Whole, Half or Quarter Cows
We believe in taking pride in our craft, offering the best quality meats
Ohio Raised Beef From Farm To Table
Ohio Raised Beef From Farm To Table
CHOOSE QUANTITY
Decide the quanitity your family would like to purchase, We offer full cow, half cow and quarter cow.
SELECT CUTS & PICKUP
We work with a professional butcher who professionally prepares and packages the meat and is our pick-up location.
ENJOY
We raise the finest quality meats your family will enjoy. Our product is second to none, don't settle for grocery store beef.
Our meat is processed and packaged at USDA / ODA certified facilities in Northeast Ohio. We work together with our local butcher to ensure you're 100% satisfied
We Offer Quarter Cow, Half Cow and Full Cow
You get the all-around best pricing of beef when you order in a quarter, half, or whole beef quantity. Buying your freezer beef bulk can save your family money compared to shopping from the grocery store
June 2024 Deposit:
If you want to secure an order for June of 2024, you must make a deposit to AR Family Farm by May 1st. Inventory is limited, please call (330) 495-8794 to make arrangements
July 2024 Deposit:
If you want to secure an order for July of 2024, you must make a deposit to AR Family Farm by June 1st. Inventory is limited, please call (330) 495-8794 to make arrangements
November 2024 Deposit:
If you want to secure an order for November of 2024, you must make a deposit to AR Family Farm by October 1st. Inventory is limited, please call (330) 495-8794 to make arrangements.
WHAT DO I GET WHEN BUYING A FULL OR PARTIAL COW?
It is important to understand what you are buying when it comes to the final product. Learning about hanging weight, waste, and processing will ensure a happy customer. Cuts can vary depending on how you have it cut. A general rule of thumb is 31% steaks, 31% roasts and 38% ground beef and stew meat.
Whole Cow Cuts and Yield
Steaks (cut ¾’), Ribeye 30-32, T-bone 20-24, Porterhouse 12, Sirloin 12, Round Steaks 20, Strips, Filet, Soup Bones 16, Short Ribs 8 packs of 4, Roast, Chuck 28-32, English 12, Tip 12-16, Rump 8, Ground beef 100-160 lbs
Approx. Weight*:
800 lbs Hanging / 496 lbs take home
Average Cost Estimate:
$4400 (Standard Processing Included)
Freezer Space:
13-14 Cubic Feet
Half Cow Cuts and Yield
Steaks (cut ¾’), Ribeye 15-16, T-bone 10-12, Porterhouse 6, Sirloin 6, Round Steaks 10, Strips, Filet, Soup Bones 16, Short Ribs 4 packs of 4, Roast, Chuck 14-16, English, Tip 6-8, Rump 4, Ground beef 50-80 lbs
Approx. Weight*:
400 lbs Hanging / 240 lbs take home
Average Cost Estimate:
$2200 (Standard Processing Included)
Freezer Space:
6-7 Cubic Feet
Quarter Cow Cuts and Yield
Steaks (cut ¾’), Ribeye 7-8, T-bone 5-6, Porterhouse 3, Sirloin 3, Round Steaks 5, Strips, Filet, Soup Bones 8, Short Ribs 2 packs of 4, Roast, Chuck 7-8, English, Tip 3-4, Rump 2, Ground beef 25-40 lbs
Approx. Weight*:
200 lbs Hanging / 120 lbs take home
Average Cost Estimate:
$1100
Freezer Space:
3.5 Cubic Feet
Understanding Hanging Weight and Processing
How To Figure Out What It Actually Will Cost Me Beef Purchasing Example:
Our beef cattle have an average whole carcass hanging weight of approximately 800 Lbs. This weight is with only the bones, fat, connective tissue and edible meat remaining to hang.
So if we use a 200lb (Quarter Beef) X $5.50/lb you would pay: $1100.00 approximately
This Price includes standard processing. Which includes vacuum packing, steaks, roasts, swissing, cubing, patties, and ground beef. You can get beefsticks, beef jerky, and beef hotdogs made for an additional charge paid directly to the butcher.
After final processing with bone and excess fat removed you will take home approximately 60-65% of the hanging weight as edible meat. (This weight would not include organs or marrow bones which you are entitled to your portion if you choose, just be sure to ask the butcher)
How Long Will the Meat Last?
The beef and pork that you purchase in bulk comes vacuum sealed. This is the longest-lasting way to store beef and pork in a freezer, and will last about 3 years in a deep freeze environment.
beef carcass information regarding cuts, pounds, storage and freezer size
Quarter Beef
The rule of thumb is 1 cu. ft. per 35 pounds ofeat. For a 1/4 beef (or half pork), you can expect approximately 120 pounds of meat so you would need a 3.5 cu. ft. freezer. You should keep in mind that this would mean you have just enough room to stuff everything into a very small freezer and it would be difficult to sort or find anything. I recommend, if possible, to get a small chest or stand-up freezer – like 7 – 10 cu. ft. for a little more room.
Half Beef
For a 1/2 beef (or a whole pork), you can expect approximately 240 pounds of meat so the absolute smallest freezer necessary would be a 7 cu. ft. freezer. Again, this would mean just enough room for the meat, and some difficulty in sorting and searching. Recommended size for a half-steer is a 10-14 cu. ft. for a little more room.
Whole Beef
For a whole beef, you might expect 800 pounds of hanging weight with 480 pounds of meat in your freezer. The smallest freezer that would accommodate your meat is a 14 cu. ft. freezer. For sorting and searching ease, the recommended size is around a 21 cu. ft freezer.
BEEF
YOU WILLLOVE
Have Questions or Want to Place Order By Phone? Call 330.495.8794
Try AR Family Farms Chicken
We May Be Know For Our Beef, But Our Chicken Will Make You Lick Your Fingers