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Beef Share Bootcamp

Want to fill that freezer up for the year but unsure how much beef you need to feed your family?  We are happy to help!  We sell our beef shares by the quarter, front or hind, the half, or the whole.  Beef is sold by the hanging weight at time of butcher and the beef hangs for 2 to 3 weeks.  You can support a local farmer and a local butcher shop, all while getting the custom cut you desire.  There are so many different ways which you design your own cut sheet.  

Our beef is grass fed, pasture raised and grain finished for 120 days.  Tender meat is a product of high quality nutrition and our herd is fed just that.  Besides grass, cattle enjoy a diet of hay, grain, and supplemental mineral throughout the year.  In the winter months, we make certain they are well-fed on hay.   This provides for Prime Angus T-bone steaks, filet mignon, ribeye steaks, lean ground beef and so much more!   Beef shares are a great way to take advantage of the best quality of tender cuts of high quality beef.  

What does a quarter of beef get you? 

  • Typically 80 to 100 pounds of beef
  • Typically ⅛ of short ribs or brisket 
  • Will include 25% steak, 35% roasts, and 40% ground beef 

What does half a beef get you? 

  • Typically 160 to 200 pounds of beef
  • Better customization of steaks, you can pick just how thick they are!
  • Will include steak, roasts, and ground beef

What does a whole beef get you? 

  • Typically 320 to 400 pounds of beef
  • The most economical price per pound you can get!
  • Total customization of the entire beef!  

What kind of freezer space do you need for specific beef shares? 

The space needed for storing a quarter of a beef can vary depending on various factors, including the cuts, packaging, and whether the meat is processed further. Generally, a quarter beef can occupy around 4 to 6 cubic feet of freezer space or a quarter freezer. On average, a half beef share typically requires around 8 to 12 cubic feet of freezer space, or half a chest freezer. A full beef typically requires around 16 to 24 cubic feet of freezer space, or a whole chest freezer. This estimation considers a comprehensive selection of cuts, including steaks, roasts, ground beef, and various other portions.

How many people will my beef feed?

The important thing to keep in mind is that the amount of beef received is the fully cut and processed beef.  The amount received could be more or less based on your custom cut specifications and dependent on the amount of bone, internal organs etc. included in each cut of meat.  

  • The amount of meat in a quarter beef share can vary based on the specific cuts and the size of the animal. On average, a quarter beef share typically yields around 80-100 pounds of meat. This amount of meat can feed a single person or a small family for several months, depending on their consumption habits. 
  • A half beef share generally yields approximately160-200 pounds of meat, depending on the specific cuts and the size of the animal. This quantity of meat can feed a small to medium-sized family for an extended period, typically several months to a year.
  • A whole beef share typically yields approximately 320-400 pounds of meat, considering various cuts such as steaks, roasts, ground beef, and other portions.

Ensuring adequate cubic foot of freezer space and proper handling technique according the the state inspected or USDA inspected label.  

Need help deciding?  

Reach out to us!  We are here to help you decide what the best option is for your family!  We can talk you through the entire process, deciding which cuts you like and how thick each steak needs to be!  We truly believe beef is not only delicious but a nutritious essential protein for your family!  We want to be your beef provider and are here to help you!  

How do I cook it? 

Personally, I love a good seasoned cast iron Lodge pan for all my beef recipes!  We sear, roast, brown, bake, and sautee, anything in our cast iron!  In the summer months, grilling by the river is another family favorite!  We keep a travel charcoal grill in the back of our ranger for when the mood strikes!  I’ve included some links below for my favorite cast iron pans and grill.

Cooking beef can be done in various ways depending on the cut and desired outcome. Here are some general methods:

  1. Grilling: Ideal for steaks, burgers, or skewered meat. Season the beef, preheat the grill, and cook to the desired doneness.
  2. Roasting: Great for larger cuts like roasts or briskets. Preheat the oven, season the beef, and roast at a specific temperature until cooked to the desired level.
  3. Pan-Searing: Perfect for steaks or smaller cuts. Heat a skillet or pan, season the beef, and sear on both sides until cooked as desired.
  4. Braising/Stewing: Ideal for tougher cuts like chuck or brisket. Cook the beef slowly in liquid (broth, wine, etc.) at a low temperature to make it tender.
  5. Slow Cooking: Perfect for tougher cuts or for convenience. Use a slow cooker or crockpot to cook beef over several hours until tender and flavorful.
  6. Stir-Frying: Great for thinly sliced beef. Cook quickly in a hot pan or wok with vegetables and sauces for a flavorful dish.

Always remember to let the beef rest after cooking to allow the juices to redistribute and keep the meat tender. Also, use a meat thermometer to ensure the beef reaches the desired level of doneness and is safe to eat.

​Why is it so important to purchase your beef from a local rancher? 

Buying a quarter, half, or whole beef from a farmer can offer several benefits:

  1. Quality and Traceability: You have control over the quality of the meat and can ensure it meets your standards. Additionally, you can trace the source of the beef back to the farm, knowing exactly how the animal was raised and fed.
  2. Cost Savings: Purchasing in bulk often comes with cost savings compared to buying individual cuts from a store. This can be a more economical option, especially if you have freezer space to store the meat.
  3. Customization: You can often specify how you want the beef processed and cut. This allows for customization to your preferences, such as the thickness of steaks or the amount of ground beef.
  4. Supporting Local Farmers: Buying directly from a farmer supports local agriculture, contributing to the local economy and creating a connection with the people who produce your food.
  5. Reduced Waste: Some argue that buying a whole beef reduces waste because you can use more parts of the animal that might not be commonly sold in stores. For example, soup bones can be used for making broths or soups.

A growing trend which I am in full support of is eating “nose to tail”.  This involves consuming the entire animal, utilizing not only the popular cuts of meat but also the lesser-known parts such as organs, bones, and other edible tissues. This approach aims to minimize waste and maximize the use of the entire animal for food.

The concept promotes a more sustainable and environmentally friendly way of eating by honoring the whole animal rather than just focusing on the commonly preferred cuts of meat. It encourages people to explore and appreciate the nutritional value of various parts of the animal that might otherwise be discarded.  Consuming the entire animal offers a more diverse range of nutrients, as different parts contain unique vitamins, minerals, and amino acids. It also aligns with reducing food waste by utilizing parts that might not typically be considered for consumption, often referred to primal cuts of beef.  

Beef organ meats, often referred to as offal, have several nutritional benefits:

  1. Rich in Nutrients: Organ meats are highly nutritious, packed with vitamins and minerals. They are particularly abundant in nutrients like vitamin B12, iron, zinc, and copper, which are essential for overall health.
  2. Excellent Source of Protein: Organ meats are a great source of high-quality protein, containing all essential amino acids necessary for muscle repair and growth.
  3. Nutrient Density: They often contain higher concentrations of certain nutrients compared to muscle meats. For instance, liver is exceptionally high in vitamin A and other B vitamins.
  4. Support for Overall Health: Some believe that consuming organ meats can support organ health. For example, eating liver is often associated with improving the health of your own liver due to its rich nutrient profile.
  5. Sustainable and Economical: Incorporating organ meats into your diet can be more cost-effective and environmentally sustainable. 

Beef is absolutely a crucial part of a healthy diet and an affordable option for your family.  As farmers and ranchers, we take the utmost pride in producing quality beef to feed America.  Feel good about where your next meal comes from, it’s okay to have beef with us! 

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