Average Cost of 1lb of Beef
Raising your ain beef is your ticket to meat liberty! Before you tin consume the best beef you've ever had, you'll demand to get your steer processed.
What are the costs to butcher that amazing steer of yours and how much meat can you look to get?
The cost to butcher your own beef is $1.74 per pound of freezer ready meat. A 1,000 pound steer will have an average of 430 pounds of meat with a total butchering cost of $750.
| Kill charge per caput | $ninety |
| Cutting, wrapping and freezing (per pound hanging weight) | $1.00 |
| Special instructions (per pound of meat) | $i.00+ |
| Vacuum sealing (per pound of meat) | $0.lxxx |
| Hanging weight of steer (% of alive weight) | 61% |
| Meat in your freezer (% of live weight) | 43% |
| Butchering costs per pound of meat | $i.74 |
| Vacuum sealed meat (costs per pound of meat) | $two.54 |
All of the costs and considerations listed will apply to whatever beef animal you lot have butchered, steers, heifers, older breed cows, doesn't matter. I'll use the term steer for the balance of the article, to keep it simple.
Want more than information on raising your own cattle? Read my article Getting Started With Beefiness Cattle.
Is Your Steer Ready To Butcher? shows yous exactly what to await for on the steer to tell if he is finished or needs a scrap more time to put on some marbling.
There volition be a kill accuse for your steer
For each beef animal you have butchered, there will be a impale charge of $80-100.
This is exactly what it sounds like. The kill accuse is a fee to kill, gut and skin the steer. The kill accuse is the same no matter the size of the steer. A 1,400 pound steer has the same kill charge as a 1,000 pounder.
This fee as well covers proper disposal of the offal and the butcher shop keeping the hibernate.
If you lot want the hide, let them know. You'll demand to pay them actress for it, since they take figured keeping the hide into the cost.
Know the alive weight of the steer
To first figuring upwards your probable costs and amount of meat you'll end up with in the freezer, you'll need to know the live weight of the steer.
If you lot accept no idea, accept a gauge of around one,000 pounds. This number will be used to assistance you gauge, the butcher will weigh the hanging carcass and tell y'all the actual weight.
It isn't crucial that you know the verbal weight of your steer, it's okay to judge.
In the end, the cost will be based on the butcher shop's numbers, not yours. These numbers are to requite you an idea of what to look, not to exactly determine final costs.
If you lot are a first timer, it's worth your effort to go through the calculations and become an idea of what yous can await to put in your freezer.
The hanging weight is 61% of live weight in cattle
The weight the butcher will give you is the hanging weight or the weight on the runway. This means the weight of the carcass after all of the guts, hide, anxiety and head are removed, only it has not aged however.
The hanging weight it the number that will be used to figure up your costs for cutting, wrapping and freezing the meat.
For a dandy explanation of these numbers and to meet where I got my stats from, bank check out Oklahoma Dept. of Ag, How Much Meat? It'southward easy to read and has great descriptive graphics.
An additional pricing construction for custom butchering beef
Here is another mode to toll custom butchering of your beef, charging by hanging weight.
The beauty of this pricing structure is in it'southward simplicity. One price based on the initial carcass weight.
The slaughter house I found using the hanging weight pricing system is three-D Meats, of Dalton, Ohio. Here's how it works:
Accept hanging weight of steer x $0.48 per pound, that's information technology.
If you had a 1,000 pound steer, you would get a hanging weight of 610 pounds. Take 610 pounds x $0.48=$292.80
With this pricing system at that place is no slaughter accuse, just a price based on hanging weight.
Price does become upwards for a divided carcass, boosted work like weighing packages individually and making patties.
The beef will age for ii weeks
Now, the carcass will go into a libation to hang and historic period for ii weeks. I know that ageing is not a cost, just it is a consideration for you equally far as when you'll really go your beef, and then I'yard including information technology.
The aging process volition allow the bacteria that is normally present in and on the carcass to start tenderizing the meat and concentrating the flavour.
I know information technology can be hard to wait for your meat! Ageing is an important part of the process and crucial to getting tender meat.
Yous've already put in quite a fleck of fourth dimension raising this steer, waiting a few weeks for ageing will brand the nigh of the beefiness and the piece of work you have already put in.
Your beef will be custom cutting
One time the carcass has aged, it will be cut to your specifications.
Do some research here to see what you can do. No matter what yous decide to take washed with your meat, you'll want to have your mind fabricated up when you driblet of the steer.
If you are not sure what to ask for but would similar a overnice choice of meat cuts that the butcher normally makes, ask for their standard cut.
This is their most popular manner to cut upwards a carcass that seems to make the virtually people happy and makes the best use of your animate being.
If you lot have a specific cutting that you want, mention this first. Your butcher volition have a cutting sail that he goes over with you.
Yous'll be asked about:
- what cuts you want
- how thick (steaks) or heavy (roasts and ground beef) practise y'all want them
- how many to a package (steaks and patties)
No thing what you order, there will be some basis beef. This is because some of the cuts will have edges that have to be trimmed. These trimmed pieces go into the grinder.
You should gild the cuts you like, of grade! Still, keep in mind what you actually cook and be sure to go the cuts you lot use everyday.
For case: if you use a lot of burger, but actually don't melt too many roasts get fewer roasts and more basis or patties.
Meat is 43% of the steer's live weight
If your steer was 1,000 pounds live, you should go 610 pounds of meat, correct? No. You'll have farther loses in shrink and cut making the total meat you lot go more along the lines of 43% of live weight.
When the carcass ages information technology will shrink. This is normal. This volition result in a fleck of full weight loss of the hanging carcass.
At that place will besides exist some cut losses, actress fat that needs trimmed, only isn't needed for burger and bones that get cut out. Shrink and cutting loss volition exist another xviii% loss in weight.
You could recover a bit of the cutting loss by getting the soup basic. I get the soup bones, they brand nifty stock!
Butchering costs $i.00 per pound for beef
Once once more, this is hanging weight priced.
If you have the standard steer that hangs at the standard 61% you'll be charged $610 for cutting, wrapping and freezing.
Whatsoever special handling beefiness will toll more
All of the parts of your order that take more time than normal volition also cost more than per pound. It makes sense, since you are request for more work to exist done, it will toll more to do.
Examples of cuts or options that will cost more:
- Tenderizing
- Meat sticks
- Patties
- Vacuum sealing
The toll of these "extra" services will vary with patties being less expensive than beef sticks and the rest existence somewhere in betwixt.
Toll per pound of beefiness is $i.74
The butchering costs per pound of meat is $1.74.
This puts the total cost at $750, which includes the kill accuse of $90, cutting costs of $610 and $50 for miscellaneous charges like tenderizing and having patties made.
$750 divided by 430 pounds of meat=$1.74 in butchering costs per pound of meat
If you wanted your order to be vacuum sealed, you would need to add another $344 bringing the total up to $1,094. This would exist $2.54 in butchering costs per pound of meat.
430 pounds x $0.80 per pound vacuum sealing fee=$344
$750 + $344=$1,094 full butchering costs
$1,094 divided past 430 pounds of meat=$2.54 per pound of vacuum sealed meat
Calculate butcher costs for your area
On a final note, please research the costs in your area at your local butcher shop. These figures are listed to give you an idea of what to expect but will not be the same for every area.
If you lot detect that your local butcher store has drastically different pricing, do some math and see how the figures end upward equally far every bit total cost to butcher and package the beef.
What I accept found is that the butcher shops all construction their pricing a flake differently, don't be surprised when you notice this to exist the example in your research.
Run through some of these calculations and you'll most likely find the final prices will be similar.
Is Raising Your Own Beef Worth It? shows yous how to calculate upwards the costs of raising a few feeder steers versus ownership beef from a similar minded small farmer.
Source: https://familyfarmlivestock.com/cost-to-butcher-your-own-beef/
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