In winter/early spring of 2025 we will be offering several "Burger Cows" for purchase as whole or half (sorry, no quarters-- they're too difficult to split that way). These are older cows, so their meat is generally tougher and does not make great prime steaks (such as NY strips, rib steaks, etc.). However, there are a few steaks that are great no matter how old the animal is, and they'll also make some good stew meat and sausages, plus lots of burger. The burger will combine a lot of cuts, giving it a more complex taste and texture (it's essentially ground steak!). This is how our family eats beef. And if you've gotten any of our "butcher boxes" the past year or so, those have come from these "burger cows."
The following are estimates of the costs and the amount of meat you'd get. We will not know the total live weight of the cow until we butcher, but they should all be between roughly 1,250 and 1,400 pounds. They will have been on grass pasture in the summers and on home-raised hay in the winter. We will supplement their diet with a little bit of locally-raised barley for the last 60-90 days before butchering, which helps improve the flavor profile without adding extra fat to the meat.
We're taking reservations now. We won't know for sure how many we'll have available until mid-November, so we consider these reservations first-come, first-serve. We will get in touch in mid- to late- November to confirm that you are still wanting one, and to let you know an approximate date it will be ready.
Example of a butcher cow breakdown & costs; all numbers are estimates
Live weight (pounds) = 1,300
Meat yield (pounds) = 450
Animal price ($1.35/pound) = $1,755
Butchering price = $1,187
Total price = $2,942
Price per pound of meat = $6.54
Rough break-down of meat (based on 1,300 pound live weight)
Tenderloin = 12 pounds (2 whole tenderloins or have it cut into roughly 16 filet mignon steaks approximately 1½-inches thick)
Flank steak = 4 pounds (2 flank steaks,about 2 pounds each)
Cube steaks or round steaks = 30 pounds (in 1 lb packages; for slow cooking or for chicken-fried steak)
Brisket = 16 pounds (cut into 2 or 4 roasts)
Stew meat = 20 pounds (in 1 lb packages)
Brats = 20 packages (4 per package; all-beef brat with seasonings in pork casing)
Bulk breakfast sausage= 15 packages (1 lb packages; make into patties yourself, or crumble and cook to make sausage gravy)
Summer sausage = 20 pounds (in 1 lb chubs)
Burger = 300 pounds (in 1 lb flat packages)
