Wisconsin "Cheeseheads"

[BayBay Peepers]

That would be disappointing. I hope your next one turns out better.

I'm new to the purchasing of beef in bulk, but people keep telling me that I pay too much. I haven't been able to do a lot of research, but I don't see how they come up with that. The cost live weight was $1.40 and the butchering was about $115. So we ended up with roughly 115 lbs for I think $576.25 making it almost an even $5.00 per lbs. If there is something I'm missing I'd love to know, but then again I figure I would never get these cuts of steak or the roasts for $5.00 a lbs at the store so I can't really complain anyhow. Plus they take care of the part I never could. If I raised cows I'd make pets out of them and name them Burger, Beef Cakes, and Sausage I'm sure haha

 

[babylady4]

When I was working, we would purchase an entire side of beef from the butcher shop in Waupaca. They will customize your order, so I have no complaints. The meat has always been fantastic.

 

[jvls1942]

That would be disappointing. I hope your next one turns out better.

I'm new to the purchasing of beef in bulk, but people keep telling me that I pay too much. I haven't been able to do a lot of research, but I don't see how they come up with that. The cost live weight was $1.40 and the butchering was about $115. So we ended up with roughly 115 lbs for I think $576.25 making it almost an even $5.00 per lbs. If there is something I'm missing I'd love to know, but then again I figure I would never get these cuts of steak or the roasts for $5.00 a lbs at the store so I can't really complain anyhow. Plus they take care of the part I never could. If I raised cows I'd make pets out of them and name them Burger, Beef Cakes, and Sausage I'm sure haha

the kids named ours Daisy, Chunky, Pokey, Cathy ... they all tasted wonderful..

seems like that was a small cow for only that much weight from a quarter,,
If you have to buy all the feed and hay to raise one, you will pay through the nose per pound,..

.......jiminwisc..........

 

[BayBay Peepers]

the kids named ours Daisy, Chunky, Pokey, Cathy ... they all tasted wonderful..

seems like that was a small cow for only that much weight from a quarter,,
If you have to buy all the feed and hay to raise one, you will pay through the nose per pound,..

.......jiminwisc..........

That's how much we ended up with last time too. It started at about 320 lbs live. Like I said I am completely new to this so I don't know what's normal. How much should a 1/4 usually be?

I like the names by the way.

 

[bigzio]

Was that from the chop shop bl4? Do they sell quarters?

It depends on the farmer bay bay.....the best quarter I purchased was #238 and had the best tasting burger I've ever had.... and the liver was super....I think I would love to tackle a hanging quarter myself...the cuts would be exactly how I prefer, and the burger as lean as I want. It really would not be that hard, if it was cool outside with time to get er done.

 

[BayBay Peepers]

Wow, I would have never thought a 1/4 could equal so much. I suppose there's a lot to learn, but I've got some time for that

 

[babylady4]

Niemuth's, my oldest works there. They sell quarters, halves, and they also sell half or whole pigs. They also have the best bacon I have ever had.

 

[bigzio]

I'll have to keep them in mind. Kropf's meats in bowler has the best bacon I've ever had.

Took the treat out to the coops just now, and dang if they didn't have a couple eggs waiting for picking up. Must be the sunshine, sure ain't the warmth in the air.

 

[jvls1942]

all quarters vary ,, it depends on the size of the animal ..

you say live weight,, I am thinking you mean hanging weight,, because you take the live weight of a cow and divide it by 2 to get the approximate weight of meat and bone,,

from a 1000 pound animal, you should get 1000 divide by 2 = 500.. divide that by 4 and you get 125. about what you got..

there are different ways to come up with 1/4.. take the whole pile of meat and divide it..

or, divide the animal into whole 1/4's ie two front 1/4's and two hind 1/4's.. the hind 1/4's weighing a bit more than the front 1/4's..

the hind 1/4's will not have any rib cuts with it..

the front 1/4's will have either rib cuts or a bit more hamburger..

IDK how the tenderloin would be divided ..

i think you should end up with about 10 T-bone steaks with the front 1/4 ..

it all depends on how the meat cutter cuts it up..

and then again, I might be way off on my calculations..

whenever I buy a 1/4 or a 1/2 ,, I figure I am getting screwed out of some of the meat..

the butcher needs to have something to sell across the counter,,

 

[bigzio]

Yep, my thoughts exactly why I would like to cut my own quarter....then you see it all, and get it all...the way you prefer.

Not to change the subject, but us old folks that have been dealing with whatever comes the way of raising chickens (their are many), and then offers what works best, seems to fall on deaf ears to those that ask for help. It drives me crazy....for example...5% sevin dust works....it's not poultry dust....they (poultry dust) are not 5% sevin dust.....if I ever go crazy...it's over the issue of what works and what doesn't...why do I bother trying to help folks that know more than me, and then ask for help with their method that does not work? I mean really..........really?

There now I feel better..