A few weeks ago I wrote about buying beef in bulk, also known as freezer beef, or freezer trade beef. Today we will discuss aging beef and the different options.
After a beef animal is slaughtered it is hung in a cooler to reduce its temperature, and control the process of aging.
Most of the beef in America is flash aged in a vacuum-sealed bags , this is typically the meat you find in your grocery stores.
Smaller custom USDA slaughterhouses that work with local farms will usually dry age a carcase for 10-14 days. Many of these smaller facilities don't have the room to hang meats for more than 14 days.
Many upscale butcher shops and restaurants believe beef needs to be aged for a minimum of 21 days to start to tenderize. These shops and restaurants may dry age or wet age, many from 21-42 days, and a very select few will age longer than 42 days
First 50 people to join our mailing list, can pick up free pound of ground beef at the farm!
Purchasing a quarter, half or whole Grass-fed beef can be seem a little overwhelming if you don't have any experience. However it is a very easy process.
How the process works:
The farmer determines that a beeve is finished and ready to slaughter, schedules an appointment at an abattoir, and finds a buyer for the beef. Some farms have the ability to weight the live animal others have a practices eye and can tell when the animal if finished. At West Wind Acres we aim for a live weight of 1100-1200 pounds.
The animal is loaded into a trailer and taken to the abattoir the morning of the appointment. After the animal is slaughters, the internal organs, head, hide and feet are removed, and a hot hanging weight is taken. The carcass is then inspected and stamped by a USDA inspector, and then hung in a large cooler to age.
At some point in the process the farmer or butcher will walk the customer through cut instructions, so they butchers can later cut the carcass to your specifications.
Once the carcass has aged for 10-28 days the butcher will cut the meat, and placed in vacuum seal packages, flash frozen and then ready for pick up.
How much will the beef cost?
Bulk beef is sold based on the hot hanging weight plus butcher fees
Whole: $3.75 plus butcher fees (approx $720)
Half: $4.00 plus butcher fees (approx $360)
Split Quarter: $4.50 plus butcher fees (approx $180)
Live weight x 60% = Hot hanging weight 1200 pounds x 60% = 720lbs
Hot hanging x 66% = Dressed weight 720 x 66% = 480 lbs
Cost for half: 720lbs/2 = 360lbs for half x $4.00 = $1,440 plus butcher fees $360
Whole beef: $3,420.00 or $7.13 per pound of cuts
half of beef: $1,800.00 or 8.25 per pound of cuts
We have been having some pretty amazing weather here in Upstate NY. On Saturday 3" of snow fell, followed by sleet and freezing rain, Sunday the temperature reached towards 50 degrees. Last night the wind howled all night, by Wednesday night we will reach a low of about -9 degrees. Keeps us on our toes!
Good morning and Happy New Year! I want to take a moment to thank you for all of your business over the past few years. Your business has helped us to grow and offer our Tasty Meats to more families in the greater Capital District.
Look for lots of amazing updates in the next few months. We have wonderful plans for 2015, including a farm store, additional drop points, and new product offerings.
This Tuesday we will be delivering our products to our drop points throughout the Capital District. Please place your orders by 8 pm Monday for delivery this week.
Our freezers are full with a wide selection of our nutritionally dense Tasty Meats including chicken, pork, lamb and beef. Most cuts are currently available.
May 2015 be amazing for you and your family
Joshua and Stefanie Rockwood
Spoiler......................Tonight I will be roasting a pork loin crown roast, tomorrow I will post step by step instructions.
10 % off all orders placed today
accepted until 8pm tonight for delivery to local drop points tomorrow
until midnight for pickup at the farm.
CSA's and whole, half, quarters not included
This weekend out Tasty Meats will be available for pick up at 2884 West Glenville Rd, West Charlton NY 12010. Stop by from 10-2 on Saturday or 12-4 on Sunday.
Our freezers are fully stocked with pasture raised chicken, pork, and lamb along with 100% grass-fed beef.
Tomorrow afternoon we deliver our Tasty Meats throughout the Capital District. We will accept orders until 9 am Tuesday.
How to order:
Go to http://westwindacres.net/buyersclub/
Select Drop point
Tomorrow afternoon pick up your order at drop point, there will be an invoice with your correct total, leave a check
Go home and enjoy our nutritionally dense tasty meats