It's BULK BEEF time!!!!!

[Murloc]

My 4th grade teacher spent some time in Vietnam during her college years (one of those teaching English things iirc). She told us a story about how she was in this market one time, and she came across a basket of German Shepard mix puppies that were roughly six months old.

She told us that she fell in love with this one particular puppy and gave the guy the money for it. The guy told her, in broken English, "Good pick. Come back hour. I clean for you.". She thought the guy was going to give the puppy a bath. Imagine her horror when she returned and the guy handed her a brown paper wrapped package.

In hindsight, I have no idea why she told us that. It's not exactly the best story to tell a bunch of 4th graders. If a teacher told that story today, she'd probably be sued for God knows what.

that's horrible.

A parisian middle school teacher just got suspended for showing "Saw" to kids.
The puppy story is probably worse.

 

[Aikouka]

I didn't actually weigh what I got last year. I guestimated. The farm guestimates that 1/4 will get you between 80-100lbs, so who knows. I might be off a good bit. All I know is that the two T-Bones I grilled up last weekend from last year's order were muy asom.

You can grill one up for me, and I can help corroborate your claim. You know... for the sake of ATOT or science or... something. :sneaky:

 

[Nintendesert]

I like to just go out to the ranch and pick me out a tasty looking one and eat it that night.

Fresh meat is so delicious, I pity those that can't get great, raised yourself, meat. Mmm Mmm!

 

[Imported]

Already butchered into cuts? I wish I had a big enough freezer to do this.

 

[SunnyD]

You can grill one up for me, and I can help corroborate your claim. You know... for the sake of ATOT or science or... something. :sneaky:

:hmm:

Why is everybody all of a sudden becoming my friend locally?

Already butchered into cuts? I wish I had a big enough freezer to do this.

It has been so decided - I will take pics when I pick up my beef and post the various alternator sized chunks (in their packaged glory) for you all to stare at.

 

[Bird222]

How many steaks do you get from a 1/4 cow? And how thick are they?

 

[vi edit]

How many steaks do you get from a 1/4 cow? And how thick are they?

It really depends on butcher. And the steaks were one of the reasons I stopped doing it. They were uncooperative in how they cut them.

In my 1/4 I got
- about 8 ribeye's cut a thick 1/2 inch
- 4 *HUGE* Tbones. These things were close to 24oz or bigger but the filet side was very dinky. Again a thick 1/2 inch
- 6-8 huge sirloins. 20'ish ounces and 1/2 thick.

I like my steaks THICK. 1.5"+. That's what lets you put a nice crispy sear on the outside and still medium rare in the middle. The butcher I had cut them far too thin and they were just too much of a pain to try and get cooked right.

And other than the dinky little filets on the side of the T-bones there were none other to be had. I just was really disappointed with the cuts and types of cuts.

 

[Gillbot]

It really depends on butcher. And the steaks were one of the reasons I stopped doing it. They were uncooperative in how they cut them.

In my 1/4 I got
- about 8 ribeye's cut a thick 1/2 inch
- 4 *HUGE* Tbones. These things were close to 24oz or bigger but the filet side was very dinky. Again a thick 1/2 inch
- 6-8 huge sirloins. 20'ish ounces and 1/2 thick.

I like my steaks THICK. 1.5"+. That's what lets you put a nice crispy sear on the outside and still medium rare in the middle. The butcher I had cut them far too thin and they were just too much of a pain to try and get cooked right.

And other than the dinky little filets on the side of the T-bones there were none other to be had. I just was really disappointed with the cuts and types of cuts.

We had the same issue with our 1/2. Butcher cuts them thin so it looks like you get more. I complained and he scoffed that I didn't know what I was talking about, he was the butcher so I informed him I was the CUSTOMER and my $ was gladly welcomed elsewhere. He backpedaled but I decided to not go back. We are looking for other recommendations for people in our area, so far we have a few good leads.

 

[SunnyD]

How many steaks do you get from a 1/4 cow? And how thick are they?

This is pretty much what we get:

Option #1: This is our most popular option. With this options, you can expect to get approximately 75 to 100 pounds of freezer meat per quarter. This will fill about 2 standard 30 gallon Rubber Maid containers.

Steaks: (All steaks will be cut 1 1/4” thick.)
3 to 4 Rib steaks
4 to 5 T-bone steaks
3 to 4 Sirloin steaks

Roast: (All roasts will be 3# to 5#)
2 to 3 Chuck roast
2 to 3 Shoulder roast
1 to 2 Sirloin Tip Roast
1 to 2 Rump roast
Beef-burger: Between 30 to 40 lean one pound packages.

Ours were between 1" and 1.5" thick, most were on the thicker end of that spectrum.

 

[Bird222]

It really depends on butcher. And the steaks were one of the reasons I stopped doing it. They were uncooperative in how they cut them.

In my 1/4 I got
- about 8 ribeye's cut a thick 1/2 inch
- 4 *HUGE* Tbones. These things were close to 24oz or bigger but the filet side was very dinky. Again a thick 1/2 inch
- 6-8 huge sirloins. 20'ish ounces and 1/2 thick.

I like my steaks THICK. 1.5"+. That's what lets you put a nice crispy sear on the outside and still medium rare in the middle. The butcher I had cut them far too thin and they were just too much of a pain to try and get cooked right.



And other than the dinky little filets on the side of the T-bones there were none other to be had. I just was really disappointed with the cuts and types of cuts.

I'm like you. I want some thick steaks. They can be 2" thick. Sounds like you wanted some porterhouses instead of T-bones.

 

[RossMAN]

http://www.bulkbeefonline.com run by a fellow AT'er.

 

[highland145]

It has been so decided - I will take pics when I pick up my beef and post the various alternator sized chunks (in their packaged glory) for you all to stare at.

How about before pics of the cow too. The PETA people will flip out.

 

[SunnyD]

How about before pics of the cow too. The PETA people will flip out.

I don't give a shit about PETA and their antics. Humans are omnivores. We're designed to eat animals. It just so happens that where I get my beef from lets said cow live its life in the way nature intended - albeit there are fences up at the edges of the farmer's pastures since he can't have cows go roaming off into neighbors' properties and whatnot. PETA can suck my alternator sized chunk.

 

[*kjm]

I didn't actually weigh what I got last year. I guestimated. The farm guestimates that 1/4 will get you between 80-100lbs, so who knows. I might be off a good bit. All I know is that the two T-Bones I grilled up last weekend from last year's order were muy asom.

SunnyD I would bet you are getting around 100lbs if the cow was close to 1000lbs and a lot of farmers try to butcher around that weight.
I'm picking our half up the first week in July and his prices didn't change this year so I'm looking at....

Around 1000lbs live=600lbs hanging=400lbs packaged or 200lbs for a half. I'm paying $2.08lb hanging and $.45lb butchering so $3.87lb out the door. Dam I'm getting hungery typing this This is in WI FYI.

Wow we eat more beef than you though.... a half lasts my wife and me a year my daughter is only 16 months old.

 

[SunnyD]

Wow we eat more beef than you though.... a half lasts my wife and me a year my daughter is only 16 months old.

I have one daughter who is mostly vegetarian - she will eat meatloaf when my wife makes it, and she will occasionally eat chili when I make it. I also have a 2 year old who pretty much doesn't eat meat unless it's popcorn chicken. My oldest son has never really liked beef in general (texture issues), but he has been coming around to it as of late... apparently he likes this stuff and, well, he's a teenager now so if it's not bolted down he eats it.

So really, for the most part it's 2 adults and 3 kids that will eat beef in my house, and one is my 5 year old, so he doesn't eat terribly much yet. But he got really mad when I cooked up those steaks this past weekend for my wife and myself, but not him.

During the spring/summer/fall we also get chickens every month from the same farm too. We get 4 per month, they're good sized too. So it's not like we eat beef every day. We mix stuff up a lot. Hell, some days we just have a huge salad for dinner.

I'm guessing, also, by the prices you list, your beef isn't grass fed free range, etc. If it is, wow! That's a steal! (Even if it isn't, that's a friggin awesome price!)

 

[*kjm]

We also eat other meats. I get chickens from the same farm and around a half a hog. We process the deer I get into brats, cheese hotdogs, ring baloney, jerky, sausage and bacon. We do grill out a ton on the Webber (charcoal) and I also smoke a lot of it on the Traeger.
The beef we get does graze but is feed silage and corn. I don’t go for the “free range” cows I feel they don't have enough fat when your talking Herefords wich is what we get. He will thin them down before butchering if I ask him to. That’s how my uncle used to raise his and I prefer the taste…
Beef has been dropping lately…
http://www.bloomberg.com/news/2013-...n-signs-of-slowing-beef-demand-hogs-drop.html
All in all yes it's a great price and he is a good guy to deal with.

 

[SunnyD]

I don’t go for the “free range” cows I feel they don't have enough fat when your talking Herefords wich is what we get. He will thin them down before butchering if I ask him to. That’s how my uncle used to raise his and I prefer the taste…

That's something that surprised me with what we got this last year. I was expecting really, REALLY lean meat. I was shocked to see how much fat was on the steaks we got. There was probably a bit less marbling overall than a top end prime cut, but there was still a lot of fat and marbling in the steaks we got. I got to the point where I just stopped bothering to trim some of the steaks after a couple months because it took so long to do. Plus, I figured out that if I left em be, the flavor was even better and most of the fat just cooked off anyway, leaving everything so damn juicy.

 

[blackdogdeek]

Location, please.

This

 

[TheSiege]

Wow, $370 here for a quarter cow. 148 hanging weight. About 2.49 a pound cut and wrapped

 

[andylawcc]

this thread is win.

 

[waggy]

not a bad price.

http://forums.anandtech.com/showthread.php?t=2262735&highlight=bulk+beef

i still have a little left from my purchase. looking to buy 1/2 a cow hopefully i can get in on a good deal.

 

[jagec]

 

[EliteRetard]

Man you guys are doing it wrong...

You should never get less than 300lbs (actual meat) and never pay more than ~1$ a pound.

 

[SunnyD]

Man you guys are doing it wrong...

You should never get less than 300lbs (actual meat) and never pay more than ~1$ a pound.

This is beef. Not "pony" meat.

 

[*kjm]

Wow, $370 here for a quarter cow. 148 hanging weight. About 2.49 a pound cut and wrapped

packaged weight = hanging weight X 66.66`%.


So 148lbs hanging=98.7lbs packaged=$3.75 a pound.