Grain-Fed Beef for sale: Whole Beef or 1/2 Beef
COVID-19 update: These 1100 lb beef have been very popular right now as people try to fill their freezers with beef. So the average order till pick up time is about 5-6 weeks. Also we have run out of 1100 pounders, but we still have 1250 – 1450 pounders… and really with a bigger beef it’s more bang for your buck. So let us know that you are ok with a bigger one.
Update to grain-fed beef deal Pricing: $1.56 per lb live weight (includes processing costs)
It is hard to get a beef to EXACTLY 1100 pounds and stay there till it is sold, so we have updated our pricing system. The price is still the same for an 1100 lb beef, but if your beef is a bit under or a bit over weight the price will go down or up accordingly at the same ratio as the 1100 pound-er. The formula used to figure your final price is $1.56 per lb live weight. So if your beef weighs 1155 lbs live weight your total cost will be 1155 X $1.56 = $1801.80. Your actual cost will be based on the actual live weight of your beef when it is harvested.
Looking for fresh bulk beef? We are pleased to offer you locally raised grain-fed beef, custom processed to your specifications.
Local, Fresh, Whole & Half Beef
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.
How to Order
Once you decide if you want a whole or half beef, just come by our butcher shop 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 from when I order to when I pick up my beef? 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 or two days per week.
Dry aging your beef
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.
Frozen for your convenience
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 cut 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.
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, 50 cents per lb with at 20 lb minimum.
Other options for your beef 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.
We vacuum pack all the roasts and steaks, but the burger will be stuffed in burger chubs/ bags as you can see in the photos 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.
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.