Deposit for 1/2 Cow of Beef ( (Click on the picture to learn the process of buying beef from us))
This is an economical method to acquire our top-tier pasture-raised, grass-fed, and grass-finished beef.
Bottom Line: A half cow will cost the customer an average of $2000-$2500. That includes the price of the live animal, the butchering, and processing fees to package the meat.
You will receive roughly 200-250 pounds of packaged beef. A value of $3500-$4000
Continue reading if you would like to learn more!
When you buy a live animal from us, we manage the humane harvest of the creature at our Eremos Farm, its transportation to a nearby trusted butcher for processing, and liaise with the butcher for you. Your beef is then hung and aged for 14-28 days, letting natural enzymes tenderize and boost its taste. We will send the Butcher cut sheet to walk you through how to decide what cuts you want which will be taken with the cow to the butcher when we drop off.
Afterward, your beef will be tailored to your specifications and prepared for collection. Once cooled, your order is set for pickup at the processors.
Please note: we're unable to ship full/half cow orders since they are live animal buys and aren't USDA processed.
What's the price tag?
Here's a breakdown of the costs:
- $6.50/per pound (hanging weight), payable to the farmer.- Each ½ is about 200-225 hanging weight.
- Slaughter fee: $100 for a half, $200 for a whole, payable to the farmer.
- Meat preparation (aging, cutting, wrapping, freezing): $1.50 per pound (hanging weight). This fee is paid to the butcher.
For instance, purchasing half of a 1,000-pound cow might cost:
- $1400- ½ of the beef hanging weight (215 used here)
- $100 for slaughtering
- $290.70 for packaging of beef.
The total comes to $1670 for roughly 200 pounds of beef. This is significantly more affordable than the individual meat cuts we offer, with our online steaks and roasts averaging at $18 per pound.
We offer our full and half cows as a live animal sale, bypassing the need for a USDA processing facility and ensuring minimal stress for the cattle.
We usually harvest our cattle between 24-36 months, weighing between 900-1200 pounds. For the example below, we will use a 1000-pound animal.
The hanging weight is determined after removing blood, skin, and non-edible parts, making up 59%-62% of the live weight. (500-800)
The cut weight is the final meat weight post 28-day aging. It's 14% less than the hanging weight due to factors like water evaporation during aging, saw cuts, and discarding ligaments and such. (450-480 pounds of meat for a whole or 225-240 pounds/half cow)
How much will it set me back, and how much beef will I receive?
The approximate cost stands at $8-10 per pound of the final beef product, with each half yielding around 200- 240 pounds of beef. These figures might fluctuate based on individual animal weights.
What will I get from half a cow?
You can expect:
- 50% ground beef and bones- 125 pounds of ground beef
- 30% roasts- 75 pounds
- 20% steaks- 50 pounds
Plus, a share of bones and organ meats.
How much storage will I need?
Typically, you'd require space for 28 pounds of meat per cubic foot. We suggest a 8-10 cubic foot freezer for half a cow, ensuring freshness for over a year.
Ready to proceed?
A deposit is required: $250 for half a cow or $500 for a whole. The remaining amount for the live animal is due post-slaughter. The butcher's charges for aging, cutting, wrapping, and freezing are separate and paid upon meat collection. Remember: this is a live animal purchase, not USDA processed, and can't be shipped. We can deliver within 40 miles of the butcher for a fee of $2/mile.
For further queries, please reach out at eremosfarm@gmail.com
Please see below for further details on how the meat is divided:
AMOUNT OF MEAT FROM A WHOLE COW-
DIVIDE BY 2 TO GET AVERAGE 1/2 COW BEEF.
CHUCK: (Shoulder)
25 pounds of Chuck roasts (1/2 cow=12.5)
3 pounds of Short ribs, (1/2 cow= 1.5)
10 Arm Roasts Flat Iron Steaks Shoulder Petite Tenders (1/2 cow= 5)
5 Pounds MOCK TENDER (1/2 cow= 2.5)
55 pounds of ground beef. (1/2 cow=27)
RIB:
34 pounds of Ribeye steaks (Boneless), (1/2 cow=17)
8 pounds of short ribs,(1/2 cow=4)
20 pounds of Ground beef/Stew Meat (1/2 cow=10)
LOIN:
12 Pounds of Tenderloin Steaks (1/2 cow=6)
25 ponds of Strip Loin (NY Strip),(1/2 cow= 12.5)
20. (Top sirloin steaks or sirloin roasts), (1/2 cow=10)
8 pounds of Tri- Tip, (1/2 cow= 4)
8 Pounds of Sirloin Flap, (1/2 cow=4)
5 pounds Ball Tip, (1/2 cow=2.5)
20 Pounds Ground Beef. (1/2 cow=10)
THIN CUTS
2 pounds Flank Steak- (1/2 cow=1)
2 pounds outside skirt steak, (1/2 cow=1)
4 pounds inside skirt steak, (1/2 cow=2)
15 pounds Brisket, (1/2 cow=7.5)
55 Pounds Ground Beef (1/2 cow= 27)
ROUND (RUMP)-
15 Pounds Sirloin Tip Roasts/Steaks- (1/2 cow=7.5)
25 Pounds Top Round- (1/2 cow= 12.5)
30 Pounds Eye of Round/Bottom Round- (1/2 cow=15)
3 Pounds Ground beef- (1/2 cow=1.5)
** Customers are able to request tongue/heart/liver/etc. Additional butcher fees may apply for these specialty items.
This is an economical method to acquire our top-tier pasture-raised, grass-fed, and grass-finished beef.
Bottom Line: A half cow will cost the customer an average of $2000-$2500. That includes the price of the live animal, the butchering, and processing fees to package the meat.
You will receive roughly 200-250 pounds of packaged beef. A value of $3500-$4000
Continue reading if you would like to learn more!
When you buy a live animal from us, we manage the humane harvest of the creature at our Eremos Farm, its transportation to a nearby trusted butcher for processing, and liaise with the butcher for you. Your beef is then hung and aged for 14-28 days, letting natural enzymes tenderize and boost its taste. We will send the Butcher cut sheet to walk you through how to decide what cuts you want which will be taken with the cow to the butcher when we drop off.
Afterward, your beef will be tailored to your specifications and prepared for collection. Once cooled, your order is set for pickup at the processors.
Please note: we're unable to ship full/half cow orders since they are live animal buys and aren't USDA processed.
What's the price tag?
Here's a breakdown of the costs:
- $6.50/per pound (hanging weight), payable to the farmer.- Each ½ is about 200-225 hanging weight.
- Slaughter fee: $100 for a half, $200 for a whole, payable to the farmer.
- Meat preparation (aging, cutting, wrapping, freezing): $1.50 per pound (hanging weight). This fee is paid to the butcher.
For instance, purchasing half of a 1,000-pound cow might cost:
- $1400- ½ of the beef hanging weight (215 used here)
- $100 for slaughtering
- $290.70 for packaging of beef.
The total comes to $1670 for roughly 200 pounds of beef. This is significantly more affordable than the individual meat cuts we offer, with our online steaks and roasts averaging at $18 per pound.
We offer our full and half cows as a live animal sale, bypassing the need for a USDA processing facility and ensuring minimal stress for the cattle.
We usually harvest our cattle between 24-36 months, weighing between 900-1200 pounds. For the example below, we will use a 1000-pound animal.
The hanging weight is determined after removing blood, skin, and non-edible parts, making up 59%-62% of the live weight. (500-800)
The cut weight is the final meat weight post 28-day aging. It's 14% less than the hanging weight due to factors like water evaporation during aging, saw cuts, and discarding ligaments and such. (450-480 pounds of meat for a whole or 225-240 pounds/half cow)
How much will it set me back, and how much beef will I receive?
The approximate cost stands at $8-10 per pound of the final beef product, with each half yielding around 200- 240 pounds of beef. These figures might fluctuate based on individual animal weights.
What will I get from half a cow?
You can expect:
- 50% ground beef and bones- 125 pounds of ground beef
- 30% roasts- 75 pounds
- 20% steaks- 50 pounds
Plus, a share of bones and organ meats.
How much storage will I need?
Typically, you'd require space for 28 pounds of meat per cubic foot. We suggest a 8-10 cubic foot freezer for half a cow, ensuring freshness for over a year.
Ready to proceed?
A deposit is required: $250 for half a cow or $500 for a whole. The remaining amount for the live animal is due post-slaughter. The butcher's charges for aging, cutting, wrapping, and freezing are separate and paid upon meat collection. Remember: this is a live animal purchase, not USDA processed, and can't be shipped. We can deliver within 40 miles of the butcher for a fee of $2/mile.
For further queries, please reach out at eremosfarm@gmail.com
Please see below for further details on how the meat is divided:
AMOUNT OF MEAT FROM A WHOLE COW-
DIVIDE BY 2 TO GET AVERAGE 1/2 COW BEEF.
CHUCK: (Shoulder)
25 pounds of Chuck roasts (1/2 cow=12.5)
3 pounds of Short ribs, (1/2 cow= 1.5)
10 Arm Roasts Flat Iron Steaks Shoulder Petite Tenders (1/2 cow= 5)
5 Pounds MOCK TENDER (1/2 cow= 2.5)
55 pounds of ground beef. (1/2 cow=27)
RIB:
34 pounds of Ribeye steaks (Boneless), (1/2 cow=17)
8 pounds of short ribs,(1/2 cow=4)
20 pounds of Ground beef/Stew Meat (1/2 cow=10)
LOIN:
12 Pounds of Tenderloin Steaks (1/2 cow=6)
25 ponds of Strip Loin (NY Strip),(1/2 cow= 12.5)
20. (Top sirloin steaks or sirloin roasts), (1/2 cow=10)
8 pounds of Tri- Tip, (1/2 cow= 4)
8 Pounds of Sirloin Flap, (1/2 cow=4)
5 pounds Ball Tip, (1/2 cow=2.5)
20 Pounds Ground Beef. (1/2 cow=10)
THIN CUTS
2 pounds Flank Steak- (1/2 cow=1)
2 pounds outside skirt steak, (1/2 cow=1)
4 pounds inside skirt steak, (1/2 cow=2)
15 pounds Brisket, (1/2 cow=7.5)
55 Pounds Ground Beef (1/2 cow= 27)
ROUND (RUMP)-
15 Pounds Sirloin Tip Roasts/Steaks- (1/2 cow=7.5)
25 Pounds Top Round- (1/2 cow= 12.5)
30 Pounds Eye of Round/Bottom Round- (1/2 cow=15)
3 Pounds Ground beef- (1/2 cow=1.5)
** Customers are able to request tongue/heart/liver/etc. Additional butcher fees may apply for these specialty items.
This is an economical method to acquire our top-tier pasture-raised, grass-fed, and grass-finished beef.
Bottom Line: A half cow will cost the customer an average of $2000-$2500. That includes the price of the live animal, the butchering, and processing fees to package the meat.
You will receive roughly 200-250 pounds of packaged beef. A value of $3500-$4000
Continue reading if you would like to learn more!
When you buy a live animal from us, we manage the humane harvest of the creature at our Eremos Farm, its transportation to a nearby trusted butcher for processing, and liaise with the butcher for you. Your beef is then hung and aged for 14-28 days, letting natural enzymes tenderize and boost its taste. We will send the Butcher cut sheet to walk you through how to decide what cuts you want which will be taken with the cow to the butcher when we drop off.
Afterward, your beef will be tailored to your specifications and prepared for collection. Once cooled, your order is set for pickup at the processors.
Please note: we're unable to ship full/half cow orders since they are live animal buys and aren't USDA processed.
What's the price tag?
Here's a breakdown of the costs:
- $6.50/per pound (hanging weight), payable to the farmer.- Each ½ is about 200-225 hanging weight.
- Slaughter fee: $100 for a half, $200 for a whole, payable to the farmer.
- Meat preparation (aging, cutting, wrapping, freezing): $1.50 per pound (hanging weight). This fee is paid to the butcher.
For instance, purchasing half of a 1,000-pound cow might cost:
- $1400- ½ of the beef hanging weight (215 used here)
- $100 for slaughtering
- $290.70 for packaging of beef.
The total comes to $1670 for roughly 200 pounds of beef. This is significantly more affordable than the individual meat cuts we offer, with our online steaks and roasts averaging at $18 per pound.
We offer our full and half cows as a live animal sale, bypassing the need for a USDA processing facility and ensuring minimal stress for the cattle.
We usually harvest our cattle between 24-36 months, weighing between 900-1200 pounds. For the example below, we will use a 1000-pound animal.
The hanging weight is determined after removing blood, skin, and non-edible parts, making up 59%-62% of the live weight. (500-800)
The cut weight is the final meat weight post 28-day aging. It's 14% less than the hanging weight due to factors like water evaporation during aging, saw cuts, and discarding ligaments and such. (450-480 pounds of meat for a whole or 225-240 pounds/half cow)
How much will it set me back, and how much beef will I receive?
The approximate cost stands at $8-10 per pound of the final beef product, with each half yielding around 200- 240 pounds of beef. These figures might fluctuate based on individual animal weights.
What will I get from half a cow?
You can expect:
- 50% ground beef and bones- 125 pounds of ground beef
- 30% roasts- 75 pounds
- 20% steaks- 50 pounds
Plus, a share of bones and organ meats.
How much storage will I need?
Typically, you'd require space for 28 pounds of meat per cubic foot. We suggest a 8-10 cubic foot freezer for half a cow, ensuring freshness for over a year.
Ready to proceed?
A deposit is required: $250 for half a cow or $500 for a whole. The remaining amount for the live animal is due post-slaughter. The butcher's charges for aging, cutting, wrapping, and freezing are separate and paid upon meat collection. Remember: this is a live animal purchase, not USDA processed, and can't be shipped. We can deliver within 40 miles of the butcher for a fee of $2/mile.
For further queries, please reach out at eremosfarm@gmail.com
Please see below for further details on how the meat is divided:
AMOUNT OF MEAT FROM A WHOLE COW-
DIVIDE BY 2 TO GET AVERAGE 1/2 COW BEEF.
CHUCK: (Shoulder)
25 pounds of Chuck roasts (1/2 cow=12.5)
3 pounds of Short ribs, (1/2 cow= 1.5)
10 Arm Roasts Flat Iron Steaks Shoulder Petite Tenders (1/2 cow= 5)
5 Pounds MOCK TENDER (1/2 cow= 2.5)
55 pounds of ground beef. (1/2 cow=27)
RIB:
34 pounds of Ribeye steaks (Boneless), (1/2 cow=17)
8 pounds of short ribs,(1/2 cow=4)
20 pounds of Ground beef/Stew Meat (1/2 cow=10)
LOIN:
12 Pounds of Tenderloin Steaks (1/2 cow=6)
25 ponds of Strip Loin (NY Strip),(1/2 cow= 12.5)
20. (Top sirloin steaks or sirloin roasts), (1/2 cow=10)
8 pounds of Tri- Tip, (1/2 cow= 4)
8 Pounds of Sirloin Flap, (1/2 cow=4)
5 pounds Ball Tip, (1/2 cow=2.5)
20 Pounds Ground Beef. (1/2 cow=10)
THIN CUTS
2 pounds Flank Steak- (1/2 cow=1)
2 pounds outside skirt steak, (1/2 cow=1)
4 pounds inside skirt steak, (1/2 cow=2)
15 pounds Brisket, (1/2 cow=7.5)
55 Pounds Ground Beef (1/2 cow= 27)
ROUND (RUMP)-
15 Pounds Sirloin Tip Roasts/Steaks- (1/2 cow=7.5)
25 Pounds Top Round- (1/2 cow= 12.5)
30 Pounds Eye of Round/Bottom Round- (1/2 cow=15)
3 Pounds Ground beef- (1/2 cow=1.5)
** Customers are able to request tongue/heart/liver/etc. Additional butcher fees may apply for these specialty items.