Angus Beef Raised in the Badlands of South Dakota
Frequently Asked Questions
Why is it called "a beef" and not a cow?
- It is called beef instead of a cow because it is being considered just a meat product at this time and no longer is being used for reproductive purposes. Similar to how a Hen is a female chicken that lays eggs but you would buy a whole chicken to cook.
What is the difference between hanging weight and the actual meat weight?
- The best way I can describe this would be that is it a 3 step process. There is the weight of the beef before it is butchered, then the hanging weight (where they have removed the hide, feet, innards, and some of the bones), followed by the yield *packaged weight of the beef* (where they have cut it into the different desired cuts, removed some excess fat, and any other bones that are not a part of the cuts of meat.) The yield is typically 60-65% of the hanging weight. In the How to Order tab there is a better description that explains some of the variables in that.
How much meat can I expect on an average from a quarter or half of beef?
- The average beef dressing for beef cattle is 63%. With a live weight of a beef being around 950-1150 lbs the hanging weight would be between 500-600 lbs. Putting the yield around 300-400 lbs for a whole beef. A half would be 150-200lbs and a quarter would be 75-100 lbs.
How much freezer space will I need for a quarter of beef?
- Plan on approximately one cubic foot of freezer space for every 15-20 lbs of meat.
If I don't have coolers will a quarter of beef stay frozen in boxes in my trunk on my 30 minute drive home?
- One main concern with the meat slightly thawing during transport is that it would make it more susceptible to freezer burn. With that being said, wrapping it in blankets, with ice packs or dry ice and keeping the car as cool as possible will limit the amount of thawing.
Will I pay extra for ox tail/ soup bones, etc?
- No. Please request if you would like these included.
What do your cows eat?
- Our cows are range run where they forage on natural grasses and plants in the prairies adjacent to the Badlands National Park. This is a mixture of western wheat grass, crested grass, cheat grass, big and little blue stem, clover and alfalfa, along with mixture of other various grasses and plants depending on the time of the year. We put up hay to sustain the herd throughout the winter along with occasionally supplementing with locally grown grains or home grown grains such as oats. We also supplement with different salts and minerals in our herds nutrition to maintain optimum health and well-being. The cattle being butchered will be coming directly from the pasture after spending the entire summer on grass. Our cattle are never implanted and are completely hormone free.
What are they medicated with and when?
7- way Vaccine, given in the spring before calving, is used to prevent seven clostridial diseases, protect against primary cause of respiratory death, and produces leukotoxin and whole-cell antibody responses.
Vista Once, given in the spring and fall, is used to help protect against contagious respiratory diseases.
Dewormer and fly control products various times throughout the year.
All cows that will be butchered will follow FDA protocols for withdrawal periods for all medications and supplements.
Is there a formula I can use to estimate the cost of the meat I will be paying per pound?
The overall price per pound of meat is on average $6.33 for yield weight; $3.07 hanging weight. This includes butcher fees.