FREEZER BEEF
FAQS

Q: WHAT MAKES YOUR ANGUS BEEF DIFFERENT FROM OTHER FARMS?

A: WE ARE SO GLAD YOU ASKED THIS QUESTION. AT HOWE FARMS WE TAKE GREAT PRIDE IN THE BREED OF OUR ANIMALS. WE SOURCE LOCAL FEED THAT IS ALWAYS ANTIBIOTIC AND SOY FREE. AND AT HOWE FARMS, WE BELIEVE A TRUE LIFESTYLE FOR AN ANIMAL is too graze freely in open pastures fresh with grass along with the freedom to come and go from the shelter of our barn as they please. 

 

Q: How much freezer space do I need for a quarter, half, or whole of beef?

A: Quarter  4-6 cubic feet

     Half  8-12 cubic feet

     Whole 16-24 cubic feet

Q: How much beef do I end up with in my freezer for a quarter, half, or whole?

A: Everything depends on how you have it processed. Keep in mind these are general estimations, based on a 1,200 pound live weight.

      Quarter:  110-125 pounds    

      Half:  225-250 pounds

      Whole:  450-500 pounds

 

Q: What can I expect to pay?

A: Great question! We will use a whole as our example. A live calf will go in weighing approximately 1,200 lbs. The Hot Carcass weight on that 1,200 lb. calf will be approximately 62% of its weight which totals 744 lbs. 744 lbs. multiplied by the current price per pound, $3.75 equals $2,790. In addition, processing on a whole will run between $800-$1200 depending on your cutting instructions. We do not set the prices for the  butcher so if you are wanting a more accurate estimate, please contact them directly. 

Q: How is my total balance due calculated? Please note example below may not reflect the current pricing. Please plug in your own numbers to get an accurate estimation.

A: Hot Carcass weight x price/pound - deposit = Total Balance Due. Example is based on a half: 374 lbs. x $3.85 - $150 = $1289.90 (processing/butchering not included)

Q: Why is processing not included?

A: You pay HOWE Farms for the calf. Processing is completed by certified facilities in our area. You are paying for their services. We grow it, they slice it.

Q: What does Hot Carcass weight mean?

A: Hot Carcass weight is the hot or un-chilled weight of the carcass after slaughter and the removal of the head, hide, intestinal tract, and internal organs.  

Q: How long does the meat last in the freezer?

A: 1-2 years (although I've found stragglers in the freezer four years old that were just fine).

Q: How do I place an order?

A: Call, click, or mail.

Q: Do we ship?

A: We do not ship quarter, halves, or whole. You will be responsible to pick up your order at local processor.