The
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» 1 cow can yield about 460 lbs of beef, which would cost around $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 whole or half, 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.
Cost breakdowns + freezer space tips below
Wondering what meats you'll get with your order? Keep scrolling!
The Cost Breakdown
The weights used below are a sample. Exact weights will vary animal to animal.
BEEF
|
Whole Cow |
Half Cow |
|---|---|---|
Sample Hanging Weight(The weight used to determine cost) |
570 lbs |
285 lbs |
Pounds of Meat Yielded
|
463 lbs |
232 lbs |
Price Per Hanging Weight
|
$4.80 / lb | $4.90 / lb |
Estimated Processing Fee(Varies depending on how simple or 'fancy' your cut requests are) |
$1.00 / lb | $1.00 / lb |
Total Sample Cost(Includes Processing Fee) |
$3,308 |
$1,682 |
Cost if you purchased this Retail(Includes organs/bones) |
$3,794 | $1,897 |
Savings*(See savings notes below) |
$486 or 14% |
$215 or 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.
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.
Meat You'll Take Home
We'll walk you through your choice of cuts for your custom order. But these examples will give you a good idea of the meats you'll take home.
From a Whole Cow |
||||||
| 114 lbs Bones | 6 lbs Denver Steak |
22.5 lbs Sirloin Steak | 2 lbs Kidney | |||
| 159 lbs Ground Beef | 3 lbs Chuck Eye | 44.5 lbs Shaved Steak | 2 lbs Tail | |||
| 23 lbs Short Ribs | 3 lbs Ranch Steak |
2 lbs Tri Tip | 2.25 lbs Heart | |||
| 18 lbs Stew Meat | 2 lb Flank Steak |
11 lbs Liver | 1.5 lbs Skirt | |||
| 17 lbs Rib Eye Steak |
8.5 lbs Porterhouse | 2 lbs Tongue | ||||
| 4.5 lbs Flat Iron | 14.5 lbs T-Bone | 1.25 lbs Hanging Tender | ||||
In this example, we ground the brisket, cut chuck roast as stew meat, and had rounds cut as shaved beef.
From a Whole Pig |
||||||
| 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.
Got Questions?
Call (540) 935-0600 | Email your farmer at jesse@whiffletreefarmva.com
Upcoming Whole/ Half Beef + Pork Dates
APR 20-- Half Cow (Beef) Deposit
APR 20-- Whole Cow (Beef) Deposit
MAY 4-- Half Cow (Beef) Deposit
MAR 15-- Whole Pig (Pork) Deposit
MAR 15-- Half Pig (Pork) Deposit
MAR 29-- Whole Pig (Pork) Deposit
