West Valley Beef

WE ARE SOLD OUT AND NOT CURRENTLY TAKING RESERVATIONS ANY LONGER FOR 2008.

If you'd like to get on a list for next season please contact us.

Our beef is available in the Fall ( early November) by the ¼ (called half of a half), ½, and whole beef cut and wrapped by a local butcher. Quarter beef orders are less available for you to pick cuts to your specifications due to splitting the ½ up. To figure what you get from the 1/4, simply split the list below in 1/2. Beef cuts will look different than your used to buying at the store. All beef will be double wrapped and frozen when you pick it up. Steaks are separated with plastic, everything else is wrapped in both plastic, and lined freezer paper.

Here's what to expect from a 300-350 lb 1/2 steer. Steaks are generally 3/4 ", burger is generally in 1 lb. pkgs. unless otherwise specified. These numbers are approximate.

10-12 Pot Roast (3-4 lbs. each), 12 Rib Steaks, 4-6 pkg. Short Ribs (packaged for 2 people), 6-8 lbs. Stew Meat, 8 pkg. Soup Bones (2 lb. pkg.), 50-60 lbs Ground Beef (1 lb pkg.), 12 Chuck Steaks, 10-12 T-Bone Steaks, 4 Porterhouse Steaks, 4-6 Tenderloin Steaks, 12 Top Sirloin Steaks, 3 Rump Roast (3-4 lbs. each), 6-8 Top Round Steaks, 6-8 Bottom Round Steaks, 3 Sirloin Tip Steaks, 1 Flank Steak, 1 Tri-Tip Steak, 2 Eye-of-Round Steak.

Odd numbered items (rump roast, flank, tri-tip etc) are put in a group and split up evenly at the end.

Organ meats may be available from butcher at pickup upon request but DO NOT automatically come with order.

We require a $100 deposit per quarter prior to butchering to hold your reservation. The buyer must also pay for the kill fee and their own cut and wrap fee to the butcher. Deposits will NOT be returned for cancellations made after August 31st, 2007.

Pricing

Here are the general fees (subject to change without notice):

Kill fee: usually about $50.00. This is split between everyone ordering from the whole animal. For example, if you order a ¼ beef you only pay ¼ of the kill fee, or $12.50.

Cut/wrap: usually about $.49 per pound. The ¼’s have been between 130-160 lbs. depending on the size of the animal.

Beef: $2.50 per pound based on hanging weight, not live weight. Total cost will be deducted from the $100.00 deposit. You can expect 25-30% loss (or more) from waste, cutting, or shrinkage during the butchering process. For example, if hanging weight of a 1/4 steer is 160 lbs, you will receive approximately 112 lbs of meat when you pick it up. The average price for a quarter steer has been running about $400-$500 (minus cut/wrap/kill).

To reserve your beef or to get more information, fill out the form below!

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Last modified: 12/28/06