contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.​


Chetek, WI 54728
United States

715 642 0524

Shop

Half Steer Deposit - $5.55 / lb. hanging weight

Half.jpg
Half.jpg

Half Steer Deposit - $5.55 / lb. hanging weight

$300.00

Pricing includes processing and delivery at one of our scheduled meetup times / locations.  

If you have an extra freezer, or friends and family to share with, a half steer is a cost-effective option.  Our butcher will also cut your beef to your exact specifications.  

Here's how ordering by hanging weight works:

  1. Place your order here by adding this item to your cart. When you finalize your order, you will have made a down payment to reserve your beef.

  2. We will contact you via email to confirm your order and determine which cuts you want (about a dozen questions total).

  3. In the week before delivery, we will contact you with the remaining balance, email you an invoice, then make final delivery confirmation.

  4. Your invoice balance is due at delivery.

For planning purposes, since our steers hang at around 600 pounds, you can expect that a half of a steer will cost approximately $1500 total.  

  • One half of 600 pounds = 300 pounds

  • 300 pounds x $5.55= $1665.00

The finished cuts you end up with varies depending on what you order, with a half you will get usually just under 200 pounds of beef.

Quantity:
Add To Cart

First time ordering beef by hanging weight?  

While a steer's hanging weight may be 600 lbs., you won't actually get that much Finished product at delivery.  To explain:

  • Hanging Weight is the weight of an animal as it hangs on the rail at the meat locker after hide, head and hooves, etc. have been removed. Depending on the breed and animal, hanging weight is commonly around 60% of live weight.
  • Cut or Retail Weight, also called "Take-Home" or "Finished" weight, is the weight of the actual meat that you will receive after excess fat and bone are removed. Depending on the breed and animal, cut weight is commonly around 60% of hanging weight for beef.

Farmers prefer to sell at hanging weight because the retail cuts a customer chooses can cause variation in the Finished weight; therefore, charging by hanging weight is fairer and simpler for the farmer.

​