Bulk Beef Buying Process
Make sure to peruse our blog and specifically the Halves and Wholes section. It provides valuable insights on expected meat quantities, sample inventory sheets, and the required cooler and freezer space for pick-up and storage. Plus, it features comprehensive guides for completing the cut sheets. As you prepare to make this investment, it's crucial to leverage the resources we've compiled for your benefit.
The Timeline and Butcher Date
At Vrooman Ranch, the term 'butcher date' refers to the day we transport our livestock to the butcher shop for processing. It's crucial to note that this isn't the delivery date. The entire process of beef processing, from the butcher date to delivery, typically spans about four weeks. We generally schedule our butcher dates around the 20th of each month. Our website's whole/half listing offers an approximate idea of the next available butcher date, giving a rough timeline. Upon receiving your deposit, we'll confirm your specific butcher date via email.
The Cut Sheet
Buying a whole or half cow involves the use of cut sheets (1/16, 1/8, 1/4 do not need cut sheets), a task that may appear challenging at first. To simplify this process for you, we have put together a detailed blog post. Follow the link provided to access this resource, which offers a comprehensive step-by-step guide to help you select the exact beef cuts you prefer.
This document represents your tailored instructions for segmenting and packing each portion of the cow. About a week after the butcher date, the butcher will reach out to assist you in completing the cut sheet. If you've drafted a preliminary version of the cut sheet, this call is the perfect time to finalize it and clarify any lingering queries. Being well-prepared for this step guarantees that you receive each cut exactly as you want it, in the correct proportions. To help you master the intricacies of each cut, proportion, and how to convey your preferences using the cut sheet, please review this post:
Completing a Cut Sheet
Behind the Scenes at the Butcher Shop
We have a monthly arrangement with Blue Bonnet Meat Company for butchering, which we update each January. Vrooman Ranch sends cows for processing each month. This is beneficial for two reasons:
One, it provides a clear timeline, especially helpful if you're not ready to schedule immediately. For instance, if our website indicates the next beef slot is this month, expect additional slots later and beyond.
Two, our continuous beef supply, unlike some farms that run seasonally, stays constant due to our dedicated customers.
The butcher shop we work with holds a USDA inspection certification, signifying its adherence to the stringent standards of cleanliness and animal welfare. From the moment livestock arrives until the product reaches our customers, a USDA inspector ensures these high standards are consistently met.
Your beef cuts are meticulously prepared according to your custom specifications. The process starts with the butcher breaking down the beef into primal cuts such as the shoulder, midsection, and hindquarter. Following this, roasts, loins, ribs, and other sections are carefully separated.
Adhering to your cut sheet, the butcher manually trims each cut, ensuring no machine involvement. All the leftover trimmings are collected and ground to produce ground beef. Roasts can be cut to your weight preferences, while steaks are sliced, ribs trimmed, and rounds shaved as per your instructions.
The end result is a set of premium cuts, prepared just the way you like.
After slicing the meat, it's sealed using commercial-grade materials, labeled with the cut's name and weight, then quickly frozen. Bone guards protect the packaging from puncture during bone-in cuts. With correct management and storage, this packaging can preserve beef cuts for more than two years. Due to USDA regulations, we cannot provide the beef in an unfrozen state.
Pricing
To book a butchering date, a non-refundable deposit is payable online or directly at our store; this amount contributes to your overall beef expense.
For a half cow, prices are calculated at $5.75 per lb for hanging weight, with an additional $1.55 per lb for processing. Considering an average hanging weight between 250-350 lbs, the estimated cost ranges from $1,825 to $2,555, although weights may vary.
For a whole cow, the rate is $5.50 per lb on hanging weight, plus the processing fee of $1.55 per lb. With an average hanging weight of 500-700 lbs, the estimated total could be between $3,525 and $4,935. The final cost is determined post-checkout, and any remaining balance will be invoiced at the time of pick-up or delivery.
It's crucial to note that the hanging weights of cows can significantly fluctuate. This variation in weight and subsequent pricing is an estimation. Factors such as a farm's feeding protocols, breed choice, and weight targets can greatly influence the hanging weight of the livestock. At Vrooman Ranch, our cows live weight, hanging weight, and finish weight (the meat's actual weight) are all driven by highly specific objectives.
We prioritize the optimal development of our Angus, Hereford, and South Poll. These breeds typically achieve their peak at the age of 24-36 months and a live weight of 1,100-1,400lbs. This stage, referred to as finishing, guarantees the cow reaches the ideal weight and body structure, preparing it for market. This results in the anticipated amount and caliber of beef, as outlined by Jeremy.
Delivery
After your beef order is processed, the butcher informs us. We then contact you via email to arrange a delivery and promptly send the balance invoice to you. The delivery of your custom cuts will be handled by either Jeremy, Linda, Isreal, Charles, or Quaid. Once your delivery is complete, fill up your empty freezers and savor the taste of your fresh, local, and nutritious custom cuts!