Thank you for your interest in purchasing beef from our family owned and operated Wagyu cattle ranch. The information below will help explain butchering and frequently asked questions about our beef. 

Weight

  • Live weight (or “on the hoof”) is how much a steer weighs when it’s alive and walking around. This includes meat, bones, blood, etc.

  • Hanging weight (or “on the rail”) is after the animal is at the butcher and all the unusable parts are removed (like head, skin and hooves). Hanging weight includes bones and meat. Typically, the hanging weight is about 60% of the live weight.

  • Take home weight (or “packaged weight”) is the weight of all the packages of individual cuts of meat that you will put in your freezer. This is typically about 65% of hanging weight.

Age

Our steers are harvested at 24 to 30 months of age.  

Where

Ours steers are butchered at a USDA inspected facility, Creston Valley Meats in Creston, CA or J and R meats in Paso Robles, CA

Cuts

  • Front Quarter: Rib steaks or prime rib, arm roasts, chuck roasts, ground beef, short ribs or more ground beef, stew meat or more ground beef

  • Hind Quarter Cuts: T-bone steaks or tenderloin, sirloin steaks, rounds steaks or cube steak, tri-tip steaks or roasts, round roast, rump roast, ground beef

Butchering

Once your steer has been delivered to the butcher, you will be contacted with the hanging weight and processing instructions. The meat will age between 10-30 days before the butcher processes the meat into cuts.

Delivery

Once your meat has been picked up from the butcher it will be stored in a deep freezer and you will be contacted to schedule a time for delivery. If you require shipping, shipping rates will be calculated and you will be invoiced prior to sending your package. 

Storage space

The rule of thumb is 1 cubic foot of freezer space for every 30-35 lbs of packaged meat.

Freezing

It is encouraged to use a deep freezer but it is not required. Meat is individually packaged in vacuumed sealed bags and should last at least one year in the freezer. 

Purchasing FAQs

  • You are charged per pound on the hanging weight

  • Butcher fee is included in the price per pound

  • The amount of take-home meat will vary depending on butcher process, how long it hangs, your processing instructions, chosen cuts, etc. 

  • Hanging weight is determined immediately after the steer is harvested and hung. After the steer is weighed, it 'hangs' for up to 30 days, this improves the taste of the meat.

  • Take-home weight will be approximately 65% of the hanging weight. This is normal due to moisture loss during hanging, ratio of meat to bone, non-meat and cartilage, bones, and waste during butcher process.

  • For a whole steer you should expect a mix of steaks, roasts, ground and stew meat. Roughly speaking, 1/2 of your meat will be ground and stew, 1/4 will be roasts (chuck, shoulder, rump, sirloin tip etc.) and 1/4 will be steaks (sirloin, prime / rib, T-bone, filet mignon, tenderloin etc.) 

  • When purchasing a portion you will receive equal cuts from the front and rear quarters.

  • In addition to meat, you have the option of soup bones, dog bones, offal (oxtail, kidney, tongue, heart, etc.

Purchasing Examples 

This example serves to give you an idea of what to expect from your order. Please keep in mind that there are many factors that can change the amount or type of cut you receive. All of the weights, number of cuts, etc are approximations, these are not exact amounts or quantities, many factors can change the quantity, cut, and weight of your take home weight.

Live weight: 1400lbs

Hanging weight: 850lbs

Take home weight: listed for each portion below

Quarter Portion

Take home weight: 140lbs

Includes: 70lbs of ground beef/stew meat, remaining 70lbs includes 4–6 ribeye steaks, 4-6 NY strip, 3-4 filet mignon, 4-6 sirloin steak, flank or skirt steak, 6–8 lbs. short ribs, 3-4 chuck roasts (around 12 lbs. total), 1 brisket – 3 lbs., ox tail, soup bones, liver, tongue.

Half Portion

Take home weight: 275lbs

Includes: 135lbs of ground beef/stew meat, remaining 140lbs includes 12-14 ribeye steaks or prime rib, 10-12 NY strip, 6-8 filet mignon, 10-12 sirloin steak, flank or skirt steak, 12-16 lbs. short ribs, 6-8 roasts, 6-8 chuck roasts (around 24 lbs. total), 2-3 brisket – 3 lbs. each, ox tail, soup bones, liver, tongue.

Whole Portion

Take home weight: 550lbs

Includes: 275lbs of ground beef/stew meat, remaining 275lbs includes 20-28 ribeye steaks or prime rib, 20-24 NY strip, 12-16 filet mignon, 20-24 sirloin steak, flank or skirt steak, 28-32 lbs. short ribs, 12-16 roasts, 12-16 chuck roasts (around 48 lbs. total), 3-4 brisket – 3 lbs. each, ox tail, soup bones, liver, tongue.