Angus Beef, Pasture-Raised Pork, Lamb, Goat, Poultry &
Grass-Fed & Finished Angus Beef
Individual cuts are
available at the farm store YEAR ROUND! Please come out and
try our beef before making a commitment to freezer beef.
Why Should I Buy
Local Grass-Fed Freezer Beef?
Antibiotics, growth hormones, or any unnatural additives.
Total Fat! A
6oz steak can have the same amount of fat as a skinless chicken breast.
Calories! A 6oz steak from a pasture raised cow can
have 100 fewer calories than a 6oz steak from factory farmed animals.
Omega-3’s! There are 2 to 4 TIMES the amount of these
“good-fats” in pasture raised beef.
amounts of Vitamin
helps reduce the risk of heart disease and cancer!
Commonly Asked Questions
1. How much freezer space do I need?
a ¼ of a cow you would need approximately 5-8 cubic feet of freezer
2. How much actual beef do I get from the cow?
average cow will weight about 1200lbs live weight. This will
produce about 530lbs of usable processed meat. The exact
amount will depend on the cuts that you choose when you have it
much does the meat cost?
charge $3.60-$3.90/lb DRESSED
HANGING WEIGHT plus processing fees which are paid directly to the
processor. On average, your final cost will be about
$6.00-$8.00/pound. Compare to buying a Rib-Eye steak at a
grocery store for $9.99 on sale and that’s a factory farmed
steak! Please remember that it depends on the final size of
the steer and how you have it cut.
much does the processing the meat cost?
processing charge will vary - but expect to pay 65¢/pound hanging
weight. An example is: hanging weight for 1/2 = 335 lbs x 65¢/pound =
$217.75 processing plus the kill fee of $40 so a total of $257.75 for
processing so your total cost would be $257.75 for processing + ($3.75/pound
x 335lbs = $1256.25) for an overall total for 1/2 a steer
$1474.00. This of course will vary depending on the cuts
requested but it does give you an idea of what 1/2 a steer will
cost. (Figure a little over 1/2 of that amount would be for
~1/4 of a
have NO IDEA what to get can you help me?
course! Starting in 2009 we changed things up a
little. If you order 1/4 of a steer, the cuts are pre-determined. If you
are ordering 1/2 or whole, you will go over the cut sheet with us so we
can make sure you get what you would like. We can help guide
you to decide which cuts are best for you and your family.
| Services we offer other farms don't:
- We deal with the butcher so you don't have
- We pick up your meat from the butcher and bring it
back to our farm so you pick up directly from us!
- We box up your meat (when we can) so you can pick
up and go!
- We personally will help you through the cut sheet
We will help you divide the
beef up if needed
And so many more personal,
convenient services which just come naturally to us!
beef are raised and finished on pasture (grass-fed) - NOT corn-finished!
They are all 100% Angus Beef
Pricing is based on DRESSED hanging weight
Price Per Pound
are also responsible for the processing fees payable to the processing
facility on top of the above pricing.
prices are expected to fluctuate this year due to the drought and the
snow this season which has caused the actual number of cattle to be at
it's lowest numbers in the US in 50 years!
This means that the prices are subject to change without notice.
$50.00 NON-REFUNDABLE deposit
is required to reserve your portion for 1/4 steer.
A $100 NON-REFUNDABLE deposit
is required for 1/2 or whole steer.
DRESSED weight for our steers in November 2014 for 1/4 was 235 pounds.
The average price INCLUDING PROCESSING for 1/4 was $1127 (this includes
A 1200 lb Grade 1 -3 Steer will give you 750 lbs HANGING WEIGHT then
505-530 lbs of retail cuts. Our steers have been 1200-1600
lbs in 2014 - It ALWAYS depends on the SEASON and the PASTURE!! All our
beef in 2014 was graded PRIME +**
1/4 Steer Cut Information
(opens in new window)
have 1 steer that is headed to the butcher in January that we have
available for sale! Pick up will be in Febraury.
Standard Cuts for 1/2 a
can you expect on a half of beef? Of
course this is just a guideline and factors will influence final
product. You will loose around 45% of your hot weight due to bone, fat,
and dehydration from the aging process.
- 5-8 Chuck Roasts
- 4-6 Arm Roasts
- 10-15 Rib Steaks OR 8- 12 Ribeyes
- 1 Beef Brisket
- 1 Flank Steak
- 3-4 Tip Roasts OR 6-8 Tip Steaks
- 1 Rump Roast
- 3 Top Round Roast OR 5 London Broil or
8-10 Round Steaks
- 1 Bottom Round Roast OR 15-20 Cube Steaks
- 1 Eye of Round Roast
- Meat on soup bones
- 5-8 Sirloins Steaks
- 4-6 Porterhouse Steaks
- 10-12 T-Bone Steaks.
- Of course you can expect hamburger, lots
- Bag of Dog/Marrow Bones
This is just an
example of HOW 1/2 steer can be processed. We allow each
purchaser to have the steer processed the way they would like it as
they are all custom done.
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