Bulk Beef Pricing
What do I get with a Beef?
Youngblood Grassfed's goal is to produce steers or heifers that have a live weight of 1100 lbs. For our grass-fed steers we are finding it takes almost 22-26 months to achieve this size. Heifers will fatten sooner than steers.
A “standard” beef will have a “hanging weight” of approximately 575 lbs. We recommend dry aging your beef, done by the processor, for about 10-14 days. There will be some shrinkage due to dry aging, but an increase in flavor! Processing also determines the net weight that the buyer will receive. The final amount of meat is dependent on your custom desires for processing as well. Typically, the final weight of frozen, packaged meat is about 400-415 lbs.
Our quarters are “mixed quarters” which includes cuts from the front and back quarters of the animal. A typical assortment of cuts for a ¼ side is set forth in the adjacent table.
Our usual cutting order includes the following steaks: Porterhouse, T-bone, Rib Steak or Rib Eye, and Round Steak. The roasts generally included: Chuck, Arm and Rump. Unwanted roasts can be ground. We can also select “best of the roasts” and the processor determines if the roast should be ground or not. Some customers ask to have large roasts cut in half.
Typical Quarter of Beef
Remember, this is only approximate and dependent on size of animal as well as your desires for processing.
|Cubed Steak*||5-8 lbs|
|Ground Beef*||25-30 lbs|
|Stew Meat*||5-7 lbs|
|Soup Bones||5-10 lbs|
Liver, heart and tongue available also!
*Net weight depends upon several variables.
How Much Will it Cost
Processing is not included in the price of our beef.
The cost of a whole beef is $3.20/lb X hanging weight. Approximately $$1,840 for beef and $305.25 for processing.
The cost for a half beef is $3.35/lb X hanging weight. Approximately $963 for beef and $152 for processing.
The cost for a quarter beef is $3.50/lb X hanging weight. Approximately $503 for beef and $76 for processing. Processing would be more if you wanted extras like "All Ground" or "Individually wrapped steaks" etc.
What is Dry Aging?
Dry aging requires the beef to be hung in a cold, moderately humid cooler, exposed to the air. This process results in some drying (and some meat loss) but it concentrates the beef flavor and increases tenderness. Hanging time for our beef is recommended for 10-14 days! Dry aged beef is rarely found in the store. Dry aging is exceptional, and is only done for some of the finest restaurants in the US.
Wet aged beef is what you typically find in most supermarkets. It is vacuum-sealed and “aged” in the packaging, usually in route from the processor to the grocery store!