What to know before ordering a Quarter, Half, or Whole Beef!

What to know before ordering a Quarter, Half, or Whole Beef!

Lone Crow Ranch LLC

If you’re new to buying meat in bulk directly from a rancher, let's answer some questions here! Ordering a whole, half, or quarter animal gives you access to high-quality, dry-aged beef or pork while supporting local farms. We get tons of questions from first-time buyers, so we’ve put together this guide to explain the process, costs, and key terms. By the end, you’ll feel confident placing your first order with us!

Why Buy in Bulk from a Rancher?

  • Quality: You get premium, dry-aged meat that’s tastier than store-bought options.
  • Value: Bulk buying can save you money per pound compared to retail prices.
  • Support Local: Your purchase helps small ranches thrive.

Let’s break it all down—starting with the terminology and pricing.

Key Terminology Explained

Hanging Weight

  • Definition: The weight of the carcass after slaughter but before it’s trimmed and cut into final portions. It includes bones, fat, and some trim that won’t end up in your freezer.
  • Why It Matters: Our prices are based on hanging weight, not the final “take-home” weight, so your final yield will be less (typically 55-60% of the hanging weight after trimming). Our product descriptions will list the approximate amount of meat you can expect to take home, a.k.a. the yield weight!

Grain-Finished vs. Grass-Finished Beef

  • Grain-Finished: Cattle are fed grain (alfalfa, apples, potatoes, wheat) in their final months, resulting in more marbling, tenderness, and a richer flavor. These animals tend to be larger, yielding more meat.
  • Grass-Finished: Cattle eat only grass their entire lives, producing leaner meat with a distinct, earthy taste. Recommended if you prefer a leaner cut or a fully grass-fed diet.
  • Our Recommendation: Grain-finished beef for its flavor and juiciness—perfect for steaks and burgers!

Cut Sheet

  • Definition: A form you fill out to customize how your meat is cut (e.g., steaks, roasts, ground beef).
  • Why It Matters: Your choices determine what ends up in your boxes. Want more roasts? More ground beef? It’s up to you!

Dry-Aging

  • Definition: The process of aging the meat for about 14 days after slaughter to enhance flavor and tenderness.
  • Why It Matters: This step is included in our process and ensures top-notch quality.

Pricing Breakdown

Our prices are per pound of hanging weight. You’ll also pay a separate butcher fee (for cutting, packaging, and any extras like sausage or curing), which we’ll itemize on your final invoice. Everything is paid in one go when you pick up, or before delivery.

Pork Prices (Per Pound Hanging Weight)

  • Half Hog: $3.25/pound
  • Whole Hog: $2.95/pound

Beef Prices (Per Pound Hanging Weight)

  • Quarter Beef:
    • Grain-Finished: $4.35/pound
  • Half Beef:
    • Grain-Finished: $4.10/pound
    • Grass-Finished: $4.75/pound
  • Whole Beef:
    • Grain-Finished: $3.85/pound
    • Grass-Finished: $4.50/pound

Estimated Final Costs

These are rough estimates since animal sizes vary. They include the cost of the meat (based on average hanging weights) plus typical butcher fees. Your invoice will reflect the exact weight of your animal.

  • Quarter Beef:
    • Grain-Finished: ~$1,200 (avg. 220 lbs hanging weight)
  • Half Beef:
    • Grain-Finished: ~$2,400 (avg. 440 lbs hanging weight)
    • Grass-Finished: ~$2,150 (avg. 350 lbs hanging weight)
  • Whole Beef:
    • Grain-Finished: ~$4,600 (avg. 880 lbs hanging weight)
    • Grass-Finished: ~$4,150 (avg. 700 lbs hanging weight)

Note: Grain-finished animals are typically larger, yielding more meat. Butcher fees vary based on your cut sheet (e.g., extra charges for sausage seasoning or curing/smoking).

The Ordering Process: Step-by-Step

Here’s how it works from start to finish:

  1. Choose Your Size:
    • Quarter, half, or whole beef (or half/whole pork).
    • Larger orders mean lower cost per pound!
  2. Pick Grain- or Grass-Finished Beef:
    • Grain-finished is our top pick for flavor and tenderness.
  3. Fill Out Your Cut Sheet:
    • Customize your order—steaks, roasts, ground beef, etc.
    • Extras like sausage seasoning or curing/smoking add to the butcher cost.
  4. Place a Deposit:
    • $200 upfront, credited toward your total.
  5. We Schedule Processing:
    • Your animal heads to our butcher shop. Check our website for estimated processing timeline!
  6. Dry-Aging and Cutting:
    • Your meat dry-ages for about 14 days, then gets cut, packaged, and frozen. This takes 2-3 weeks total.
  7. Pick Up and Pay:
    • We’ll email you when it’s ready. Pay the final invoice (meat + butcher fees) at pickup or before delivery.

What’s in Your Boxes?

Your cut sheet determines the mix of cuts you’ll get. Here’s a rough guide:

  • Minimum Ground Beef: ~50% (if you maximize roasts and steaks).
  • Maximum Ground Beef: ~80% (if you opt for steaks only and grind the rest).
  • Examples of Cuts: Ribeyes, sirloins, brisket, short ribs, roasts, burger patties—tailored to your preferences!

Pro Tip: Plan freezer space! A quarter beef needs about 4-5 cubic feet, a half needs 8-10, and a whole needs 16-20.

Final Thoughts

Buying in bulk is a fantastic way to stock up on delicious, high-quality meat while supporting local ranchers. Whether you’re grilling steaks or braising roasts, you’ll taste the difference.

Have questions? Drop us a line—we’re here to help you through your first order!

Enjoy your beef (or pork)!

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