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

[Micheal]

 That would be the front quarter hind quarters have no t-bones.
Cealian
----- Original Message ----- 
From: "Alexa" <mysticgypsy1008 at yahoo.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Tuesday, July 19, 2005 10:54 AM
Subject: Re: [Sca-cooks] semi OT question on steer butchering and costs


> 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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> 
> 
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