We bought 1/4 steer. Let me tell you all about it.

1/4 steer

For the last few years, I have been wanting to buy part of a cow.  I read In Defense of Food and The Omnivore’s Dilemma and it got me interested not only in the health of the animals that I was eating (and in turn how that affected my health), but the environmental impacts that my cuisine choices were having.  Grass-fed beef is appreciably better for the environment (no crazy fertilizer, shipping, etc to get the food to the cow, it’s just eating grass, and then hay through the winter, plus – no feed lot sewage lagoons), healthier for the cow (corn and grains ferment in the cow’s digestive tract and not uncommonly give them serious medical issues, including leaky gut, etc), and healthier for the person eating it (grass-fed beef has a much higher omega3:omega6 ratio than grain-fed beef, as well as being leaner overall). There are a lot of philosophical reasons to eat grass fed beef.  In the Seattle area, we are lucky to have easy access to it at most grocery stores, however it’s fairly limited in terms of what cuts are available, and it’s appreciably more expensive than standard feedlot grain-fed beef.  The way many people get around the huge cost differential is to buy the beef in bulk. Prices in the greater Seattle area run in the $4-5/lb hanging weight, which begins to quickly add up, and that is if you can even get beef from the farms.  Many of the ones in the area sell out the year before harvest, so you put down a large deposit and then wait like a year for the cow to be slaughtered.  And I’m not particularly good at patience or planning ahead.

The way that beef shares are bought (at least most of the time) is by hanging weight.  You find a farm that has some available, and you decide how much of that cow you want to eat.  Most farms charge less per pound if you buy a whole steer vs. 1/2 or 1/4.  The farms give prices per “hanging weight” of the steer.  This is the weight of the cow after it has been slaughtered, skinned, and all of the guts and other undesirable bits have been removed.  When you buy 1/4 cow, the hanging weight of the half steer is taken, and all of the cuts are split in half, so both buyers get equal amounts and cuts of beef. Hanging weight varies greatly.  Some farms have a ballpark in terms of how much their cows will weigh in at, others don’t.  You won’t know how much beef you’re going to be getting until after your deposit is down and the cow has been killed. The way that most farms do it is that they collect a certain fee/lb hanging weight, then on top of the farm’s cut, there’s a cutting and wrapping fee that you pay the butcher.  The farm that we bought our 1/4 from is about 2 hrs south of where we live, outside of the Seattle metropolitan area, that charges $3.25/lb hanging weight, plus a $.55/lb cutting/wrapping fee.  But that cost isn’t the end-all, be-all cost of the beef.  By the time the meat has been trimmed from the bones and cut into all of the cuts you requested, there is some loss. Most butchers run 60-75% of the hanging weight in dressed cost.

Now let’s discuss the math.  Because you don’t know how much your share of the beef is going to weigh, it can be difficult to gauge how much money it’s going to cost and how much freezer space you’re going to need.  Our 1/4 cow came in at 148lbs hanging, making the whole cow’s hanging weight about 600lbs.  Once you factor in the loss, let’s say you end up with 100lbs of beef.  It’s just Craig and I at our house, and we don’t want to hold onto this beef for more than a year, so the math that I’m doing is based on a 2 person household over a year.  With just the 2 of us eating the beef, we would have to go through 1/4lb of beef per day.  Now of course it’s doable, but we do not usually eat a great deal of beef, so deciding that we will start eating a great deal more beef than we have been eating in the past for an entire year is a tough proposition.  Last week bought 2.5lbs of steak, and it felt like a lot of beef to eat that week.  We just weren’t quire prepared to commit to 1/4 cow on our own.  Locally, we have a couple of great friends who were also interested in getting a share of beef, but weren’t prepared to take an entire 1/4 cow, so we agreed to split it.  It’ll work as an effective trial run.  

148lb hanging weight, price is $481
$.55/lb x148lbs cutting fee to butcher (+ tax) 87.75
Total 568.75/2 = 284.37
wrapped beef heart

So we bought our beef.  I drove down to the butcher shop and met the owner of the farm down there to pay her.  Then I paid the butcher.  We were lucky enough to get some extra offal that the butcher was looking to offload.  We got 4 hearts, 4 tongues and a few livers(both cow and pig), plus extra boxes of “dog bones.” When I spoke with the butcher on the phone, I was friendly, but at the end of our discussion about what our preferences were, I asked him if he had any extra “stuff” lying around that he may not want.  I explained that I have dogs, so whatever weirder bits that people don’t normally buy, I would love to take for the dogs.  He explained to me that if we want anything from the gut sack, we have to take the whole gut sack (barf), but he has some extra tongues, livers, and hearts floating around that he could dig up for us.  I was thrilled.  I brought down 4 coolers, 2 large ones and 2 smaller ones.  They would have been just enough, but when I got there, he ended up giving me 2 big boxes of “dog bones,” which were just all of the extra bones from the cow, chopped up into manageable pieces, but not wrapped in freezer paper.  After handling them, I think they look and smell fine, and I suspect they’d make for some pretty incredible stock, so I expect to make a huge pot of stock once the weather finally cools off in the PNW.

How did we split it up?  An economist would have been so proud of us.  First we split up the lower value cuts, or things that we had equal numbers of.  For example, there were 26 roughly equal 1lb packages of ground beef.  We each took 13.  There were 3 chuck steaks, so we each took one, and added the third to “the pot.” We split the “dog bones” roughly evenly as well. Once the easy splits were done, we laid out all of the high value and one-off cuts, then sorted them into 3 groups with different levels of demand.  The high-demand items were the rib roast (prime rib), brisket, tenderloin, etc).  Then we haggled.  Our friends took the rib roast, which was the largest single piece of meat that we got, but in exchange, we got both the brisket and the tenderloin steak.  For the most part, it was a really easy way to split up the meat, because they prefer steaks, and we prefer roasts.  We both walked away with very similar amounts of meat, and with the specific cuts that we were most likely to enjoy.  When we knew what we had, Craig helped to satisfy my OCD urges to make a list, and we weighed and entered everything into a spreadsheet before sticking it into the freezer for good.  Now when I am trying to figure out what to make for meals or reading recipes, I can pull up my spreadsheet and determine what exactly is in the freezer and how many pounds of it I have.

So let’s work out what kind of deal this is.  Counting ONLY the “high value” meat, that is, none of the weird stuff I’ve never eaten or cooked before, and no bones, we paid 8.00/lb.  The only thing that we would have gotten that cost less than that per pound (grass fed) is ground beef($7/lb locally), with steaks and stuff like roasts running in the $11-19/lb range.

Add in the heart and tongue, which are both quite tasty, based on my research, and we paid $5.71/lb

That doesn’t take into account the cost of the bones.  Around here, grass fed bones/oxtail run in the $5-$8/lb range if you can even find them outside of specialty butcher shops.  If you include the cost of the crosscut marrow (soup) bones and oxtail, and leave out the cost of dog bones (for argument’s sake) we are down to $4.88/lb.

I won’t count livers, as we wouldn’t have taken them home if they weren’t free. We aren’t big liver eaters, and honestly, I’ll probably end up dehydrating them and using them as dog treats.  The “dog bones” will be both eaten by the dogs and turned into stock, so I’ll just call the stock free, and go from there.

As long as this beef ends up being tasty, and we end up using everything (part of the fun is learning to cook cuts you wouldn’t normally buy in the store!), I can see this being an annual thing.  And now for some freezer porn.

And to answer your question, that’s a 5 cubic foot chest freezer that I totally emptied and defrosted the weekend before beef pickup.  Without the 50 or so lbs of dog bones we got from the butcher, the entire 1/4 beef (148lbs hanging weight) fit in the freezer.  Pictured is 1/8 beef with 6x 4lb bags of “dog bones”   Of course your mileage may vary in terms of what shape the butcher wraps your cuts in, how efficient he is with cutting the beef, and of course how large the steer is you get.

22 thoughts on “We bought 1/4 steer. Let me tell you all about it.”

    1. Oh good! I’m glad that this was helpful. I felt really in over my head before we bought it, so wanted to share as much info as I could with the world at large in hopes that it would be useful. Definitely let me know if you have any more questions! We bought half a cow this year, if you want to read that post.

    2. Thanks for sharing your story. I’m about to buy a 1/4 1000lb grass fed steer out here in northern Indiana, ~$3 hanging weight, heart, oxtail and bones are impossible to find so that’s the bonus, being free it’s even better, the healthier and less fattening grass fed beef seems like a great lifestyle choice, I have a 12-15 cubic foot stand up and 3-5 cubic feet regular well freezer, father in law has a large chest freezer as backup

    1. You’re telling me! Everything starts to add up, which is why I make these blog posts. It can be so tough to actually figure out how much it’s going to cost you, and whether it’s even a good deal when you start factoring in the extra costs. We bought a 1/4 steer and split it with a friend last year. Definitely read that post too, the breakdown ended up a little different. http://www.homeindisarray.com/2015/07/bought-half-a-cow-cost-breakdown-included.html

  1. Would you mind sharing the name of the farm that you purchased from? We’re from the Seattle area too and looking to buy a quarter this year. Thanks!

    1. Hi Kathryn,
      I would actually recommend Blacksmith Farms. They’re located in Olympia, and we got our second portion of a cow from them last summer. We found that we had a higher efficiency, lower cost per pound, and Craig and I both agree that we prefer the flavor and fat content (a little higher), in addition to the butcher being more communicative with Blacksmith. Please read my post about the switch here. And definitely email meme if you have any more specific questions. I would love to share as much knowledge about the process as possible. It can be super confusing. http://www.homeindisarray.com/2015/07/bought-half-a-cow-cost-breakdown-included.html

  2. I enjoyed reading the article of buying and dividing 1/4 beef. I am buying 1/4 but not dividing it. There will be two of us eating this and an meal of beef once a week will last us a year or somewhat less. I am buying it from a long time friend who takes great pride in growing great beef, been recognized for his standards, grows large numbers of highly breed cattle. He sells this to make money, but does not lower his standards. I believe I am blessed to be able to have the costs that I can enjoy the better things. I am paying $3.75 per pound handing weight vacuum wrapped and ready for the freezer.

  3. I am lucky, I know someone that owns a cow farm, I actually never bought a full or part of a cow before but moved in with my child and her family and considering it now. thank you for the calculations and can go from there.

  4. Hi, I live in Bayonne NJ and was shocked when I read in this article that beef prices there in Seattle area range from $11-19/lb. I travel and stay many months per year in expensive places like Dubai and Doha where prices for meat are much higher, so I understand how blessed we are in USA. BUT our local ‘Stop and Shop’ supermarket here in NJ regularly sells good cuts of fresh beef for $6-8/lb. This week we bought freshly cut rib eye steaks for $6.99/lb & rib roasts for $4.99/lb. using in-store discount coupons. The former is a regular sale (once per month for a week, rotating cuts of beef each week). My question is, are these types of prices unusually low discount prices in America? (Maybe we’re super-blessed here?) In any case prices like these make it unnecessary (at least for me) to go through the hoops the writer did/does to save money. As far as grass-fed vs grain-fed, is that a health issue? If not then I am happy to just go at the right time with coupons and get beef here in the supermarket, sure seems a lot easier. Anyway thanks for the really interesting and informative article. I’ve often wondered what’s involved and whether we should consider the do-it-yourself route to save money.

    1. Hi! Thanks for your input. I choose to buy grass fed beef not only for my personal health reasons, but most grain fed beef comes from CAFOs where the animals are mistreated and sick. Purchasing from farmers that take care of their animals and allow them to live as “naturally” as possible is important to Craig and I. We can get cheap beef around here for cheap as well, however we aren’t interested in buying or eating meat from animals that were abused.

    2. Grass fed all the way because of health and kindness. Whole dressed animal because cost of grass fed here in Sonoma County Ca grocery stores is way too high for semi retired folks like us.

  5. Hi guys, I am a beef farmer from southern wisconsin. Really small farming community. It’s nice to read the post’s you put out there. I just wanted to comment . I have never lived in or around a big city. I am thankful that you believe in people that work really hard everyday to make the best product they can. Here in the midwest i can assure you that your steaks and burgers are the best they can be. The videos on u tube about mistreatment and poor conditions are an outlier. I’m sure that happens. NOT GOOD! Make sure you know where your beef comes from. Alot of beef in grocery stores is USGI. Which mean its imported from mexico and other foreign countries. Thats why the price is $5.99/lb for a ribeye. I dont control the prices. I wish I did. Buying direct from a farmer and seeing the animal is the best for both parties. I’ll bet the farmers around Seattle or New Jersey thrive to make good quality meat. If you are comfortable with buying 150-200lbs. at a time, they will be happy showing you the animal and the conditions it lives under. I think you’ll be satisfied.

  6. I’m a grass fed & finished beef rancher in Central Oregon. Great info on grass fed and finished beef. I love it. I’d like to add that it’s important to have grass fed & FINISHED meat. Many are on the grass fed band wagon and will feed their cattle grass but finish them out on grain, or grain hay. Doing this ruins the healthy omega-3’s and CLA content of the beef. Just a shorty time of grain will destroy these healthy and nutritional parts of grass fed and finished beef. I would love to talk to you about beef. I have family up in Seattle and bring beef up there. I do not currently have a waiting list for beef. I have 10 steer cut and wrapped already, and 6 more on the hoof waiting. My prepackaged beef is USDA processed and I’m a licensed prepackaged meat seller (some sell with out this license but the only way you can legally do that is to sell by the 1/4, 1/2 or whole) If you are buying prepackaged meat the seller needs to be licensed. I have a Facebook page under RaynDanceRanch. Look us up and get in touch. And thank you to the author for such great info and clarification on the 1/4 & 1/2 beef buying. That can be very confusing to the average person and people like the author who help get the word out are of such great help to the ranchers and farmers.

  7. Im just a consumer who,s trying to feed my family with good nutricious meat with out all the commercial farm chemicals and know the beef ster was not abused. Ive worked hard for my money I was a construction worker for 42 years and being a rancher is no walk in the park every day is a work day for these folks they want a quality of life for their family too so if their beef cost more and its healtheir then thats what i do. The trouble with most of us we alwasys want a good deal but at what costs? the heath of our families or the other mans labor is not worth it he trying to improve life for his family too. The trouble is most people we good deal ourselves ot of a country.

  8. Hahahaha, those farmers you deal with must wet themselves laughing after dealing with schmucks like you.

    The math you did was correct.

    148lb hanging weight, price is $481
    $.55/lb x148lbs cutting fee to butcher (+ tax) 87.75
    Total 568.75

    But remember, you only received 100 pounds of meat.
    Where I come from you divide what you get by what you pay to calculate price per pound.

    568.75 / 100 lbs. = $5.70 per pound.
    That’s what you paid for the ground beef and other cheaper cuts. LOL!!

    1. COWBOY –
      What is it about someone else’s misfortune (in your senario) that gives you so much pleasure? You happen to sound like a vindictive juvenile who has been “shown up and passed up” one too many times.
      I have no idea why you or anyone would want to “best” someone you probably don’t even know?
      Not only do you “laugh” about being ‘right,’ you do it while calling them “schmucks!”
      Unfortunately (for you) you are the only “schmuck” in this situation.
      If you had taken the time to read all of Laurel’s article, you might have eventually noticed that she came up with a finished price of $5.71/lb. A penny over the price you stated.
      Maybe next time, it would serve you better to make your point without the juvenile name calling and nasty sarcasm! A new attitude might help with making friends.

  9. Hello! I just stumbled across your post and thought you might want to hear about a new way to buy a quarter beef (or half, whole, etc.) online. A new service called RanchMeat just launched and it allows ranchers to list their animals in an open marketplace, and buyers can browse local rancher listings and do the whole process online–then either pick up at a processor near them or have it shipped. The service basically takes steps 1-5 that you outlined and puts them all online into one easy interface. Check it out: http://www.RanchMeat.com

  10. I came across this post because I am considering purchasing grass fed beef and googled it! What a great presentation you gave on this topic. Thank you!

  11. That price was sort of high. Here in western MD, we pay $2.50 a LBS hook weight (cut, wrapped and frozen.) I just bought a whole Steer cut, wrapped, it cost $1500.

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