There's much to see here. So, take your time, look around, and learn all there is to know about the process. We are striving to be totally transparent and provide all the information you need to make a decision about buying your beef from us. If you have never bought a side of beef there are a lot of things to consider. If you don't find the answers here just contact us we will be glad to help.
1/2 cow is 1 side of beef.
If you wish to reserve the entire cow you do need to reserve each 1/2.
You may split 1/2 cow with someone else for a 1/4 portion, But one person will reserve the side of beef and Johnston's will divide the cuts up between the two individuals as evenly as possible.
Pay $100.00 deposit per side.
We will assign you 1/2 of a cow and reserve that for you. We will keep you informed as the process moves forward.
Your balance is due when your beef is delivered to the processor.
Your cow will be taken to Johnston's Meat Market in Monticello Florida for processing.
Click the link above to find out more about them. They really know what they are doing and will assist you in making decisions about how your cow is cut up. To be better prepared to discuss your customer preparation see the charts below and download the cut sheet below.
We will call to let you know your beef has been delivered to Johnstons's. We will also tell you the hanging weight of your beef. You can then make an appointment to discuss how you want your cow to be cut up and select other options.
Johnstone Meat Market will dry age your beef for 21 days, and at the end of that they will cut it up to your specifications and vacuum seal each portion and place them in cardboard freezer boxes. Your meat is individually packaged and labeled.
Johnston's will call you when it is time to pick up your beef. Please schedule your pick up within 5 days. You will need to take it home right away and place in the freezer.
This is both sides of a typical cow we take for processing.
This cow weighed out at 358lbs or 175lbs per side.
Larger cows will weigh out nearly twice this amount. That will cost you more per side and you will need a lot more room in the freezer.
Most of the fat you see here will be trimmed off but it is important that they have fat on them so that your steaks have marbling which adds flavor to the steaks and hamburger.
Go ahead click and zoom in. This cow had plenty of food and exercise. this is quality beef.
This is another cow hanging in the freezer. This one is not ours. Even though this is a bigger cow, there is much less fat and not enough muscle development.
This is how your meat is packaged. Vacuum sealed to last a lot longer than just butcher paper wrapping. Your beef will be clearly labeled for cut and weight.
This is a picture of 1/4 of a cow, double this for 1/2 cow.
This reserves 1 side of beef or 1/2 of a cow for you exclusively. This is non-refundable.
Some people wish to pay ahead for their side of beef so we made this button available for that.