Eat Beef…. The West Wasn’t
Won on Salad.
Our Commitment to Beef Quality
Local Sourcing
We raise our own cattle and partner with trusted local farmers.
Pasture Raised
Our cattle graze on high-quality forages in open pastures. No feedlot confinements.
No Antibiotics
Our programs promote animal health by focusing on creating a low stress environment and a healthy forage based diet. Our cattle never receive sub-therapeutic or unnecessary antibiotics to promote unnatural growth.
Beef Shares
Often times when you are getting ready to buy in bulk with a half, quarter or eighth beef the question comes up “what is the hanging weight, and why is it different than what I take home?”
When we sell in bulk, the measurement we use to calculate cost is hanging weight, but there are actually 3 types of weights to be aware of: live weight, hanging weight and packaged weight.
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How much the cow weighs when it’s alive, on the hoof.
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a weight the butcher gives us after the animal has been killed, blood drained, head, hide, feet, entrails & organs removed. The hanging weight is usually about 61% of the live weight. So if a cow weighs 1000 lbs live weight its hanging weight will be 610 lbs. A half share would be 300 lbs, a quarter would be 150 lbs and an eighth would be 75 lbs (approximately). The hanging weight is the number we use to calculate the price of the purchase of the beef share.
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sometimes referred to as Final Weight or Take Home Weight. It’s how much you, the customer, take home after it has been packaged. This is usually 60-65% of the hanging weight. The loss comes from 2 places: `water loss and bone loss. Water loss occurs during the dry aging process where the beef is allowed to hang for 21 days to tenderize. The second place you might loose weight is from cutting the meat off the bones. So the more boneless cuts the customer requests the less the packaged weight will be. It’s important to point out that lower weight doesn’t mean you are receiving less meat, but rather than you are receiving fewer bones. If you request marrow or knuckle bones for making broth you retain some of this weight.
