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Speaking for Beef Prices

R

rbhuntn

Member
Didn't want to hi-jack Larry's thread.

I just bought 1/2 a beef from my grower. I paid $1.20 per pound on the hoof. Cow weighed in at 1600lbs. My half netted right at 375lbs of beef in the freezer.

Cow $960
Processing $280
Total $1,240

$1,240/375lbs = $3.30 per pound. This includes roasts, steaks, burger, etc.

Think I got a fair deal.

The farmer that I get my Angus with a little Herford mix leaves the cow in field and takes the grain to cow for finishing.

Grower and processor in NE Missouri. What are the going rates in your area?
 
so how many people are you feeding and how long will it last?

that much meat would last the wife and me until we croak.:)
 

There are 4 of us and the mother in law. I also use some each year to help those that struggle when we can. It usually lasts about a year sometime a year and a half.
 

Please keep in mind that I also have 1/2 a hog coming next month and I deer hunt so the beef is not all we use.
 
Beef in Eastern Canada I think is $2CDN/# to the
producer so it's a little less than that here unless my
price is off?
 

I process my own deer. To expensive here to get them processed in my opinion.

It only takes about an hour to skin and de-bone a carcass. Then about 2 hours to cut/grind it all up and put into the freezer. We do all the cut up/grind and wrapping as a family.
 
That is great!My family wont help,they dont eat venison either,,but they let me do my thing,,the
wife will wrap it if I carry the pieces upstairs all good looking,,lol,, I want to get the vacuum
seal machine this year.
 
Who did the math? 1600 pounds at $1.20 comes to $1920. 375 pounds in the freezer sounds way light for an Angus Hereford cross. We had a heifer get hurt in the feedlot,weighed around 1150. We got 413 pounds of cut and wrapped meat from that one.

Like I said in Larry's post,I just sold one for $1.05. Nice grain fed angus. Have to haul it to the slaughter house Monday.
 
(quoted from post at 13:36:25 10/12/17) OK,I see. I would have sold you one cheaper,but you're too far away.
Click to expand...

Thanks for the offer. I have been buying from this guy for several years. The ribeye steaks you can cut with a fork and are tasty.
 
(quoted from post at 13:37:53 10/12/17) rbhuntn- "The 375 is a guess. Processor didn't give us the
finished weight
"

That's a BIG red FLAG!
Click to expand...

Not really. They would have if I had asked. I have been using this processor for several years. They are just good ole honest country folk too. Never felt like I have been cheated.

It took just for my half a 128 quart, a 70 quart, a 60 quart and a 48 quart coolers to get it home. Each was full.
 
(quoted from post at 16:45:52 10/12/17)
(quoted from post at 13:37:53 10/12/17) rbhuntn- "The 375 is a guess. Processor didn't give us the
finished weight
"

That's a BIG red FLAG!
Click to expand...

Not really. They would have if I had asked. I have been using this processor for several years. They are just good ole honest country folk too. Never felt like I have been cheated.

It took just for my half a 128 quart, a 70 quart, a 60 quart and a 48 quart coolers to get it home. Each was full.
Click to expand...


As long as you are satisfied is ALL that counts.
 
Folks bought 1/2 side of beef back in the.....70's, I think? Maybe early 80's. Anyway, they bought a new chest freezer to hold it all. Portable and backup generators were very expensive back then. Hurricane came through, lost power for several days and, in the 90F+ SE Texas heat, the meat went bad. We had only used about 1/4 to 1/3 IIRC.

Don't remember a whole lot more about that - including how tender it was.
 
I was buying beef off a small part time farmer and they arranged all the butchering, all I had to do was pick it up and pay. Really good meat.They said a lot of people wouldn't take the hamburg because the
price per pound was more than the grocery store. Guess they weren't smart enough to compare the other more expensive cuts they were getting. I guess it can be an issue if you grind the whole thing into hamburg
which no body does as people are buying sides of beef for the better cuts. Personally I could live with a side of beef completely ground into hamburg.
 
Disclaimer: Don't anybody call me in the spring wanting one and say "You said $1.05". If somebody calls,I price them at whatever I've been getting at the sale barn,so the price goes up and down.
 
Charlie M- "I could live with a side of beef completely ground into hamburg."

I know guys that were born in the 1920-30's that called hamburger, "hamburg".

Why do you prefer the use of "Hamburg"?
 
I took a steer in August, result was 565# of beef,
ground, roasts, rib eye, all kinds of cuts ect, , total
was $690, we did the slaughter, butcher cut up and
wrapped .40 or .50 cents a pound wrapped in
paper.
 
JayinNY- "we did the slaughter".

You did the slaughter but still got charged a 'Butchers Fee""?????....I don't understand.
 
I just sold a heifer the other day, 2 folks wanted a quarter each and I sold the other half to another lady. $3.25/lb, is what I get and they pay the
butcher an additional .45 per lb to cut and wrap. Last angus steer I sent dressed out 785 lbs. I wish I could sell them all like this, it's way better
than giving them away at the sale barn.
 
My father in law used the word "hamburg" and was the only person I have ever heard use it. Not well educated but a smart man who owned a restaurant and sold hamburgs. From west PA. I find it odd also.
 
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