How Purchasing Custom Processed Grass-fed Beef Works
Ready to purchase your very own half or whole beef for the freezer? Our beef is 100% grass-fed and grass-finished and hormone-free! We raise a large herd from birth-to-finish of naturally grass-fed cattle. We are firmly committed to these practices:
Pricing for Bulk Grass-fed Beef
Price on hanging weight (after skin and dress): Please see current year pricing.
$800 non-refundable down-payment PER HALF is required to reserve your beef. Our beef inventory for 2023 is limited and if you claim a spot and then change your mind, we would likely have turned away other beef shoppers in the interim. For this year and until further notice, the reservation deposit is non-refundable.
Please read the following information to understand how the costs work. Then if you'd like to move forward with purchasing a half or whole beef, please contact us for instructions for how to reserve your spot. Within a few weeks of your processing date, we will send you the cutting instruction form, which we have optimized for our cows with our butcher. We are happy to walk you through the cut sheet if you have questions. We do NOT recommend going "off script" to request unusual cuts or highly specialized packaging. Butchers do best with consistent and predictable instructions and you will be happiest with the outcome by sticking with our form.
When ready, beef should be picked up directly from the butcher in Carthage. We do not ship custom-processed beef orders.
Cost Breakdown
Half Cow:
2023 Pricing: $5.50/lb hanging
Typical Hanging on Half: 225-300 lb
Half Animal Purchase Price: approximately $1300-1700 plus processing.
Deposit of $800 goes toward this amount to reserve. Remaining purchase due upon delivery to butcher. Cost of transport to butcher included.
Butcher's fees are additional.
Whole:
2023 Pricing: $5.50/lb hanging
Typical Hanging: 500-600 lb
Whole Animal Purchase Price: approximately $2600-3400 plus processing.
Deposit of $1600 goes toward this amount. Remaining purchase due upon delivery to butcher. Cost of transport to butcher included.
Butcher's fees are additional.
Weights vary by animal. You are only charged for the actual weight of the half or whole you receive. These weight ranges are typical but not limited to those shown. In general, the larger the animal, the better the percent yield.
Butcher Fees Summary
Butcher fees (due to Panola County Processing upon pickup)
Slaughter, disposal fee = $95/2 = $47.50 per half
Processing fee (based on hanging weight) = $1.40/lb
Optional:
Small ground beef pack size: $0.25/lb (Standard ground pack size is 2 lb)
Burger patties: $0.50/lb
Bone harvest: $1/lb
Fat harvest: Bulk: $1/lb. Ground: $1.50/lb
Recommended hang time: 14 days
Beef must be picked up from butcher within 14 days of ready-notification. After that there is a weekly storage fee but will only hold it up to 30 days total.
Butcher's fees are subject to change without notice and are not controlled by Shady Grove Ranch. All cuts are vacuum-packed except bagged bones/fat.
Processing Turnaround Time
Deposit due at time of reservation and you choose the date we drop your animal off at the butcher. Processing dates are generally very reliable, but occasionally must be adjusted if an emergency arises. We will be in communication with you if this is necessary, so please be sure you have good contact info stored to your account.
We have the butcher hang our cattle for 14 days for optimum flavor and tenderness. Then cut and wrap can take about a week after that. Typical turnaround time from processing date is 3 weeks & 3 days. The butcher will call you when the beef is ready. You will pay processing fees to the butcher when you pick up your beef.
Estimated Yield Info
"Cuts" Typically represent 60-65% of hanging weight. Bones, fat, organs are additional but may incur extra charges from the butcher if requested.
Steaks - 15% of cuts
Brisket, Ribs - 10% of cuts
Roasts (Chuck, Arm, Loin Tip, Rump, Heel) - 24% of cuts
Ground Beef/Stew - 51% of cuts
Example: If your half cow is 280 lb, you can expect to get back about 174 lb of cuts, including approximately 26 lb steak, 17 lb brisket & ribs, 42 lb of roast, and 89 lb of ground/stew (if requested).
This information is based on historical yield data for SGR cattle harvests using Panola County Processing. Every batch varies due to natural variations in anatomy of individual animals. It also depends on your personal cutting instructions, whether you choose bone-in cuts, have fat trimmed, etc.
Bones yield: Typically about 24 lb per whole. Optional.
Examples of Final Costs
Here you may find an example of how whole/half beef purchase costs are calculated.
Cost breakdown example for half:
Sample Half hanging weight: 250 lb
Price to purchase: $1,375
Less deposit: -$800
Due to farmer after delivery to butcher: $575 (+/- based on actual hanging weight)
Butcher's fees: $350 + $95 kill + $30 to package bones & organs = $475 (+/- based on actual hanging weight)
Final total cost: $1850 (+/- based on actual hanging weight)
Final yield (including bones): 165 lb
Final price/lb: $11.21
Required Freezer Space: 6 cubic feet (roughly 28 lb per cubic foot)
Cost breakdown example for whole:
Similar cost structure for whole (same final price/lb)
Required Freezer Space: 12 cubic feet (roughly 28 lb per cubic foot)
