NOW THAT YOU HAVE DECIDED TO BUY A HALF OR WHOLE BEEF YOU WILL WANT TO KNOW WHAT TO EXPECT IN THE PROCESS. HERE IS THE STEP-BY-STEP PROCESS AND HOW TO FILL OUT A BEEF CUT SHEET.

The process of buying a half or whole beef can seem uncertain at first, but after the first year you will be a pro. When you buy beef from a local rancher you will fill out a beef cut sheet for the processor to let them know how you want your beef cut and packaged. Knowing you have healthy humanely-raised beef waiting in your freezer will give you food security and peace of mind. It is so convenient and cost-effective not to have to buy beef at the grocery store.

WHAT TO EXPECT WHEN BUYING BEEF FROM A LOCAL RANCHER

1. YOU WILL PROBABLY PAY A DEPOSIT TO RESERVE YOUR BEEF

2. THE RANCHER WILL MAKE A HARVEST DATE APPOINTMENT WITH THE PROCESSOR

3. AROUND ONE MONTH BEFORE HARVEST DATE YOU WILL FILL OUT A BEEF CUT SHEET FOR YOUR CUSTOM BEEF ORDER. IT IS IMPORTANT TO REQUEST A CURRENT CUT SHEET SO YOU WILL KNOW IF THERE ARE PRICE UPDATES. THE PROCESSOR OR THE RANCHER WILL HELP GUIDE YOU THROUGH THIS PROCESS. PLEASE WATCH OUR VIDEO FOR HELP WITH FILLING OUT A CUT SHEET.

4. CUT SHEETS CAN BE SENT DIRECTLY TO THE PROCESSOR OR YOUR RANCHER MIGHT WANT YOUR CUT SHEET TO TAKE ALONG WITH DELIVERING THE ANIMAL ON HARVEST DAY. HOWEVER, SOME RANCHERS WILL REQUIRE YOU TO MEET THEM ON HARVEST DAY AT THE PROCESSOR TO REVIEW AND TURN IN THE CUT SHEET DIRECTLY TO THE PROCESSOR.

5. HARVEST DAY. THE SAME DAY OR SHORTLY AFTER THE PROCESSOR WILL CONTACT THE RANCHER AND GIVE THEM THE HANGING WEIGHT. THE RANCHER WILL PROBABLY INVOICE YOU SOON AFTERWARDS. NOW YOU HAVE THE ACTUAL HANGING WEIGHT SO YOU CAN CALCULATE A MORE ACCURATE YIELD AND COST.

6. AFTER THE RANCHER DELIVERS THE ANIMAL YOU WILL BE THE CLIENT OF THE PROCESSOR AND COMMUNICATION MAY ONLY TAKE PLACE BETWEEN YOU AND THE PROCESSOR. THEY MOST LIKELY WILL DIRECT ALL QUESTIONS TO YOU INSTEAD OF THE RANCHER.

7. DURING THIS TIME THE BUTCHER WILL AGE, CUT, AND PACKAGE YOUR BEEF. THE LENGTH OF TIME WILL VARY BASED ON THE AMOUNT OF TIME YOU REQUESTED TO HAVE YOUR BEEF AGED. MOST PROCESSORS WILL DRY AGE FOR UP TO 14 DAYS INCLUDED IN THE PRICE. AFTER 14 DAYS THEY WILL CHARGE A FEE PER POUND OF CARCASS WEIGHT. THIS PROCESS IS USUALLY FROM 1-3 WEEKS.

8. YOUR BEEF IS NOW READY FOR PICK-UP. THE PROCESSOR WILL MOST LIKELY CALL YOU (THE CLIENT) INSTEAD OF THE RANCHER. WHEN THE PROCESSOR CALLS, IT IS A GREAT IDEA TO QUICKLY MAKE AN APPOINTMENT TO PICK UP YOUR BEEF. MAKE SURE YOU KNOW THE HOURS THEY OFFER MEAT PICK-UP.

9. BEEF PICK-UP DAY! THE RANCHER MAY COME TO BEEF PICK-UP DAY AND THIS IS A GOOD TIME TO PAY THE RANCHER. REMEMBER YOU WILL PAY THE PROCESSOR DIRECTLY AT THE TIME OF PICK-UP. *CHECK WITH YOUR RANCHER’S TERMS FOR PAYMENT. SOMETIMES THE BALANCE MUST BE PAID IN FULL BEFORE YOU CAN PICK UP YOUR BEEF. IT IS A GOOD IDEA TO TAKE BLANKETS TO INSULATE THE BOXES IF THEY WEATHER IS WARM OR IF YOU HAVE A LONG DRIVE. YOU MIGHT TAKE A COOLER JUST IN CASE.

10. LET’S DISCUSS FREEZERS! I RECOMMEND CHEST FREEZERS BECAUSE I HAVE HEARD TOO MANY STORIES ABOUT THE DOOR BEING LEFT OPEN ON AN UPRIGHT AND ALL THE BEEF RUINING. IT WOULD SURE BE SAD IF THIS HAPPENS TO YOU! BACK IN PART 2 OF THIS SERIES YOU LEARNED HOW TO ESTIMATE THE AMOUNT OF BEEF YOU WILL BE TAKING HOME. IT IS VERY IMPORTANT TO KNOW AN ESTIMATE TO MAKE SURE YOU HAVE ADEQUATE FREEZER SPACE! MOST RANCHERS WILL GIVE YOU A TARGET WEIGHT OF THE ANIMAL SO YOU CAN MAKE A GUESS. FOR EXAMPLE, THE RANCHER TOLD YOU THEY SELL 2,000 LB. ANIMALS AND ANOTHER RANCHER SELLS 600 LB. ANIMALS. THESE ARE DRASTICALLY DIFFERENT. BY USING THE CALCULATIONS YOU LEARNED IN PART 2 YOU CAN MAKE A GUESS OF HOW MUCH FREEZER SPACE YOU WILL NEED. AFTER HARVEST DAY YOU WILL HAVE THE ACTUAL HANGING WEIGHT AND CAN REFINE YOUR ESTIMATE BEFORE YOU PICK UP YOUR BEEF. WE RECOMMEND 30 LB. OF BEEF TO EACH CUBIC FOOT OF FREEZER SPACE. OF COURSE, THIS IS AN ESTIMATE AND CAN VARY GREATLY! FREEZERS HAVE ALL KINDS OF OPTIONS SUCH AS ALARMS, DIVIDERS, AND DRAWERS, BUY THE BEST WITHIN YOUR BUDGET. BEEF IS AN INVESTMENT AND FOOD SECURITY FOR YOUR FAMILY!

HOW TO FILL OUT A BEEF CUT SHEET

This step in the process usually scares everybody, but after watching our YouTube video you will feel confident when filling out your beef cut sheet. PLEASE WATCH THIS VIDEO FOR A DETAILED GUIDE TO FILLING OUT YOUR CUT SHEET!

BEEF CUT SHEET TIPS:

• For starters, make sure you have an updated version of the cut sheet and price list from your processor.
• Remember each processor has their own unique cut sheet and terms for different cuts of beef.
• Ask the processor about packaging, some offer paper and vacuum. Some offer both but may charge an additional fee.
• Most processors charge by the pound of the carcass hanging weight.
• The harvest fee is usually a flat fee.
• Be mindful of extra charges, they can greatly increase your bill.
• Please check with the processor’s terms for beef pick-up because after a certain number of days they may charge you to store your beef.
• Remember if you buy a half you will pay an additional split charge. Each customer will pay the processor an additional fee for splitting the order.
• There will be additional charges for tenderizing.
• Here is a website with lots of information about the different cuts of beef and where they are from on the animal. https://www.beefitswhatsfordinner.com/cuts
• Some cuts are less tender than others, so this website is a great tool for learning. They also give cooking recommendations for each cut.
• In the video I discuss that you need to ask if you don’t see the option for something you want, such as liver. Some processor don’t have everything they offer on their cut sheet. For instance, each year we have half of our ground meat made into hamburger patties and we love it! This is not on the cut sheet, you have to ask for it. With some of the cattle breeds such as Longhorn cattle you may want to keep the hide, which in most cases you will have to ask. Please ask for the bones to make bone broth, you will be happy you did! One of my favorite items is the beef tallow, the fat around the kidney. You don’t want to miss out on this. Potatoes fried in beef tallow are one of the most delicious foods you will ever eat.

KEY INFORMATION ABOUT THE RIBEYE STEAKS:

1. Be sure you understand the difference between bone-in and boneless ribeye.
2. If you get boneless ribeye steak, then you will get back ribs as well.
3. If you request bone-in ribeye steaks then you will not get ribs.
4. You can also request a PRIME RIB ROAST from the ribeye area of Side A of the animal and request ribeye steaks on Side B. Your choice of which combinations you would like, just be aware that processors are usually willing to cut each side differently according to your request. There is usually a fee involved but definitely worth it!
5. You will need to decide how thick you want your steaks cut. Usually the thinnest the butcher will cut them is 3/4 inch. Keep in mind the thicker you get your steaks cut the fewer steaks you will get. The thinner you get your steaks cut the more steaks you will get.
6. You will need to request how many steaks per package.

KEY INFORMATION ABOUT T-BONE STEAKS: A t-bone steak is made of a New York strip on one side of the bone and tenderloin on the other side of the bone.

1. If you want t-bone steak then you won’t get New York strips or tenderloin. They are part of the t-bone steak.
2. If you choose to have New York strip steaks and tenderloin (or filets) then you won’t get t-bone steaks.
3. When you choose the tenderloin option you can get it whole or have it cut into Filet Mignon steaks
4. Most butchers will charge an additional fee to cut New York Strip steaks and Filet Mignon steaks. Usually there is no additional fee to order t-bones.
5. You can order t-bone steaks from Side A and order New York strips and tenderloin from Side B. This is another advantage to custom butchering.
6. After deciding on which steak you want, you need to request how thick you want the steaks cut and how many steaks per package.

Once you have the hanging weight of the animal you will be able to get a more accurate estimate of the cost and amount of packaged beef you will take home. PLEASE REFER TO PART 2 OF OUR SERIES TO LEARN HOW TO CALCULATE BEEF YIELD AND COST

• Your beef will be packaged, boxed, then blast frozen.

• On beef pick-up day the processor will gather your boxes, count, then load them in your car. It is a good idea to plan accordingly depending on the ambient temperature.

• Taking your beef out of the boxes in the freezer makes good use of freezer space and will help you locate each cut of beef.

FINAL THOUGHTS

Learning how to fill out a beef cut sheet concludes our series “Everything you need to know to buy a half or whole beef”. Buying beef from a local rancher is a wonderful thing to do for you and the animal. I know many of you are new to this way of buying, but you will be a pro in no time and be so happy you spent some time learning how to buy beef in bulk. This series was created for you! Please share this information with your friends.

Please keep in mind the small family-owned processor is becoming more and more rare and they are so important to our communities. I always thank them for their hard work and I am so grateful they provide beef for my family.They are the key to buying local meat!

To every thing there is a season, and a time to every purpose under the heaven: Ecclesiastes 3:1

Blessings,

Caren