Breakdown ____ Grass-Fed Beef:
You may think going to the grocery store and buying a pound of hamburger is easier and cheaper than ordering a half a beef at a time, but you are actually paying MORE going to the store and buying individual retail cuts. It may be hard to commit a lot of money upfront for a half a beef or a whole hog, but the money you save from buying in bulk you can buy a freezer to store everything. The rule of thumb is 35-40 lbs of meat per 1 cubic foot of freezer space. For 170 pound of meat that's 4.25-4.8 cu/ft. of freezer space.
Grass-fed beef demand has increased raising the price to an average cost of $6.76 a pound according to the AMS December market news report. The good news: Our beef won’t break the bank! Here’s a breakdown of our beef:
Grass-Fed Sustainable Beef
A live weight of a beef is around 900 lbs. Cattle dress about 60%, so the hanging weight would be around 540 lbs. We charge $2.25/lb hanging weight so:
$2.25/lb hanging wt. X 270lbs (half a beef) = $607.5
$.55/lb hanging wt. (processing) X 270lbs = $148.5
Slaughtering = $20 per side
Offal disposal = $4 per side
Total cost = $780
Take home meat = 170lbs / $780 = $4.58/lb
At $4.58 that’s $2.18 a pound cheaper than retail grass-fed beef. That's a total savings of $370! So why is grass-fed more expensive than conventional beef. According to Consumer Reports grass-fed beef has many health benefits and it takes longer to produce a pound of meat compared to grain fed beef. Grass-fed beef are also smaller resulting in a smaller profit margin.
Grass-fed beef is better for you. Some health benefits include less total fat, more heart-healthy omega-3 fatty acids, more conjugated linoleic acid, which is a type of fat that’s thought to reduce heart disease and cancer ricks and more antioxidant vitamins, such a vitamin E. More explanation of the benefits can be found at americangrassfedbeef.com. Cooking a grass-fed steak is different from your conventional steak. The conventional beef has much more fat adding a cooking medium for the meat. Here are a few tip for cooking grass-fed beef:
Over cooking is the biggest mistake cooking grass-fed. Use a low heat and expect to take a steak off the grill early
The low fat content means the steak will stick to the pan easier, coat it in an oil for even browning
Reduce the cooking temperature by 50 degrees for recipes using grass-fed meat
Marinate your steaks to enhance moisture instead of adding a lot of flavors
Never use a fork to turn a steak, use tongs instead.
Grass-fed beef usually requires 30% less cooking time
Moisture is needed to compensate for the lack of fat. Use caramelized onions, olives or peppers to compensate for the lower moisture content
Sear the meat to lock in the moisture before grilling or roasting
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