Food and Drink Side of Beef

**mikeyis4dcats.** · 12-29-2016, 10:10 AM

School me on getting a side of beef. A buddy asked if we'd like to split a side of beef. Sounds like they're talking $1440+350 processing for a 1200# steer, net about 750#.

That a decent deal? How much freezer space should I expect to need?

Simply Red · 12-29-2016, 10:28 AM

It's been a long time. Seems we had freezer burn issues.

I don't know I'd ever recommend it - but could have just been my OWN experience (and others have had better luck)

BlackHelicopters · 12-29-2016, 10:33 AM

Get a hind quarter instead.

sedated · 12-29-2016, 10:36 AM

^^^ For freezer burn, try aluminium foil

**mikeyis4dcats.** · 12-29-2016, 10:40 AM

Quote:

Originally Posted by theelusiveeightrop

Get a hind quarter instead.

since we'd be splitting a side, we'd end up with a quarter...

**mikeyis4dcats.** · 12-29-2016, 10:40 AM

does that net sound about right? price?

Hoover · 12-29-2016, 10:41 AM

Are you spliting a side, or getting an entire side of beef?

I do think frequently. I tyically tell them I don't want any stew meay and limit my the number of roasts, so most of mine is steaks and hamburger which we actually will go through at a pretty good clip.

Hoover · 12-29-2016, 10:42 AM

$1440+350 divided by 2 sounds right.

**jjchieffan** · 12-29-2016, 10:43 AM

Quote:

Originally Posted by mikeyis4dcats.

School me on getting a side of beef. A buddy asked if we'd like to split a side of beef. Sounds like they're talking $1440+350 processing for a 1200# steer, net about 750#.

That a decent deal? How much freezer space should I expect to need?

Well, just do the math. $1790 for 750 pounds of beef comes out to about $2.40 per pound. Heck yeah that's a good deal. You can't get hamburger for that and you will be getting steaks and roasts as well. your half would be 375 pounds, That will take up a lot of freezer space. I assume that you have a deep freeze or an upright freezer right? Because it's not fitting in your side by side. You should figure on a cubic foot holding 35-40 pounds, so you need roughly 10 cubic feet. I think that if you have the money to do it, you should absolutely do it. The fact that it's a steer is a big bonus too. You never know what you're getting in the store. Old cows and bulls are butchered all the time and are much lower quality meat, but they are much cheaper too, so they end up in stores. That steer will be all young, tender, high quality beef.

BlackHelicopters · 12-29-2016, 10:44 AM

Hind quarter has more steak. Limit your roasts . If your family is large, a side is good. A hind quarter works for 2-3 person households.

**Buehler445** · 12-29-2016, 10:49 AM

Not a lot of freezer space, but certainly more than is available in a refrigerator.

Get a good packer. A good cow can't save a bad butcher.

Get a good cow. A good butcher can't save a bad cow.

I can't remember where you are, but make sure the critter comes from a good feedyard. At the very least finished on grain. Local outfit here has a program, I can't remember what it is called, but there is no antibiotics after a certain time and no horomones. They're quite a bit more expensive, but the meat is the best you will get. I'd recommend that. Make sure you know where the feedyard is and how they finished them. Make sure they age it at least 2 weeks.

I have no idea what cows are worth at the moment, but the processing is reasonable.

I've never had a freezer burn issue. Even on stuff I've kept for WAAAAY too long. I don't know where that is coming from. Probably bad packaging.

If you can, see if they will wrap everything in butcher paper after the plastic. None of them around here will do it anymore, but the paper stacks in the freezer a hell of a lot easier since it is less slick than plastic.

**Buehler445** · 12-29-2016, 10:51 AM

Quote:

Originally Posted by Buehler445

Not a lot of freezer space, but certainly more than is available in a refrigerator.

Get a good packer. A good cow can't save a bad butcher.

Get a good cow. A good butcher can't save a bad cow.

I can't remember where you are, but make sure the critter comes from a good feedyard. At the very least finished on grain. Local outfit here has a program, I can't remember what it is called, but there is no antibiotics after a certain time and no horomones. They're quite a bit more expensive, but the meat is the best you will get. I'd recommend that. Make sure you know where the feedyard is and how they finished them. Make sure they age it at least 2 weeks.

I have no idea what cows are worth at the moment, but the processing is reasonable.

I've never had a freezer burn issue. Even on stuff I've kept for WAAAAY too long. I don't know where that is coming from. Probably bad packaging.

If you can, see if they will wrap everything in butcher paper after the plastic. None of them around here will do it anymore, but the paper stacks in the freezer a hell of a lot easier since it is less slick than plastic.

Oh, and as far as cuts, I just get steaks and hamburger. But maybe you would use other cuts of meat more than we do. If you roll the roasts and rounds and stuff back into the hamburger it makes for a lot better hamburger.

**mikeyis4dcats.** · 12-29-2016, 11:16 AM

Quote:

Originally Posted by Buehler445

Not a lot of freezer space, but certainly more than is available in a refrigerator.

Get a good packer. A good cow can't save a bad butcher.

Get a good cow. A good butcher can't save a bad cow.

I can't remember where you are, but make sure the critter comes from a good feedyard. At the very least finished on grain. Local outfit here has a program, I can't remember what it is called, but there is no antibiotics after a certain time and no horomones. They're quite a bit more expensive, but the meat is the best you will get. I'd recommend that. Make sure you know where the feedyard is and how they finished them. Make sure they age it at least 2 weeks.

I have no idea what cows are worth at the moment, but the processing is reasonable.

I've never had a freezer burn issue. Even on stuff I've kept for WAAAAY too long. I don't know where that is coming from. Probably bad packaging.

If you can, see if they will wrap everything in butcher paper after the plastic. None of them around here will do it anymore, but the paper stacks in the freezer a hell of a lot easier since it is less slick than plastic.

thanks. We have a 7cf chest freezer, but it sounds like it may be time to upgrade to a larger upright.

The farmer is a mutual acquatance of mine and the buddy, he's up in Sabetha, we're in Topeka. Definitely finished on grain, already asked that as I hate the taste of grass fed.

**jjchieffan** · 12-29-2016, 11:19 AM

Quote:

Originally Posted by mikeyis4dcats.

thanks. We have a 7cf chest freezer, but it sounds like it may be time to upgrade to a larger upright.

The farmer is a mutual acquatance of mine and the buddy, he's up in Sabetha, we're in Topeka. Definitely finished on grain, already asked that as I hate the taste of grass fed.

I thought that you were getting half of 750 pounds. But you said that you are getting half of the side, so roughly 185 pounds or so? If so, then your 7cf freezer should be enough unless it is already pretty full.

**ptlyon** · 12-29-2016, 11:22 AM

Quote:

Originally Posted by mikeyis4dcats.

Definitely finished on grain, already asked that as I hate the taste of grass fed.

Good man. Had a steak in Tejas visiting friends in SAT earlier this year and it was the worst steak I've ever eaten.

12-29-2016, 10:10 AM
mikeyis4dcats. Scarlett Johansson's boytoy Join Date: Nov 2006 Casino cash: $9555998	Side of Beef School me on getting a side of beef. A buddy asked if we'd like to split a side of beef. Sounds like they're talking $1440+350 processing for a 1200# steer, net about 750#. That a decent deal? How much freezer space should I expect to need?
Posts: 12,526

12-29-2016, 10:28 AM	#2
Simply Red You Sweetie! Join Date: Sep 2005 Casino cash: $2021206219 VARSITY	It's been a long time. Seems we had freezer burn issues. I don't know I'd ever recommend it - but could have just been my OWN experience (and others have had better luck)
Posts: 71,691

12-29-2016, 10:33 AM	#3
BlackHelicopters Spiraling down the Drain Join Date: Oct 2012 Location: Dante's Ninth Circle Casino cash: $2470588	Get a hind quarter instead. __________________ "We're both part of the same hypocrisy, Senator, but never think it applies to my family." "Fredo. You are my brother, and I love you. But never take sides against the Family again. Ever." 2019 Adopt a Chief - Travis Kelce #87
Posts: 31,716

12-29-2016, 10:40 AM	#6
mikeyis4dcats. Scarlett Johansson's boytoy Join Date: Nov 2006 Casino cash: $9555998	does that net sound about right? price? __________________
Posts: 12,526

12-29-2016, 10:41 AM	#7
Hoover Rufus Dawes Jr. Join Date: Aug 2000 Casino cash: $1408179	Are you spliting a side, or getting an entire side of beef? I do think frequently. I tyically tell them I don't want any stew meay and limit my the number of roasts, so most of mine is steaks and hamburger which we actually will go through at a pretty good clip.
Posts: 17,385

12-29-2016, 10:42 AM	#8
Hoover Rufus Dawes Jr. Join Date: Aug 2000 Casino cash: $1408179	$1440+350 divided by 2 sounds right.
Posts: 17,385

12-29-2016, 10:44 AM	#10
BlackHelicopters Spiraling down the Drain Join Date: Oct 2012 Location: Dante's Ninth Circle Casino cash: $2470588	Hind quarter has more steak. Limit your roasts . If your family is large, a side is good. A hind quarter works for 2-3 person households. __________________ "We're both part of the same hypocrisy, Senator, but never think it applies to my family." "Fredo. You are my brother, and I love you. But never take sides against the Family again. Ever." 2019 Adopt a Chief - Travis Kelce #87
Posts: 31,716

12-29-2016, 10:49 AM	#11
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $2054734	Not a lot of freezer space, but certainly more than is available in a refrigerator. Get a good packer. A good cow can't save a bad butcher. Get a good cow. A good butcher can't save a bad cow. I can't remember where you are, but make sure the critter comes from a good feedyard. At the very least finished on grain. Local outfit here has a program, I can't remember what it is called, but there is no antibiotics after a certain time and no horomones. They're quite a bit more expensive, but the meat is the best you will get. I'd recommend that. Make sure you know where the feedyard is and how they finished them. Make sure they age it at least 2 weeks. I have no idea what cows are worth at the moment, but the processing is reasonable. I've never had a freezer burn issue. Even on stuff I've kept for WAAAAY too long. I don't know where that is coming from. Probably bad packaging. If you can, see if they will wrap everything in butcher paper after the plastic. None of them around here will do it anymore, but the paper stacks in the freezer a hell of a lot easier since it is less slick than plastic.
Posts: 56,916