What is carcass weight?
The carcass weight or "rail weight" is the weight of the hanging carcass including bones, fat, etc. Note that our grass fed beef is dry aged for approximately 21 days to ensure maximum trenderness. Once the butcher cuts the carcass up removing bones, etc. you will end up with roughly 62% of the carcass weight in your freezer. If you want the bones for soup stock, and the organs (tongue, heart, liver) then you will need to let the butcher know and have extra freezer space.
How much Freezer space do I need?
As a rule of thumb you will need approximately 1 cuft of freezer space for 35 to 40 lb of cut and wrapped beef. A whole beef is an entire animal cut, wrapped and frozen which equates into an average of 290 to 350 lbs. of beef in your freezer. Meaning the required freezer space is roughly 9 cuft. A half beef is one side of the animal, and you can expect to receive between 145 to 175 lbs of meat. Make sure you have freezer space of around 5 cuft. For a 1/4 beef (70 to 90 lbs) you will need about 2.5 cuft and for a 1/8 beef (37 to 45 lbs) you will need about 1.5 cuft.
What cuts will I get with the different packages?
A 1/2 beef will have all available cuts. A 1/4 beef will have the cuts mixed equally so you receive equal cuts from the front and back quarters such as steaks, roasts, ribs, etc. A 1/8 beef (i.e. pre-packaged Sampler Boxes) is simply a quarter re-packaged to you get an equal mix of cuts again.
How much will it cost?
Currently West Haven Farms charges $5.80/lb. (subject to change based on market price at time of butchering) on the carcass weight. A deposit of is required when we receive your order. The final billing from West Haven Farms will be issued based on the carcass (rail) weight and payment is due upon receipt of the invoice. Butcher costs are to be paid directly to the butcher based on the cuts you want and/or if you want sausage or peperoni as well. Pre-packaged boxes with a variety of wrapped cuts and lean hamburger, include the butcher costs. Contact West Haven Farms for a list of boxes available at this time.
How much are the butcher fees?
The processing charges for cutting, wrapping, freezing and any additional processing charges have to be paid directly to the butcher. As a guideline a basic cost for butchering, excluding any extras for sausage/pepperoni, is about $1.60 per carcass (rail) weight pound. You can download the Excel Cutting Sheet with prices below or contact us for a copy. Note that our beef is Government Inspected at a licenced facility.
