Interested in learning more about our grass fed beef and placing an order?   Please reach out to us by calling Don at 541-733-3949 or email at baylydon@gmail.com.

ORDER OPTIONS:

Ground beef and prime steak are available throughout the year.  

Individual Cuts:  Ground Beef $5.00/lb. in 1 lb. packages, Ribeye $12/lb., and New York $10/lb., Filet $15/lb., Chuck Roast $5/lb., Ribs $3/lb., Tri-Tip $6/lb., Hanger Steak $6/lb., Brisket $5/lb., Heart $3/lb., Liver $2/lb., Tail $4 each, Tongue $10 each.

Whole/Half/Quarters:  @ $4.50/lb hanging weight , plus cut and wrap fees.  Cutting orders for 1/2 an animal or more are made directly between the butcher and the buyer, to customer's specifications.  Orders of 1/4 or less are cut according to the butcher's standard cuts.   Although most folks have their own favorite cuts of meat, we are happy to share our thoughts on the subject.  The chart below will provide you with information on location on various cuts, and cooking suggestions.

BUYING BEEF IN BULK

If you're new to buying beef in large quantities, or even if you've done it once or twice before, you may find this review of the process helpful.  The following are some definitions and a basic description of the butchering process as it affects the quantity of beef you'll receive.

LIVE WEIGHT VS. HANGING WEIGHT

Let's assume an average sized two year old steer weighs approximately 1,000 lbs.; that weight is called the "live weight". Once the animal is harvested, the skin, head, non-usable organs and parts are removed and the carcass is split down the middle and weighed, giving the butcher the "hanging" or "carcass weight", which is usually around 60% of the live weight. The two sides are then hung in a cooler for minimum of two weeks to age. This improves tenderness, enhances flavor and also further reduces weight due to evaporation.

HANGING WEIGHT VS. BOXED WEIGHT

After aging, each side is butchered according to customer instructions.  The weight after this process is called the "boxed" or "take home" weight.  The percentage of the hanging weight that remains is called the "yield", and is generally between 60% and 70% of the hanging weight. This percentage may vary based on a variety of factors such as fat content.

HOW COST IS DETERMINED

Your cost is based on hanging weight.  At Trace Hallow our goal is to make good quality beef  accessible.  We charge $4.50 per pound, hanging weight, plus cut and wrap fees.  When you purchase in bulk, this cost is across the board on all cuts including prime steak. 

With recent demand for our product, we have increased our harvest frequency throughout the year.  Pre-orders are now being accepted through this site, or by calling 541-733-3949.  A deposit of $100 per quarter is required to secure orders for whole/half/quarter beef.  The balance of the order is due when hanging weight is determined. 

GENERAL INFORMATION

For information on the various cuts of meat, as well as ideas and recipes for preparing great meat you can download the free app "MyMeatUp"

We look forward to hearing from you and answering any questions you may have.