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Signed in as:
filler@godaddy.com
Caveat: No calf is built the same. Some are a little thicker in the rear, some a little more broad-chested. I cannot guarantee exact amounts of any cut of meat. As a general rule, the breakdown is:
If you order 1/2+, you control the cuts. If you don't like roasts, they can all be processed into the hamburger. I also try to. A cut sheet will be provided and filled out in the butcher-recommended way. From that, you can change things like thickness of steaks and amounts per package.
Sample Calf weighs 425 lbs. This is what came in 1/4.
T-bone: 8 steaks, 2 per package.
Rib eye: 6, 2 per package.
Sirloin: 4, 1 per package
7-steak: 4, 1 per package
Cutlets: 4 packs of .
Soup bones: 2 packages, 4 per
Stew Meat: 4 lbs, 1 lb per package
Stir Fry: 4 lbs, 1 lb per package
Roasts: (3-4 lbs each) 1 per package
1 rump, 1 arm, 1 chuck. There will be some variance.
Chili Meat: (optional)
Brisket: 1 (5 lbs)
Short ribs: 2 small racks. I don't get them cut on smaller calves.
Flank / skirt: 1 of each. flank may not be in your 1/4.
Hamburger: 25-30 lbs. I include patties in that. 4 1/4 lb, 4 per package.
Organs: liver, tongue, heart and dog bones available upon request for $5.00 lb. This needs to be requested.
Cost: $12 x 425 lbs (whole weight) / 4 = $1,275
How many pounds is that?
Roughly 90-110 lbs, but it varies with the cuts and the size of the calf.
This calf is 8 months old and will be processed around 14 months, depending on his weight.
Williamson County, Texas, United States
Phone: (512) 560-7136 E-mail: raising5cattle@gmail.com You must fill out a phone number or an e-mail address for me to reach you! You can e-mail me directly at raising5cattle@gmail.com if that is more convenient. Thanks.
Raising Five Cattle Company (512) 560-7136
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