January 15, 2017

FAQ’s

How much freezer space do I need for 1/8th-1/4th of a Cow? 
Mastering the Freezer-99 lbs

Mastering the Freezer-99 lbs/quarter of a cow

1/8th variety pack ~50#

1/8th variety pack ~50#

What are the cuts and numbers of cuts I might expect?

1/8th Packaging contains approximately

  • ~2-3 New York Strip Steaks
  • ~2-3 Tenderloins (Filet Mignon)
  • ~2 Sirloin Steaks
  • ~1 Sirloin Tip Steak
  • ~2-3 Rib Eye Steaks
  • ~4 Roasts, (Pikes Peak, Chuck, Bottom Round Roast, or Brisket)
  • ~2 Top Round Steaks
  • ~1 package Stew Meat
  • ~20-25 pounds Ground (1# packages)

1/4th Packaging contains approximately

  • ~4-6 New York Strip Steaks
  • ~4-6 Tenderloin Steaks (Filet Mignon)
  • ~4-6 Sirloin Steaks
  • ~2 Sirloin Tip Steak
  • ~4-6 Rib Eye Steaks
  • ~8 Roasts, (Pikes Peak, Chuck, Bottom Round Roast, or Brisket)
  • ~4 Top Round Steaks
  • ~2 packages Stew Meat
  • ~40-50 pounds Ground (1# packages)

If you have the freezer space or want to share a half or whole beef, these packs are very economical.   We request a $500 deposit for a half.  Ordering in increments of 1/2, we can do a custom cut style to suit you.  By staying with the thickness of the 1/8th variety pack you would get approximately

  • ~8-12 New York Strip Steaks
  • ~8-12 Tenderloins (Filet Mignon)
  • ~8-12 Sirloin Steaks
  • ~4 Sirloin Tip Steaks
  • ~8-12 Rib Eye Steaks
  • ~16 Roasts, (Pikes Peak, Chuck, Bottom Round Roast, or Brisket)
  • ~8 Top Round Steaks
  • ~4 packages Stew Meat
  • ~80-100 pounds Ground (1 or 2# packages)

Custom cuts are also available on a whole cow.  We request a $500 deposit for a half.  By staying with the thickness of the 1/8th variety pack you would get approximately

  • ~16-24 New York Strip Steaks
  • ~16-24 Tenderloins (Filet Mignon)
  • ~16-24 Sirloin Steaks
  • ~8 Sirloin Tip Steaks
  • ~16-24 Rib Eye Steaks
  • ~32 Roasts, (Pikes Peak, Chuck, Bottom Round Roast, or Brisket)
  • ~16 Top Round Steaks
  • ~8 packages Stew Meat
  • ~160-200 pounds Ground (1 or 2# packages)

Do you provide a Filet Mignon in your variety pack?

Yes!  A Filet Mignon is a cut of the Tenderloin, an internal muscle that is non-weight bearing and therefore very tender. The tenderloin runs the length of the spine; getting smaller as it goes from rear to head. Our T-bone steaks are really two steaks in one. The larger side of the cut is a New York Strip steak, the smaller side is a tender Filet Mignon. 

Where do you harvest Off Ranch beef? 
Our meat is USDA inspected and processed an hours drive from the Off Ranch at Salazar Meats in Manassa, Colorado or Mel’s Meats in Romeo, CO.  They are both family owned and operated and are on the cutting edge of small-scale, sustainable meat  production.  Check out this website!   https://salazarmeats.com/   
How old are the cows when they are harvested?

Calves are born in March or April, therefore the cows are about 20 months old and not even full sized when they are harvested.
Why is the fat color yellow-ish on your cows?

This coloring reflects that the cows have been eating green grass rather than corn or grain. The anti-oxidant Beta-Carotene is incorporated into the fat of the animal, giving a more yellowish tinge than grain-fed beef.


Can we get thicker cuts of steaks?

Because we offer the popular smaller variety pack, we want each customer to get a maximum and equal number of prime cuts.  Cutting thicker steaks would mean fewer total steaks to divide amongst the variety packs.  Customers ordering 1/2 cow increments can have their animal custom processed however they like.  
Where can I get more information on the cuts of meat?

Beef-cuts