Many people are considering purchasing a side of beef, a front quarter, or a hind quarter of beef. We want to provide information to help you decide what is the best choice for you.
Right now I am hearing a lot of comments about what is going on with the price of meat. I wanted to talk to you about meat for your freezer to see if this is a good choice for you. When I was growing up, we always got meat for our freezer. My dad would call Mr. Horst (North Lima area) and he would prepare the freezer beef and dad would go and pick it up. This was a way of life for us. It was practical and economical. Mom could go to the freezer and get meat for dinner without having to run to the store.
I want to give you some insight on getting a hind quarter. This is the most common freezer meat that we sell. Our hind quarters usually weigh between 125 pounds and 150 pounds. The cuts of meat you will get from a hind quarter include ground beef, flank steak, sirloin steaks, round steaks, Porterhouse steaks, T-Bone steaks, Sirloin Tip roast, rump roast and beef shanks.
You actually go back on the cutting floor while the Butcher cuts up your hind quarter. This is definitely economical. While beef prices have been going up, the hind quarter is a great bargain at $2.99 a pound. There will be some waste on the hind quarter, probably between 15 to 20 pounds. When you do the math, this is still a great savings. Sometimes fear of the unknown will keep us from doing something. We will walk you through every step of the process and make sure the meat you go home with is the right choice for your family.
Another thing to consider is asking for “case” pricing. Many people want to eat chicken or fish. Many items available in our store including boneless, skinless chicken breasts, chicken wings, Salmon, Halibut, Tilapia, and shrimp are all available by the case and there is special pricing. Don’t limit your thinking of “freezer meat” to just beef and pork. We want to help you anyway we can.
Please feel free to stop in and we can show you hind quarters and front quarters hanging in our cooler. One of them may just have your name on it.
Please let me know your experience with “freezer meat” either from our business or another business.
By the way, Horst Packing is still in business, just like our business–60 years and going strong.
Until next time…From our Butcher Block to your Table.
Hopefully, we can provide you with some answers. Many people are considering purchasing a side of beef, a front quarter, or a hind quarter of beef. We want to provide information to help you decide what is the best choice for you. First of all, we deal with smaller beef, so a side of beef would weigh between 260 and 300 pounds. The cost per pound would be $2.40. There will be some waste on a side of beef; However, you are going to end up with some great beef at a great price. We will cut the beef exactly the way you specify. In fact, you are right back there as the butcher works his magic. He will ask you if you want certain roasts, beef shanks, etc. or if you would rather have additional ground beef. At $2.40 per pound the beef is not wrapped; However, with just a little work and some freezer bags, you can package the meat the way you want it and save the cost of having your beef wrapped.
A hind quarter costs $2.50 per pound. The hind quarter is where the majority of the steaks come from. There are also roasts, and ground meat in the hind quarter. An average hind quarter weighs between 130 and 155 pounds. Again, you will specify how you want the hind quarter cut. A front quarter is where you will find the rib roasts, rib steaks, short ribs, beef shanks, and ground meat. The front quarter will weigh about 150 to 160 pounds.
A shout out to Mr. and Mrs. Kevin Phillips who spent their anniversary getting a hind quarter cut up at Sherman Provision. I had to go back to see what all the laughing was[caption id="attachment_123" align="alignright" width="300"] The Phillips are having fun at Sherman Provision[/caption]
about in the back room. They were a lot of fun.
Please let us know if you have any additional questions about ordering beef. When you place your order, give us a week’s notice so we can hang the beef and age it to perfection.
Until next week…from our butcherblock to your table.