Frequently asked questions
How many pounds of meat do I get from a 1/4 Beef?
The take-home meat yield for a side of beef ranges from 80lbs.- 100lbs. Possible vairables include: bone-in vs. boneless cuts, the desired external fat thickness, amount of groud beef, organ meat, etc.
How much freezer space is needed?
1/4 Beef ~ 4 cubic feet
Half Beef ~ 8 cubic feet
Whole Beef ~ 16 cubic feet
These are meant to be used as estimates only. The shape and packaging will also play a roll in storage.
What is my cost for a Quarter of Beef?
The costs are an approximate based on the whole animal "hanging weight" of 134lbs. Your approximate costs are the cost of 1/4 animal + 1/4 processing fees:
A. 134lbs. (approx. hanging weight) x $4.75 = $636.50 (Cost of the animal)
B. 134lbs. (approx. hanging weight) x $0.68 (processing) + $13.55 (kill fee) + $10 (split fee) + $2.50 (waste removal) = $117.37 (Total cost to process)
A + B = Total Costs per quarter
$636.50 + $117.37 = $753.87 (Total approx. cost for 1/4 beef)
How can I get beef in my freezer?
Step one is to contact us by:
* submitting the form on the "contact us" tab
* email: loneoakmurraygreys@gmail.com
* phone: 859-991-9730
* send a messge on Instagram (link at the bottom)
* send a message on Facebook (link at the bottom)
Step two is submit a deposit.
Step three is the clean out your freezer while awaiting your beef!
What payments are accepted?
We currently accept: Cash, Venmo, Credit Card, and Personal checks. We can work out these details upon contact.
What type of meat will I recieve?
Each order is comprised of 25% cuts, 25% roasts, and 50% ground.
In the 25% cuts you can get: T-bone, Porterhouse, Filet Mignon, NY Strips, Sirloin, Skirt, Cubed, etc.
In the 25% roasts you can get: brisket, chuck roasts, rump roasts, sirloin tip roasts, ribs, etc.
In the 50% ground you can get: ground beef, 1/4 ground patties, brats, etc.
