What Is the Going Rate for a Beef Cut and Wrapped
Raising your own beef is your ticket to meat freedom! Before yous can swallow the best beefiness you've ever had, you'll need to become your steer processed.
What are the costs to butcher that amazing steer of yours and how much meat can you expect to go?
The cost to butcher your ain beef is $1.74 per pound of freezer ready meat. A 1,000 pound steer will take an average of 430 pounds of meat with a full butchering cost of $750.
| Kill charge per caput | $90 |
| Cutting, wrapping and freezing (per pound hanging weight) | $1.00 |
| Special instructions (per pound of meat) | $1.00+ |
| Vacuum sealing (per pound of meat) | $0.80 |
| Hanging weight of steer (% of live weight) | 61% |
| Meat in your freezer (% of live weight) | 43% |
| Butchering costs per pound of meat | $1.74 |
| Vacuum sealed meat (costs per pound of meat) | $2.54 |
All of the costs and considerations listed will employ to whatever beef animal you have butchered, steers, heifers, older brood cows, doesn't thing. I'll utilise the term steer for the rest of the article, to keep it simple.
Desire more information on raising your own cattle? Read my commodity Getting Started With Beefiness Cattle.
Is Your Steer Ready To Butcher? shows yous exactly what to look for on the steer to tell if he is finished or needs a bit more than time to put on some marbling.
At that place will be a impale charge for your steer
For each beef fauna y'all accept butchered, there will be a kill charge of $eighty-100.
This is exactly what it sounds like. The kill accuse is a fee to kill, gut and skin the steer. The kill charge is the same no matter the size of the steer. A 1,400 pound steer has the same kill accuse equally a ane,000 pounder.
This fee also covers proper disposal of the offal and the butcher shop keeping the hide.
If yous want the hide, let them know. You'll need to pay them extra for it, since they have figured keeping the hide into the cost.
Know the alive weight of the steer
To start figuring up your probable costs and amount of meat you'll end up with in the freezer, y'all'll need to know the live weight of the steer.
If you have no idea, have a guess of around ane,000 pounds. This number will be used to help you gauge, the butcher will weigh the hanging carcass and tell you the actual weight.
It isn't crucial that you lot know the exact weight of your steer, information technology's okay to approximate.
In the cease, the cost volition be based on the butcher shop's numbers, non yours. These numbers are to give you an idea of what to expect, not to exactly determine final costs.
If you are a first timer, information technology's worth your try to go through the calculations and get an idea of what you tin can wait to put in your freezer.
The hanging weight is 61% of live weight in cattle
The weight the butcher will give you is the hanging weight or the weight on the rail. This means the weight of the carcass after all of the guts, hide, anxiety and head are removed, but it has not aged nevertheless.
The hanging weight it the number that volition be used to figure up your costs for cutting, wrapping and freezing the meat.
For a great explanation of these numbers and to meet where I got my stats from, check out Oklahoma Dept. of Ag, How Much Meat? It'due south easy to read and has great descriptive graphics.
An additional pricing structure for custom butchering beef
Here is some other fashion to price custom butchering of your beef, charging past hanging weight.
The beauty of this pricing construction is in information technology'southward simplicity. One toll based on the initial carcass weight.
The slaughter house I found using the hanging weight pricing system is 3-D Meats, of Dalton, Ohio. Hither'south how information technology works:
Accept hanging weight of steer x $0.48 per pound, that's it.
If you had a i,000 pound steer, you would get a hanging weight of 610 pounds. Have 610 pounds ten $0.48=$292.fourscore
With this pricing system there is no slaughter charge, just a price based on hanging weight.
Cost does go up for a divided carcass, boosted piece of work similar weighing packages individually and making patties.
The beefiness volition historic period for two weeks
Now, the carcass will go into a cooler to hang and age for two weeks. I know that ageing is non a cost, but it is a consideration for y'all as far as when you'll really go your beef, so I'grand including it.
The aging process volition permit the bacteria that is normally present in and on the carcass to get-go tenderizing the meat and concentrating the flavor.
I know it can be difficult to await for your meat! Ageing is an important part of the process and crucial to getting tender meat.
You've already put in quite a scrap of time raising this steer, waiting a few weeks for ageing will make the nigh of the beef and the work you have already put in.
Your beef volition exist custom cut
In one case the carcass has aged, it will exist cutting to your specifications.
Practise some research here to see what yous tin exercise. No affair what you decide to take done with your meat, you'll want to have your mind fabricated up when you drib of the steer.
If you are non certain what to inquire for but would like a squeamish selection of meat cuts that the butcher normally makes, inquire for their standard cut.
This is their well-nigh popular way to cut upward a carcass that seems to make the most people happy and makes the best apply of your animal.
If you have a specific cut that you want, mention this offset. Your butcher will have a cut sail that he goes over with yous.
You'll be asked nearly:
- what cuts you desire
- how thick (steaks) or heavy (roasts and footing beef) do you desire them
- how many to a package (steaks and patties)
No matter what y'all lodge, there will exist some ground beef. This is because some of the cuts will take edges that have to exist trimmed. These trimmed pieces become into the grinder.
Y'all should order the cuts y'all like, of course! Nonetheless, keep in mind what you actually melt and be sure to become the cuts yous employ everyday.
For instance: if you lot use a lot of burger, simply really don't cook as well many roasts get fewer roasts and more ground or patties.
Meat is 43% of the steer's live weight
If your steer was ane,000 pounds live, yous should go 610 pounds of meat, right? No. You lot'll have further loses in shrink and cutting making the total meat you get more along the lines of 43% of live weight.
When the carcass ages information technology volition shrink. This is normal. This will result in a bit of total weight loss of the hanging carcass.
There will also be some cutting losses, extra fat that needs trimmed, just isn't needed for burger and bones that get cut out. Shrink and cut loss will exist another 18% loss in weight.
You could recover a bit of the cutting loss past getting the soup basic. I become the soup bones, they make great stock!
Butchering costs $1.00 per pound for beefiness
Once again, this is hanging weight priced.
If you have the standard steer that hangs at the standard 61% you'll be charged $610 for cut, wrapping and freezing.
Whatever special treatment beef volition cost more
All of the parts of your gild that take more fourth dimension than normal will also cost more per pound. It makes sense, since you are request for more work to be done, it will cost more than to do.
Examples of cuts or options that will toll more than:
- Tenderizing
- Meat sticks
- Patties
- Vacuum sealing
The toll of these "extra" services will vary with patties existence less expensive than beef sticks and the remainder being somewhere in betwixt.
Cost per pound of beefiness is $ane.74
The butchering costs per pound of meat is $one.74.
This puts the total toll at $750, which includes the kill accuse of $90, cutting costs of $610 and $fifty for miscellaneous charges like tenderizing and having patties made.
$750 divided by 430 pounds of meat=$i.74 in butchering costs per pound of meat
If you wanted your order to exist vacuum sealed, you would demand to add another $344 bringing the total up to $ane,094. This would be $ii.54 in butchering costs per pound of meat.
430 pounds x $0.80 per pound vacuum sealing fee=$344
$750 + $344=$1,094 total butchering costs
$i,094 divided past 430 pounds of meat=$2.54 per pound of vacuum sealed meat
Summate butcher costs for your area
On a terminal note, please research the costs in your area at your local butcher shop. These figures are listed to give you an idea of what to look but will not exist the aforementioned for every area.
If you notice that your local butcher store has drastically dissimilar pricing, do some math and see how the figures terminate up as far equally total cost to butcher and package the beef.
What I have found is that the butcher shops all structure their pricing a bit differently, don't be surprised when yous find this to exist the example in your research.
Run through some of these calculations and you'll most likely detect the final prices will exist similar.
Is Raising Your Ain Beef Worth It? shows you lot how to calculate upward the costs of raising a few feeder steers versus buying beefiness from a like minded small farmer.
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Source: https://familyfarmlivestock.com/cost-to-butcher-your-own-beef/
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