We occasionally have sides of all natural heritage (Dexter) beef available for pickup or delivery.  Due to increasing costs, both feed, fuel and processing our prices have changed.  The current price is $ 5.00 lb hanging weight plus a service fee of $20 (per side) that our processor charges.  The price we charge for a processed side includes cutting, labeling, vac packing, flash freezing and pickup in Louisburg or Raleigh, or can be delivered for an additional charge. 
 
We also sell live steers that IF the timing coincides with our processing, we can bring the steer to the processor (currently Matkins Meats in Burlington, NC).  The charges currently incurred at the processor is a $40 kill fee and .55 cents lb cut fee.  Extra is charged for making beef sausage and there is a minimum quantity of lbs).  For live purchases the buyer is responsible for paying the processor, giving (in writing) instructions on cutting as well as aging as well as going to Matkins to pick up the meat when ready.  If timing does not coincide with our schedule an additional $100 travel fee will be charged for drop off in Burlington or $1.00 a mile (to and from) to your choice of processors.

Cuts that are usually included (though you will need to make your own cut sheet out- with our assistance if needed) :  (an "O" after the cut indicates it is an optional cut and will cancel out another cut  as indicated)

 

Tenderloin Filet (O) will cancel out Porterhouse steaks - Can get whole, cut in 2 or cut in 4(very small) steaks.

NY Strips (O) will cancel out Porterhouse steaks - we get the whole strip cut into 3 or 4

Ribeye Steaks (can be bone in or boneless.  Thickness is your option- we usually get 2" thick)

Sirloin Steaks (can be bone in or boneless. Thickness is your option- we usually get 1" thick)

Eye of Chuck Filet (these are boneless. Thickness is your option- we recommend 1" thick)

London Broil (these are boneless and about 1" thick)

Flank Steak (1 small steak per side)

Skirt Steak (1 small steak per side)

Porterhouse Steak (O) will cancel Tenderloin and NY Strip (has a bone separating Tenderloin and NY Strip) thickness is optional we usually get 1 1/2" thick

Boneless Stew (O) will cancel out some of the Ground Beef- we usually get about 5 1 lb packs per side so that we still get plenty of ground.

Boneless Chuck Roasts (O) 2 per side. Not getting this cut will add to your ground beef or stew inventory.

Boneless Sirloin Tip Roast (O) 1 per side.  This is your Roast Beef Roast. Not getting it will add to your Sirloin Steak inventory as well as your ground beef inventory.  BUT is worth getting. It is and excellent cut.

Boneless Rump Roast (O) 1 small per side. This is a lean slow cook roast. It will add a little to your ground or stew inventory if you do not get it.

Boneless Eye of Round Roast (O) 1 small per side. Very lean and tasty. Worth getting as it adds so little to any other inventory.

Sliced Beef Liver - We try and have our processor package this in easy to use 1/2 lb packs.

Bags of Soup Bones - Plenty of meat and flavor to make stocks.

Hawaiian Cut Short Ribs - This cut gives you several cooking and use options.

Shank Steaks (O) - These are the legs. Incredible flavor for stews, soups or individual pot roasts. To opt out of these can give you large shank dog / marrow bones.  We usually get the shank steaks crosscut about 1" thick. They are also interchangeable with any oxtail recipes.

Brisket (O) - 1 per side. Slow cook. Opting out will give you more ground or stew inventory.

and of course

Ground Beef - 1 lb packs

Tenderized Cube Steaks - small - usually 4 per package - you (or we) would have to check with the specific processor to see what steaks this cut will give up and if they are even available.

The hanging weights for the sides are usually between 130 and 170 lbs.  If buying processed sides from us the exact weight will be confirmed in writing from the processor prior to your side being ready for pickup.  Hanging weights are before trimming and deboning.   It will depend on the specific animal and your cut preferences on what percentage of the hanging weight you will recieve  in cuts it usually will average out to 50-70% of the hanging weight. The higher percentage is for bone in cuts.