Hanging Weight:

When you buy lamb or beef by the side (or whole), you are paying for the meat based on the hanging weight. 

 

The hanging weight is the weight of the carcass before it is cut into chops, roasts, etcetera with the bones and trim still on. While you are reviewing our estimated costs, please keep in mind the weight of each animal will vary. These numbers give you a general idea of what you may be getting. The final cost of your order will be set by the final hanging weight determined at the butcher. With that said, the average hanging weight for grass-fed lamb is approximately 50 pounds and grass-fed beef can vary from 600 to 1200 pounds. 

 

Our price is $6 per pound* hanging weight, this includes the cost of processing, which runs about $0.90 per pound. Your take home weight of the final product will be about 25%~35% less depending on how you have your meat cut.

 

Below is a listing that will provide you with a general idea of cost and yield for processing the whole animal. Please remember all figures are approximate and are very lose descriptions until the exact cuts are chosen and weights are calculated at time of processing.**

 

For cut and vacuum-wrapped meat, here are the estimated costs for the average hanging weights of grass-fed beef:

 

 

 

 

 

 

 

*Compare to average Farmer's Market or Whole Foods Market price averages ($6.50~$6.75+)

**Figures do not include additional dry-age time or other custom services such as tenderizing, cubing, curing or sausage making. 

 

 

Dry-Age:

Let's not forget this special preparation process. The minimum aging period offered in the base price for beef is 7 days, none for lamb unless you option to. The meat will be dry-aged in a climate controlled cooler before being cut. The dry-aging helps tenderize and flavor the meat. You can opt-out of this process entirely or add additional days to age your meat further to your desired flavoring and texture. Add $5 for each additional day of aging beyond the initial 7 days.