Whole/Half Pig and Steer Info

Benefits of buying whole/half:

1. Save money! 10-18%!

2. Get it processed the way you like.

3. Have a nice stockpile, so you can stay home more (and save more money that way).

4. Have your animal pay for your freezer! If you do not have a freezer, don’t worry, you can buy a used freezer for around $100, which would be less than the money you save when buying a half animal!

The next steps are a $50 deposit and to talk with me about your cut sheet. JesseStraight@gmail.com 540-229-5192.

Let me know if you are interested or have any questions! Thank you!


WHOLE/HALF PIGS!

Just to remind you, we raise our pigs in the woods, on non-GMO grains, and without antibiotics, chemical wormers, chemicals on the land, chemical washes on the carcass, or MSG/nitrates/phosphates/chemical preservatives in the pork!

I charge $3.40/lb. hanging weight for a whole. For a half, I charge $3.55/lb. hanging weight. Plus you pay for the processing. ($55 to kill, $.80/lb. hanging weight to butcher, $.15/lb finish weight to vacuum seal, and $2.50/lb. finish weight to cure and smoke).

A 200 pound pig would yield:

34 lbs. loin/chops
20 lbs. bacon/sidemeat
30 lbs. shoulder
27 lbs. ham
10 lbs. sausage
5 lbs. ribs
7 lbs. bones
24 lbs. fat
3 lbs. jowl

Total finish weight: 160 lbs.

If you bought it whole, had the hams and bacon cured and smoked, it would cost you $1036.50. If you ground the hams or did not cure the pork belly into bacon it would cost less. If you purchased in-store this would cost $1,151.59. That’s 10% in savings!

For a half pig you would pay 375 for our charge, 27.5 to kill, 80 hanging weight to butcher, 15 finish weight to vacuum seal, and 58.75 to cure and smoke. That’s $537.25. If you purchased in store that would cost around $575.79. That’s 7% in savings!

WHOLE/HALF 100% GRASS-FED BEEF STEERS!

100% grassfed, no chemical wormers, chemicals on the land or hay, antibiotics, or hormones.

I have crunched the numbers and you can save from 10-15% by buying whole/half steers.

I charge $5.00/lb. hanging weight for a whole, plus you pay processing. For a half, I charge $5.35/lb. hanging weight. Fauquier's Finest (FF) charges $55 to kill, $.80/lb. hanging weight to process, and $.15/lb. finish weight to weigh and vacuum seal.

The hanging weights would generally be in 350-600 lb. range.

Here is an example of a whole 530 lb. hanging weight steer (about average). I ground the bottom and top rounds. Of course, you can cut steaks, grind, or cut roasts as it suits you. This was my yield:

18.13 lbs. Ribeye Steak
12.08 lbs. Sirloin Strip
10.69 lbs. NY Strip
7.20 lbs. Filet
3.62 lbs. Ranch Steak
3.20 lbs. Denver Steak
4.15 lbs. Chuck Eye Steak
3.91 lbs. Flat Iron Steak
3.3 lbs. Tri Tip
2.04 lbs. Flank Steak
0.67 lb. Hanger Steak
127.20 lbs. Ground Beef
13.06 lbs. Kabob Meat
13.26 lbs. Fajita Meat
20.11 lbs. Short Ribs
30.35 lbs. Chuck Roasts
7.82 lbs. Brisket
5.95 lbs. Eye Round Roasts
9.80 lbs. Top Round Roatss
10.20 lbs. Bottom Round Roasts
18.13 lbs. Rib Roasts
4.14 lbs. Liver
1.53 lbs. Kidneys
2.02 lbs. Heart
1.58 lbs. Tongue
1.98 lbs. Ox Tail
0.40 lbs. Sweetbread
76.56 lbs. Bones
8.77 lbs. Fat

Total weight 404.05 lbs.

If you bought it whole it would cost you $3,260.72 ($544.57 of which is processing) including tax and processing.

In comparison, if you were to buy the same amount of beef as cuts from our Farm Store (buying retail and not the whole pig) this would cost you around $3,611.52. Buying the whole steer would save you around $814.81, over 13% savings.

If you bought a half of it, it would cost you $1,725.43 ($272.24 of which is processing). You would be saving around $131.06, or 8% savings.

You can re-work the numbers to get ball-park numbers on a larger steer.

To give you an idea on storing the meat, each beef half usually fits in 4 legal size file boxes.

Let me know if you are interested or have any questions! The next steps are a $50 deposit and to talk with me about your cut sheet. JesseStraight@gmail.com 540-229-5192. Thank you!

WHOLE/HALF 100% GRASS-FED BEEF STEERS!

100% grassfed, no chemical wormers, chemicals on the land or hay, antibiotics, or hormones.

I have crunched the numbers and you can save from 10-15% by buying whole/half steers.

I charge $5.00/lb. hanging weight for a whole, plus you pay processing. For a half, I charge $5.35/lb. hanging weight. Fauquier's Finest (FF) charges $55 to kill, $.80/lb. hanging weight to process, and $.15/lb. finish weight to weigh and vacuum seal.

The hanging weights would generally be in 350-600 lb. range.

Here is an example of a whole 530 lb. hanging weight steer (about average). You can cut steaks, grind, or cut roasts as it suits you. This was my yield:

18.13 lbs. Ribeye Steak
12.08 lbs. Sirloin Strip
10.69 lbs. NY Strip
7.20 lbs. Filet
3.62 lbs. Ranch Steak
3.20 lbs. Denver Steak
4.15 lbs. Chuck Eye Steak
3.91 lbs. Flat Iron Steak
3.3 lbs. Tri Tip
2.04 lbs. Flank Steak
0.67 lb. Hanger Steak

127.20 lbs. Ground Beef
13.06 lbs. Kabob Meat
13.26 lbs. Fajita Meat

20.11 lbs. Short Ribs
30.35 lbs. Chuck Roasts
7.82 lbs. Brisket
5.95 lbs. Eye Round Roasts
9.80 lbs. Top Round Roatss
10.20 lbs. Bottom Round Roasts
18.13 lbs. Rib Roasts

4.14 lbs. Liver
1.53 lbs. Kidneys
2.02 lbs. Heart
1.58 lbs. Tongue
1.98 lbs. Ox Tail
0.40 lbs. Sweetbread
76.56 lbs. Bones
8.77 lbs. Fat

Total weight 404.05 lbs.

If you bought it whole it would cost you $3,260.72 ($544.57 of which is processing) including tax and processing.

In comparison, if you were to buy the same amount of beef as cuts from our Farm Store (buying retail and not the whole pig) this would cost you around $3,611.52. Buying the whole steer would save you around $350.8, about 10%.

If you bought a half of it, it would cost you $1,725.43 ($272.24 of which is processing). You would be saving around $131.06, about 8%.

You can re-work the numbers to get ball-park numbers on a larger steer.

To give you an idea on storing the meat, each beef half usually fits in 4 legal size file boxes.