MFB Frequently Asked Questions!
What is a Beef Side?
When our finished cattle are butchered,the hide,head,hooves,and tail are removed along with the stomach and intestines. What is left is the meat or carcass. The carcass is the split laterally down the backbone to produce matching sides of beef. This is typically represented by the diagram below. Note- the tounge, heart and liver can be kept for the customer upon request.
What is the smallest beef side available?
The weight of a beef side is not known until it actually hangs on the rail. Upon a customers request we can select a larger or smaller animal. The typical range of a beef side is from 350-425 lbs. You can also split a side with a friend and this is known as the quarter beef side.
How much of each cut will I receive?
The beef side is broken down into primal cuts. Each of the primal cuts can be cut into sub-primal divisions then becoming what we commonly know as steaks and roasts, etc. The amount of each type of cuts depends upon the size of the beef side.This depends upon the breed of beef,diet and the thickness of steaks requested ( you will receive more steaks if you request 3/4" thick cuts than you will if you order 1" cuts).
How much freezer space will I need?
It takes approximately 7.5 cubic feet of freezer space to store a side of beef ( about 2 ft x2 ft x 2 ft Space). Most processors will rent freezer space if necessary.
How long will the meat keep in the freezer?
A general rule of thumb is 6-8 months for freezer paper wrapped meat and 10-12 months for vacuum packed.
How long will a beef side last my family?
This depends on the daily beef consumption of the family. Most of our customers have at least one child and usually run out of beef a month or two before it is available again. If two families split a side of beef (each gets a 1/4 beef), it usually lasts about 6 months. Based on the average take home weight of a side of beef (~250 lbs.),your family would need to consume at least 5 lbs. of meat per week in order to consume a beef side in one year.
What are my processing options?
The processor you choose to cut your beef will directly interface with you to decide how each of the primary cuts will be processed based upon your favorite cuts of beef. The list of cutting options is almost endless and our processing partners are very experienced with walking customers through the process. It is almost impossible for us to list the cutting options as one cut selection may eliminate or enable other cut selections.
Were these cattle "Free Range"?
Our cattle were free range (no confinement) until they were weaned. After this time it is important to restrict the amount of pasture that is available to the animals in order to acheive the optimum meat flavor and tenderness. Our feedlot allows the cattle to roam freely within the fenced area. We want the animals to be relatively active to minimze the fat content, but no so much that they begin building excessive muscle and burning excessive energy. This balance helps obtain the most tender meat with an animal that is as young as possible.
What makes us different is taste and quality?
We start with the best bloodlines for our calves. We feel this is the best way to assure consistent quality at the best price. Our goal is to finish the calves as quickly as possible with a ration specialy formulated to provide meat marbling and top quality carcasses with minimal waste (fat).The tenderness of the meat and its palatability are direct results of an animals age and diet.An animal that was not grain finished in a short time will not have the same taste as an animal that has had this environment.This type of beef production is much more expensive than conventional means, by eliminating the middle men and bringing it directly to you, we can actually save you money and provide you with superior meat!
What does this beef cost?
The cost is determined by the weight of the beef side. Miller Farms will deliver the live beef to your processor where it will become your beef side. The weight of your beef side will be determined by the processor. The amount owed to Miller Farms is the hanging weight times $2.00.
The processing cost may vary with any extra options you may choose but typically is around $0.45/lb times the hanging weight of the beef side. Most processors charge a $30.00 kill fee. Miller Farms also offers a customer referral discount of $0.05/lb for each new customer you bring to us.
How do I Pay?
The cost of the beef side is payable to Miller Farms. The cost of the processing is payable to the processor when you pick up your beef. Miller Farms will invoice you for the beef side as soon as the weight is known.
When we receive your order we imediately put you on the list. When your turn in line comes up we will give you a conformation call and once again go over choice of processor, the date the beef will arrive, and the price. When you have verified the information we will send your beef to the processor. Please Note - that first time customers must put down a $200.00 deposit.
Please allow 2 weeks from the date your beef arrives at the processor until it is ready for pickup.The beef will typically hang for 10 days unless otherwise requested.