The pastures were beautiful again this year and the beeves and lambs are looking great. We have a limited number so please get your order in soon. We're expecting the meat to be processed in mid January.
The cost for beef is the same as last year (and the year before): $5.25 a pound hanging weight. The hanging weight is the weight after the steer is slaughtered but before the meat is cut up into beautiful steaks and roasts. (Like the scene in Rocky.) The final weight is less because of trim and bones that don't make their way into the final products. The hanging weight price includes the standard processing, but not charges for extras like hot-dogs, summer sausages, patties and such.
Lambs are sold as whole lambs. A whole lamb is $385 including the standard processing. If you want extra processing, like sausages or gyros meat it's a little extra.
To reserve your quarter of beef or lamb we'll need a deposit of $200 per quarter beef and $100 per lamb. You can send a check to : Jeff Rabkin 2601 2nd Ave. S Minneapolis, MN 55408 or you indicate below and we'll send you an invoice so you can pay with a card. When the beef is ready then we'll send you an invoice which you can pay however you want. Extras you can pay directly to the processor.
The meat should be ready for pick-up or delivery in November or so. I'll let you
This stuff can be confusing so don't hesitate to pick up the phone and ask me any questions.