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Buying Meat in Bulk

What is a Beef/Pork Share?

A beef or pork share means you're buying a portion of a whole animal, rather than just individual cuts from a grocery store. This allows you to get a variety of cuts at a better price per pound while supporting local, high-quality meat production.

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How It Works:

  1. Choose Your Share Size:

    • Whole (entire animal)

    • Half (½ of the animal)

    • Quarter (¼ of the animal, available for beef)

  2. Processing & Customization:

    • Once you purchase a share, you can choose how it's processed—for example, steak thickness, roast sizes, ground beef packaging, or specialty cuts like ribs and brisket.

    • If you prefer, we can also process it using a standard cut package with a balanced mix of steaks, roasts, ground meat, and more.

  3. Pricing & Payment:

    • Price is typically based on hanging weight (the weight of the carcass before cutting and trimming).

    • The final take-home weight is less after bones and fat are removed.

  4. Pickup & Freezer Space:

    • Once processed, your meat will be vacuum-sealed and frozen, ready for pickup.

    • A quarter beef typically needs about 4-5 cubic feet of freezer space, while a whole pig takes about 5-6 cubic feet.

 

Why Buy a Share?

Better Value: Lower cost per pound than buying individual cuts.
Custom Processing: Get the cuts you love, how you like them.
Farm-Fresh Quality: Local, pasture-raised meat with no added fillers.
Stock Up: Conveniently fill your freezer with high-quality beef or pork.

 How Much Beef Should I Expect From My Cow?
Not all of the cow makes it to the table. On average, a 1,000 pound steer will only weigh approximately 58% of it's live weight once it makes it to the rail (before being cut and wrapped to bring home). This approximate 42% loss during the slaughter and dressing procedure is a result of the animal being bled and the hide, hooves, off all (viscera), lungs, and head being removed. The remaining 58% is often referred to as the "Hanging Weight" or the weight "On the Rail". 
But, the loss doesn't stop there. Once the carcass is on the rail it begins to leach moisture (shrink) which accounts for additional weight loss. This along with the fat and bone removed during the cutting process account for an

additional 18% loss. 
In summary, a steer weighing 1,000 pounds on the hoof will average around 400 pounds of retail cuts. If there are many deboned cuts, the take home weight may be between 330 and 350 pounds 
1,000 lb. Steer (on the hoof) --> 580 lbs. Beef (on the rail) --> 330-400 lbs. Retail cuts (cut & wrapped to bring home)
If the beef animal is over 30 months of age, it has to be deboned, and the head and spinal tissue removed.

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  How Much Pork Should I Expect From My Pig?
Not all of the pig is edible pork. On average, about 54% of a hog make it from the pen to the pan. A 250 pound hog will yield approximately 134 pounds of retail cuts. Around 32% of a hog's live weight is inedible product removed during the slaughter and dressing procedure, bringing our 250 pound live hog to 170 pounds dressed. The internal organs, hair, blood, and other inedible products account for most of this loss. 
Once the carcass is sanitarily dressed, it is hung on a rail and placed into a cooler where it is quickly chilled. After the carcass is thoroughly chilled, it can be cut into retail cuts where another 21% of the weight is removed, brining our 170 pound carcass to 134 pounds of retail cuts. Bone dust, fat trimming, boning, grinding, and moisture loss account for this unpreventable waste. Hams and bacons are typically cured and smoked after cutting. 
250 lb. Hog (on the hoof) --> 170 lbs. Dressed (on the rail) --> 113-134 lbs. Retail Cuts (cut & sealed to bring home)

This information represents an average. The actual live weight to retail cuts yield varies, and is dependent on various factors such as breed, fat to muscle ratio, cutting order, age, the length of time left hanging in the cooler, etc. 

 

(These statistics were provided by Penn State Department of Dairy and Animal Science 1999 and University of Arkansas Division of Agriculture.)
 

                                                         Buying Meat In Bulk
Buying meat in bulk is a cost-effective and convenient way to stock up on high quality protein while often saving money compared to purchasing smaller portions. Is' a popular choice for families, meal preppers, and those who value sustainability and supporting local farmers. 

Benefits
Cost savings

Bulk purchases are often much lower price per pound compared to retail prices. Buying directly from a farm or butcher eliminates the middleman cost. 

Customization
When buying in bulk, particularly from us, you can choose specific cuts, portion sizes, and even get certain animal organs. You can also get custom packaging if you are looking to resell. 

Quality
Bulk meat (especially ours) is fresher and higher quality than anything you will find at a chain grocery store. All of our beef is vaccine, antibiotic, and hormone free. 

Convenience
Stocking your freezer with large amounts of meat reduce the need for frequent trips to the grocery store. Perfect for meal planning, with a variety of cuts always on hand. 

Sustainability
Buying in bulk from local farmers/ranchers reduces packaging waste and transportation emissions. It also supports local agriculture and sustainable farming/ranching practices. 

Freezer Space
Bulk meat requires significant freezer space, especially for orders like 1/4, 1/2, and whole cows or hogs. You should consider investing in a dedicated chest freezer for your bulk meats. (1/4 Beef = 5 cubic ft, 1/2 = 10 cubic ft, Whole = 20 cubic ft.)

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Packaging
Bulk meat purchases, along with non-bulk items, purchased from Pure Farms are always vacuum sealed, ensuring longer life in the freezer (up to a year), and essentially deleting the risk of freezer burn. All cuts from Cool Springs are labeled with the cut name, ensuring you can always find what you're looking for in your freezer. 

Other things to consider before buying in bulk

Budget
While it's cheaper per pound, buying in bulk involves a much higher upfront cost. For example, a 1/4 beef share can be a few hundred dollars depending on the weight of the animal. 

Cut Preferences
Make sure to do some research (or ask us any question) on what your favorite cuts are and make sure to select them when choosing your cuts. Anything you don't choose gets put into your ground beef (except organs, unless told otherwise). 

USDA Inspected and Regulated
Beef shares purchased from Cool Springs are always slaughtered and processed under USDA Inspection, ensuring the safety and legality of the meat. 

Buying meat in bulk can be a fantastic way to save money, grants access to high quality cuts of meat, and ensures a steady supply for all of your meals. Planning head for storage and customization will the process smooth and rewarding, for both us and your family!

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