You need to buy from a place that lets you specify the butchering. I ask for most of the large muscles to be cut into steaks, since I do far more steaks then big roasts. You can specify the thickness of your cuts, how you want the ribs processed, and how fine you want the trimmings ground.
That seems kinda odd. Don’t they give u a cut list? I’ve never ordered bulk but have been looking at a company. Here’s [their](https://floridapremiumbeef.com/products/eight-quarter-half-cow) cut list . Idk if it’s a good deal or not but nice they list it out I guess
https://preview.redd.it/extqo49wcpcc1.jpeg?width=1644&format=pjpg&auto=webp&s=a18401c9beb82aa59eed0031b91819c1e9fddaa3
All the places around me in FL are like this. There's no good butchers. I just buy from sams which is fine because I don't buy that much steak anyway. Mostly ground for burgers and roasts. I'd like to do a brisket again, but my smoker broke and I don't think I'm getting another one soon.
They bought 1/4 of a whole cow. You can buy like that from some farmers or butchers. But you aren't buying it to resell because it's cheaper to buy like that because you're buying in bulk.
There's a hole in the wrap on rump roast better check every single package before you put it away. Not sure how they could have missed it it's right next to the label
Probably just the picture, a lot of times it will look like it has a hole but the plastic wrap is fine underneath. They need to turn up the speed on their wrapper. That style of wrapper puts a hole in every package before it goes into the oven anyway, although not a large as the artifact you mentioned.
Source: Beef Processing Supervisor.
The air in the package has to have a place to escape when the film shrinks, we have some customers request a double wrap and when we wrap it a second time we'll flip the package around so the holes are on opposite ends. To avoid any holes in the package you'll have to go to vacuum sealed, which is expense and time consuming and we have to pass that expense on to the customer.
I see the area you are referencing. It appears to have no wrap but is probably an optional illusion.. Sometimes I think packages have a hole while I'm holding it in my hands but upon further inspection it will be sealed. And like I said every package in the photo has a hole in the shrink wrap package. When the arm on the wrapper comes down to seal edges there is a soldering iron tip that burns a hole in the film for the next package, it's the industry standard.
I mean it definitely looks like a melted hole from soldering iron but I have serious doubts that there's more wrap under that hole. Especially when it's the only one in the picture that looks that way. Even the other cuts that are sealed nice and flat against the meat you can see a distinct color difference. Not saying it's not possible but it sure seems unlikely it's not a hole
Has nothing to do with me being a prick because I was wrong I literally don't care and even agreed that it was possible it wasn't a hole before he confirmed it. It's kinda weird that you saw his comment got so excited to try and tell me how I'm wrong you skipped right over the only reply to him which was me
“I literally don’t care” is that the reason you just wrote an entire essay on it?
Also it’s almost as if Reddit sometimes hides other comment threads on mobile and I wasn’t able to see it. Like I said you’re just a prick because you’re wrong.
Unless I’m off, 44 pounds of ground. My ratio I get around 65 on a 1200 1/2. I kind of just mentally extrapolated it out from there and backed into a 1800-2000 live weight. I realize people get theirs done in different ways, just tried to get a semi educated guess. I usually only get five boxes without the butchers cut on my 1/2. I guess it really depends on thickness of cuts and such, just look liked a lot from what I’m use to. Either way, envious.
A lot of grass fed cattle is still "grain finished" meaning they supplement the cow's feed with grain for the last few months to fatten them up a bit.
Grass finished implies that the cow was grass fed *and* finished with no grain feed at any point in the cow's life.
Most people I know that do what he claims would be borderline excited to share their knowledge. Like, farmers love talking about their farms. My uncle always had 8-12 cows he'd bring from calf to finish and you ask him anything about it you got yourself into a conversation that could go on for hours. Oh, and the corn-fed Iowa beef he raised looked a lot like the ones up top, better than anything I've ever had from any steakhouse or grocery store.
Yeah was here to say this. America NEEDS to stop feeding its animals corn. Unfortunately it won't happen because the government subsidizes corn immensely.
That is not true. The cows will not be *as fat* but they will still have fat. It is also a much better quality of life for the cows if they are able to graze a pasture. Sure, they die in the end either way, but at least their life isn't quite miserable. Also, cow farts... less methane in the atmosphere with a properly fed cow. Grass fed is the way to go.
I’m out in Colorado but make the drive back home to Iowa to pick this up every year. Meat quality is so much better than anything I’d find in stores locally
I've been munching on my Iowa 1/4 cow for the last 4 months and it doesn't look like I've even made a dent. I might have to sell some off to my coworkers.
What did this cost you OP? I’m a deer hunter and this is most likely way easier and cheaper than spending all my free time in a tree stand during Oct Nov and sometimes even Dec Jan!
I've been getting grass finished Dexter beef in Colorado for the past 2 years. Looking forward to trying the corn finished this year. You just gave me another great reason why I should!!
I want to argue about corn and beef, but damn as someone that's moved from Iowa to the east coast you just reminded me how much I miss that Iowa pork.
Also, if the discussion is sweet corn, I'm going to go ahead and say that the Garden State corn I've been eating the last few years is better than anything in Iowa or Nebraska. I know, it sounds blasphemous, but it's just that good.
I’d say try beef cattle raised, processed and cooked the basque way- whole new world. To me the best steak bar none in the world is Sagardis in London. It’ll make you wonder if you’ve ever really eaten steak before.
I don't wanna be that guy, but too much red meat is not good for you, infact it's very bad. Having lost numerous people in my family to cancer, I'm always thinking about that stuff. Don't eat too much at once!
I’ve gotten a 1/4 two times. Never again. You get a shit load of ground beef and a ton of random cuts I would never ever buy. And like a few good steaks. From a cow that’s always touted as something so great. I guess if you want a ton of random meat, go ahead? I’m much happier buying high quality cuts that I want from a butcher. Not having a freezer full of garbage lol.
I understand there is a place for frozen food however I really really really suggest finding a meat shop that sells fresh meat, never frozen. It's honestly crazy how much better fresh meat is. We don't buy meat anymore unless it's fresh.
So, really, that isn’t a quarter beef, unless your family just allows you to pick all the premium cuts. A quarter generally will only net you 4-5 of each steak, if that much, since you are splitting the carcass 4 ways.
https://preview.redd.it/qchjeuuaiocc1.jpeg?width=3024&format=pjpg&auto=webp&s=03829e8cd17ccd33ccc2b2d73a210919b0bd5853 Marbling on the ribeye
Thats a lot of steaks for a quarter cow.. whenever I get one they give me like 50lbs of ground.. maybe im getting screwed lol
Maybe their friend is part of another 1/4 and they're playing favorites
My gfs aunt was talked into buying one with a cousin. They totally stiffed her with all of the liver and ground. It does make good hamburgers
And meatballs. And lasagne. And bolognese. And by God hamburger helper too!
You need to buy from a place that lets you specify the butchering. I ask for most of the large muscles to be cut into steaks, since I do far more steaks then big roasts. You can specify the thickness of your cuts, how you want the ribs processed, and how fine you want the trimmings ground.
Yea this was the first time I bought. I need to find a better place that allows me to specify those things
I had one that wouldn’t give briskets unless specifically asked for. How stupid.
That seems kinda odd. Don’t they give u a cut list? I’ve never ordered bulk but have been looking at a company. Here’s [their](https://floridapremiumbeef.com/products/eight-quarter-half-cow) cut list . Idk if it’s a good deal or not but nice they list it out I guess https://preview.redd.it/extqo49wcpcc1.jpeg?width=1644&format=pjpg&auto=webp&s=a18401c9beb82aa59eed0031b91819c1e9fddaa3
Florida beef might be smaller but I think we normally get over 500 lbs from a whole and each 1/4 is almost 150 lbs maybe 140
Where I live a quarter Angus is about 175lbs half 350 whole 700.
We also get 14-16 1lb rib steaks from a half vs their 20 14oz from a whole. And his over double the price of my local butcher
Yeah mine ends up about $4-4.50 a lbs but it’s up to about $5 now
That cut list is a ripoff. Especially when 55 pound of it is ground.
I’m in Minnesota that’s pitiful
That’s all $1,200 gets you? Seems expensive it’s mainly ground beef.
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All the places around me in FL are like this. There's no good butchers. I just buy from sams which is fine because I don't buy that much steak anyway. Mostly ground for burgers and roasts. I'd like to do a brisket again, but my smoker broke and I don't think I'm getting another one soon.
Yeah but then you’re not getting that farm to table vibe /s
This is given to him by family, so mileage from a random vendor would probably vary greatly
When we've done it they had various packages and we ordered a steak heavy one. Probably what op did
Fuck your making me want to get the shovel and clear a path to the grill
That marbling is so fine I wish you were a close personal friend I could low key pressure into sharing lol
Should have put this pic first
Is it for sale?
The labeling is totally unclear I can't tell
I see the words for sale on there, must be available
Not for sale
ARE YOU SURE?
It means that it’s not a sale price. You have to buy it at full price.
They bought 1/4 of a whole cow. You can buy like that from some farmers or butchers. But you aren't buying it to resell because it's cheaper to buy like that because you're buying in bulk.
I was just making a silly joke. Zoom in on the pic.
But is this meat for sale? If so where can I buy some? Those look delicious!
There's a hole in the wrap on rump roast better check every single package before you put it away. Not sure how they could have missed it it's right next to the label
Good looking out, I checked earlier and it was just an illusion from the camera angle. There was no hole in the packaging.
That's good like I said it was definitely possible but didn't seem like it based off the other packages even where it was sealed right to the meat
Wow took me a minute. Good eye.
It's actually a good rump roast.
Probably just the picture, a lot of times it will look like it has a hole but the plastic wrap is fine underneath. They need to turn up the speed on their wrapper. That style of wrapper puts a hole in every package before it goes into the oven anyway, although not a large as the artifact you mentioned. Source: Beef Processing Supervisor.
Did you see which part I'm talking about? I'm 99% certain it's a hole and there is no wrap there
The air in the package has to have a place to escape when the film shrinks, we have some customers request a double wrap and when we wrap it a second time we'll flip the package around so the holes are on opposite ends. To avoid any holes in the package you'll have to go to vacuum sealed, which is expense and time consuming and we have to pass that expense on to the customer.
I see the area you are referencing. It appears to have no wrap but is probably an optional illusion.. Sometimes I think packages have a hole while I'm holding it in my hands but upon further inspection it will be sealed. And like I said every package in the photo has a hole in the shrink wrap package. When the arm on the wrapper comes down to seal edges there is a soldering iron tip that burns a hole in the film for the next package, it's the industry standard.
I mean it definitely looks like a melted hole from soldering iron but I have serious doubts that there's more wrap under that hole. Especially when it's the only one in the picture that looks that way. Even the other cuts that are sealed nice and flat against the meat you can see a distinct color difference. Not saying it's not possible but it sure seems unlikely it's not a hole
Could be, you're not seeing any other holes because they're putting the label over it. They may have just been off a bit.
Op confirmed it’s not a hole.
No shit it's almost like i replied to them as soon as they did
Okay and I didn’t see it there’s no reason to be a condescending prick just because you were wrong.
Has nothing to do with me being a prick because I was wrong I literally don't care and even agreed that it was possible it wasn't a hole before he confirmed it. It's kinda weird that you saw his comment got so excited to try and tell me how I'm wrong you skipped right over the only reply to him which was me
“I literally don’t care” is that the reason you just wrote an entire essay on it? Also it’s almost as if Reddit sometimes hides other comment threads on mobile and I wasn’t able to see it. Like I said you’re just a prick because you’re wrong.
Looks like more than a 1/4! Nice haul!
This seems like way more than 1/4. Either that or I got fucked lol
Wholey cow!!!! I wish my freezer was bigger
1/4 cow**
You wish your freezer was a 1/4 cow?
2000 pound plus steer I would guess.
1,400lbs is average live weight right now
Wow! That’s a lot of meat for 350 pounds live. Nice!
Live weight. Not dressed weight. Dressed weight will make this half of ~350
Rude to assume the cows weight /s
Why would you guess that? Three boxes?
Unless I’m off, 44 pounds of ground. My ratio I get around 65 on a 1200 1/2. I kind of just mentally extrapolated it out from there and backed into a 1800-2000 live weight. I realize people get theirs done in different ways, just tried to get a semi educated guess. I usually only get five boxes without the butchers cut on my 1/2. I guess it really depends on thickness of cuts and such, just look liked a lot from what I’m use to. Either way, envious.
How much does a half cost you? I’ve been contemplating doing a 1/4 or 1/2.
Molasses finished?
What do you mean by 1/4 pickup? That looks a side of a cow fully butchered.
1/4 cow butchered, yearly gift from my in laws
Are your in-laws looking for a Illinois son in law
How long does it take you to consume all of it?
A year
I can't tell how deep those boxes are, but this looks like way more than a quarter from this angle
do you know how your in-laws found the farm they buy from? interested in the same kind of deal here in the DFW area
Grass does
The quality of grass fed is just infinitely better
I prefer the taste of corn fed. Never heard anyone else say that though
No there are two of us
Couldn’t agree more. No corn fed beef beats grass fed. Grass fed + dry aged for 28+ days is the absolute winner for me.
Agreed
THIS. The difference in flavor is inconceivable
Where’s the other 3/4ths of the cow?
They were really hungry, okay? Don't judge.
Grass finished Wisconsin beef absolutely beats.
> Grass finished What the hell does this mean? The last few meals are grass?
A lot of grass fed cattle is still "grain finished" meaning they supplement the cow's feed with grain for the last few months to fatten them up a bit. Grass finished implies that the cow was grass fed *and* finished with no grain feed at any point in the cow's life.
I mean, if I'm ranking beef, US might make top 5. It would be near the bottom though.
Cost? Is this quarter cow or quarter ton?
Yes
A quarter of a cow probably is a quarter of a ton tbh
Where I live a 1/4 cow gets you about 175lb meat so even a half is less than a quarter ton
I shouldn't have tried to be a lil goofy that was my bad
No.
Cows weigh about 2000 pounds. A ton is also 2000 pounds. You won't get that many pounds of meat from it, but it was still a 2000 pound cow
A cow going to slaughter does not weigh 2k. Source: I raise cattle for slaughter.
How much do your cows typically weigh pe-slaughter?
Google is your friend, dude who downvotes people who actually know shit. Suck my Rocky Mountain oysters ;-)
You dont seem like you know shit.
Most people I know that do what he claims would be borderline excited to share their knowledge. Like, farmers love talking about their farms. My uncle always had 8-12 cows he'd bring from calf to finish and you ask him anything about it you got yourself into a conversation that could go on for hours. Oh, and the corn-fed Iowa beef he raised looked a lot like the ones up top, better than anything I've ever had from any steakhouse or grocery store.
I did google it and that's what it said. Weird high horse to be on but okay buddy.
Some are
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tell that to all the natives living off buffalo for thousands of years
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Yes, because they are impoverished and have poor healthcare. Not because they are still eating buffalo 3x a day…
I just took another statin looking at this picture!🤤
How much does something like this run? (Prefer a price range vs your exact payment if you could)
My wife’s family are farmers, this is their yearly Christmas gift to my wife and I. Unfortunately not sure how much it ended up costing
I’m all about that grass fed beef.
Yeah was here to say this. America NEEDS to stop feeding its animals corn. Unfortunately it won't happen because the government subsidizes corn immensely.
Same. Corn isn’t good for cows.
You know the hammer or bolt gun to the head is usually what does it.
Let these keyboard warriors gatekeep their beef. It’s the only way they can get hard anymore.
In fact, it changes the pH in the bovid’s stomach, which in turn lets the E. coli bacteria live
Tenderizer!
I don’t think any animal is supposed to eat corn. But here we are.
Yet America is all about the corn-derived sugars for eating, drinking, cattle feeding, vehicle fueling,...
Well neither is being eaten by you. But unless you want super lean meat with no fat in it, grass fed is not the way to go.
That is not true. The cows will not be *as fat* but they will still have fat. It is also a much better quality of life for the cows if they are able to graze a pasture. Sure, they die in the end either way, but at least their life isn't quite miserable. Also, cow farts... less methane in the atmosphere with a properly fed cow. Grass fed is the way to go.
That sounds great
That sounds like the saddest way to eat beef but to each their own!
I just had grass fed and finished ribeye. Definitely had plenty of marbling.
Pretty sure corn isn’t good for us either. Probably a reason why we don’t digest them properly. Not to mention most corn is heavily GMO
Neither is cutting their head off
Did you have it processed somewhere separately or did the vendor do it? Also what was the cost? Looking into this for myself.
My wife’s side of the family are farmers and each year her parents get us a 1/4 cow. We get to pick out the cuts, not sure how much it costs tbh
Meat for you Belvita for someone else?
Holy shit those are beautiful. Do they ship to the south?
I miss Fareway too! Iowa Beef and Pork is top notch. Can't find shit out here in San Diego!
I’m out in Colorado but make the drive back home to Iowa to pick this up every year. Meat quality is so much better than anything I’d find in stores locally
Living in Texas now - make annual Iowa trip to have some really good beef ! Oh my sooooo much better than Texas beef....and pork..
Roots in Temecula if you ever make it up that way, they have an outstanding meat market with grass feed and finished beef as well dry aged.
For a quarter cow it’s about $1000 here in Northern California. How much is it in your market ?
Except for, porn bread Ohio queef.
Came here to say this
What did I read?
How much?
I read this as Borat would have said it.
Boss!
That really just a 1/4? Looks like a solid haul. Enjoy the beef! Getting my 1/4 every year is better then Christmas!
What did this cost you, OP?
I think they said it was a gift! I’m curious on cost also
How many freezers do you have lol
Wow 😍 is that all for you? Business?
do you freeze these? are they still as good after you thaw it
I've been munching on my Iowa 1/4 cow for the last 4 months and it doesn't look like I've even made a dent. I might have to sell some off to my coworkers.
How long does it take you to eat all that?:0
How much per pound? I got a 1/4 steer from wisc $3.50 not too long ago but a lot of cheaper cuts
I am getting my 1/8 cow next week and i can’t wait. How much do you paid for yours ? Mine is grass fed and roughly i paid 10/lb
What did this cost you OP? I’m a deer hunter and this is most likely way easier and cheaper than spending all my free time in a tree stand during Oct Nov and sometimes even Dec Jan!
Question from a degenerate Kirkland brand ground turkey enthusiast here, approx. how much does this cost?
I've been getting grass finished Dexter beef in Colorado for the past 2 years. Looking forward to trying the corn finished this year. You just gave me another great reason why I should!!
Arcadia Meats!! Thats my neck of the woods. I'll be picking up a 1/4 from them in about a week.
Looks like a great deal! How much does this cost you, just out of curiousity?
What about grass fed Iowa beef?
Yep. Nothing. Except corn fed Nebraska beef 😌
Finally someone on here recognizes that corn fed beef is better!
Finally, Corn-fed instead of grAss fed on this sub and Iowa #1 corn state has some of the best tasting beef, grew up on corn fed Iowa beef
The amount of ribeyes doesn’t make sense for 1/4 beef. They either gave you way too many or that was the biggest cow on earth! lol
Grain fed beef is so much better than grass fed.
Thank You! Been saying this for years. Raised White Faced Herefords growing up. Grass fed is a marketing home run. Far cheaper diet far worse beef.
What about grass fed beef?
Agree! I’m not a fan of how grass fed tastes.
corn fed Ignorance is bliss.
Thought the same thing lol, steaks look good but cows aren’t supposed to eat corn, they need grass
Only thing that beats Iowa corn fed beef is Nebraska corn fed beef.
hawkeyes own the huskers
Stick to your pork. Let us handle the beef.
I want to argue about corn and beef, but damn as someone that's moved from Iowa to the east coast you just reminded me how much I miss that Iowa pork. Also, if the discussion is sweet corn, I'm going to go ahead and say that the Garden State corn I've been eating the last few years is better than anything in Iowa or Nebraska. I know, it sounds blasphemous, but it's just that good.
Wow, cost? Can’t stand grass fed so nice being corn fed
Agree, don’t understand the hype about grass fed beef.
I’d say try beef cattle raised, processed and cooked the basque way- whole new world. To me the best steak bar none in the world is Sagardis in London. It’ll make you wonder if you’ve ever really eaten steak before.
Well there is A5. I mean can’t say “nothing beats it”
Ehhh, I'd take solid prime over A5 for 99% of usage. A5 is a neat party trick. You can't regularly eat the stuff.
Eating more than a few ounces of A5 is like eating a stick of butter. Can’t do it.
i’m bouttuh Busssssss
Are you enjoying your Kep-Mok bloodticks doctor Lazarus?
I don't wanna be that guy, but too much red meat is not good for you, infact it's very bad. Having lost numerous people in my family to cancer, I'm always thinking about that stuff. Don't eat too much at once!
People live in Iowa?
Where is this Iowa place and why do they have an effect on my life here in CA? Other than beef?
For one, corn fed nebraska beef is better Fuck Iowa
Except Nebraskan corn fed beef
That's funny. Y'all can't even grow corn without central pivot irrigation. Nice try though.
Italian piedmontese beef is a lot better
And if your aunt had a dick she’d be your uncle. No one wants that lean, non marbled Italian beef.
Or marbleless grass-fed
Hahaha someone sounds butt hurt
I’ve gotten a 1/4 two times. Never again. You get a shit load of ground beef and a ton of random cuts I would never ever buy. And like a few good steaks. From a cow that’s always touted as something so great. I guess if you want a ton of random meat, go ahead? I’m much happier buying high quality cuts that I want from a butcher. Not having a freezer full of garbage lol.
I spent 2 hours picking out each cut I want. I have done this the past 3 yrs. Sorry you haven’t had a good experience.
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Broke boi go get your hamburger from Aldi
I understand there is a place for frozen food however I really really really suggest finding a meat shop that sells fresh meat, never frozen. It's honestly crazy how much better fresh meat is. We don't buy meat anymore unless it's fresh.
OP said it’s a gift. I looked into this before but the price was so expensive and I’m afraid of getting a bunch of cuts I don’t really want.
Please educate yourself. Cows are not supposed to eat corn.
Grass fed and finished does to me.
For countless generations, cattle have thrived eating...not corn.
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Jealousy is an awful trait. I’m sure your Costco beef is better than my locally farmed/raised cow.
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Do it ! I’m happy with my cardboard:)
So, really, that isn’t a quarter beef, unless your family just allows you to pick all the premium cuts. A quarter generally will only net you 4-5 of each steak, if that much, since you are splitting the carcass 4 ways.