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