The
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» 1 cow can yield 460 lbs of beef, costing $3,300
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The
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» You choose an option + place a $100 deposit
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You pick whole or half, the date your animal is processed, and place your deposit (deposits are non-refundable). You'll receive an email confirmation when your order has processed, and a link to set up a time to talk with us.
We'll set up a time to call you, and help you with your butchering options using our cut sheets. You can access a copy of the cut sheets ahead of time in the email links we'll send.
It typically takes 2 to 4 weeks from the dates listed to process your cow or pig. We'll notify when your order is in and send your final invoice before your scheduled pick up.
The weights used below are a sample. Exact weights will vary animal to animal.
BEEF
|
Whole Cow |
Half Cow |
---|---|---|
Sample Hanging Weight(The weight used to determine cost) |
570 lbs |
285 lbs |
Pounds of Meat Yielded
|
463 lbs |
232 lbs |
Price Per Pound
|
$4.80 / lb | $4.90 / lb |
Estimated Processing Fee(Varies depending on how simple or 'fancy' your cut requests are) |
$1.00 / lb | $1.50 / lb |
Total Cost(Includes Processing Fee) |
$3,308 |
$1,682 |
Cost if you purchased this Retail(Includes organs/bones) |
$3,794 | $1,897 |
Savings*(See savings notes below) |
$486 or 14% |
$215 or 12% |
PORK |
Whole Pig |
Half Pig |
---|---|---|
Sample Hanging Weight(Weight used to determine cost) |
200 lbs | 100 lbs |
Pounds of Meat Yielded
|
160 lbs |
80 lbs |
Price Per Pound |
$3.40 / lb |
$3.55 / lb |
Estimated Processing Fee(Varies depending on how simple or 'fancy' your cut requests are) |
$1.00 / lb | $1.50 / lb |
Total Cost(Includes Processing Fee) |
$1078 |
$549 |
Cost if you purchased this Retail |
$1223 | $611 |
Savings*(See savings notes below) |
$145 of 12% |
$62 or 10% |
for BEEF: Choosing bone-in steaks/roasts and keeping the bones and organs will generate maximum savings versus retail. Boneless steaks/roasts, additional grinding, and not keeping any of the bones will reduce the savings and may cost the same as buying retail.
for PORK: Choosing bone-in chop/roasts and keeping the bones and organs will generate maximum savings versus retail. Boneless chops/roasts, additional grinding, and not keeping any of the bones will reduce the savings.
This is roughly a 27 to 28 cubic ft. refrigerator.
It has a freezer capacity of about 9 cubic ft.
About 180 to 270 lbs of frozen meat could fit inside.
This is roughly an 18 cubic ft. refrigerator.
It has a freezer capacity of about 4 cubic ft.
About 80 to 120 lbs of frozen meat could fit inside.
From a Whole Cow |
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114 lbs Bones | 6 lbs Denver Steak |
22.5 lbs Sirloin Steak | 2 lbs Kidney | |||
159 lbs Ground Beef | 3 lbs Chuck Eye | 44.5 lbs Shaved Steak | 2 lbs Tail | |||
23 lbs Short Ribs | 3 lbs Ranch Steak |
2 lbs Tri Tip | 2.25 lbs Heart | |||
18 lbs Stew Meat | 2 lb Flank Steak |
11 lbs Liver | 1.5 lbs Skirt | |||
17 lbs Rib Eye Steak |
8.5 lbs Porterhouse | 2 lbs Tongue | ||||
4.5 lbs Flat Iron | 14.5 lbs T-Bone | 1.25 lbs Hanging Tender |
In this example, we ground the brisket, cut chuck roast as stew meat, and had rounds cut as shaved beef.
From a Whole Pig |
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34 lbs Shoulder Roasts | 1 lb Tenderloin | 4.5 lbs Short Ribs | 12 lbs Bones | |||
38 lbs Cured and Smoked Ham Roasts | 15 lbs Chops | 19 lbs Bacon | ||||
9 lbs Boneless Loin Roasts | 0.7 lbs Baby Back Ribs | 15 lbs Bratwurst Sausages |
In this example, the hams and bacon cured and smoked. If you ground the hams or didn't cure the pork belly into bacon, it would cost even less.
Call (540) 935-0600 | Email your farmer at jesse@whiffletreefarmva.com