Frequently Asked Questions

Beef
  • What do I get when I buy a side or quarter of beef?
  • Will a side of beef fill my entire freezer?
  • How long will the beef last in my freezer?
  • What's the difference between "Naturally Raised" and "Organic"?
  • How do I cook all these different cuts of meat?


    What do I get when I buy a side or quarter of beef?

    The chart below gives you a graphic representation of what you're getting when you buy a side of beef. Also take a look at the chart of cuts below to get a better idea of the number and weights of the cuts you'll receive. (Keep in mind this will vary from animal to animal.)

    Typically a 1200/1300 pound steer will generally yield about 380 to 440 pounds of cut meat and hamburger. A side of beef is half that amount, usually 190 to 220 pounds. A quarter then is one half of a side or 95 to 110 pounds.

    Common Retail Cuts of Beef



    Will a side of beef fill my entire freezer?

    Actually it doesn't take as much space as you might think. Generally it takes about one cubic foot of freezer space for every 35 to 40 pounds of cut and packaged meat. At 190 to 220 lbs per side, you'll use approximately 6.5 cubic feet of freezer space. A Variety Pack will use about 1.5 cubic feet.

    The finished product: What you can expect.

    Each steer is unique in terms of weight and finished cut yield. The actual product that you receive will vary depending on the thickness of the cut and steak size, roast size, and hamburger/roast selections that you choose. However at Rivercrest Farm you only pay for the actual weight of the product delivered to you.

    The chart below is an approximation of the cuts and weights you can expect to receive.

    Typical Cuts @Size ¼ Side ½ Side Variety
    Pack
    Pieces/Pkg
    NY Strip Steak 16 oz 6 12 3 2
    Rib Eye Steak 16 oz 6 12 3 2
    Top Sirloin Steak 18 oz 3 5 1 1
    Sirloin Tip Steak 18 oz 3 5 1 1
    Flank Steak 16 oz 0 1 1* 1
    Chuck Roast 3-4 lbs oz 2 4 1 1
    Rump Roast 3-4 lbs oz 1 2 1 1
    Shoulder Roast 3-4 lbs 2 4 1 1
    Brisket 5 lbs 0 1 0 1
    Flat Iron Steak 16 oz 1 2 1* 1
    Hamburger 1 lbs 45 90 20 1 lb
    Skirt Steak 6-8 oz 1 2 1* 1 lb
    Short Ribs 2 lbs 2 5 1 4/6 ribs
    Cross-Cut Leg Shanks 3/4 lbs 6 12 2 2/4 bones
    *Total LBS   105 211 46  
    (*All sizes and weights are approximate and vary from animal to animal.)

    How long will the beef last in my freezer?

    All of our beef is packed in extra thick vacuum sealed wrap. This helps to reduce the frequency of freezer burn and extends the life of our beef. Our beef should last for at least a year and in most cases even longer without significant freezer burn or drying provided the seal on the package has not been broken or punctured.

    What's the difference between "Naturally Raised" and "Organic"?

    Any product that is labeled "Organic" must meet the certification criteria set forth by the US Department of Agriculture. Beef from Rivercrest Farm is about as close as you can get to organic without being there. What keeps us from earning that distinction (besides the cost) is the fact that the feed we buy to finish our steers is not certified as organic. It is in it's natural state and does not contain any medication or chemical additives, but it has been produced on farms that do not practice organic growing methods. "Naturally Raised" also refers to the way in which animals are treated. Our cow herd grazes in open grass pasture with their calves at their sides until weaning. Even at finishing our steers aren't crowded into concrete feedlots and given an antibiotic laden feed supplement. They're fed in open paddocks where they're provided with ample space and an additional natural grain supplement to enhance flavor and tenderness.

    How do I cook all these different cuts of meat?

    Most people know how to grill a steak or cook a hamburger but when you buy a side of beef you've got a variety of roasts, short ribs, brisket and an assortment of other cuts that many cooks don't use that often. Here are some suggested links to various resources that will help you:

    www.foodnetwork.com

    www.foodandwine.com








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