Order Montana Grasslands Beef®

“Raised organically on pasture from start to finish”

We are now taking beef orders for the fall of 2009.

These prices are for the hanging, or carcass, weight of the beef and do not include processing. Processing will cost an additional $87 per quarter. This is an approximate price based on a 1,100 lb (live weight) animal.

Hanging weight is the weight “on the rail” after the beef is gutted and skinned and represents about 60% of the live weight. After the carcass is dry-aged for 10-14 days it is cut, according to your specifications, into portion sizes. In this process the majority of the bone, fat and gristle are removed reducing the yield of the hanging weight by an additional 60%. Therefore a typical quarter beef will yield approximately 100 pounds of, mostly boneless, cut and wrapped frozen beef.

A 50% deposit is required when you order, and the final 50% is required just prior to picking up your beef. The bill for processing is paid directly to the processor when you pick it up

Here’s the math for an average beef:

1,100 lbs Live weight
x 60% = 660 lbs Hanging weight
x 60% = 396 lbs Finished weight, cut and wrapped

Therefore, the hanging weight of a quarter beef will be about 165 lbs, which would cost you $330 plus $87 for butchering, so the total cost would be approximately $417 for 100 lbs of cut and wrapped beef.

Please contact us at 406-222-4835 to discuss placing an order.

FAQS

1. What’s in a mixed quarter?
   A mixed quarter is a beef with the back quarter, which has the better cuts, mixed evenly with the front quarter cuts.
   
2. What cuts do I get?
   The meat is cut to your specifications. Typical dressing percentages for beef are: 30% ground beef, 35% steaks (rib eye, T-bone, sirloin, round and minute/cubed) and 35% roasts (shoulder, chuck, arm and rump). You may also choose to include stew meat, short ribs, liver and organ meats.
   
3. How much freezer space will I need?
   Plan on approximately one cubic foot of freezer space for every 15-20 pounds of meat. The interior of a milk crate is slightly more than a cubic foot.
   
4. Where is the meat processed?
   

   Pioneer Meats, an excellent state inspected plant in Big Timber.