Generally the “Hanging Weight” of a cow will be about 60% of the live weight. Meaning that if you get a 1,000 lb live cow then you will have about 600 lbs of hanging weight. Then depending on how you get your beef cut (bone-in or bone out); you should end up with roughly 400-500 lbs of finished product. If you purchase half a cow then you will end up with half of that amount.
This will very depending on the size of your cow, the thickness of your steaks. On average you will get approximately 12-14 T-Bone steaks, 12-14 RIb-eye steaks, and 5 sirloin steaks per half. So if you buy a whole cow then you would get twice that amount.
The cuts that you will get from half a cow are the brisket, shoulder roast (pot roast), flat iron, chuck roast, mock tender, skirt steak, short ribs, ribeye, flank steak, sirloin tip, tir-tip, tenderloin, sirloin, top round, bottom round, and shanks. You will also get ground beef from any trimmings. ANy of the above cuts can be made into ground beef as well. Some cuts, such as the top round, bottom round, and sirloin can be turned into cube steak; while those and others can also be cut into cubes for stir fry’s or kabobs.
Generally the “Hanging Weight” of a pig will be about 75% of the live weight. Meaning that if you get a 250 lb live pig then you will have about 175 lbs of hanging weight. Then depending on how you get your pork cut (bone-in or bone out); you should end up with roughly 140-150 lbs of finished product. If you purchase half a pig then you will end up with half of that amount.
Pork will generally be ready for pickup within a few days. Beef takes a little longer because we let it dry age for at least a week to add more flavor. You will generally be able to pick up your beef within 2 weeks of us receiving the animal.
A general rule of thumb is to have 1 cubic foot of freezer space for every 35-40 lbs of meat. So for half a cow you would want a freezer that is 7 cu. ft. To store a half a cow. If you are looking for a freezer to store your meat, it is always better to buy something a little larger than you think you’ll need; this would give you extra space to store other items in there as well.
A general rule of thumb is to have one cubic foot of freezer space for 35-40 lbs of meat. So for a half of a pig you would only need roughly 2.5 cu. ft. of freezer space.
We vacuum seal our meats so as long as you keep them frozen, they will stay good for 2-3 years.