Ordering Freezer Beef and Pork, How Much Meat Will I Get?

How to Order Freezer Beef & Freezer Pork from Golliher Farms:

  1. Place your deposit online for ¼, ½ or a whole beef, or ½ or whole hog.  This will reserve your portion of beef/pork until it is time to butcher.  The earlier you put in a deposit, the earlier this summer you will get your meat.
  2. Wait for us to contact you when your calf or hog goes in for processing.  We will work with you to determine exactly how you would like your meat processed.  Some of our first calves and hogs will be ready to butcher in June & July.
  3. After we determine how you would like your meat processed, we will arrange a date and time to deliver your meat to you at your desired pick-up location (locations in Castleton, Greenfield, Richmond and Cambridge City, Indiana.)  Pork will usually be ready to deliver the week after we take your hog in.  Beef will take a couple of weeks due to the dry aging process.
  4. Pick up your beef or pork!  We will subtract the deposit you paid from the total balance, and this remaining balance will be due at this time by cash, check or credit card.

How Much Meat Will I Get?

We like to raise our calves to a live weight of around 1300 pounds, and our hogs up to around 300 pounds.  The amount of meat you get from a calf or hog is a lot less than what the animal weighs when it is alive.  We will walk you through the steps of turning a live calf and hog into meat, and how much of each cut you can expect.

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Beef:

  1. Slaughter of the animal removes the head, hide, feet, internal organs and blood.  This will turn a 1300 pound calf into roughly a 750 pound carcass, which is then hung to dry age.  These days you will most likely only find dry aged beef in high end restaurants.
  2. This hanging weight is what you will pay $4.00/pound for, as the amount of weight loss from removal of bones and fat will be determined by how you want your beef processed.  
  3. Losses of around 15% are typical from the dry aging process and removal of additional bones and fat, leaving approximately 637.5 pounds of beef for a whole calf.  This results in a price of a little over $5/pound for all of your steaks, roasts and ground beef.
  4. Complete price breakdowns for ¼, ½ and whole beef are under “Beef” on the products tab.

Beef Cuts

Below is a breakdown of all the cuts you can expect to get from a whole beef.  (Divide by 2 for a half beef, divide by 4 for quarter beef).  This is just an example; there are many different ways to get your beef processed.  The amount of each cut will vary between each calf.

GF1

Chuck (1):

38 pounds Blade Roasts and Steaks
93 pounds Ground Beef and Stew Meat
40 pounds Arm Pot Roasts and Steaks
28 pounds Cross Rib Pot Roast                         

Rib (2):                                     

26 pounds Rib Roast
10 pounds Rib Steak
9 pounds Short Ribs
19 pounds Ground Beef and Stew Meat

Short Loin & Sirloin (3,4):     

22 pounds Porterhouse Steak
11 pounds T-bone Steak
17 pounds Strip Steak
17 pounds Sirloin Steak
7 pounds Tenderloin Steak
26 pounds Ground Beef and Stew Meat

Round (5):                               

38 pounds Top Round
35 pounds Bottom Round
18 pounds Tip 
9 pounds Rump
38 pounds Ground Beef

Flank, Short Plate & Fore Shank (6,7,8):

4 pounds Flank Steak
8 pounds Skirt Steak
97 pounds Ground Beef and Stew Meat 

Brisket (9):

18 pounds Boneless Brisket    

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Pork:

  1. Slaughter of the hog removes the head, feet, internal organs and blood.  This will turn a 300 pound hog into a 216 pound carcass.
  2. After the skin, bones and fat are removed you are left with approximately 170 pounds of pork.  This is what you will pay $3.00/pound for.
  3. Complete price breakdowns for whole and ½ hogs are under “Pork” on the products tab.

Pork Cuts

Below is a breakdown of all the cuts you can expect to get from a whole hog.  (Divide by 2 for a half hog).  This is just an example; there are many different ways to get your pork processed.  The amount of each cut will vary between each hog.

GF2

Jowl, Pork Belly (1,5):

32 pounds Bacon

Shoulder (2):

14 pounds Picnic Roasts
15 pounds Boston Butt Roasts

Loin (3):

40 pounds Pork Chops & Loin

Sparerib (4):

8 pounds Spareribs

Ham (6):

40 pounds Ham

Additional Pork:

14 pounds Ground Pork/Sausage

 

Please keep in mind that these numbers are estimates.  The actual amounts of beef and pork will vary depending on each animal.  Let us know if you have any additional questions!

 

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