What is carcass weight?
The carcass weight or "rail weight" is the weight of the hanging carcass including bones, fat, etc. Note that our beef is generally aged for approximately 21 days and you can expect about 7% shrinkage of the carcass weight due to drying. Once the butcher cuts the carcass up removing bones, etc. you will end up with roughly 60% of the carcass weight in your freezer. If you want the bones for soup stock, and the organs (tongue, heart, liver) then you will need to let the butcher know and have extra freezer space.
How much Freezer space do I need?
A whole beef is an entire animal cut, wrapped and frozen. This equates into an average of 325 to 450 lbs. of beef in your freezer. Meaning the required freezer space is roughly 30 cuft. A half beef is one side of the animal, and you can expect to receive between 162 to 225 lbs of meat. Make sure you have freezer space of around 15 cuft. For a 1/4 beef (80 to 112 lbs) you will need about 7 to 8 cuft and for a 1/8 beef (4o to 55 lbs) you will need about 4 cuft.
What cuts will I get with the different packages?
A 1/2 beef will have all available cuts. A 1/4 beef will have the cuts mixed equally so you receive equal cuts from the front and back quarters such as steaks, roasts, ribs, etc.. A 1/8 beef is simply a quarter re-packaged to you get an equal mix of cuts again.
How much will it cost?
Currently West Haven Farms charges $4.15/lb. (subject to change based on market price at time of butchering) on the carcass weight. A deposit of $150 is required when we receive the order. The final billing from West Haven Farms will be issued based on the carcass (rail) weight and payment is due upon receipt of the invoice. Butcher costs are to be paid directly to the butcher based on the cuts you want and/or if you want sausage or peperoni as well.
How much are the butcher fees?
The processing charges for cutting, wrapping, freezing and any additional processing charges have to be paid directly to the butcher. As a guideline a basic cost for butchering excluding any extras for sausage/pepperoni is about ??? per 1/4 beef.