4 ms·

For those who don't have a personal butcher, you might be interested to know... Many state and county fairs include a livestock show. Often the exhibited anima

For those who don't have a personal butcher, you might be interested to know... Many state and county fairs include a livestock show. Often the exhibited animals are auctioned off at the end of the show. The animals are raised and exhibited by youth (4H, FFA, etc). The proceeds go to the (child) owner of the animal. At our county fair, bidding starts at about $3/# on the hoof. They generally weigh between 1100# and 1500#. Butchers present at the auction take your order on exactly how you want it cut. The seller will show up on your doorstep with it cut, wrapped, and frozen. No charge beyond the bid price. Seller takes care of everything. Cost above market price is tax deductible. Some of the best beef money can buy. Can help fund college. Swine, lamb, goat, etc might also be available at a show near you. If a whole beef is too much, go in with a group. A group of 4 can end up with 100+# each for less than $1000 a piece. If this doesn't describe a livestock show near you, shop around. If none of this sounds like your cup of tea, forget I said anything.

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lifeformed 8y ago
Interesting. Do you know what percentage of the animal is edible meat?
- supportlocal4h 8y ago
  Carcass yield for beef is around 63%. A 1200# steer will dress out around 750#. Minus bones takes you down to about 500#. $4/# on the hoof gets you $9.60/# hamburger. And $9.60/# ribeye.
chadcmulligan 8y ago
When I was young my parents used to buy a side of beef and freeze it, I imagine you can still do this. A side of beef is what it says - the left or right side of the animal, cut up and ready for freezing. Used to be the cheapest way to buy meat. That was in the days of beef for every night time meal, and corned beef sandwiches for lunch, sausages for breakfast :-). The bones used to be soaked for hours to get all the goodness out of them and make stock. I dont know if this is much different from the reclaimed meat - apart from the ammonia I suppose. Even now I make stock regularly and get all the yummy left over bits in the pot.

deleted 8y ago

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lifeformed 8y ago

Interesting. Do you know what percentage of the animal is edible meat?

supportlocal4h 8y ago
Carcass yield for beef is around 63%. A 1200# steer will dress out around 750#. Minus bones takes you down to about 500#. $4/# on the hoof gets you $9.60/# hamburger. And $9.60/# ribeye.

chadcmulligan 8y ago

When I was young my parents used to buy a side of beef and freeze it, I imagine you can still do this. A side of beef is what it says - the left or right side of the animal, cut up and ready for freezing. Used to be the cheapest way to buy meat. That was in the days of beef for every night time meal, and corned beef sandwiches for lunch, sausages for breakfast :-). The bones used to be soaked for hours to get all the goodness out of them and make stock. I dont know if this is much different from the reclaimed meat - apart from the ammonia I suppose. Even now I make stock regularly and get all the yummy left over bits in the pot.