We'll be taking our animals to an Animal Welfare Approved abattoir in late fall. As soon as we hear back from the abattoir with a confirmed date, we'll reach out to arrange meat delivery with you.
A balance owing will be paid when the meat is ready to be picked up when an actual weight has been recorded. For a 1/4 of beef $1,125.00 is a majority of the payment, however you will have a balance owing. See below for details.
We have switched up the options this year if you wish to pay in advance for your meat with monthly payments please etransfer kev-rox@hotmail.com AND text (403)352-0662 to make sure we can accurately track the instalment payments for the meat. We chose this method to put money back in your pockets and save you any unnecessary interest.
Cuts will vary based on the animal and will contain the following cuts of beef:
- Steak -(New York & tenderloin, sirloin ) 1" - 2 per package
- Ground Beef 1lb package(s)
- Ribs (short ribs) sizes vary
- Roast (chuck, cross rib) sizes vary
- Stew Meat 1lb package(s)
- Stirfry Meat 1lb package(s)
Click here for custom cutting options. A standard cut will be applied if you do not select custom cutting options.
How much beef is in a quarter beef?
A quarter beef yields 1/4 of a side of beef which provides you approximately 125 -160 lbs of frozen beef from the whole animal and will take up about 4 - 5 cubic feet in a freezer.
Your beef will be delivered sometime in October to December depending on when the animal is in prime condition. The animals are all individually weighed and will each have a price for that particular portion of meat. We estimate that the quarter of beef will be approximately 125 - 160 lbs and at $7.50 per pound hang weight should come to approximately $940 - $1,200 for the animal, the variable is the cutting and wrapping that gets paid by us at pick up and we forward the balance onto you once the meat has been processed. We have an estimate that it will cost about $1.50 per pound but can vary based on what you have requested to be done with the animal. This is why we have the majority of the meat paid for and will collect the balance remaining once we have an exact weight and an exact cost of the cut/wrapping.
