Tag Archives: Butte County
It’s that time of the year again! I’m finishing beef for you!
After much complaining and sulking on my part, my Parents have graciously given me our open heifers to sell as beef to you. These are the sisters of the animals we sell to commercial outlets, your Whole Foods, Costco and Raley’s. These heifers didn’t do their job, to get pregnant, so they now they get go to your freezer camp.
I like to eat heifers because I think they are just a whisper sweeter. This is just personal opinion though. These full blooded black angus heifers are 24-30 months old and weigh around 1100-1200 pounds. I believe the best meat comes from beef animals this age, breed and gender.
These beefs have enjoyed a grass diet, here on the ranches, their whole lives. Recently they have been enjoying their summer on clover and natural grasses in picturesque Indian Valley, California. They have received no antibiotics, added hormones, and our handling set up is based on Dr. Temple Grandin’s methods.
This year, I am offering both grass finished and grain finished animals. I know the popularity for totally grass-fed beef is growing, especially for people involved with CrossFit. If you want a grain finished beef (this is what my family eats), I plan to use a corn, oats, and barley with molasses mix. I plan on starting the finishing process this week, so if you are interested best let me know sooner than later. The beef should be ready for pick up in September.
Down to business. I charge you for the actual live animal. You will be the proud owner of a live heifer for a while. When the beef is “finished”, I will make an appointment with a mobile slaughter truck and have the beef killed here on our ranch. I am a big fan of this because the beef will not experience any stress, one second she’s hanging out with her cow friends, doing cow things, the next she’s not.
You will work with the Locker to order the cuts of beef you want. It’s my favorite part, a Foodies dream! You can choose your cuts, how many per package, ect. Please check out this link, it’s a great reference. The Locker will guide you through the cuts and make this experience educational.
My beef usually goes for around $2000-$2400 for a whole beef. However, most people don’t have room for a whole beef in their freezer, so I offer ½ and ¼ beefs as well. (The general rule is about 28 pounds of meat per cubic foot of freezer space.)
If you choose a half or quarter, you will split the cost of the whole beef. The prices fluctuates based on how you want your beef finished (grass is slightly more) and how much you get. A whole is slightly cheaper than a quarter because it’s less work for me to sell in bulk.
You will pay me and the Locker separately. The Locker charges an $125 kill/disposal fee per animal. This is for the death of the beef and the disposal of the inedible parts. Then they will charge you $1.20 per pound for the hanging weight to hang, cut, wrap and freeze your meat. If you split a beef, you will split the processing costs as well. I warn you, once you buy beef like this, it’s hard to go back! The frozen beef will last way over a year in your freezer.
Before I breakdown the ballpark costs for you I want to talk about something important (in case you didn’t read the PDF I linked above). My beef averages around 1200 pounds when it is slaughtered. After it is slaughtered, the blood, organs and head will be removed, leaving about 62% of the original body weight. This is called the “hanging or rail weight”. After that, your carcass will age, losing another 21% of weight. This is the industry standard. Because most people don’t see this process, sometimes they think they are going to get 1200 pounds of meat and are very surprised when they end up with about 600 lbs of packaged, frozen beef.
So let’s ballpark price and amount for a half of a beef shall we?
Let’s say you want a half of an 1200 pound grain fed beef. That’s $1000 for the beef. Now you want to have it killed. That is half of $125, ($62.5). So far you’re committed for $1062.50. And you have 372 pounds of beef that needs to be cut and wrapped. You pay the $1.20 per pound to do that, adding another $446.40 to the $1062.50, you already accrued. You have a grand total of $1,508.90 invested in 295 pound of premium beef. This gives you an average of about $5.11 per pound for beef where you know how the beef lived, how the beef was treated and how the beef died.
I know this seems overwhelming. But it’s not once you get going. I strive to make this as fun and educational as possible. I will help you with recipes for unfamiliar cuts you will receive, you can come visit you beef before it’s death, in short, I want you to be as involved as you feel comfortable because I believe that should be a right.
Please email me at MegRBrown@gmail.com if you have any questions, comments or concerns. Thank you!
This is the before and after photo of the masks I’ve been wearing to protect myself from the smoke and ash in the air. The Camp Fire has made the air toxic here. My eyes, skin and throat feel so dirty and heavy. We’re on day 10 of this horrific fire. I’m attempting to share what I can on all my social feeds, it’s helping with the emotions I’m experiencing. I’d like to thank everyone for the support, love, prayers, juju, you’ve sent. We’re Butte Strong and we will get through this.