The
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» 1 cow can yield about 460 lbs of beef, which would cost about $3,300 |
The
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» You choose Beef or Pork, your size and date, + place a $100 deposit |
The Nitty Gritty
You pick Quarter, Half, or Whole, the date your animal is processed, and place your deposit (deposits are non-refundable). You'll get an email confirmation when your order has processed, and a link to set up a time to talk with us.
We'll set up a time to call you, and help you with your butchering options using our cut sheets. You can access a copy of the cut sheets ahead of time in the email links we'll send.
It typically takes 2 to 4 weeks from the dates listed to process your cow or pig. We'll notify you when your order is in and send your final invoice before your scheduled pick up.
Only Quality Raised Breeds
Our primary focus is not on one particular breed of cow or pig, but on animals coming from herds that are focused on our farming practices like raising on pasture and without GMO feed, chemicals, and antibiotics. Our cows are a mix of Wagu, Angus, Devon, Mashona, Charolais, and Braunvieh-- Our pigs are from Old Black, Large Spot, Duroc, Hampshire, and Yorkshire breeds.
The Costs
The weights used below are samples (exact weights will vary).
BEEF
|
Whole Cow |
Half Cow |
Quarter Cow |
|---|---|---|---|
Sample Hanging Weight(The weight used to determine cost) |
570 lbs | 285 lbs | 137 lbs |
Pounds of Meat Yielded
|
463 lbs | 232 lbs | 102 lbs |
Price Per Hanging Weight
|
$4.80 / lb | $4.90 / lb | $5.00 / lb |
Estimated Processing Fee(Varies depending on how simple or 'fancy' your cut requests are) |
$1.00 / lb | $1.00 / lb | $1.00 / lb |
Total Sample Cost(Includes Processing Fee) |
$3,308 |
$1,682 |
$818 |
Cost if you purchased this Retail(Includes organs/bones) |
$3,794 | $1,897 | $937 |
Savings*(See savings notes below) |
$486 (14%) |
$215 (12%) |
$119 (12%) |
PORK
|
Whole Pig |
Half Pig |
|---|---|---|
Sample Hanging Weight(Weight used to determine cost) |
200 lbs | 100 lbs |
Pounds of Meat Yielded
|
160 lbs |
80 lbs |
Price Per Hanging Weight |
$3.40 / lb |
$3.55 / lb |
Estimated Processing Fee(Varies depending on how simple or 'fancy' your cut requests are) |
$1.50 / lb | $1.50 / lb |
Total Sample Cost(Includes Processing Fee) |
$1078 |
$549 |
Cost if you purchased this Retail |
$1223 | $611 |
Savings*(See savings notes below) |
$145 or 12% |
$62 or 10% |
*Savings will depend on how you have your beef or pork butchered, and whether or not you elect to keep the bones.
for BEEF: Choosing bone-in steaks/roasts and keeping the bones and organs will generate maximum savings versus retail. Boneless steaks/roasts, additional grinding, and not keeping any of the bones will reduce the savings.
for PORK: Choosing bone-in chop/roasts and keeping the bones and organs will generate maximum savings versus retail. Boneless chops/roasts, additional grinding, and not keeping any of the bones will reduce the savings.
WHOLE + HALF
Whole and half animal orders are customizable, and we help walk you through your choice of cuts. Check out the samples below.
Whole BEEF Sample
|
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| 9.2 lbs Stew Meat |
4 lbs Flat Iron Steak |
48 lbs Shaved Steak | 2 lbs Heart |
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| 21.2 Ribeye |
4 lbs Denver Steak | 2.4 lbs Tri Tip Steak | 1.6 lbs Skirt Steak |
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| 102 lbs Ground Beef |
8 lbs Chuck Eye |
8 lbs Liver |
102 lbs Fat |
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| 17 lbs Brisket |
2 lbs Flank Steak |
1.2 lbs Tongue | 60 lbs Bones |
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| 18 lbs Short Ribs |
10 lbs Porterhouse Steak |
1 lb Hanging Tender Steak |
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| 23.6 lbs Osso Bucco |
11 lbs T-Bone | 2 lb Kidney |
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| 15.6 lbs Chuck Roast |
25 lbs Sirloin Steak |
2.4 lb Oxtail |
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In this example steer, we left the brisket untrimmed, cut the shanks into osso bucco, cut the loin into ribeye, T-bone, porterhouse steaks, and bone-in sirloin steaks, cut the chuck roasts into 3 lb roasts, cut the Denver, Chuck eye, Ranch, and Flat Iron steaks off the chuck section, and cut the eye round, top round, bottom round and sirloin tip roasts as shaved steak.
Whole PORK Sample
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| 34 lbs Shoulder Roasts | 1 lb Tenderloin | 4.5 lbs Short Ribs | 12 lbs Bones | |||
| 38 lbs Cured and Smoked Ham Roasts | 15 lbs Chops | 19 lbs Bacon | ||||
| 9 lbs Boneless Loin Roasts | 0.7 lbs Baby Back Ribs | 15 lbs Bratwurst Sausages | ||||
In this example, the hams and bacon cured and smoked. If you ground the hams or didn't cure the pork belly into bacon, it would cost even less.
Half BEEF + PORK
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For an idea of the meat you'll take home with a half animal, divide totals in our above WHOLE samples by 2 |
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QUARTER
Quarter animal orders come specifically in our most popular cuts (not customizable). The meat below is the meat you'll bring home.
Quarter BEEF Sample
|
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| 2.3 lbs Stew Meat |
1 lb Flat Iron Steak |
12 lbs Shaved Steak | 0.5 lbs Heart |
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| 5.3 Ribeye |
1 lb Denver Steak | 0.6 lbs Tri Tip Steak | 0.3 lbs Skirt Steak |
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| 25.5 lbs Ground Beef |
2 lbs Chuck Eye |
2 lbs Liver |
1.2 lbs Fat |
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| 4.2 lbs Brisket |
0.5 lbs Flank Steak |
1.2 lbs Tongue | 15 lbs Bones |
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| 4.5 lbs Short Ribs |
2.5 lbs Porterhouse Steak |
0.3 lbs Hanging Tender Steak |
0.2 lbs Kidney | |||
| 5.9 lbs Osso Bucco |
2.7 lbs T-Bone | 0.8 lbs Ranch Steak |
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| 3.9 lbs Chuck Roast |
6.2 lbs Sirloin Steak |
0.6 lbs Oxtail |
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NEW! Whiffletree is happy to offer a QUARTER BEEF option that comes in a standard list of cuts that have been widely popular over the years.
It requires a great deal of cost and complexity to do custom cuts on our WHOLE and HALF orders. By having a standard list of cuts for the QUARTER order, we were able to justify creating this new product, while still being able to offer it at a discounted bulk rate.
In the example in the chart above... we left the brisket untrimmed, cut the shanks into osso bucco, cut the loin into ribeye, T-bone, porterhouse steaks, and bone-in sirloin steaks, cut the chuck roasts into 3 lb roasts, cut the Denver, Chuck eye, Ranch, and Flat Iron steaks off the chuck section, cut the eye round, top round, bottom round and sirloin tip roasts as shaved steak.
*PLEASE NOTE: If the steer is over 30 months old, then the order will come with boneless loin steaks (filets, New York strips, and sirloin strips), instead of the T-bone, porterhouse, and sirloin steak. Those boneless cuts will be slightly smaller by virtue of the bone that comes out.
FREEZER
EXAMPLE #1
"The Modern"
This is roughly a 27 to 28 cubic ft. refrigerator.
It has a freezer capacity of about 9 cubic ft.
About 180 to 270 lbs of frozen meat could fit inside.
That's one quarter to one half of a cow.
And up to one whole pig.
FREEZER
EXAMPLE #2
"The Classic"
This is roughly an 18 cubic ft. refrigerator.
It has a freezer capacity of about 4 cubic ft.
About 80 to 120 lbs of frozen meat could fit inside.
That's a little less than a quarter of a cow.
And about one half to one whole pig.
Got Questions?
Call the Farm Store at (540) 935-0600 | Email your farmer at jesse@whiffletreefarmva.com
Upcoming Beef + Pork Dates
OCT 19- Quarter Cow (Beef) Deposit
OCT 19- Half Cow (Beef) Deposit
OCT 19- Whole Cow (Beef) Deposit
