Hey all, this is a PERFECT example of why this forum is where I go for this kind of info...and I leave Google behind. I know some of you will have insight here. I have a chance at a helluva deal.
One of my close friends from high school sent me this letter today:
Hello All,
I am hoping this correspondence finds you well.
I have two 1/4 of beef available....My brother and I raise purebred Angus beef from birth to finish our beef is cornfed. If you are interested in purchasing a quarter cut to your liking....let me know by Friday, any questions call my cell...The price is $1.60 per pound on the hanging wt.which will be between 170-190lbs. and you pay processing it would be ready to put in your freezer by next weekend. Total price for you is roughly between 300-400$ total depending on hanging wt we took 3 heifers in so each one will weigh different. If I have offended with you with this e-mail hit delete!
HA! love that last line...Don't have to worry about that here, do we?
First off, that seems like a hell of a good price, right?
What I want to know is:
#1 - what are the components that make up a traditional 1/4 beef (cuts, how much weight of each, etc.
and
#2 - how should I request this be cut? I plan to split it with my Dad...no way w/ a family of 4 (kids are only 5 and 10) that I need $400 worth of beef all at once. So - considering I'll be splitting this 1/4 with my dad (I'm ed-u-bacated, that's 1/8 :-)
how should I have it processed...some tips from those that have done it, please! I recall hearing that a few of you have background in this sort of thing. You could PM me if you think it's appropriate, but I think there might be quite a few here that would like a little knowledge also!
Oh, and back to question #1 - for example, how many ribeys should we expect each, (say 1" thick) how many 2" T-bones or sirloins, whatever...I'm just trying to wrap my brain about what I would be getting in a 1/8 whole cow - at only $160 lb!
Thanks all.
Brian
One of my close friends from high school sent me this letter today:
Hello All,
I am hoping this correspondence finds you well.
I have two 1/4 of beef available....My brother and I raise purebred Angus beef from birth to finish our beef is cornfed. If you are interested in purchasing a quarter cut to your liking....let me know by Friday, any questions call my cell...The price is $1.60 per pound on the hanging wt.which will be between 170-190lbs. and you pay processing it would be ready to put in your freezer by next weekend. Total price for you is roughly between 300-400$ total depending on hanging wt we took 3 heifers in so each one will weigh different. If I have offended with you with this e-mail hit delete!
HA! love that last line...Don't have to worry about that here, do we?
First off, that seems like a hell of a good price, right?
What I want to know is:
#1 - what are the components that make up a traditional 1/4 beef (cuts, how much weight of each, etc.
and
#2 - how should I request this be cut? I plan to split it with my Dad...no way w/ a family of 4 (kids are only 5 and 10) that I need $400 worth of beef all at once. So - considering I'll be splitting this 1/4 with my dad (I'm ed-u-bacated, that's 1/8 :-)
how should I have it processed...some tips from those that have done it, please! I recall hearing that a few of you have background in this sort of thing. You could PM me if you think it's appropriate, but I think there might be quite a few here that would like a little knowledge also!
Oh, and back to question #1 - for example, how many ribeys should we expect each, (say 1" thick) how many 2" T-bones or sirloins, whatever...I'm just trying to wrap my brain about what I would be getting in a 1/8 whole cow - at only $160 lb!
Thanks all.
Brian