Click the thumbnail below for a beef cuts chart from the American Angus Association. This is a good reference of the different cuts of meat:
- Live Weight is just as you would expect. This is the weight of the animal before it leaves our farm. The optimal Live Weight of our Premium Angus Cows is in the range of 1350lbs to 1400lbs.
- Hanging Weight is the weight of the cow carcass after initial slaughter and processing. It is the weight of the carcass after the blood, head, hide, and some organs have been removed. The Hanging Weight is usually about 55% to 60% of the live weight.
- The Finished Weight can vary depending on variables such as “bone-in” or “bone-out” and how much fat the animal had in it. Most folks think fat is a bad thing. In the case of a quality Angus steak, the fat is actually the marbling that makes the steak so tender. The Finished Weight is the weight of the meat that you will bring home. This weight is usually about 60% of the Hanging Weight.
- Follow this exercise for clarity:
- Live weight of 1350lbs means…
- Hanging weight of approximately 810lbs which means…
- Finished weight of approximately 486lbs per cow.
- If you purchase a quarter share, you take home approximately 122lbs of meat.
- If you purchase a half share (two quarters), you take home approximately 244lbs of meat.
- If you purchase three-quarter shares, you take home approximately 366lbs of meat.
- If you purchase a whole cow (four quarters), you would receive the entire 486lbs of meat.
- Please note that the weight of a cow that we take to the processor is not an exact science. Though the numbers used in the example above are exact, they are for illustration purposes only. We are judging “by eye” as to when they are ready to go based on our experience.
- This answer is simple. Over the years, the processors/butchers have adopted this weight as the most fair way to measure the beef prior to the dry-aging process. This is the weight the processor takes on the day of processing. They will not take another weight until the beef is actually processed into the smaller “take-home” packages. Once the 21-day dry-aging process starts, the weight of the beef goes down slightly; however, it is this dry-aging process that gives our beef so much flavor!
- Deposit to Foister Farm for a quarter share = $150.00.
- Deposit to Foister Farm for a half share (two quarters) = $250.00.
- Deposit to Foister Farm for a three-quarter share = $350.00.
- Deposit to Foister Farm for a whole share (four quarters) = $450.00.
- Note that deposits are not refundable.
- Yes, you will need to pay the processor their fee which will usually end up being about $.90 to $1.15/lb (depending on the complexity of your cut selection sheet instructions) and is usually measured by the Hanging Weight. The processor fee could also vary based on selections such as vacuum sealing or traditional white wrapping paper.
- Sorry for the confusion but we have no control over how the processor chooses to charge his fees.
- We would roll the processor fee into our cost to simplify the process; however, due to legal requirements associated with the sale of meat to the public, per the USDA, the processing fee must be paid directly to the processor. Sorry about that.
This is only a sample quarter beef. Your quarter will be completely determined by you. We will be glad to help you, as needed, with your selections.
- 3-4 Chuck / Arm Roasts (around 12 lbs. total)
- 1 brisket – 3 lbs.
- 4 – 6 Delmonico Steaks
- 4-6 NY Strip
- 4 Filet Mignon
- 4 -6 Sirloin Steak
- Flank or Skirt Steak
- 6 – 8 lbs. Short Ribs
- 2 – 4 Round Roasts
- Ground Beef in 1lb to 2lb packs (Should total 40lbs to 50lbs.)
- Plan on approximately one cubic foot of freezer space for every 15-20 pounds of meat. The interior of a milk crate is slightly more than a cubic foot. For a half share (two quarters), you will need a 7 cubic foot freezer.
- A quarter beef usually ranges between 110lbs and 125lbs of meat.
- Towson Cold Storage Company, 301 Ridge Avenue, Tifton, GA 31794 (229) 382-1515
- Jones Country Meats Inc., 4214 Thomasville Road, Climax, GA 39834 (229) 246-3700
- Johnston’s Meat Market, 1480 W Washington Street, Monticello, FL 32344 (850) 997-5622
- Jerkins Angus Processing, 11150 NW Jerkins Farm Road, Bristol, FL 32321 (850) 643-1717
- Absolutely! If you are purchasing a whole share (four quarters) and the processor is within a reasonable distance from our farm, we will be happy to oblige you.
- It depends on the processor but, the meat is usually vacuum sealed in plastic.
- You could save a little money on the processing fee by opting for the traditional white wrapping paper if the processor offers that option.
- We believe the vacuum seal option keeps the meat fresh longer!