We raise grass fed beef from birth to ensure they are not injected with hormones or fed antibiotics or grain. Our animals eat a fresh salad bar each day in the grass growing season and eat dried grass (hay) in the winter. Animals are processed at 2 - 3 years of age. Wholesale (whole or half) beef is only available several times per year. You are purchasing a depositon a live animal.
TOTAL PRICE WILL BE APPROXIMATELY $1,200 FOR A HALF, WHICH INCLUDES PROCESSING
*** IMPORTANT NOTE ***Deposits are for beef going to the butcher the month you select at checkout. Once we have an appointment at the butcher for those dates, we'll let you know.
SORRELS BEEF COMPANY GRASS FED BEEF
Approximate freezer meat from a 1/2 cow 150-200 LBS
Freezer Meat Estimates of Cuts:
65 LB Ground Beef
38 LB Roast Beef as follows:
- 8 LB Arm Roast
- 18 LB Chuck Roast
- 6 LB Rump Roast
- 5 LB Sirloin Tip Roast
35 LB Steaks as follows:
- 5 LB Ribeye Steak
- 1 LB Flank Steak
- 8 LB Sirloin Steak
- 6 LB T-Bone Steak
- 5 LB Porterhouse Steak OR NY Strips / Fillet
- 10 LB Round and Cube Steak
28 LB Other Cuts:
- Stew Meat
- Soup Bones
OTHER THINGS TO KNOW
Sorrels Beef Company price is $3.60 per lb hanging weight. Hanging weights vary by animal but typically average 250 lb for our 1/2. Cost estimate to the farm is $750 - $950 for a 1/2 cow. Total price will vary based on the actual weight determined by the butcher the day of slaughter.
We will invoice you prior to pickup. Your deposit will be deducted from the total price and is not refundable unless we cannot deliver your animal to the locker.
Processing cost to the butcher is SEPARATE and must be paid to them at pickup. Butcher price varies based on weight, but will be $250 - $350 for each half. Custom Processing is by USDA facility Chenoa Locker in Chenoa, IL. The butcher will walk you through the cut order to get your beef exactly as you want it. Beef will be available for you to pick up directly at the butcher in Chenoa, IL approximately 3 weeks after the animal is delivered. Beef will be frozen by the butcher ahead of pickup.