Beef Ordering Process - Detailed

When we take your order for a quarter/half or whole beef, you will see the butcher dates on top of the beef pages in our website.  To order, just click the link above and buy a deposit.  The deposit amount is $200.  After we receive your deposit we will contact you by phone or email.  If you want to process at a different butcher, that can be arranged by calling us at 402-525-1938.

When the steer goes to the processor we will let you know when to call the butcher to provide your instructions for how you want your beef cut. The beef will then dry-age in a climate controlled cooler for 14 days before being cut.  The reason it is dry aged, is that dry-aging helps tenderize the meat.  Cutting, packaging and freezing takes another 2-3 days, so your order will be ready for pickup a little over two weeks after the date the animal went to the butcher.  Once the final payment for the beef is paid to AC Angus, the meat can be picked up at the locker.  While at the locker, they will collect payment for they're processing fees.

If you want to order a quarter please read this.  If you are interested in a half, or whole skip this paragraph:

If you ordered a quarter, what you will receive is commonly called a “split half.”  Because, the cuts of meat in the front half differs dramatically from the back half, the locker will evenly divide the cuts between the two to make it a fair offering.  This will somewhat limit how you can have your beef cut, as it is a compromise with the other customer, who will be sharing the half.  Again, this applies only to quarter orders.  If you ordered a half or whole beef, you won’t have to split the cuts. 

What will your beef cost? 

The cost calculated by hanging weight and can fluctuate year to year with the beef markets.  Again, this does not include processing, which runs about $1 per pound.  The hanging weight is the weight of the carcass, before it is processed into individual cuts.  Your take home weight of meat will be about 40% less depending on how you have the meat cut.  

Average hanging weights:

Quarter:  210 lbs  = approximately $700 for the meat, and about $240 for the processing.

Half: - 420 lbs = approximately $1,400 for the meat, and about $480 for the processing.

Whole: 840 lbs  = approximately $2,800 for the meat, and about $1,200 for the processing. 

Total weight does not include heart, liver, tongue, or oxtail, but are available, just ask the butcher.

What kind and number of cuts of meat can I expect?

The quick answer is, it depends.  That's because it's custom cut how you want it.  The best thing to do is to tell the butcher what you like. They will walk you through the cuts to help you.  Unless you are buying a 1/2 or a whole beef, the cuts also depend on what other customers ask for.   

Below is the typical percentage breakdown without any special requests, such as a brisket for smoking, for example.

Ground Beef 43%

Chuck Roast 16%

Round Steak 8%

T-Bone Steak 7.5%

Rib-eye Steak 6%

Arm Roast 6%

Rump Roast 5%

Sirloin Steak 4%

Sirloin Tip Steak 3.5%

Filet 1%

Here is a video that explains where the different cuts of beef come from. Bon Appetite -  Every cut explained

That Mama Gretchen, a blog post that discusses what she does with her 1/4 of beef, which might give you some ideas.