Purchase whole, half, or quarters (split sides). Get premium local beef for low prices.
Terms to know:
Hanging weight is the weight of the cow after skin, entrails, etc are removed leaving primarily beef and bone. This is the weight the locker calculates charges on.
Finished weight is the weight of the meat that comes home with you. This ranges from 60-65% of the hanging weight.
The difference in weight is the weight the carcass loses while aging for 12-14 days. and the bones, etc removed during processing.
Cost per hanging weight pound: $3.39 for halves and wholes. $3.69 for split side.
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