How much is beef where you are? I'm looking at 1/4 or 1/2 for $3.15/# hanging weight plus processing. Last time processing was $368 for a 1/2.

Roughly $4/lb? Sounds like a deal.
Lots of hamburger but not alot of prime cuts of steak.

We get $4 hanging plus processing.

I have been selling mine for $3.50 hanging I also sell just ground beef for $5.50 per pound

$3.50/# (hanging) plus processing is what I pay here in MI

Well, if anyone is near Oakland, NE, I think he has at least a half , if not more ready now and he has more ready each month.

I am picking one up Saturday in Moran KS. 3.99 hanging weight includes processing

Not sure who is feeding them out. I been buying there awhile. he lets it hang 3 weeks. I am sure the producer is getting a few extra bucks. the butcher is making money. I am getting beef cheaper than grocery store prices. grocery store beef is not aged. Whats not to like?

Good Deal all Around

$3.10/pound hanging weight, processing included.

We sell wholes for $4.25 per pound based on hanging weight. The customer also pays cut and wrap (currently $1.10 per pound)

We sell half a beef for $4.75 per pound based on hanging weight. Again, the customer pays cut and wrap (currently $1.10 per pound)

We target a live weight of 1200 pounds, which should yield a 700 pound hanging weight (carcass weight)

If a carcass weighs 700 pounds a whole will be $4.25x700+$1.10x700= $3,745.00

A half would be $4.75x350+$1.10x350= $2,047.50

Here is our website: https://pioneercattleco.com/shop

We sold 20 calves through the "meat program" last year, and looks like we will be doing about the same, possibly a few more this year. The calves that we don't have spoken for through the "meat program" are send to auction, while the spoken for calves will go into our little feed lot. We are trying to make money at it, not just break even, and I do feel like we need to raise our prices for that. Often local beef prices "meat prices" are based on some guy simply try to raise beef for himself, he then raises a few extra to sell to help offset his cost. We are trying to get paid a little money for all of the extra time we have into the program. We welcome any constructive criticism on the website.

I should add: the feedback we get from customer's is overwhelmingly positive, and they say you can NOT buy beef like this in the store. We do strive (and seem to succeed) in delivering a high quality product, and costumers typically come back for more. Some costumers are on the every other year program.

I reckon everything is higher in California.
$3.75 to $4 a lb is mighty common here for 1/2’s or wholes. Processing included.

I still have some ribeyes and T-bones from the 1/2 we bought last November. This is some of the best beef I have ever put in my mouth! Definitely, not grass fed. Lol

That's pretty good Danny, just curious, do you get your choice of cuts...or is what you get, is what you get?

He will cut it any way I want. I just take standard cut. I did tell him not to trim the brisket so much this time. I like a little more fat on them. I have to skin the tongue. I dont take the kidneys but I do the heart. Its a nice mix of steak roast and burger.

If you order one he wants a down payment ahead of time, the first time you place an order. He prefers cash. Think he has had check problems. You can get 1/4 or half. If you go that route you may have to wait a little longer till someone else wants the same thing. I get rib meat ground into burger.

My favorite cow just came up open, she will be a high yielding cow around 1,500 lbs and I should get around 1.20 a lb live weight.

If you can butcher yourself you can be less than 2.50 a lb into your beef, steaks and all.

I'm a simple man.

Iffn I bought a 1/2, I'd tell em to grind it all into burger.

Thanks Danny!

I stick to buying whole NY strips for $4.95!!!!

Guy I work with here just bought one in pa here 2.50 per lb that's butchered little outfit just starting out they cross black Angus an Holstein suppose to be really good taste to

2.88lb for beef choice hanging wt plus processing. select is around 2.60lb plus processing.

That doesn't make sense to me, they're worth $1.80 a pound live on the hoof. They would of made way more money just bringing them to the sales barn.

Is that one of those cheese maker beef, Holstein?

Funny how everyone quotes prices but they never say what the breed is, quality of the beef and how was it feed out.

$3.50 / lb plus processing. Angus - Limousine cross. A hint of Charolais that gives us some white ones. We like the multiple-color herd. Not worried about black and more money. We also guarantee our beef, if you get it and do not like it we will buy it back at full price. We have never got any back, as a matter of fact, we can't raise enough to meet demand.

I'm selling grass fed angus beef at $5 a pound which includes everything including delivery to the customers door.

Quality is high yielding cows that are open, good ground beef, not great cuts.

If I cared to settle for crappy select or even choice meat, I would buy all my meat at Sam's Club. The beef I am getting would, likely, grade prime. It is Black Angus, grain fed, goodness!

I still like corn fed. No idea what color the animal was in my freezer. Dont care. It tastes good. Cooked the heart for supper. Cut into small cubes. Browned it with some onions. Added in a little soy sauce and red wine vinegar. Salt and pepper. Let it simmer awhile. No leftovers.

I sell 12 beefs per year, if selling today price would be $1.85-1.95 per pound live weight. Calves will weigh 1000-1200#. I deliver to the locker plant. You pay the processing approximately $400 depending on how much deboning and tenderizing you want done. These are angus calves, on grass with grain the last 120 days. Hormone and antibiotic free if you want that. I clear a little more than selling 500# calves at the sale barn, but I've kept and fed them for another year. I like messing with them but not enough to do it for free. From weaning until the last 120 days they run with my replacement heifers and get grass or hay depending on the time of the year and some grain to keep them growing and to make the heifers gentle.

iam going off the market in des moines iowa with those prices so no I don't know what color they are or what they were fed. but I like my beef fed corn on a steer stuffer as much as they want to eat and what ever hay they want. I've ate Holstein,holstein crossed with angus and straight angus there can be good and bad in all breeds.in my area theres a lot of Holsteins in the feedlots along with beef.

Grass fed

I was ripped off by a local producer who lied to me when I asked how his angus beef was feed out. He said it was grain finished. Turned out he used wheat chaff to finish his beef. So it was grass feed and grass finished. Worst beef I every ate. If I want grass finished I will shoot a deer or elk. The thing was it was 20lbs of hamburger for $100.I was testing his beef to see if I wanted more. If he ever advertises beef for sale again I am gonna make sure everyone knows about it. I have a long memory!

The beef at sams club or any other grocery store is healthy animals processed in a clean environment. I have hauled boxed meat and by products both. been in most of the large processing plants from back in the IBP days to about ten years ago. The difference is aging. Those grocery store animals are killed butchered and in the trailer within 24 hours. Aged beef, like done at small custom shops, makes all the difference. Whether you like grain or grass only, that hanging makes it LOTS better. we used to haul "hanging" or "swinging" meat. High end restaurants would buy it. It was hauled to various cities, whole half carcass hanging from rails on a hook. It would be aged then butchered. They dont even do that at those 300 dollar a plate hotels in NYC anymore.

Wow

Last 3 steers we have eaten were all corn and commodity pellet finished - they were delicious. I much prefer a corn finished steer over straight grass. Never tried an alfalfa finished beef but I would be willing

Last 3 steers we have eaten were all corn and commodity pellet finished - they were delicious. I much prefer a corn finished steer over straight grass. Never tried an alfalfa finished beef but I would be willing
local sale barn prices avg around 230-271/100 lbs for 7-800 lb steers but most guys will finish around 1200 lbs at least by me.

330-Trapper, those places have people who do nothing but clean their whole shift. They use live steam. every two hours the cutters get a break. different ones at different times. The cleaners come into that section and wash everything into drains. live steam sterilizes the room. Grocery store meat is safe and healthy. The big difference is aging of the meat. Even 14 days of hanging in a cooler is a big improvement.

Next time your near a big processor drive up to it. You wont be able to get past the gate but you can see the cattle in pens.

The questionable stuff, old bulls etc are turned into burger and beef jerky. Sick/dead cattle are used for dog feed, poultry feed, hog feed, soap etc. and hides processed for leather. A lot of on sale steak roast and brisket are old dairy cattle. still healthy animals and safe to eat.