Drover’s Trail Beef Ordering Information

ORDERING QUARTERS, HALVES AND WHOLE BEEF
It can be overwhelming when you decide to order beef by the quarter, half or whole. Don’t worry, once you’ve done it a time or two, you will be a natural. There are many benefits to ordering in a large quantity such as, knowing how and where it is raised, farm raised beef is far superior to supermarket beef, you can have it cut exactly how you like, and it’s convenient to have on hand throughout the year. We stand by all of our products with a money back guarantee! That’s right, if you are not completely satisfied with anything you purchase, including an entire steer, we will buy it back from you!

HOW IT’S RAISED
Our beef is pasture-raised (grass fed) with supplemental organic hay and some non-GMO corn to enhance flavor and texture. The hay is raised on our farm and is not sprayed with pesticides, herbicides or fungicides. The non-GMO corn is purchased from a local farmer just 5 minutes from us. We do not use antibiotics or hormones in the care of our cattle. We do our best to raise our animals in the most humane way possible and we encourage you to take a ride out to the farm and see for yourself.

ORDERING
When you order a quarter, half or whole beef we will give you an approximate date of when it will be ready. You will be contacted when the beef goes to the locker to be processed. The locker will then contact you to go over your cutting order. Your beef will dry-age in a controlled cooler for about 10 days. This process is done to tenderize the beef. After the beef is tenderized, it will be cut and processed according to your personal order submitted. As a rule of thumb, once your steer goes to the locker, you should expect to pick it up in about 2 weeks.

QUARTERS
A quarter is also known as a split half. When ordering this way, it is best to split with an acquaintance so you can agree on your cuts. If that is not an option, the locker will work with you to help you get as many of the selected cuts to your liking. When ordering halves and whole beef, this is not an issue because you won’t be splitting a half.

HALVES & WHOLE
Either choice here is great! You will be able to have your beef cut exactly to your liking as well as receive all organ meats if you are interested.

DEPOSITS ARE DUE AT THE TIME YOU PLACE AN ORDER
¼ beef deposit . . . $100
½ beef deposit . . . $250
Whole beef deposit . . . $500
Your deposit is to hold a steer for you and will be subtracted from your total when you receive your meat.

COST OF BEEF
The cost of the beef per pound is based on the hanging weight. This total does not include the processing fee and the kill. The hanging weight is the weight of the steer before it is processed into your individual cuts. The locker will charge .55/lb for processing a $80 kill fee and a $20 waste removal fee per head. There is always some loss when the beef is cut; you can expect your take home weight to be 25%-35% less than the hanging weight. This % will vary depending on your choice of cuts.

AVERAGE HANGING WEIGHTS
Quarter: 120-160 lbs. Cost is approximately $492-$656 for meat and $75-$100 for processing.
Half: 240-320 lbs. Cost is approximately $984-$1,312 for meat and $150-$200 for processing.
Whole: 480-650 lbs. Cost is approximately $1,968-$2,665 for the meat and $300-$350 for processing.

WHAT’S IN A QUARTER, HALF AND WHOLE?
The decision is yours at this point; but we do offer a few suggestions. The chuck and arm roasts make wonderful pot roasts! If you don’t eat that many pot roasts, have it ground, or get some of it ground and some roasts. Get the soup bones! They are delicious and make amazing bone broth for soups. We love the filet mignon, it is the tender portion of the T-bone. If you order a New York strip and filet, you will not get a T-bone steak. If you don’t think you will eat the organ meat, maybe you have a dog or a friend that will. You’re paying for it, so get everything you can!

You can have your meat tenderized, deboned, cubed, corned etc. Below are the prices that the locker charges for these extras.

If you have any questions, we are more than happy to help.

INDIVIDUAL CUTQUARTER/SPLIT HALFHALFWHOLE
Chuck roast10-12 lbs.20-24 lbs.40-48 lbs.
Sirloin tip roast3 lbs.5-6 lbs.10-12 lbs.
Rolled rump roast3 lbs.5-6 lbs.10-12 lbs.
Round steak3-4 lbs.6-8 lbs.12-16 lbs.
Ribeye steak2-3 lbs.6-8 lbs.12-16 lbs.
NY strip steak2 lbs.5 lbs.10 lbs.
Sirloin steak2 lbs.4 lbs.8 lbs.
Filet mignon1-2 lbs.3 lbs.6 lbs.
Flank steak1/2-1 lb.3 lbs.6 lbs.
Skirt steak1-2 lbs.3 lbs.6 lbs.
Brisket2 lbs.4 lbs.8 lbs.
Short ribs2 lbs.4 lbs.8 lbs.
Soup bones4 lbs.8 lbs.16 lbs.
Liver1 lbs.2 lbs.4 lbs.
Ground beef45-50 lbs.90-100 lbs.180-200 lbs.
Total pounds85-92 lbs.165-185 lbs.335-375 lbs.
APPROXIMATE POUNDS PER QUARTERS, HALVES & WHOLE
***If you choose to place an order, please let us know if you are interested in a Spring, Summer or Fall pick-up.

LOCKER CUTTING INFORMATION
Steaks can be cut any thickness you would like. We personally like to get our steaks cut 1” thick. They come in a package of 2. If you are ordering a split half, ¼, you will need to agree on thickness with whomever you are splitting your half with.
Roasts come 3-5# or 4-6#
Ground Beef can be in packages of 1#, 1 ½# or 2#.
Special Cuts & Orders
Beef Patties .50/lb
Cube/Tenderizing .60lb
Rib Eye Steak (bone removed) $5.00/half
Strip Filet (bone removed) $9.00/half
Corned beef $3.00/half
Chuck Steak/Roasts (bone removed) $7.00/half

LOCKERS WE USE
Lisbon Locker, Lisbon, IL (815)736-6314
Freedom Sausage, 4155 1650th Rd., Earlville, IL (815)792-8276
They are both very helpful if you have questions, please feel free to contact them at any time.

 

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