Here is some info about our beef:
Our steers are fed corn (grown by us) a small amount of hay and a vitamin/mineral supplement. Prices vary with the market. For up to date pricing you can call Bernthal’s and ask. We generally go a few cents below Bernthal’s pricing. If you are given a price by us that is what it will be...or lower...never higher :)
Front quarter- (more roasts & ground beef) around
250ish lbs cold weight
Hind quarter- (more steaks) around 225ish lbs cold weight
Side- around 475ish lbs cold weight
Cold weight (or hanging weight) is the weight of the beef you purchase before it is cut and processed. You pay for the cold weight. The net weight which will be lower is what you actually take home packaged, this all depends on how/what cuts you get and if you take soup bones, etc...
You can go to Bernthal’s at any time and give them cutting instructions- they are very helpful with this and it stays on file for future use. Bernthal’s uses plastic freezer wrap and labels each cut with what it is and weight. When the beef is ready to be picked up Bernthal’s will call you, this is usually about 2 weeks after the steer went in. When you go to get your beef you will need to pay Bernthal's for the slaughter/processing/& packaging. They charge $35 for the slaughter (that will be split between the four quarters ie $8.75/ quarter) and $.36/lb for packaging. There are also additional charges for things such as stew meat if you want that cut. They can tell you what cuts add additional cost. Make sure to take containers or bags to put the beef in. It will be frozen. The cold weight is what you use to pay us (Jake Laux) and you pay after you get your beef from Bernthal's. You can send/drop off a check or money to us. We are about a half mile from Bernthal’s so you can drop off payment after you pick up your beef if you would like. Here is some info about our pigs:
Our pigs are fed corn (grown by us) and a vitamin/mineral supplement. We do use medication on an as needed basis (if a pig is sick he gets medicine). The pigs will be around 170-200 lbs (85-100 lbs per half) cold weight. Cold weight (or hanging weight) is the weight of the pig you purchase before it is cut and processed. The net weight which will be lower is what you actually take home packaged, this all depends on how/what cuts you get. You can go to Bernthal’s at any time and give them cutting instructions- they are very helpful with this and it stays on file for future use. When the pork is ready to be picked up Bernthal’s will call you. When you go to get your pork you will need to pay Bernthal's for the slaughter/processing/& packaging. They charge $35 for the slaughter (that will be split between the two sides ie $17.50/ side) and $.36/lb for packaging. There may also additional charges for specialty stuff (they will let you know). It will be frozen and boxed up. The cold weight is what you use to pay us (Jake Laux) and you pay after you get your pork from Bernthal's. We are about a half mile from Bernthal’s so you can drop off payment after you pick up your pork if you would like.
