***WE DO NOT DELIVER***

Give “nose to tail” or “cheek to cheek” eating a try by purchasing a whole or half beef. It’s a great way to learn about the various cuts and how to best to utilize them.

The supermarket would have you believe that some cuts are better than others; I disagree. Some cuts are easier to prepare – a tenderloin is virtually a no-fail cut. But beef heart or a
rump roast can be amazing as well. It takes understanding of how to prepare various cuts, willingness to try something new, and an appreciation that each cut will have its own unique
texture and flavor. A flank steak will never cut like a tenderloin, but many beef eaters believe it has deeper, richer flavor. The internet is a great resource for techniques and recipes that
will work well with each cut. Check out the River Cottage website or Food 52 for great ideas.

Buying bulk will save you money, especially if your family likes steaks and roasts as well as ground beef. For farmers, it is a more efficient way to market and helps us avoid the conundrum
of unbalanced inventory caused when the most sought-after cuts are sold before others. However buying a portion of a beef is not for everyone and there are several things to consider
when deciding whether to purchase a whole, half, or quarter beef.

Pricing

$4.50/lb. hanging weight plus processing

Approximately how much will I actually be paying for a whole or half beef?

If you are buying a whole beef and its hanging weight is 500 lbs. (approximate but around average size for our beef)

• 500 lbs. x $4.35 = $2250.00 for beef PLUS
• 500 lbs. x $0.75 = $375.00 + $100 kill fee = $475.00 for processing
• Total = $2725.00

Order Pickup

We Do Not Ship Orders

Customers are expected to pick up directly from the butcher shop or make arrangements to pick up at the farm.

How much meat is in a whole or half?

Hanging Weight– also known as dressed weight or carcass weight – is what you get when you remove the parts that are inedible like the hide, feet, head, some of the bones and most of
the innards. The dressing percentage for most beef cattle is about 63%. A 1000 lb. live animal would “dress out” at about 630 lbs. The live weight of most of our beef is between 900 and
1050 lbs. On average our hanging weights are between 500 and 600 lbs.

How much do I take home?

You take home the finished cuts or “yield”. The percentage of the hanging weight that remains is called the “yield” and is generally between 60% to 65% of hanging weight.
This percentage varies based on a number of factors including:

• Bone-in vs. boneless – This will dramatically affect yield; the more boneless cuts that are made, the lower the yield.
• The amount of fat remaining on the meat cuts – The yield will vary based on how much surface fat the cutter leaves on the meat.
• Beef genetics also affects yield. We are making an effort to choose genetics with high yield percentages.
• A whole beef with a hanging weight of 500 lbs. will yield, on average, between 300 to 330 lbs. of take home meat.
• A whole or half beef costs you around $8.00 per pound of take-home meat.

What sort of cuts will I get?

If you buy a whole or half of beef, you get decide how the beef is cut and packaged, according to your tastes and needs. It might sound overwhelming at first, but we, or the folks at
Prestige will walk you through the process.

How much freezer space will I need for my beef?

Plan on approximately one cubic foot of freezer space for every 15-20 pounds of meat. The interior of a milk crate is slightly more than a cubic foot. For a 1/2 a beef, you will need a 7 cu
ft. freezer.

How do I place an order?

Call or email us and we will discuss availability and options. You can expect the time between placing and order and receiving your meat to be three to six months. We require a $100
non-refundable deposit to place an order. It will be deducted from your final balance.

email: royjulie@pa.net
phone: 717-808-8020
mailing address:

Blue Rooster Farm
1499 Rt. 35 S.
East Waterford, PA 17021

Make checks payable to: Blue Rooster Farm