How are weights are determined: A steer with a “live weight” of 1000 pounds walking onto the stock trailer is taken to the locker. Once the steer is processed the “hanging weight” or “carcass weight” of the animal, which is approximately 60% of the total live weight is left. Slezak Natural Beef charges by the pound based on this hanging weight. Assuming a hanging weight charge of $3.35 /lb for about 600 pounds hanging weight, a whole animal would cost $2910. Taking only a quarter (or a “half-side”), the total you pay $3.59/# for total of $525. Butchering charges, cutting and wrapping are included. The quarter of 150# hanging weight equates to 80 to 90 pounds of wrapped and frozen meat (there is some loss in weight at the butcher for de-boning and removing fat) you are paying between $6 and $7/lb. This price is significantly less than than retail prices for hormone free, grass fed, lean, healthy and delicious cuts of beef.
While 80 pounds sounds like a lot of beef, a rule of thumb is 1 cubic foot of space for each 35-40# of cut and wrapped meat. Using numbers from the Beef Checkoff website, in 2009 each person eats just over 1# of beef per week (58.4#/year). For a family of 4 that’s 4.49# per week. So an 85# quarter of beef would be eaten in 17.3 weeks.
Price 14 various steaks, 4 roasts average of 3 pounds each, a brisket and 49# lean ground beef. That’s the average cuts in one quarter beef. Then give us a call.
Recent numbers | ||||
When | Live Wt | Hanging Wt | Packaged Wt | Sold |
June 2013 | 900 | 540 | 420 | |
July 2013 | 960 | 576 | 448 | 1/4 to Santa Fe, NM 1/4 to Sierra Vista, AZ |
January 2014 | 940 | 506 | 438 | |
March 2015 | 2 QTRs – 2 families Albuquerque, NM; 1 QTR Tucson, AZ; 1 QTR (all fit in 7 cu freezer and Coleman cooler for transport) | |||
August 2015 | 1220 | 500 | 2 QTRs local; 1 QTR family; 1 QTR Tucson, AZ; 1 QTR Rio Rico, AZ | |
November 2015 | 593 | (see cut list) | 1 QTR Tucson, AZ; 3 QTRs available |
Cut | # Pkgs 11/2015 | A QTR | B QTR | C QTR | D QTR | |
Ribeye Steak | 12 | 3 | 3 | 3 | 3 | |
T-bone Steak | 7 | 2 | 2 | 2 | 1 | |
Fillet Steak | 6 | 2 | 1 | 1 | 2 | |
Sirloin Steak | 20 | 5 | 5 | 5 | 5 | |
Sirloin Tip Stk | 2 | 1 | 1 | |||
Round Steak | 2 | 1 | 1 | |||
Porterhouse Stk | 5 | 1 | 1 | 2 | 1 | |
Flank/Fajita | 4 | 1 | 1 | 1 | 1 | |
Rump Roast | 2 | 1 | 1 | |||
Chuck Roast | 9 | 2 | 2 | 2 | 3 | |
Arm Roast | 7 | 2 | 2 | 2 | 1 | |
Stew meat | 2 | 1 | 1 | |||
Brisket | 4 | 1 | 1 | 1 | 1 | |
Hamburger 1# | 98 | 25 | 24 | 24 | 25 | |
Hamburger 1.5# | 66 | 16 | 17 | 17 | 16 |