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Ordering Alderspring Ranch Grass Fed Beef
by the Quarter, Half or Whole NOTE-- Our waiting list for quarters currently extends to late fall, 2006. If you have a large storage space or a number of friends that want to buy beef, you might want to consider buying by a quarter, half or whole beef. It will save you $$ over the typical retail price. We charge $3.80/lb (hanging weight) for whole beef, $3.85/lb for halves and $4.00/lb for quarters. This includes cut and wrap completely to your specifications for wholes and halves (quarters have a little less flexibility because we have to pair you with someone). Delivery is $15-20 in much of Idaho and western Montana (contact us with your location). |
 The "cowboy" look. Glenn usually only gets this cleaned up when he goes to town! |
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If you are interested in further cost savings, we offer beef at a discount that have been exposed to antibiotics for some treatment during their life, and as a result cannot be sold under our USDA certified label. Usually, these treatments took place long ago while the animal was still a calf, and the withdrawal period (time required to wait before slaughter-typically 30-45 days) recommended by the antibiotic manufacturer and FDA has been exceeded by many months. We are confident of the quality and cleanness of these animals (all of the meat for our own table comes from these animals), and they are fully guaranteed. If you are interested in one of these discounted beeves, we will let you know what kind of treatment they received and when so that you can make an informed decision as to whether or not this is an issue for you.
Our average hanging weight is about 575 pounds (varies ±15%). From this hanging weight, you can calculate that you will receive approximately 68-72% of the hanging weight packed, all cuts boneless, ground beef at 90-95% (very lean). If you leave most of your cuts as bone-in, your yield from hanging weight will obviously be much higher than if you have all cuts boned. Similarly, if you have a wider trim margin and less lean burger (keep more of the fat) your yield will be higher. If you order an entire half, you can specify how you wish to have the beef cut and wrapped.
If you purchase a quarter (which is actually half of a half, so you receive half of all the different kinds of cuts from an entire half beef- front quarters and hind quarters are quite different in the kinds of cuts produced), we will use our standard cutting instructions unless you can find someone to work with and split the half. You end up paying an average of about $5.50 per packed pound when you purchase a half (it's hard to determine exact price because it depends on how you chose to have your beef cut) You get all the cuts from tenderloin to lean ground beef. (see table below of approximate yield).
Large quantities (quarters and larger) will always be paper-wrapped unless you specify otherwise (add $0.14 per hanging weight pound for cryovak packaging).
Here’s some examples that recap the cost breakdown:
Example 1: You are buying a quarter beef because you finally cleaned out your freezer and read that freezers run much more efficiently full. You receive 102 lbs of packed boneless beef, and you pay for 155 lbs of hanging weight beef. 155lbs*$4.00 (price for ¼) = $620.00
Example 2: You are buying a whole beef to split between your 4 kids in college. You give custom instructions to make splitting the beef up easier. You receive 403 lbs of boneless packed beef and you pay for 575 lbs of hanging weight beef. 575lbs * $3.80 (price for halves, wholes) = $2185 total or $5.42 per packed pound average of boneless beef.
Alderspring Ranch Grass Fed Beef
Percentage yield by boneless cut
Values for half a beef (example hanging weight of 250lbs)
| Type of cut | % | average
weight |
 |
| Rib | 4.6 | 7.90 | |
| Short Loin (NY) | 4.3 | 7.45 | |
| Tenderloin | 2.0 | 3.48 | |
| Sirloin | 3.8 | 6.56 | |
| Tri-tip | 1.5 | 2.62 | |
| Flatiorn (top blade) | 2.2 | 3.80 | |
| Sirloin tip | 3.7 | 6.35 | |
| Eye of round | 1.6 | 2.75 | |
| Chuck (w/o flatiron) | 7.9 | 13.60 | |
| Rolled rump | 5.8 | 10.10 | |
| Bottom round | 5.4 | 9.28 | |
| Top round | 4.8 | 8.38 | |
| Flank steak | 0.5 | 0.88 | |
| Skirt steak | 1.1 | 1.84 | |
| Brisket | 2.5 | 4.35 | |
| Short ribs | 1.6 | 2.82 | |
| Ground beef | 46.8 | 81.07 | |
| TOTAL | 100 | 173.23 | |