Tag Archives: heifer

Beef For Sale

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

Herd-mates of your beef checking out Boo dog

Herd-mates of your beef checking out Boo dog

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. 

This has where they are living, better view than your house, huh?

This has where they are living, better view than your house, huh?

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. 

A few of the heifers available for sale.

A few of the heifers available for sale.

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. 

Almost ready heifers! Yum!

Almost ready heifers! Yum!

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.

Please check out https://www.beefresearch.org/ for more

Please check out https://www.beefresearch.org/ for more

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!

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Wordless Wednesday: Fence Building Helpers

cow scratch

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Glossary of Beef Terms

This is a very broad overview of terms I use on the Ranch. I will add more as I think of them.

A.I. – artificial insemination

Average daily gain – pounds of liveweight gained per day

Balling gun – a tool used to discharge pills into the animal’s throat.

Birth weight – the weight of the calf taken within the first 24 hours of birth

Birth weight EPD – The expected average increase of decrease in birth weight of a bull’s calves when compared with other bulls in the same sire summary.

Bloat – abnormal conditions characterized by a distention of the rumen, usually seen on the left side, due to the accumulation of gas.

Bloom – a haircoat that has luster that gives the appearance of a healthy animal.

Bolus – a large pill for treating cattle; you use a balling gun to administer.

Bos indicus – zebu (humped) cattle, including the Brahman breed. They tolerate heat and insects well.

Bos Taurus – European breads that tolerate the cold, such as Hereford, angus.

Brand – a permanent identification of cattle usually made on the hide with a hot iron or freeze brand.

Bred – a cow that has mated with a bull and is pregnant.

Brucellosis – a contagious bacterial disease that results in abortions; also can be called bang’s disease.

Bull –  a male bovine, usually of breeding age.

Bulling – when a cow is in heat or estrus.

Calf – a young male or female bovine under 1 year of age.

Calve – to give birth.

Castrate – to remove the testicles

Cod – scrotal area of a steer remaining after castration.

Colostrum – the first milk given by a female cow following the delivery of a calf. It is high in antibodies that protect the calf from invading microorganisms.

Conditioning – Treatment of cattle by vaccination and other means prior to putting them in a feedlot.

Cow – an adult female

Cow/calf operation – a segment of the cattle industry that manages and produces weaned calves.

Crossbred – animal produced by crossing two different breeds, for example a Brahman and Angus is a Brangus.

Cud – bolus of feed that cattle regurgitate.

Cull – to eliminate one or more animals from your herd.

Dewlap – the flap of loose skin under the chin and neck of cattle.

Direct sales – selling cattle directly to one ranch to another, from ranch to feedlot, or ranch to packer.

Dressed beef – carcasses from cattle.

Ear mark – a method of permanent identification by which slits or notches are placed in the ear.

Ear tag – a method of identification by which a numbered, lettered, or colored tag is placed in the ear, like an earring.

EPD – expected progeny difference, one-half of the breeding value in the sire or dam. The difference in expected performance of future progeny of a sire, when compared with that expected from future progeny of bulls in the same sire summary.

Embryo transfer – transfer of fertilized egg(s) from donor female to one or more recipient females.

Eviscerate – the removal of internal organs during the slaughter process.

Feed bunk – trough or container used to feed cattle.

Feeder – Cattle that need further feeding prior to slaughter or a producer that feeds cattle.

Feedlot – a segment of the industry in which cattle are fed grain and other concentrates for usually 90-120 days then slaughtered.

Finish – Degree of fatness of an animal or the completion of the last feeding phase of slaughter cattle.

Finished cattle – Fed cattle ready for slaughter.

Freemartin – female born twin to a bull (usually these heifers will never conceive).

Grass tetany – Disease of cattle marked by staggering, convulsions, coma, and death that is caused by a mineral imbalance (magnesium) while grazing lush pasture.

Heifer – a young cow, one that has never had a calf.

Hot carcass weight – the weight of the carcass just prior to chilling.

Ionphore – antibiotic the enhances feed efficiency by changing microbial fermentation in the rumen.

Liver flukes – parasitic flatworm in the liver.

Marbling – flecks of intramuscular fat distributed in muscle tissue.

Mastitis – inflammation of the udder.

Natural beef- beef that has not been fed growth stimulates or antibiotics.

Open – non pregnant females

Offal – the organs and tissue removed from the cattle during the slaughter process

Pasture rotation – the rotation of animals from one pasture or field to another so that a field or pasture have no livestock grazing on them during a certain period of time.

Pay weight – the actual weight for which payment of the cattle is made. Usually the actual weight minus the shrink.

Polled – naturally hornless

Preconditioning – preparations of feeder calves for selling and shipping, can include vaccinations, castration, training the calves to eat from a feeder or drink from a trough.

Primal cuts – the wholesale cuts of beef. It can include: round, loin, flank, rib, chuck, brisket, plate and shank.

Progeny – offspring, calves

Quality Grades – grades used in the beef industry to rate the beef; for example – prime, choice, select.

Ration – the feed fed to an animal in a 24 hour period

Replacement heifers – heifers, usually between the ages of 10 – 16 months, that are kept to replace old cows in the breeding program.

Ruminant – a mammal whose stomach has four parts – rumen, reticulum, omasum, and abomasum Cattle, sheep, goats, and elk are some examples.

Scours – profuse, watery diarrhea from the intestines.

Seedstock – breeding animals like bulls. Used interchangeably with purebred.

Shrink – loss of weight. Usually expressed in percentage of liveweight to account for fill (food and water). It is usually around 3 to 4%.

Steer – a male that has been castrated before puberty

Subcutaneous – an injection below the skin of an animal.

Tagging- when we place tags in the ears of the cattle for identification purposes.

Vaccination – when we administer a vaccine or shot.

Weaner – a calf that has been weaned or is near weaning age.

Weaning weight – the weight of the calf when it is removed from the cow.

White muscle disease – muscular disease caused by a deficiency of selenium or vitamin E.

Yearling – animals that are one year old.

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