Click here for Beef Packaging Instructions.

 Click here for Pork Packing Instructions.

 

Freezer Pork

 Our pork is sold by the hanging weight. The price is $2.95 a pound and we take care of all of the details for you.  We pay the processing, we provide the butcher with your cutting instructions, and deliver the meat to you if you are in our delivery area.  We prefer to use Pohlman’s Meat Processing; we have established a nice working relationship with them since our retail meat sales must be USDA inspected. We will provide you with a form so you can customize your cutting instructions.   Our freezer pork prices can fluctuate throughout the year due to market changes.  Remember when you purchase by the hanging weight, the "sold hanging weight is subject to cutting loss.”

 We sell our freezer pork as whole animal or halves.

The number one question we receive is, “How much pork will I get?” The numbers presented below are just generalizations and are presented to you to give you a basic idea.  There are many variables that affect the final take-home weights.  Our average hog weighs about 300 lbs (+/- 50 pounds) and has a hanging weight of about 240 (+/- 15) pounds.   In general, the Berkshire hogs’ hanging weight usually represents about 80 (+/- 3) percent of the live weight (dressing percentage). The dressing percentage is affected by a number of factors such as the quality of finish, the amount of muscling, etc.

Hog sides are nearly equal in weight and they each represent approximately 50% of the hanging weight  Specific cutting instructions will affect both the amount of pork and types of cuts you get. The packaged (cut) pork take home weights are approximately 75-80 percent for bone- in and 65-70 percent for boneless, of the hanging weight. 

In general terms, the pork carcass is 24% hams (leg), 19% belly (side), 18% loin, 9% picnic (arm), 8% butt (shoulder), and 22% misc.  These generalities depend on the cutting and trimming procedures.  When fat and bone are removed, the weight of take-home product decreases. If you are having meat cured (bacon or hams) the heating process may reduce your final take home weights also.

Below is a chart that gives a quick reference on how much the hanging weight and take home weights might be for different live weights.   

For example you want to buy a 1/2 of hog and you want to know how much it would cost and how much meat you would get.  The hanging weight price is $2.95 lb. and your hog's live weight is 300 pounds.  From the chart, the hanging weight for half a hog would be 120 lbs.  120 pounds x $2.95 = $354.00.  Your take home weight would be 88 pounds of meat.  $354 divided by 88 lbs. of meat would make your pork cost $4 a pound.

 

Live Weight lb.    240    280    320    360

   400

             
Hanging Weight Whole lb.(80%)

   192

   224    256    288    320
             
Take Home Weight Whole lb.(73%)    140    164    187    210    234
             
Hanging Weight 1/2 hog lb.    96    112    128    144    160
             
Take Home Weight 1/2 hog lb.    70    82    94    105    117

 Remember this chart is only an approximation and will vary.

 

 Please contact us by email or phone about availability, or if you want to be placed on our waiting list.  Once your order is confirmed we can email you packaging instructions or you may download them by clicking the link above.  You will tell us how you want your pork cut and packaged.

 

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