[Sca-cooks] semi OT question on steer butchering and costs

[Micheal]

 That depends on a front or hind quarter, are your weights for halves or 
sides. Mine normally come in around 400lbs a half is why I am asking.  I 
have even had a 500lb front quarter. Just seems kind of small , and yes 
completely organic.
 But 3.00$ a lb cut and wrapped for up here is not a bad price. Bit high but 
your buying organic beef.
 Cealian of Moray
----- Original Message ----- 
From: <iasmin at comcast.net>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, July 19, 2005 8:11 AM
Subject: [Sca-cooks] semi OT question on steer butchering and costs


> I'm half hoping Phlip is reading but in case she isn't, I'm posting this 
> question to SCA cooks instead of MK Cooks because I have to decide on 
> something by tomorrow...
>
> I have the opportunity to get a good freezer full of beef from an Amish 
> farmer during the month of August. We get produce delivery from a 
> certified organic farm in Michigan and the farm owners work with a local 
> Amish family to find buyers for his beef. They're looking to distribute 
> 1/4's and 1/2's butchered and packaged some time in August (after 
> Pennsic).
>
>>From what I've been able to find out, most steer will have a rough hanging 
>>weight of about 500 poundswith about 300 of that in useable meat after the 
>>processing. That puts it at 150 lbs per side. At, say, 3.00$ per pound for 
>>the cost of the meat and the processing costs per pound, that makes the 
>>overall cost for the meat 225$ for a 1/4 side, 450$ for a 1/2 side, and 
>>900$ for a whole, assuming my math is correct and my assumptions roughly 
>>accurate.
>
> Is my math correct? It seems to me that while 3$/pound for organically 
> raised ground beef is a bit pricey, for a t-bone, filet, or rib eye, it's 
> pretty darned good. At least in my area. Thoughts? Feel free to jump in.
>
> Iasmin
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