You can buy either a whole animal or a half share. Customers commonly split an animal with their families or friends for shares less than half in a school yard pick type arrangement with one person taking the lead as the buyer.
Scottish Highland cattle have a modern beef carcass with lean, well-marbled flesh that is very flavorful. Highland beef is healthy and nutritious with lower levels of fat and cholesterol. It has higher protein and iron content than other beef. One customer reported that his cardiologist said, “you can pay the for grass fed or you can pay me”.
We typically use Durand Meat Processing for our processing. They are very helpful as they guide new customers through their choices. Durand Meat Processing will contact you for your processing instructions after the animal has been dropped off.
Cost is market price/ lb hot hanging weight. You pay processing for cut and wrap. Processing will be an additional charge depending on your instructions and what the processsor charges. Our cattle are raised for beef and typically yield a 400-500 lbs hanging weight (whole animal). We sometimes have specials for older animals, suitable for ground beef, tenderloins, and ribeyes. The hamburger is approximately 93% lean.
To secure your share, we require a $500 deposit, per half. We will make arrangements to take the animal to Durand’s when all shares of the animal are sold. Processors require reservations anywhere from a couple months to twelve months depending on their schedule. It is very difficult to get a date to process beef during deer season.
Please email us at rhinelanderfarm@gmail.com if you are interested.
To store your freezer beef you will need about 5 cubic feet of freezer space per ½ animal. Ground beef and boneless cuts conserve freezer space. We’ve managed to get a whole steer into an 8 cu ft freezer!
Typically you will receive these cuts for your portion:
- Boneless Chuck Roast
- Rib-Eye Steaks
- T-bone Steaks
- Sirloin Steaks
- Porterhouse Steaks
- Short Ribs
- Sirloin Tip Roast
- Rolled Rump Roast
- Round Steaks
- Bottom Round Roast
- Stew Meat
- Ground Beef
- Soup Bones if requested
- Organ meat if requested