STS Ranch Beef

Ranch raised, grass-fed, grain-finished, hormone and antibiotic free meat. What is the average weight of a half beef and how much does it cost? At STS Ranch, we make it easy for you by giving you an idea of the amount of beef you’ll get for your freezer. Of course, we can't give you exact poundage because cows don't all weigh the same. The “final” or “take-home” weight is the weight of the meat th

at you will bring home to put in your freezer. This weight is usually about 70% of the hanging weight. On average a quarter (1/2) of beef weighs about 400 pounds (hanging
weight) so the final weight, after processing, would be about 280 lbs. During processing, this "yield loss" occurs in two ways. About 4% is water weight lost during the 21-day period that the carcass is hung (or “cured”). Then about another 26% of the yield loss is fat and bones. This amount is variable based on two factors – one is the amount of fat in the meat, and the other is the cuts that a customer requests. For example, the more boneless cuts requested by the customer, the lower the final weight. (Note that the lower weight doesn’t mean that you are receiving less meat, but fewer bones). If you decide to purchase beef it is good to know approximately what you’ll be taking home before you buy so you can make space in your freezer in advance. In summary, on average, take-home weight is: half (1/2) = 280 plus lbs. Freezer space needed.
44”(W)x22”(D)x33”(H) (outside measurements) will usually hold a ½ beef (10 cu ft.) Custom processing made easy. We will help guide you through the completion of the cut sheet once your beef is about to be delivered to the processing plant. You will be able to choose and get the cuts and thickness of meat you desire to individualize your order of beef. The meat is processed at a USDA-inspected facility. Cost is $8.00 per lb. Hanging Weight. Terms:
Live Weight – The weight of the animal when it is alive standing on its hoofs. Hanging Weight - The weight after the animal is harvested. This weight does not include the head, hide, organs, blood, or hooves that have been removed. This is what you see at a butcher’s shop hanging. Final Weight – This is the meat weight each customer will take home. Processing is included in the cost you pay us. The beef will be delivered to your door. Once the beef is delivered to the processing plant, it is harvested and then hung for 21-plus days to cure. Then the final cuts will be prepared from your cut sheet and vacuum sealed and boxed. The meat will be delivered frozen. You may receive a call from the processing plant saying your beef is ready for pickup. This happens because your name is on the beef at the processing plant. If they contact you please let us (Jay 940-475-0295) know and we will arrange to pick up the beef and deliver it to you. Place your order NOW and reserve your beef for $500 for a ½ beef, and $1000 for a whole beef. The deposit will be deducted from your final cost. Please help us spread the word to your friends & family. Contact Jay at 940-475-0295 to reserve your beef. Payment plans are available upon request. Cash, checks, Venmo, and credit cards are accepted. Please understand that getting the beef to you is a process of getting the cattle to a desired harvesting weight, scheduling a harvest date at the processing plant, allowing 21-plus days to hang, cure, and be cut & packaged, and then picking the processed beef up and be delivered to you. We need to start planning now to ensure
this all happens, and you get to enjoy a fine dining experience with our top-quality, certified Angus beef!