Buying Freezer Beef... is buying better beef
Our beef is dry aged and will have more flavor and less moisture than Grocery store beef. Remember when your Mom could pan sear beef without having to drain off the liquid getting in the way? Or she could grill a hamburger without major flareups and it was still juicy and flavorful? She wasn't a better cook- she just had better beef to work with.
In order to avoid complicated regulations we only sell live animals. We can deliver them to local processors for $1.50/loaded mile (less if we have several going at the same time) or you can pick up at the farm and deliver them yourself.
-Click here to view North Carolina processing plants
We have calves readily available in March, April and May. Other times of the year we need up to 7 months advance notice to fully finish a calf. Lean calves(800lb) take less time- and for fully finished calves we need several buyers lined up to make it worthwhile to feed. We need $100 deposit to start finishing a custom (not March, April, or May) calf.
All arrangements for processing must be made by the buyer. There is usually a long wait to schedule a processing slot so buy your calf and make your processing plans months in advance.
We sell whole animals and very occasionally a half. That is more meat, freezer space and money invested than most people need. Buyers can pool friends, family and neighbors to split calves (it's easiest to split halves or quarters). All arrangements/payments must be made by one person.
Calves are sold live for $1.00 /lb estimated shrunk weight on the farm. Our calves can range from 8oo lbs (lean) to 1,300lbs (fully finished). We need to have the money clear our bank before we take/let the calf off the farm. Our markup is too low to absorb nonpayment. We will estimate the weight and hauling costs and either bill you or refund you the difference of the official live weight at the plant.
-Michigan State Extension has a worksheet that you can use to estimate take home meat.
-Worksheet to Figure Estimated Retail Value of a Side of Beef
Take note that the Dressing Percentage and the Yield are averages and each individual animal will vary.
Sample Calf to Meat Cost
1200lb calf @ $1.00/lb = $1200 Hauling 30 miles = $ 45 Processing to freezer cuts
($300-$400 avg. $350)= $ 350 Estimated costs Total $ 1,595
Dressing Percentage
The hanging carcass is basically the animal minus its guts, head and hide. The hanging carcass will average weighing 63% of the live weight.
1200lb x .63 = 756lb
Carcass Yeild
Once the carcass has been dry aged and cut it will loose some water weight and excess fat and bones will be removed. What is left is called the carcass yield. This can be highly variable depending on the size and finish of the calf. A big lean (no marbling) calf will yield up to 80% and a very small fat calf (too much waste) as low as 60%.
We aim for a 70% yield.
Calcuations
756lbs x .70 = 529lb of Beef Cuts
Original cost $1,595 / 529lbs = estimated $3.02/ lb of beef.
Well under the $4.50/lb average that Grocery Stores charge- and its better beef, raised humanely and locally.
Freezing
The freezing technique does not compromise the taste of our beef at all. The meat is trimmed and cut by skilled butchers at a small custom cutting facility and immediately flash-frozen. Unlike the slow process of freezing in a home freezer, our process freezes moisture quickly before it can form large crystals that break cell walls. The meat maintains a fresh quality because the muscle fibers are preserved, retaining the innate juiciness of the meat.
Transportation
You will need to bring boxes to transport the meat home- we use 5 Rubbermaid (31 gallon) storage boxes. We have no problem with our half hour trip and thawing.
Use coolers if possible to transport meat if it's going to take more than half hour. The next best thing is in the backseat of a car-covered with a blanket or two and the air conditioner running.
*Do NOT* put it in the back of a truck without covering it well- the wind will thaw it fast even on a cool day.
*Do NOT* use ice- unless it is dry ice.
*GO DIRECTLY HOME* and immediately transfer the meat to the freezer.
Run the freezer for two days at 0 degrees BEFORE you bring the beef home.
And BUY A FREEZER ALARM
Storage
You will need around 1 cu ft of freezer space for each 30lbs of meat. Frozen beef should be stored at 0F or below. Maximum temperature should be 5F. If your freezer cannot keep ice cream brick solid, then the temperature is above this recommended level. Beef stored properly will maintain its original color, flavor, texture and nutritive value. Recommended maximum storage times are:
Ground Beef - 9-12 months
Roasts - 12 months
Steaks - 12 months
Longer storage is not dangerous, but flavors and texture will begin to deteriorate. As you empty the freezer add blocks of ice- the freezer is more efficient full. It will cost less than $80 a year to run a freezer big enough for a whole calf.
Packaging
Beef purchased comes to you frozen in a vacuum package. When you make your processing arrangements they will give you several options on how you want the cuts and how much you want in each package.
You will be asked how thick you want the steaks cut (1/2 inch all the way to 2 inch) and how many you want per package. You have the option of getting T-bones or having it cut into boneless New York Strips and Fillet Mignon.
You will be asked how many lbs you want for the roast, stew meat and hamburger packages. You may also be offered the option of having the hamburger made into patties and getting cubed steak (both cost more).
If you want the brisket roasts (for homemade corned beef) you must ask for them. If you want the bones or organ meat you must ask for them.
Defrosting
Beef should be defrosted in its original vacuum packaging. The preferred method is to place the meat in the refrigerator until thawed (depending on the temperature in your refrigerator, up to 14 hours).
If you are pressed for time, place sealed vacuum packs in a sink full of cold water. This will bring the thawing time down to an hour or so. Also setting the frozen beef on a cast iron pan in the refrigerator will speed thawing.
We do not advocate using a microwave set on defrost as this will detract from the quality experience of our beef. It is not recommended to thaw beef at room temperature.
Contact Hart Farm for orders or more information:
Owners Lowell and Karen Hart
656 Wilson Rd
Goldston NC 27252
919-548-1054(Karen)
919-548-6743 (Lowell)
919-837-5038 (answering machine/house)
Links to More Information on Buying Freezer Beef
If you're new to buying freezer beef, we highly recommend that you take the time to educate yourself.
How (and Why) to Buy Beef
Get Rich Slowly - How to Buy a Side of Beef
Home Ec 101 - Buying Beef in Bulk
Why Buy Local?
Financial Sense - Where's The Beef?
Fill Your Freezer With Farm-Direct Meats
Fact Sheet - From Farm to Table
How to Beef-Up Your Food Dollar
Beef It's What's For Dinner
Cowpooling
Cowpooling: Share a Side
Meat Buying Clubs in NC
Why Start a Local Meat Buying Club?
NC Choices: Slow Food
How Is The Beef Cut and How Much Meat Will I Get?
Beef Cuts
Beef Cuts in Depth
American Angus Association - Beef Chart
Amount of Beef Expected From a Carcass
FAQ: What cuts of meat should you get from....?
Freezing Beef
Quality For Keeps: Freezer Problem Solver
Fact Sheet: Freezing and Food Safety
Fact Sheet: Keeping Food Safe During An Emergency
Freezer Efficiency
Fridge and Freezer Thermometer
Raw Fed Dogs
BARF For Beginners
Myths About Raw Feeding
Carolina Canine Cuisine Yahoo Group
Triangle RAW
