Freezer Beef- Half Beef- Side of Beef

Side of Beef- includes processing at The Butcher Block and Smokehouse, 7-10 day dry aging, vacuum packaging, and individual labels.  Processing is fully customizable.  The cutting instructions sheet will be emailed to you a couple of days after the date you selected along with your cow's ID number and all other pertinent information.  The date you select is the date the cow goes into the butcher, not the pick-up date.

Tongue, oxtail, tallow and offal from your cow are available by request at no additional charge.  We recommend calling the butcher and going over the instructions with them over the phone.  We charge based on the hanging weight, also known as the carcass weight.  The carcass weight varies by animal, but we are usually in a ballpark of 300-400# for a hanging weight on a side of beef.  If you have a preference of a heavier or lighter cow, please email us so we can make a note of that.  You will usually have around 40% trimming loss from hanging weight to finished cuts in your freezer.  There will be less trimming loss with bone-in cuts and more roasts.  You will have more trimming loss with boneless cuts and other cuts that are trimmed for hamburger.

Our butcher is The Butcher Block and Smokehouse, they are near Greenville, OH.  Your beef needs be picked up from the butcher within a week of it being packaged.  It should be ready approximately 12-14 days after the date you select.  We offer to pick up and store your beef at our farm for an additional fee.  The boxing and transportation option is listed as an item in our inventory.  Please add it to your shopping cart before you check out.  If you select that option, we will send you an email when your beef is at our farm.  It will be boxed and available in our self-serve pick up area for you to grab at your convenience.  If you are picking up from the butcher, they will call you when it is ready.  You will need to bring boxes or coolers if you are picking up from the butcher.

New to freezer beef?  We recommend a very helpful guide published by the University of Tennesee Extension.  The here is link to that guide: https://utbeef.tennessee.edu/w...    

If you have any questions, please feel free to email us at Drew@reserverunfarm.com.