Grain-Fed Beef for sale: Whole Beef or 1/2 Beef (scroll on down for grass-fed beef)
Whole Beef: 1100 lb live weight beef & custom processing: $1,720.00
Half beef: 1/2 of 1100 lb live weight beef & custom processing: $862.00
Looking for fresh bulk beef? We are pleased to offer you locally raised grain-fed beef, custom processed to your specifications.
Local Fresh Beef in Bulk Made Simple: Ever been confused about how and where to buy a beef and how to get it to the slaughter house? And really how much am I going to have invested by the time I pay the farmer for the live weight, the butcher for the rail weight, and whatever other fees are involved? I know… it can leave your head spinning. That is why we have put together a simple package beef deal for our customer’s convenience. No need for you to have the stress. Let us do the heavy lifting for you. Best of all, it all can be done for a reasonable price. We source our grain-fed beef are raised right here in the local area by local farmers. Not only have we tapped into quality beef for you, we also have developed a straight-forward deal where you can buy a whole beef package, or if you are looking for less meat you can get our half-beef deal. That way you can no what your final cost will be — even before you get started. At this time we do not sell beef as quarters because it gets complicated since the front quarter is different from a hind quarter. If half-a-beef seems like to much for you from a lack of freezer or economical standpoint, we recommend checking among your friends and neighbors to see if anyone would like to split a half with you. That would get you a quarter beef, if that is what you need.
We’ve all heard about how healthy and lean grass-fed beef is. But if you’re looking for the juiciest, most flavorful meat, then you want grain-fed beef. Those extra calories and carbohydrates consumed by the cattle help produce the kind of marbling that makes for the absolute best steaks and roasts around — the kind of marbling you just don’t get nibbling on salad greens your entire life.
How do I order? Once you decide if you want a whole or half beef, just come by and let us know, or just pick up the phone and give us a call. We do ask for a down payment at the time of placing an order for one of our beef. Whole beef down payment is $500. Half beef down payment is $250. You can pay for the balance when you pick up your beef.
How long does this take? The shortest time frame will be about 3 weeks, but often it is longer than that, especially if you order a half beef. This is because we do not harvest the beef till both halves are sold. If you happen to be the one buying the first half, it is sometimes a bit of a wait till the second half is sold. If the first half is already sold, and you order in time to get the second half then the wait is not very long. It is just a matter of the local farmer bringing the beef on our next slaughter day… we usually do one day per week. Then we like to dry-age the beef in our controlled temperature cooler for about 10 days to help the meat tenderize. Once that process is complete we process your beef or half beef to your customized specifications. Finally we put it in the freezer and let you know that your beef is done and ready to be picked up! Let us know whether you prefer to be called or texted. We do recommend letting it freeze good and solid before pick up. But that is your call 🙂 One other factor I should mention in relation to time frame for turnaround on our beef… keep in mind that during deer season we stop processing beef and focus on deer. So if you place your order in the fall — anywhere near deer season — you may have to wait several months before you can pick it up.
What are my options? We will do our best to do your beef YOUR WAY. Generally speaking there are 3 general categories that most of your cuts of beef will fall into.
Click here to see our “Beef Cut Sheet”
In the roast category, there are 4 standard options. I will list them in order of their popularity. Rump Roasts, Sirloin Tip Roasts, Chuck Roasts, and Arm Roasts. If you REALLY like lots of beef roasts you might want to do all 4 types. Or if you just want the better ones you might go with the chuck roast, sirloin tip roast, and the rump roast. Whatever you do not want as roast will be put into burger.
In the steak category, most people want the prime steaks which are the Rib-eye steak, the Sirloin steaks, and the T-Bone steaks. Our standard thickness is about 3/4 inch on those steaks, but you can tell us how thick YOU want us to cut YOURS. If you want top sirloin, New York strips, or filet mignon we can do that for you. Just keep in mind that those are simply the boneless version of the Sirloin Steak & T-Bone Steak. So if you want filet mignon you are sacrificing your T-Bones… I hope that makes sense.
There are other steak options as well. From the hindquarter you can go with cube steak (aka minute steaks) or round steak. Cube steak & round steak come from the same area, so you have to choose between one or the other. Note: Cube steak is simply the best part of the round steak that has been tenderized, so all your cube steaks will have been tenderized. Also since they are smaller steaks we recommend putting more per pack than you opted for in your prime steaks. We also allow you to choose to get flank steak and skirt steak from your beef. As with the roasts, any of these steaks that is not something you want, you can simply get it ground into your burger.
In the burger Category, most folks get their ground beef fat ratio at about 80/20 and packed in 1 lb chubs. (actual weight is about 1.4 lbs each) If you want your burger leaner, like 90/10 we can try to do that, but if you want it lean like that you might be better off buying one of our grass fed beef. They tend to be leaner. If you are going with grain fed beef I would recommend the 80/20 fat ratio… but we will try to accommodate your preferences. Our fat ratios are approximates. We also offer 2 lb chubs for burger if you prefer a larger amount in each bag. If you want some of your burger done into patties, we vacuum pack them with four per pack. NOTE: Patties will cost extra, 40 cents per lb with at 20 lb minimum.
Other options would include: Beef brisket, Let us know if you want your brisket left whole or cut in half. Beef Short Ribs, we often cut these to a convenient 4″by 6″ size. Organ meat, if you are buying a whole beef, you can opt to keep the liver, the heart, and the tongue.
Packaging: We vacuum pack all the roasts and steaks, but the burger will be stuffed in burger chubs/ bags as you can see in the photo above.
If you’re looking for a great deal on grain-fed beef, give us here at Showalter’s a call, and let us prove to your taste buds the difference in quality and flavor!
How much meat do you take home? You normally get at around 40% of live weight for finished product. This will vary depending on how many bone-in products you get as opposed to boneless products. But generally from one of our whole grain-fed beef you can take home around 440 lbs. If you are getting one half of our grain fed beef you should be taking home about 220 lbs. That averages out to about $3.92 per lb… not bad for quality burger and certainly a super deal for tender roasts and marbled steaks.
We guarantee your satisfaction!
Feel free to give us a call if you have any questions about our grain-fed beef.
Buy our Grass-Fed Angus Beef –Whole or Half Beef
- Black Angus
- 100% grass fed
- Non GMO, steroid free, hormone free
- Raised right here on our farm
- you can buy as whole beef or half beef
- Currently booking for January 2020 (subject to availability)
When you buy one of our whole or 1/2 grass-fed beef, you can stop worrying about where your meat comes from and how it was treated.
How they are raised: We raise our Angus beef right here on the Showalter Family Farm. We do not use chemical fertilizer on our pastures, instead we enrich the soil with our own home-made compost. As you know, compost-fertilized-pastures produce luscious healthy grass. That is the grass our cows & calves forage on till their heart’s content. It is this same grass that we bale as hay to feed our cows through the winter months.
Humane Handling: We raise our angus beef with free access to all the grass they want to eat on our fields. With rotational grazing, they are regularly moved to fresh parts of the pasture. During the winter we keep them out of the weather in our barn and feed them hay from our fields. We harvest our grass-fed beef right from the field or barn so there is no stress they encounter by being hauled to a processing facility.
Healthy & Lean: Our grass fed beef will tend to be more lean than some of the marbled meat you see in grain fed animals. So if healthy and lean is what you are after, then our grass fed beef is just the thing.
How much take home meat? In July 2018 we did one of our grass fed beef and I recorded its live weight, rail weight, and how much take home meat it turned out. This particular beef was as follows:
- Live weight: 1009 lbs.
- Rail weight (hanging weight): 516 lbs.
- Total take home meat: 356.6 lbs (burger was 259 lbs. & steaks & roast were the other 97.6 lbs.) note that this will vary depending on what types of steaks and roasts you requests
- Take home bone weight: 96.1 (this customer wanted it for bone broth)
How to order: Ordering one of our beef is not complicated, all you have to do is give us a call @ 606 787 7070, or drop in and see us at our butcher-shop right here on the farm. We will go over a cut sheet with you and talk about the various options for each part of your beef. Click here to view a breakdown of our standard cuts. We will walk you through your different roast options such as if you want arm roasts, rump roasts, chuck roasts, or sirloin tip roasts. You can also opt for whole brisket, brisket cut in half, or brisket ground into burger. Then we can talk about whether you want short ribs or whether you would rather have us put those into your burger. Next we talk about steaks; would you like rib-eye steaks, Sirloin steaks, & T-bone Steaks? If you prefer boneless, the T-bone can be done as New York strips & Filet mignon. More steak options are available such as cube steaks (same as minute steaks), round steaks, flank steaks, and skirt steaks. Remember that whatever you do not want in steaks or roasts will go into augmenting your burger amount. We normally package your burger in 1 lb bags (actual weight is closer to 1.4 lbs). You can also request to keep the heart, liver, or tongue if that is something you would like.
Packaging: We vacuum pack and label the roasts and steaks, but the burger is simply put in burger tubes.
Keep in mind that our grass fed beef are subject to availability, since we grow them naturally, with out hormones and antibiotics, they are not always going to be the perfect size yet, so we may have to put you on the list till yours becomes available. Also keep in mind that when ordering a half-a-beef, we will wait to harvest it until both halves are sold. When you place your order we ask for a down payment of $500 on a whole beef, or $250 on a half beef. Whether you’re looking for an entire cow or just a half, we’re here to do our best to give you exactly what you’re looking for!
Prices for our 1000 lb live weight, whole & half grass-fed Angus Beef
Whole beef (1000 lb live weight) & custom processing is $1800.00
Half -a-beef (1000 lb live weight) & custom processing is $900.00
Prices for our 1100 lb live weight, whole & half grass-fed Angus Beef
Whole beef (1100 lb live weight) & custom processing is $2000.00
Half -a-beef (1100 lb live weight) & custom processing is $1000.00
Additional information about beef cuts
Cube steak & Round steak: Lots of people are curious as to what exactly a cube steak is. A cube steak is cut from the hindquarter of a beef. If you leave the slices whole as pictured above, right, they are called “Round Steaks”. The name of this steak is obviously from its shape. A cube steak is simply the best parts of the round steak that are cut out in smaller pieces and then run through a tenderizer – see photo above on the left. Both the round & cube steaks tend to not be as tender as a Rib-eye, T-bone, or Sirloin steak would be.