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

[Alexa]

There is a local market here in VA that I have bought,
I do believe a back quarter (its the one with the
t-bone cuts), anyway..I am sure it was not organic
moo-meat and I paid, I think it was about $200 for the
quarter. 
So, paying $250 for the quarter for all organic,
sounds decent to me. 

hope that helps
Alexa


 > ----- 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 have the opportunity to get a good freezer > >
1/4's and 1/2's butchered and packaged some time
> in August (after 
> > Pennsic).
> 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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> > Sca-cooks at ansteorra.org
> >
> http://www.ansteorra.org/mailman/listinfo/sca-cooks 
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