BIG

RIVER

BEEF

ONE HUNDRED PERCENT

Grass Fed

SOLDIERS GROVE, WISCONSIN

NEXT PICK UP/DELIVERY:

OCTOBER 2020

PRICES

Hanging Weights + Processing Fee

Quarter Steer: $3.75/lb

The hanging weight of a quarter is, on average, 150 pounds, meaning that you will be paying the farmer (me) ~$560
Processing fee (to the butcher) = ~ $125

TOTAL = $685 (approximately)
DEPOSIT = $125

TOTAL BEEF: ~100 POUNDS

Just What All Can I expect In a Quarter?

Let me know what you are interested in.

ASAP

STEP 2

Send me a deposit to secure your place on the list.

AFTER WE CONNECT

STEP 3

Steers go to slaughter. You call the butcher to let them know how you would like your beef cut up. (I can help with this.)

EARLY/MID AUGUST

STEP 4

You pay me the remaining amount. You pick up your cut and wrapped beef (or I deliver) & pay the butcher.

MID/LATE AUGUST

PICK uP: SOLAR MEATS - SoLDIERS GROVE

WE CAN ARRANGE DELIVERY TO MADISON, CHICAGO & THE TWIN CITIES
(but i may charge you a bit)

GOT A SEC?

Read About Purchasing Beef in Bulk

Ordering Big River 100% Grass Fed Beef in bulk is a great way to save some money and to receive a variety of cuts. In the “olden days” this was the way folks bought their meat: directly from the farmer and by buying a quarter, half or whole  steer. When you buy beef this way, you have the opportunity to work directly with a butcher to ensure you get exactly the kind of cuts you want. And of course, you know exactly where your beef is coming from (from us, of course!).

WHAT THE HECK DOES "HANGING WEIGHT" MEAN?

Hanging weight (also known as “on the rail”) refers to the weight of the beef as it hangs in the butcher’s cooler once the head, hide, feet, organs and blood are removed. If you think of any movie with a butcher shop scene and there are sides of beef hanging from hooks on the ceiling, that is what “on the rail” means. Since most every butcher bases the processing fees on the hanging weight, it is the most widely used measurement by direct to market farmers. Usually the hanging weight of one of our animals ends up being about 600-650 pounds (therefore a 1/4 would weigh approx 150-165 pounds).

The "hanging weight" is the weight of your beef before it is cut up and wrapped into meal size packages. It is important to know the difference between the hanging weight and the final total weight of cut and wrapped meat you will be receiving.

The cut and wrap yield (or package weight) refers to the actual weight of all the packages of individual cuts of meat that you will put in your freezer. When the carcass is broken down into recognizable cuts, there is some loss when cuts are deboned and fat is trimmed away. The carcass yield will also depend on the types of cuts you selected for your side (especially the amount of boneless cuts you choose). Grain finished beef tends to have a slightly lower carcass yield than grass fed due to excess fat being trimmed away. The carcass yield can vary greatly but a good average for percent cutability (carcass yield as a percentage of the hanging weight) is 75%.

WHAT'S THE BREAKDOWN OF CUTS LIKE?

25%

A VARIETY OF STEAKS

35%

ROASTS & MISC. CUTS

40%

GRASS FED BURGER

JUST HOW MUCH BEEF WILL I BE RECEIVING?​

QUARTER BEEF

Hanging Weight of ~150 pounds

TOTAL BEEF:
Approximately 100 POUNDS

A Quarter Beef from Big River Beef includes a few more types like flank steak or brisket and stew meat and short ribs. Its a great value that gives you all the beef standards like steaks, roasts and our great burger but also gives you some of the best kept secret cuts like flank steaks, brisket and short ribs. While the hanging weight is different for each animal, over the last number of years the hanging weights have been in the 110-160 pound range, with final packaged weights averaging around 90 – 100 pounds.  

  • Recommended for families with 1-2 adults and a kid or two
  • Will take up half of a small chest freezer or 25% of small upright freezer
  • Each cut is individually wrapped, except steaks which generally come 2 per pack
  • Includes New York steaks, Rib Steaks, Tenderloin/Filets, Sirloin Steaks, a variety of 2-3 lb. roasts, arm, top, bottom and/or chuck, flank steak and/or brisket, beef shanks, stew meat, short ribs and 1 lb. packages of  Ground Beef.

HALF BEEF

Hanging Weight of ~300 pounds

TOTAL BEEF:
Approximately 200 POUNDS

Half and whole beef customers at Big River Beef enjoy the best value and greatest ability to customize their order, like how thick you want your steaks, what cuts you want, what roasts you want or which you want ground into burger packages.  And half and whole customers get all the bones and organ meat if they select them when we work with you on your cutting instructions.  We will help walk you through the process of doing your cutting instructions, its easier than you think!  If you’re thinking about a quarter beef, maybe get a friend to go in with you and get a half! 

  • Recommended for large families with 2 adults and hungry kids
  • Will take up to 50% of a large upright freezer
  • Custom Cut to your specifications.  

WHOLE COW

Hanging Weight of ~600 pounds

TOTAL BEEF:
Approximately 400 POUNDS

The whole beef is your very best value.  Its our lowest price per pound package and it gives you complete control over what you want in your beef package.  Like our half beef, you get custom cutting automatically included with your beef package.  And just like with the half beef we work with you hand in hand to help you decide what cuts you want and how you want them packaged.

  • Twice what is in a half, of course. Recommended for large families with 2 adults and hungry kids, one of whom is clearly bound for professional sports
  • Will take up almost all of a large upright freezer (20 cu.ft.)
  • Custom Cut to your specifications on how you want them packaged. 

Soldiers Grove, Wisconsin

WHO DOES THE BUTCHERING?

I have been working with Duane Johannes at Solar Meats for a number of years now and trust in his experience, professionalism and extreme attention to detail. 

We will deliver the animal to the butcher and then you will be responsible for contacting the butcher to talk about how you want your beef cut up and wrapped (don’t worry they are really helpful with helping your figure out what you want) and then picking up your meat when it is ready (which is usually 2-3 weeks after slaughter).