Before you buy 1/2 a beef, watch THIS!!

[@LorellaPlanBeeOrchardandFarm]

I hate when people say they'll link something then don't. Then I did that! So sorry. This site has charts for beef, pork, lamb, and goat! Here you go: www.virtualweberbullet.com/meat-charts-beef-pork-lamb-goat/

[@melvinwoodruff905]

Thanks

[@Kathyahedrick3]

Thank you for the charts, most helpful ❤

[@David-wc7lx]

I sell beef ranch to table in Texas. I can tell you that you can buy from this lady with confidence. She is honest and spot on about everything but the difference between skirt and flank steak. Hanging weight is always 63% of live weight and finished weight is always 71% of hanging weight. Here in Texas we also have state inspections that are available for the legal resale of meat within our state. The vacuum packaging and kill fee together average about $1.05/lb. So, when we charge $4.90/lb delivered, we are only getting $3.85/lb less fuel. Feel free to reverse engineer the equation for comparison. Again, this lady is absolutely trustworthy.

[@LorellaPlanBeeOrchardandFarm]

Thank you so much for your kind words! I did think flank and skirt were the same, but I have been corrected.

[@Blackdiamonds41]

What area you located David?

[@David-wc7lx]

@@Blackdiamonds41 we are in NE Texas. Our primary market DFW. However, we do deliver within 2 hours of Sulphur Springs.

[@TEXASBLADE2006]

David, we are in Hunt county & are looking too by 1/2 a beef. Do you have any to sell?

[@David-wc7lx]

@@TEXASBLADE2006 yes sir. I'm in Delta county. We always have inventory. I'm taking 2 more beefs to the processor tomorrow. They will be ready in about 3 weeks. We are getting ready for the holidays and we don't have another harvest date until March

[@ohiofarmgirl3384]

As a wife of a cattle farmer, I really appreciate your video. We only put aside 7 steers yearly for our friends and family but I deal with the customers, which most have been with us for over 20 years. I’ve had “newbies” that didn’t understand the process and refused to pay what we agreed on for the hanging weight because they felt we screwed them. They don’t realize that they are already paying for waste every day at the store on most of their food items.

[@LorellaPlanBeeOrchardandFarm]

Yeah, it’s a complicated process to understand if you’ve never done it.

[@mrmudslide5676]

This is fantastic! I love watching the Bearded Butchers and was not sure I would gain anything from this but it was exceptionally well done. Great pace, well focused on the important information. Your delivery was spot on. I would not change a thing about this. Thank you very much.

[@LorellaPlanBeeOrchardandFarm]

Thank you! That’s quite a compliment. ☺️ I’m glad it was helpful.

[@resenddelete6820]

@@LorellaPlanBeeOrchardandFarm why are you "womansplaining" ?

[@LorellaPlanBeeOrchardandFarm]

@@resenddelete6820 😂😂😂😂😂 Because before I moved to the farm, I wanted to buy local but didn’t know ANY of how it worked. I needed someone to break it down in to simple steps for me. So that’s what my channel is all about. If you don’t want to be “womansplained” to, I’m probably not the right channel for you. 😅 But thanks for the best laugh of my day!

[@suzie2080]

To anyone who did not know how this works, they do now. We have raised our own beef and bought from local farmers. It is such a savings. You have such a great way of teaching.

[@LorellaPlanBeeOrchardandFarm]

Thank you. I remember how much I didn’t know and how overwhelming everything seemed to me at first, so I try hard to break it down and make it easy to understand.

[@michelledaws833]

We are looking into this for the first time and found this SO helpful! Thank you so much for posting.

[@LorellaPlanBeeOrchardandFarm]

I’m glad it was helpful!

[@ryeckley7267]

A farmer is usually just a farmer, they raise the animals. Butchers of live animals are a subcontractor but don’t do retail sales. Your local butcher most likely buys not from the farm but from the wholesale butcher, prepackaged cuts, and it’s rare to find a local butcher that has the special cut often referred to as the butchers cut.

[@mdube391]

Much respect for this video. I watched it three times just to make notes. Thanks for the detailed breakdown on this process

[@LorellaPlanBeeOrchardandFarm]

Glad it was helpful!

[@jfrede2889]

Thanks for breaking this down. You did a great job. Thanks again.

[@kevinlesch9656]

You basically nailed it. After 15 +/- years of selling freezer beef i have gotten a lot better at explaining this type of stuff to customers. One minor addition. Vacuum seal. Some offer it as option some don't. My butcher offered it for years at an extra charge but you had to ask for it. Now it's standard with no extra charge, but he will do paper wrap it asked. My opinion is the vacuum seal keeps longer in freezer without freezer burn but I know people with paper wrap with no problem.

[@LorellaPlanBeeOrchardandFarm]

Oh, I’ve not hear of any local butchers doing vacuum seal. I’ll have to check on that.

[@jamieday6602]

My wife and I have bought a 1/4 of a local grass feed black Angus! It's the best beef we have ever had! I believe around $400 ! It saves us a bunch of money and the quality is amazing!

[@garyhenley6795]

Great video. Well done. It is much clearer now to understand the process. I bought a quarter beef in March blind. I still got great cuts but now I'm buying a half beef and you have helped enormously on what cuts to get. Thanks again

[@LorellaPlanBeeOrchardandFarm]

Glad it was helpful!

[@bikerkat01]

Our farmer actually does their own butchering on site, they have a store front for the public to pick up the beef, pig or even sheep.

[@LorellaPlanBeeOrchardandFarm]

That’s awesome!

[@goldenviolet]

My family had an Uncle that was a pig farmer. My mom always bought our meat from Uncle Gene. I never could compare pork because l was so young. But the closer to home you get your food the better off you are. Be a localvarian. This helps the farmer and you get a quality meat.

[@LorellaPlanBeeOrchardandFarm]

“Localvarian” I love that!

[@williamjohnson8146]

So, I'm in southeast Alabama most every processor here charges a slaughter fee, then price per pound, and my guy charges $2 per box and avg 1/2 beef is 4-5 boxes. They two popular in my area are $80 and $85 for a slaughter fee plus .95 cents a pound, some custom cuts cost a little extra. I dropped a 20 month Angus dairy mix steer Monday hanging hot carcus was 432 lbs. Not bad for a dairy beef. So in all minus any extra fees maybe for the ox tails, looking at around $506. The avg farmer is seeing halves and qtrs at $4.50 to 6.50 a pound hanging weight. Believe my processor sells his cattle at 6.75 a pound grain finished and 7.50 ish for grass feed and finished per pound. So, processing your own beef if you have the means is worth it per say. Trade of is raising it my steer probably has eaten close to $1000 in feed since early fall of 2020.

[@LorellaPlanBeeOrchardandFarm]

Right, it depends on so many factors, which is one reason it’s confusing to a new consumer who doesn’t live near farming. Our beef don’t get nearly that much grain, but we are fortunate to have free graze and hay. So they get a little calf grower in the beginning, then a little grain to finish off at the end.

[@nunyafawkingbiz]

Ordered half a grain and half a grass finished cow last year to try both ! I absolutely prefer the grain finished! I know grass is healthier but it’s gamier and the grain is just perfect and tender ! This year I’m getting a whole grain finished angus ! Also ordered a whole hog ! Once you get it this fresh you can never go back to the store

[@LorellaPlanBeeOrchardandFarm]

Yes, we also prefer a grain finish, for the reasons you explained. :) And the first time I had a roast from an animal we raised I could not believe the difference from store bought. Absolutely a better product.

[@Mindy56743]

Thank you for this video. I have just ordered a half a beef from my cousin that I know how they are raised. I am getting half the beef they have been raising for themselves. I know the quality is going to be very good because I have had their meat before and the price is so much better than anything I could get at the store not counting that this is better than organic. People need to talk to local farmers and get back to our roots for groceries. Thank you

[@LorellaPlanBeeOrchardandFarm]

Yes! But local when you can.

[@Mindy56743]

@@LorellaPlanBeeOrchardandFarm my cousin lives like 20 minutes from me. I have started looking for farmers that are close to me for as much as possible and the rest I try to get from azure standard. I do my best to avoid the big box stores. We have to speak with our money and the best way to do that is local.

[@tweet1586]

You make my soul smile, keep up the good work😊

[@LorellaPlanBeeOrchardandFarm]

Aw thanks!

[@tracysmith5948]

Excellent video! I live in Belgium 🇧🇪 and we bought a percentage of a cow. Pasture fed from a local farmer. It was our first time buying meat this way so we chose the smallest weight of 10 kilo. Once the whole cow was sold it was then hung and butchered. We got our meat delivered for an extra charge within a month. I have to say it’s the best beef we’ve had! We will definitely be doing it again but next time we will buy more of the cow.

[@LorellaPlanBeeOrchardandFarm]

Thanks, Tracy! Delivery is a nice option. We’ve got our freezers full now. A half works well for us.

[@metro143]

Thank you. This video helps explain a lot about buying beef. Sometimes you feel stupid for asking questions that some people assume you already know the answers to.

[@LorellaPlanBeeOrchardandFarm]

Yes! People who’s business it is to raise, sell, and bring to butcher sometimes don’t understand how confusing it seems!

[@karli3031]

We just purchased our first cow. We went in on 1/4. The hang weight was 764. The hang/dry time was 10 days. The Take-home ended up being 111-115lbs. A piece per quarter.. That totals 444-460 of meat, including soup bones to take home. That’s only a 60% yield from the hang weight. Is that a bad thing? I’m not sure if I should be upset or satisfied. I mean, I’m happy that I purchased beef from a source that I know where it came from. I’m just curious if this is not a good thing so the next time we decide to purchase a cow we can choose a different heat processor. Any info would help. Thank you so much and great video. Extremely knowledgeable and informative.

[@LorellaPlanBeeOrchardandFarm]

That’s about right! Average take home is 60-64 percent of hanging weight. And 10 day hang is common. We try to get our butcher to push it to about 14 days but it depends how busy they are.

[@Dakarn]

lol. The beginning explanation of how you got started mirrored my first experience. The farmer sat there doing the whole "well it depends" until my eyes started to glaze over and I just wished him luck and went on my way.

[@LorellaPlanBeeOrchardandFarm]

Yes! Exactly. I hope this video helped clear things up a bit. :)

[@efremlee6990]

Thanks for the information I've been thinking about getting a half a beef for a wile I've got a big chest freezer that's kinda bare now I gotta find a farmer.

[@LorellaPlanBeeOrchardandFarm]

You’re welcome!

[@thomassullivan1207]

For those in Northern California, check out Stemple Creek Ranch in Marin County (Tomales, CA). 100% pasture raised, grass fed/finished, organic black angus beef, berkshire pork and lamb. Best meat I've ever had (besides Wagyu). You can buy 1/4, 1/2 and whole beeves. Also individual cuts are available.

[@garyzweigle5860]

Hello Lorella. After reading many comments, I noticed that the cow’s head was not part of the deal, but I never got the organ meats either unless I bought the whole cow. Well, bringing home the cows head, I seasoned it, covered it in foil and baked it at a low heat for 16+ hours and had some very tasting meat (over 8 lbs.) from it, and the cheek meat rivaled the steak meat in taste and tenderness. The bonus for me was watching my two dogs get everything off the skull I missed, and I didn’t mess with the brain. That was their ‘ice cream’. Never turn down the head if it is offered, because there are customers at the butcher shop asking for that and nothing else.

[@LorellaPlanBeeOrchardandFarm]

I didn't know that. Maybe we'll give it a try next time!

[@cliffburton-jy6iq]

The check meat is delicious that’s what we use to make barbacoa

[@andrewhushek3917]

Thanks for the video, I didn't know the USDA put out the chart. Confirms I have been getting a great deal from my local guy.

[@donnahummel5765]

Thank You. Same for pork. Always looking for more info. Small farm and raise are own.

[@LorellaPlanBeeOrchardandFarm]

Raising your own is the best!!

[@iantuck6364]

Thanks for this info. I bought a quarter beef once from a guy I worked with. He didn't say anything about live weight and I thought he really ripped me off because I expected to receive the amount of pounds I paid for. I asked around and found that was normal, but I never felt comfortable about it because he surprised me with hidden costs.

[@LorellaPlanBeeOrchardandFarm]

Yes, unfortunately people don’t realize what they know isn’t necessarily general knowledge. He might have assumed you knew what you were getting. It happened to my brother, too. And that’s why I made this video! :)

[@CrankyBubushka]

Thanks for the video. My parents did this when I was a kid. I never knew the details, and now I do :)

[@LorellaPlanBeeOrchardandFarm]

I’m so glad you found it helpful!

[@Kathyahedrick3]

Wow, thank you for sharing all of this. We are in South East Michigan and want to buy 1/2 hanging beef! Been unhappy with beef here for quite some time (years) we’re excited to look into this and try it!

[@LorellaPlanBeeOrchardandFarm]

I’m so glad you found it helpful. :)

[@lindacooper7372]

Thank you so much! We bought for the first time a 1/2 pig and 1/2 a cow. Great information. Now I hve to get an freezer chest - I really don’t trust the upright! I fear the worst scenario of it being left open!

[@josephraguso2838]

I have been selling anything from a pound of ground beef to a whole cow since 2006 in New York . I liked this video. There's a lot of good information on it.. I have been selling packages around the five boroughs. I have explained how it works a thousand times. Its a big challenge getting people to understand the benefits of buying from local farmers . We are all creatures of habit. Its hard to try and convince people to try something new. People tend to over think about it. I understand all their concerns. You would think in a city so big you wouldn't be able to raise enough beef to meet the demands. Simply not the case. Usually ends up, farmers like myself bringing cattle to the sales barn where they are auctioned off. Another option directly to one of the meat packing plants. Where do you think the meat your buying in the local grocery stores come from? Believe me the price we get paid at times are ridiculous. Not in a good way. I always point out the only disadvantage is the meat variation from one cow to the other. Just last week had a hole steer grounded in to hamburger. Do to the age and other circumstances. I will try out steaks and other cuts off the other one next week when I pick it up. Sometimes it can be hit or miss. If you are willing to wait farmers have more control on raising something just for you. Remember a crock pot goes a long way. Its the scheduling getting an appointment at the butcher that makes things complicated. Hopefully this was a little more helpful.

[@LorellaPlanBeeOrchardandFarm]

Yes, the fathers and ranchers around here often sell to sale barns or meat plants. And no, they don’t get a great price. For a small farmer like me (we raise 1-2 head a year) private sale is definitely the way to go.

[@josephraguso2838]

@@LorellaPlanBeeOrchardandFarm no doubt about it selling private is better. I had over eighty a couple years ago. Iam down to a little under fifty today. Who really benefits are the customers who can buy directly from the farmers. Wish more people would take advantage.

[@seymourwatson3233]

Thank you SOOOOO much for this, I've been wanting to buy beef like this, but I've been a little hesitant to pull the trigger because I knew very little. You have cleared up a lot if things for me. Now I have to find a good butcher.....Thank you 😊

[@LorellaPlanBeeOrchardandFarm]

I’m glad this video helped clear things up for you. I felt that same hesitancy when I was contemplating buying beef the first time.

[@dmmflys]

This was awesome! I was about to pull the on trigger on a 1/2 but didn't know really what to expect. Thanks again!

[@LorellaPlanBeeOrchardandFarm]

I’m so glad it was helpful!

[@jonnyfreedomseed1499]

Thank you for doing this video! I've sent the link to people with questions about real "farm to table" process

[@LorellaPlanBeeOrchardandFarm]

Thank you so much for sharing this video! The first time I considered purchasing from a farmer (1/2 hog) it was so confusing. This is the video I would have wanted to watch. :)

[@sandsock]

When we sold our last freezer steer at $2.50 hanging weight. My brother figured out with the butcher cost. It averaged right at $5 a pound. A half weighed 455 pounds , from a 1400 pound steer at 22 months. With cost of corn now. We are going up to $2.75 a pound for the rest of 2022 , for the next 2 or 3 steers. Then going to $3. $3 should be almost $5.50 including butcher fees. But you get a steak for that also, instead of paying $20+ each. I hope I can hold the price there, but property taxes and corn are expensive

[@LorellaPlanBeeOrchardandFarm]

Yeah the cost of grain is crazy. We only feed corn the last six weeks or so, hoping we can keep our price down as well. But I think we’ll still be less than grocery store beef in the end.

[@russellgardner9178]

I get a half of beef from a friend. With hanging and butcher price I have been paying 3.05 a lb.

[@sandsock]

@@russellgardner9178 after the next month, beef is going much higher.tje current beef cattle numbers plummet. From poor birth rates. The last several years of flash thawing floods and blizzard s during calving season.

[@russellgardner9178]

@@sandsock my friend has them all the time here in Indiana we dont have flash thaws and problem with birthing.

[@sandsock]

@@russellgardner9178 there was WY, Washington blizzards and floods. The last couple years there. Then the western fires. Cattle numbers are going to drop. USDA just said Brazil was dumping beef at a increased 136 percent and haven't been reporting their mad cow cases for 8-11monthd. They are about to get banned

[@curtisolson9173]

Location, Location, location. Price per pound depends on where you live. In Washington state, our local butcher sells grass finished beef at $3.29 @ lb live weight. As a farmer I sell my grain finished black angus for $7.00 @ lb hanging weight. (2023) With the price of C.O.B., hay, fuel, and machinery constantly increasing, my prices have to go up. My neighbor sold his grass finished herefords for $7.00@lb last year. Drought is also killing us. I used to hear farmers complain about everything. Now I know why. Great job.

[@ridenscott]

Kick butt thanks guys. 2024 i just spent 1750 local but recieved 1/2 beef in 6 days never frozen. Gotta love inflation!!

[@LorellaPlanBeeOrchardandFarm]

Oof! Inflation is hitting us all.

[@SgtRudySmith31bRet]

Great video. I picked up my half beef last week, and it worked out to 5.05 a lb. Can't ask for a better deal! My butcher is also the farmer I think that why it was so "cheap".

[@LorellaPlanBeeOrchardandFarm]

Nice! That’s a great deal for steak and ribs!

[@gregzeigler3850]

5.05 a pound is expensive for hamburger.............

[@matildaentz2815]

@@gregzeigler3850 You really don’t pay that for hamburger, it’s equally evened out, this way you’re steak & other cuts are a lot cheaper 🤗

[@gregzeigler3850]

@@matildaentz2815 I can get steaks cheaper than that too....

[@matildaentz2815]

@@gregzeigler3850 m

[@ravenmoon1165]

Excellent well thought out video! Ty for this primer course. I filled up my freezers with mostly hamburger I got at $2.60-$2.99 lb. I vacuum sealed it. My two fridge freezers and 7cu garage freezer are full. I don't know how much meat typical home freezers hold and my garage freezer. Should I look at getting down half way and doing 1/4 cow or is that all they can hold? I love brisket, steak, belly, flank roast n hamburger.

[@LorellaPlanBeeOrchardandFarm]

That’s a good question. We’ve got two large freezers and can do a whole cow and a whole hog. A 1/4 beef will be approximately 110-150lbs of meat. I found this on the web: “The rule of thumb is one cubic foot of freezer space for every 35 - 40 pounds of packaged meat. A quarter of beef will easily fit into a 5 -7 cubic foot chest freezer. A half beef needs about 8 cubic feet.”

[@randylee7166]

I buy a 1/4 beef each Fall, I love it. I always ask for the skirt steak and Flank steak. Cut it into thin strips perpendicular to the grain and fry rare to med rare and it is WONDERFUL with salt and pepper, delicious flavor and it is tender if not over cooked.

[@missourigirl4101]

Excellent video. You answered a lot of my questions I’ve had lately trying to buy meat this way.

[@LorellaPlanBeeOrchardandFarm]

I’m glad you found it helpful. It was nice meeting you yesterday on Liz’s live chat.

[@karen1866]

We purchased 1/2 beef from our neighbor May of 2021…avg cost per pound was about $3.85/lb. Probably cost more this year, but we have reserved a half for June/july

[@LorellaPlanBeeOrchardandFarm]

Awesome deal!

[@marcstewart3839]

This was a very informative video. Thank you for giving us some knowledge for our first purchase.

[@LorellaPlanBeeOrchardandFarm]

I’m so glad you found it helpful!

[@kennethhopson7087]

I can tell you a good mixture to sugar cure your hams and shoulders of your hogs.

[@mrsseasea]

We just got our 1/2 beef…..in general it’s 3.66 per lb, and .97 cents cut wrap what’s not included is the butcher (put down) $60.00 so for 457 pounds it cost us 1,713.00 and 475.00 cut wrap so just over 2,000.00 for almost 500 lb. Beef…..we have been doing this for 32 years, our 5 kids were raised on farmed beef pork and chickens. The price increase from 30 years ago is huge, we use to pay 1.24 a pound.

[@LorellaPlanBeeOrchardandFarm]

Yeah. Inflation is crazy. But the price of everything has skyrocketed. But still you paid only $4 a pound for all cuts, including steaks and ribs, so you still got a great deal. :)

[@tjb7648]

great video. Thank You. I have been considering buying a half to support family-owned farms and getting away from the corporate stores. Your video helped me decide I am definitely doing it.

[@LorellaPlanBeeOrchardandFarm]

This makes me SO happy!

[@jfaz]

Can you tell me pros and cons of common styles of packaging as in vacuum sealed vs those ground beef bags and butcher paper etc? Thank you!

[@LorellaPlanBeeOrchardandFarm]

I’m not sure. I’ve gotten my meat back both ways. (Different butchers)

[@erinjensen9906]

Thank you- this video is so helpful!

[@LorellaPlanBeeOrchardandFarm]

I’m so glad!

[@nickfalzone7955]

I was thinking of buying a cow and putting it in my shed. Feeding it through a window latch where I can throw in grain and some patches of grass. I'd like to get her up to 1,000 lb before slaughter. Cows generally don't make a lot of noise so I'm not worried that my neighbor will complain. Any tips on raising beef in a shed and how often should they get a walk outside?

[@LorellaPlanBeeOrchardandFarm]

I don’t know of anyone raising a beef cow in a backyard shed, and I wouldn’t recommend it. Typically one acre of pasture is needed for a cow. You would also need to feed it hay, not grass, and a lot of it. You would have to muck the stall (shed) daily to make a clean living environment, as well as replace it with clean straw for bedding. The cow would need access to sun more than just a walk or two. There might be ways to raise one on a smaller area, but I dont know. I suggest you do a lot more research.

[@deborahdean8867]

You can get away with raiding a hog in a small pen and shed for shelter, but not a cow. You need some pasture for cows, sheep or goats. You might try raising rabbits for meat if you have confined space . Maybe a meat chicken because they are smaller but they arent as easy as rabbits in a confined space

[@kristaloudermilk3441]

Hello. I love your videos. Last year I started buying hogs from a local farmer and the absolute best best out of all of it was the bacon. Eh it was soo yummy and way better then store. I’m in iowa and I am not sure if I heard you right about how much you sold your 1/4 cow you said about $5-600 now is that including the butcher? I just paid 303 for butcher and 710 to my farmer for also 1/4 cow. I’ll always go to farmers I lived on farm for about 4 years and my son is in FFA. So I love it.

[@LorellaPlanBeeOrchardandFarm]

That did not include butcher fees. :) I’m glad you’re enjoying farm direct meat!

[@suzanneford2434]

I raise sheep, pigs and my uncle raised the beef... this is helpful for my people to watch and understand how much they get and cost... thanks

[@LorellaPlanBeeOrchardandFarm]

Thank you for sharing this with your customers!

[@IL_Bgentyl]

One cost often overlooked is the freezer. In nevada our garage freezer increases our electricity a fair ammount

[@LorellaPlanBeeOrchardandFarm]

We did not notice an increase in our electric bill after getting our freezer. However our house is really well insulated -even the garage- with about 7 inches of spray in. When we were discussing keeping a whole beef instead of selling half we knew we would need a new bigger freezer. But although it’s a big upfront expense, I knew we had to consider the lifetime of its use. If you divide it out by the number of years a typical freezer lasts, it really costs pennies a day to use. The electricity though, that would depend a lot on where you live, and you are in a HOT climate.

[@popsnorthcutt1741]

We just put up our 1/2 beef this weekend.

[@LorellaPlanBeeOrchardandFarm]

Yay!!

[@EagleArrow]

We order our grass fed black Angus from a local farmer and butcher for decades. How people used to do it. We pay about $3.98 per pound. We get a year of meat for roughly $600. We order in Dec and pick up in June or July. Grocery is usually $7 per pound to $11 per pound. We get all types of meat, roasts, steaks, hamburger. We hardly buy meat at grocery.

[@LorellaPlanBeeOrchardandFarm]

Awesome!

[@NACHOAVGQUAD]

Thank you this video really answered a lot of questions now all I need is to hunt for a good farmer in Northern California

[@LorellaPlanBeeOrchardandFarm]

I’m so glad you found it helpful!

[@meghauff9824]

THANK YOU! You made this so much easier to understand.

[@LorellaPlanBeeOrchardandFarm]

I’m so glad it was helpful! ☺️

[@sandideak4125]

Thanks for a very clear and concise explanation! I, too, have always been confused with the different terms, etc. Now I know what to expect and what questions to ask! 🤗💕

[@LorellaPlanBeeOrchardandFarm]

So glad you found this helpful! It is confusing at first!

[@marcomilazzo3855]

Such a clear, complete explanation!

[@LorellaPlanBeeOrchardandFarm]

Thank you!

[@organicnorth5492]

Very informative. Now I can buy from a local farmer with more confidence. Thanks.

[@LorellaPlanBeeOrchardandFarm]

I’m so glad to hear that. I try to simplify everything. :)

[@peted2770]

Excellent video, you answered a whole bunch of questions and gave some helpful tips.

[@LorellaPlanBeeOrchardandFarm]

Glad it was helpful!

[@mikoyanfulcrum1]

Very informative and interesting! This is something i wish to do.

[@LorellaPlanBeeOrchardandFarm]

Awesome!

[@darrylm3627]

Good Stuff Great Tips😄👍🏿 How size Freeze Box needed?

[@LorellaPlanBeeOrchardandFarm]

At least 8 cu ft.

[@jamieday6602]

Great information video! Thank you!

[@LorellaPlanBeeOrchardandFarm]

You’re welcome, I’m glad it was helpful!

[@danaarazi]

Oh wow Lorella I wish I had reached out to you when I bought my first cow/beef/steer, not sure what to call it. Totally got taken to the cleaners we over paid on live weight, had a terrible butcher (not usda certified) and the meat ended up only fit to feed to our dog. The second attempt was better. After watching this, I realize there was so much more I did not know. My next one will be even better! Wow I can’t believe people from across the country would want to drive out there and buy one of your steers/cow/things that’s totally crazy. I bet those people really trust you.

[@LorellaPlanBeeOrchardandFarm]

Hey, Dana! Long time. I hope You and your family are great! I’m sorry you had such a rotten experience. The people who asked about getting our cow long distance were friends who knew us from California. I think it was more about the comfort level of buying from someone they know, plus wanting to support me in my farming adventure. :)

[@jugaloking69dope58]

the best ground beef I've had was when i bought grass fed beef ! go big! get a 4 person order going its worth the weight lol

[@barbaragoodman1789]

I’m new to homesteading, your videos are very informative. ! Now to find a local organic farmer who has beef and hogs in zone 6b !!!

[@LorellaPlanBeeOrchardandFarm]

Thank you Barbara, I’m glad you find them helpful.

[@curtisrandolph1887]

Question. If I buy a 1/2 side of beef , what happens to the heart, head, tongue and organs? Am I paying for half a steer/cow and not getting all the parts?

[@pepelepewpewpew8573]

My local rancher also does his own processing. Even easier 1 stop shopping.

[@LorellaPlanBeeOrchardandFarm]

That’s awesome.

[@namepolanco5057]

Very informative great video, lots to think about with meat prices going through the roof.

[@LorellaPlanBeeOrchardandFarm]

Thanks, glad you liked it!

[@captainchaos9849]

Awesome video! Thanks for all the info, you pretty much answered all of my questions.

[@LorellaPlanBeeOrchardandFarm]

I’m so glad to hear that! I hope you’ll go into the purchase with more confidence now. :)

[@suzanneford2434]

In our area it’s by hanging weight if you do live weight most people charge to much and nobody buys it

[@CMills8674]

Awesome video, thank you for making it.

[@LorellaPlanBeeOrchardandFarm]

I’m glad it was helpful!

[@Loganrodgers22]

True story…. Bought our first 1/4 cow. Hands down the BEST BEEF we have ever had. No contest!! Definitely worth supporting your local farms for meat. It’s clean, no hormones and I can see the cows grazing when I drive buy their farm every single day. So we know the farmers are good stewards of the animals. Best way to get your beef 🥩!!

[@LorellaPlanBeeOrchardandFarm]

Yes! It really does taste different!

[@carasmussen27]

thank you for all this useful information.

[@LorellaPlanBeeOrchardandFarm]

I’m glad it was helpful!

[@huckwild2818]

Thank you for the info. Looking to get our first 1/2 🥩

[@LorellaPlanBeeOrchardandFarm]

So glad it was helpful!

[@daveharms5153]

LIGHTING! As in....turn on some lights! You video will look much better!

[@LorellaPlanBeeOrchardandFarm]

Thanks for the tip

[@richmartinez96]

I read somewhere that you should ask the butcher how many days do they let hang/dry age before butchering and packaging.. to make sure atleast 5 days.. is that true ? If so why ? Thanks

[@LorellaPlanBeeOrchardandFarm]

Aging the beef has two purposes. One is that the flavor intensifies. The other (and to me more important) is that the muscle fibers begin to break down and so your meat is more tender.

[@ZeroCarbDaddy]

Great video! With current packing companies marking up meat so high, buying local farm raised is the way we are going 💯 of the time.

[@LorellaPlanBeeOrchardandFarm]

I’m so glad to hear that!

[@HoneyHollowHomestead]

Very nicely done. I haven't got the full cost for having my steer butchered, yet. So far I have spent $90 for him. Maybe a little more because I have been feeding him a little alfalfa to bucket train him with. I need to visit the local butcher so I know what his fee is going to be. Another expense is going to be the freezer to put the meat in.

[@LorellaPlanBeeOrchardandFarm]

So when we were considering buying that beef steer last year, Carter said, “don’t forget to calculate in the cost of buying a freezer.” The next day someone came to Chris and says, “Do you know anyone needing a freezer? My dad needs to get one out of his basement.” All that chest freezer cost us was the hiring of three teens to help load it On and off the trailer and a few hours time. Can you believe that?

[@HoneyHollowHomestead]

@@LorellaPlanBeeOrchardandFarm That was an AWESOME deal! Can't beat it!

[@steveo8991]

Is that frozen milk I see? Never seen that done before.

[@LorellaPlanBeeOrchardandFarm]

It is! When it thaws, it has the same taste and consistency.

[@kennethhopson7087]

Do you ever make sugar cured meat that is cured to leave in your shed?

[@LorellaPlanBeeOrchardandFarm]

We haven't done it before.

[@Mickey-jn8hz]

When my kids were small, I used to buy half beef, hog and a bunch of chickens….back then it wasn’t expensive as it is today….Also you need to have that meat packaged for your needs and frozen in commercial freezers because if you try to put all that meat in a home freezer….some meat has a chance to go bad before it is all frozen. Not for me now because there is only the 2 of us.

[@LorellaPlanBeeOrchardandFarm]

Our meat from the butcher comes frozen. They freeze it in their commercial freezer before we bring it home to our chest freezer.

[@traceyh8660]

You mentioned the organs are for the dogs. Do you cook it beforehand? Is it whole ? Is it minced? Or do the butchers cut, slice , dice, whatever you request? Thanks. Great video, really interesting.

[@LorellaPlanBeeOrchardandFarm]

The organs come raw, frozen whole. We feed it cut up raw to the dogs.

[@kennethhopson7087]

Do you feed your hogs coal? The small pieces of coal in the hog trough will keep the hog wormed and should keep them growing. I got two Tamworth hogs in 1971 in March. They weighed about 75 and 90 pounds each. When they were killed that November, they weighed about 1,200 pounds each and the meat was really tender and good.

[@LorellaPlanBeeOrchardandFarm]

I haven't ever heard of feeding coal to pigs, I'll have to look into that. I'm not sure where I would even get coal around here. 1,200 pounds is a HUGE pig. That's our typical butcher weight for a steer! I'm surprised they could still walk after that.

[@ia6980]

Question please, why does the butcher requires butchered cow to hang for 1 week prior to butchering? We ordered half a cow and they require to hang it for 2 weeks after slaughtering?

[@LorellaPlanBeeOrchardandFarm]

It’s called aging the meat, it makes the meat more tender and flavorful. Meat that hasn’t been aged tastes metallic and not like beef.

[@jasons9249]

In the past a whole cow is about 800-1000 pounds of meat roughly.

[@LorellaPlanBeeOrchardandFarm]

Thanks!

[@spiritof75]

Very informative and detailed.

[@LorellaPlanBeeOrchardandFarm]

Thank you!

[@Shykiddoable]

Which is better taste wise and costs, grass fed or grain fed?

[@LorellaPlanBeeOrchardandFarm]

That is personal preference. We like grain finishing with corn. Meaning the eat grass until the last two months of life then get cattle feed with corn. It gives the meat a nice marbling. Grain fed only will be a leaner meat.

[@bennysadiku4549]

This is a great video. So informative.

[@kupski1964]

Lorella, where are the links for the charts for pork and beef you mentioned in the video?

[@LorellaPlanBeeOrchardandFarm]

Sorry, seems I forgot to include them. This site has charts for beef, pork, lamb, and goat! Here you go: www.virtualweberbullet.com/meat-charts-beef-pork-lamb-goat/

[@glorgau]

Is the live weight before or after the steer takes a dump?

[@LorellaPlanBeeOrchardandFarm]

😂 whatever he’s got in him when he steps on the scale I guess.

[@protasiocanalita6436]

I think it would be best to buy our meats from our local farmers, the money stays into their hands and family and it helps them with their expenses to maintain their farms.

[@LorellaPlanBeeOrchardandFarm]

100%!

[@tpack670]

FYI...................A skirt steak is not a flank steak. It is 2 totally different cuts of meat from 2 locations.

[@LorellaPlanBeeOrchardandFarm]

Oh! Thanks for the clarification. :)

[@ksangebell]

Awesome video!

[@LorellaPlanBeeOrchardandFarm]

Thank you

[@chipbaker2025]

I liked it. I've done whole buffalo in the past. One trip, hunting and processing, travel expenses, 780 lb of meat, came to $5.09 a pound. Your video was very informing. Suggestion; practice your spiel a couple of times before you tape. It makes the tape much more professional, no ers, ums, long pauses.

[@claytonlecuyer1810]

this was very informative

[@LorellaPlanBeeOrchardandFarm]

Thanks!

[@TheBchughes]

You forgot to include the links on where to find the beef cuts, and pork cuts diagram…

[@LorellaPlanBeeOrchardandFarm]

So sorry! This site has charts for beef, pork, lamb, and goat! Here you go: www.virtualweberbullet.com/meat-charts-beef-pork-lamb-goat/

[@reybangayan2649]

G'morning from the state of "Confusion"

[@LorellaPlanBeeOrchardandFarm]

Oh no! I hope I didn’t leave you more confused. :)

[@reybangayan2649]

No I was not confused by you. I was commenting on the state of California. I hit the wrong button and was unable to redo my silly comment. I have purchased beef halves and did almost all the same as you suggested. Raised my own hogs clean n content, had them processed and we enjoyed every bite. Thank you for your comments and recommendations.

[@LorellaPlanBeeOrchardandFarm]

@@reybangayan2649 ah yes the state of Kalifornia. It’s a great place to be “from”. LOL I loved my “Sunny SoCal Life” while I was there, but I love the farm life so so so much more.

[@bosatsu76]

What size chest freezer should one buy for a quarter or half beef... So... hanging weight somewhere around $3.85... And then ON TOP OF THAT, $21 a lb for some of those cuts? That price sheet is confusing...

[@LorellaPlanBeeOrchardandFarm]

I don’t think those are “and” prices. If you buy the cut off the shelf it’s the $21/lb price. Some butchers and farmers have USDA inspected facilities and sell steaks, ribs, hamburger, etc separately. If you are buying a 1/4 or 1/2, you’ll pay the $3.85(ish) to the farmer and a fee to the butcher for processing. Unless the farmer rolls the butcher fee into his fee, in which case it might be $5/lb or more. Of course all of these prices may go up as the cost of everything keeps going up.

[@LorellaPlanBeeOrchardandFarm]

From what I’ve read online, 5-7 cu ft for 1/4, 8-10 cu ft for a half. But I would suggest you do more research, because I’m not an expert on that.