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Buying Organic Grass Fed Meat
A few years ago we bought a cow to give our family organic grass fed meat. The reason was two fold. We wanted healthier beef to feed our family. We also wanted to save money. I’ll be honest, I don’t know if we would have started this adventure without my brother and his wife. I would not have known where to start! However, because of my sister-n-law’s family, we knew a farmer that could provide the beef. My sister-in-law also could help in the entire process.
Buying a steer for organic grass fed meat, is simple but there are a few important steps. The important steps are what I think most people are most overwhelmed by. Questions like, “How much will this cost?”, “Where do I find a farmer?”, “What do I tell the butcher?” are thoughts I had in the process.
Once you can answer these questions, the benefits of owning your own beef in your freezer are simply amazing. I know where the steer came from. I know that our ground beef came from one animal and not hundreds. I am also supporting our local farmer and butcher. That is really important to me. I want to support them and what they do.
Here’s a few things you need to know and answers to questions to get you on your way to owning a cow! (Okay, I know it’s not a cow – but it just has a nice ring to it!)
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Where do I find a local farmer?
The first thing I would do is ask family and friends. Ask on facebook. You might be surprised who is already buying from a local farmer. They’ll be able to give you firsthand knowledge. If you find that no one you know has experience in this area, go onto craiglist and search for “freezer beef” in your local area.
What do I ask the farmer?
You’ll want to ask the farmer whether the steer was grass fed or grain fed. You’ll also want to ask what the timeline is for the beef. The steer may not be ready to go to slaughter for a few months.
Where do I find a Butcher?
Our farmer transports the cow to the butcher. The butcher calls us. Easy!
How much meat is it?
It’s A LOT of beef. We personally purchase a 1/4 of a cow each time. That also means that we have to find someone to purchase the other 3/4. It’s much simpler than you think. The farmer we have used, usually knows another family that is waiting to split the cow. For our family of four (includes two young boys) a 1/4 of a cow will last us a little over one year.
The total weight of our cow in 2011 was about 400 pounds in beef. That is quite a bit.
Do I need a deep freezer?
Yes, yes and YES. It is a lot of beef. Even though we only get 1/4 of a cow, we could not fit it in our regular freezer in our kitchen. It’s an investment in the process, but it’s so worth it. You’ll get the return within just one year!
How much does it cost?
We paid $3.10 per pound or $308 for our 1/4 of a cow. That includes the cow cost and butcher cost. It was a little less than 100 pounds for our family. That is a little more per pound on ground beef but far less for the steaks. And the fact that it’s grass fed means that it’s significantly less for this quality. This past year we paid even less!
As I mentioned above, you will pay the farmer and then you will pay the butcher. They are separate.
Update: Please note that pricing can vary. I live in a very rural area. Either way, I’ve never known it to be more than what you’d pay in the grocery store for this quality! 🙂 You will know the approximate cost up front. The farmer and the butcher should give you a rough estimate.
What does the process look like?
Once you’ve committed with the farmer, you’ll have to wait a few weeks. The farmer will take the beef to slaughter when it’s ready. It then goes to butcher where it hangs for a few weeks. The meat is left at the butchers and the butcher will call you to see what kind of cuts you would like. Once that happens, they will then call again and let you know when to pick it up!
When you go to pick up your beef, bring laundry baskets or boxes to transport the beef. It is already frozen for you (at least that’s what our butcher does) but it’s much easier to transport with a few boxes.
What kind of cuts do you get?
You can’t cut the cow into all steaks, unfortunately. You will receive a phone call from the butcher and they can help talk you through it. The first time we ordered, I chose way too many roasts. The second time we had more of the roasts turned into ground beef.
Here’s what I tell the butcher. (And to be honest, I had no idea what to say my first time. My sister-n-law had to tell me.)
3 lb roasts
1 lb packages of ground beef (1/3 of it made into patties)
2 steaks per package
cube and round steaks ground into ground beef
As you can see, you don’t really give the butcher exact amounts. You’re primarily telling him how to package it. And then when he asks about the heart and the tongue, you might be like me and say …. you can keep it! 🙂
The Meat is wrapped in paper?
Yes, our meat comes wrapped in butcher paper. And let me tell you, there is no freezer burn! I love it! You can however have it vacuum sealed as well. The cost is different so make sure to ask what the difference is.
What’s the final breakdown?
Here’s what we ordered for a 1/2 cow. We then split it amongst our family. This was the cost for us in 2011. This past year (2013) we paid even less!
Cost of 1/2 a cow: $451
Cost of butchering 1/2 cow: $165.57
What do we get for $616?
5 pkg. T-Bone Steaks
4 pkg. Porterhouse Steaks
7 pkg. Sirloin
3 pkg. Sirloin Tip Roast
3 pkg. Rolled Rump Roast
2 pkg. Round Steak
9 pkg. Cubed Steak
7 pkg. Rib Steaks
9 pkg. Chuck Roast
3 pkg. Arm Roast
2 pkg. Rolled English Roast
4 pkg. Boneless Stew Meat
54 lb. Ground Beef
18 lb. Beef Patties
Total Weight: 198.6 lb.
That’s $3.10 per lb!!
Remember, the packages of steaks, come two to a package. Amazing, right?!
Any other questions?
What questions do you have? I can’t tell you how awesome it is to fill your freezer with meat that came from a local source. And, it tastes better too!
Comments & Reviews
Kelly says
Also a good source would be to go purchase at a local fair and support the local 4H kids and the community. They might not be grass-fed organic, but they will be raised well.
Jenn says
I agree with this – one of my coworkers’ kids raise hogs for 4H, and I’m considering seeing if he has anyone else interested in a partial pig when they go to fair. I would know exactly how they were raised, if they were fed any antibiotics (which would be a no), etc. It’s a great way to encourage potential young farmers in the making!
Annette says
What size deep freezer would you need to buy if you don’t don’t have one?
Lynette says
Hi Annette,
Our deep freezer is around 15 cubic feet. The 1/4 cow fills about 30% of it. I do freezer cooking and buy other chicken to freeze so it’s about the perfect size for us. If I was going to buy a half a cow I would probably buy a bigger one. Hope that helps!
Annette says
Yes, thank you so much
stephen says
Annette a upright freezer is easier to pack the meat in. I have both a upright and chest for storing steer and pork and other food we purchase on sale in bulk.
Annette says
I will go look for an upright then. I had one many years ago when my kiddos were little that we had to sell when we moved overseas and never got around to buying another. Don’t know why. It was handy to see what I had but I have heard the chest ones are more efficient and keep food colder
steve says
Annette is personnel choice of freezers for meat. Just remember with a chest you have to bend to pickup meat out of the bottom vesus a standup is easier to acess. IMO
Don says
Well I hate to be a bearer of bad news but you are not going to get “organic” grass fed beef at this price. Not at $3.10Lb this is very unrealistic and misleading. Maybe a feed lot animal that’s been finished on corn and mechanically tenderized and you lived right need door to the feed lot and butcher. But not “organic” This is a finished price for wholesale on a corn finished animal to the general public.
Lynette says
Thanks for the feedback Don. I do agree that prices can vary greatly. However, this is the actual price we paid and have consistently paid around that much. We use a local farmer and are from a very rural area. I do know our cow is not from a feed lot as we know the farmer personally.
Melissa Carr says
What a great reply Lynettte! Most steer are finished on grain for the Spring Harvest here, but the Fall harvest is finished on grass, and butchered in October. I have been to the farm here locally and it is the best! Look on http://www.localharvest.org for a farm near you!
CAPERNIUS says
Also, one needs to keep in mind that rural prices are often 1/3 cheaper than any city prices…or are also cheaper than a farm that is near any city…
I speak from experience…
I thank you Madam for posting this valuable blog/article/??? ….it was wel written, very informative, & an enjoyable read.
TY
Jamie says
Great post to break it down for readers. The size is one reason why we’ve decided to stick with a smaller breed of cows–we call them “family size” or “freezer size” because one young cow averages 1/4 to 1/3 of a standard beef cow, so it’s not too much for a single family. Also, some butchers will provide a “cut sheet” where you can fill out what you want ahead of time rather than having to call you.
Lynette says
Thanks for the tip Jamie! I’ll ask for a cut sheet the next time we order our cow.
Barbara says
Thanks for breaking this down! We have convinced several this is the way to go! The beef tastes so much better!!! Just a couple additional suggestions…our butcher has the cuts broken out onto a checklist…we had no idea what our options were the first time. Another thing we’ve learned to ask is to have the hamburger meat ground twice to help break it down further (personal preference) and on some of our round steaks, we has to have them tenderized before they are frozen. Just makes life a little easier for some recipes. Last comment…we purchased a stand up deep freezer brand new from a scratch and dent store for a fraction of the cost ($200) and where it is placed you’d never know it has a scratch on the side. Even had full warranty so the investment is definitely worth it!
Lynette says
Great tips Barbara! I’ve never had the hamburger ground twice. Does it make it easier to cook?
Shelly says
I usually buy meat packages at our local butcher. But I’ll have to check into purchasing from a farmer it might be less expensive.
Lynette says
Yes, it might be! I would definitely check it out. Your butcher could help you find a farmer in your area.
Linda says
What do you use the cubed steak for?
Lynette says
Hi Linda,
There are a couple of recipes for cube steak that are good. We use them to make a sandwich most of the time. The Pioneer Woman has a great recipe. To be honest, I find them really greasy, so the last time we had most of it made into ground beef.
Kelli says
We also make chicken fried steaks or steak fingers out of cube steaks. They turn out great! Pioneer woman has some great recipes for cube steak.
kandice morgan says
We use those for making chicken fried steaks. Dip them in seasoned eggs and coat them generously with smashed saltines crackers. We fry them in oil till crackers are browned.
Jen says
I use cube steak for stir fry. When it is partially thawed I cut it up into bite size pieces, fry in butter, and add to stir fry veggies. Serve over rice.
Lynette says
Yum! That sounds delicious Jen!
Cammie says
I completely love this idea! I just looked locally and it appears to be feasible, thanks so much for posting this. Do you know if it’s possible to keep some of the bones and green tripe for our dogs?
Lynette says
Hi Cammie, Yes! Let your butcher know that you want the bones and they will set them aside for you.
Wendy says
I was wondering if you could tell me the name of your farmer. I live right down the road from you in D City and my mom and I have been looking for information on how to purchase a cow (THANKS SO MUCH for the article.) We have a big family so would probably split the cost between us for a whole cow.
Wendy says
Steer*** not cow, lol
Lynette says
Hi Wendy. Send me an email at cleverlysimple(at)gmail.com or PM on facebook. I’ll get you the info!
Susan says
Not all farmers sell it by hanging weight which it looks like yours was. Some sell it by live weight and it should be less per pound. You just have to check with the farmer. You touched on it but when the butcher gives you a hanging weight that is still not what you take home, unless you want all the bone and fat also. You would be surprised how many people take their meat home and weigh it on their bathroom scale and think they have been cheated.
Lynette says
Great point Susan! I used the weight that was given to us by the butcher, but it could be the hanging weight. I’ve never taken out the scale with the final product. Good to know. Either way, it’s still a great deal. 🙂
CAPERNIUS says
that’s funny you would mention that….
I have had many complain to me that I cheated them, when in fact, they did not understand the difference between “hanging weight” & the weight of them meat they got…
Some were upset to the point they went elsewhere, but most, after I educated them, were tripping over themselves apologizing.
What I do now is I explain the difference BEFORE I butcher the animal, so that they understand before hand. Looking back, I should have been doing this in the first place.
Brenda says
Would you mind explaining, so I understand the difference please! I would greatly appreciate it.