Grass Fed Beef

FAQs

Is it cheaper to buy in bulk?

You will save about 20% buying meat by the quarter or half/side when compared to buying each cut individually.

For example the total cost for a recent bulk purchase of beef was $2059.18. If each cut was purchased individually, the total would have been $2,565.24 for a savings of $506.06.

Why do you charge by hanging weight?

Our prices are set by the hanging weight of the animal. This is typical of all purchases made directly from a farmer. This is because the butcher reports the hanging weight and also charges their fees based on this number. In fact we don’t know the final retail weight of your order, because we deliver your order straight from the butcher.

What is hanging weight?

There are three typical weights used for meat products.

1. Live weight - This is the weight of the animal when it’s alive, as the name implies. It is typically used for sales of live animals between breeders and farmers.

2. Hanging Weight - This is the weight after the animal has been put down, hung and bled. It is roughly 60% of the live weight.

3. Retail Weight - This is the final weight of the individual cuts once bones, undesirable bits and trim have been removed. The retail weight is roughly 60% of the hanging weight.
   

Can you tell me what the total cost will be in advance?

Unfortunately, no we cannot. The bulk purchase model is based on reserving an animal for your family in advance, while the animal is still growing. We cannot accurately predict an animals final weight as is will be effected by their genetics, feed and forage palatability, appetite, harvest date and even the temperature throughout the year. Also, we do not mark up your butchering fees. The fees the butcher charges are passed directly to you and will vary depending on the options you choose. For example, you may wish to have a portion of your pork made into sausages or smoked, which has an additional fee.

The best we can do is give you a prediction based on our historical averages. We display cost per pound, typical hanging weight ranges and average total cost ranges above. While it makes things a little unpredictable, this ultimately keeps your cost as low as possible.

*We realize this model is not for everyone. If you are uncomfortable committing to a purchase without knowing the final total, you may prefer to purchase individual cuts here -> Price List <-

I’ve never filled out a cut sheet before, is it complicated?

Filling out a cut sheet can be confusing if you’ve never done it before. That’s why we’ve created a standard cut sheet with limited options to keep things simple. We call every single customer to review the cut sheet and answer any questions you may have.

How much freezer space will I need?

1/2 Pig OR 1/4 Beef will require roughly 4 cubic feet of freezer space. A family sized refrigerator typically has a freezer space of roughly three to four cubic feet. We recommend purchasing a small chest or stand up freezer.

Whole Pig OR 1/2 Beef will require roughly 8 cubic feet of freezer space. This is a medium sized chest freezer and can be found for as low as $600.

Whole Beef will require roughly 16 cubic feet of freezer space. A large stand up freezer is typically 20 cubic feet and retails around $1,200

Can I get my meat vacuum sealed?

Yes! All of our meat comes vacuum sealed in order to keep the fresh Hog Wild flavour all year round!