Click Here to Return to Ask The Meatman's Home Page!

Ask The Meatman

Click Here To Go To Our NEW Amazon Web Store

We've Been in Business And Processing Meat Since 1949 - And We've Been Selling Online Since 2001

We Only Sell Products That We Use - So YOU Only Buy The BEST Products!

FREE SHIPPING ON EVERY ORDER IN THE UNITED STATES - NO MINIMUM ORDER - NO END DATE

Click here to see the contents of your shopping cart.




Site Map Our Articles Beef Topics Pork Topics Deer Topics 100% Money Back Guarantee Ordering/Shipping
FAQ
Sausage Kits BBQ Seasonings Miscellaneous Dakotah Water Stuffer
Jerky Seasonings Pork Sausage
Seasonings
Deer Sausage
Seasoning
Deer Snack Stick Seasonings Spicecraft & AC Legg Shake-On Seasonings Casings Meat Cutting
Chart Posters
How-To
Meat Cutting DVD's
Cutlery Dog Bones High Temperature Cheese

SPECIAL SALE Until Midnight, Sunday, April 20 - Receive $25.00 Off Any Order Over $125.00 - Use The Coupon Code XSAVE25. (The Dakotah Water Stuffer is EXCLUDED from this Special Sale.)

Ask The Meatman.com Shopper Approved Reviews and Rating

website security

Home Page

The Ask The Meatman™
Website is Owned
and Operated By:
Jackson Frozen Food Locker
400 South High St.,
Jackson, MO  63755
Craig Meyer/Owner
is the MEATMAN!

Click Here to Contact Us
 by E-Mail.

We Accept Orders By Phone With Credit/Debit Cards
Our Phone Orders Are Accepted 9:00 a.m. to 4:00 p.m (CST) Monday through Friday.
 To place a telephone order call
573-837-7651.

We Ship Most Of Our
Orders by USPS
(United States Postal Service).

Heavy or Bulky Items May Be Shipped by UPS.


 FREE Shipping On EVERY
Order  In The U.S.

We Accept The Following Credit Cards


We Also Accept Checks & Money Orders by Postal Mail.
We Also Accept PayPal

Customer Reviews

Click Here For Our Special Sale!

View Your Ask The Meatman.com's Shopping Cart

Fresh Sausage Seasonings - AC Legg

Fresh Sausage Seasonings - AC Legg

Smoked Snack Stick Kits - AC Legg - Ask The Meatman.com

Smoked Sausage Kits - Witts - From Ask The Meatman.com

Fresh Sausage Kits -  AC Legg - From Ask The Meatman.com

Fresh Sausage Kits - Witts - From Ask The Meatman.com

Casings - Natural Hog - From Ask The Meatman.com

Casings - Natural - Sheep - From Ask The Meatman.com

Casings - Fibrous - Clear - From Ask The Meatman.com

Casings - Fibrous - Mahogany - Printed - From Ask The Meatman.com

Casings - Collagen - Snack Sticks - From Ask The Meatman.com

Casings - Collagen - Middles - From Ask The Meatman.com

Jerky Seasoning - AC Legg - From Ask The Meatman.com

Jerky Seasoning - Ask The Meatman's Own - From Ask The Meatman.com

Smoked Deer Sausage Seasoning - Witts - From Ask The Meatman.com

Snack Stick Seasoning - AC Legg - Traditional - From Ask The Meatman.com

Snack Stick Seasoning - AC Legg - BBQ - From Ask The Meatman.com

Cutlery - Knives - 5 Inch Boning Knife - From Ask The Meatman.com

Cutlery - 6 Inch Skinning Knife - From Ask The Meatman.com

Cutlery - Knives - 8 Inch Breaking Knife - From Ask The Meatman.com

Cutlery - Knives - 3.25 Inch Paring Knives - From Ask The Meatman.com

Cutlery - Cut Resistant Gloves - From Ask The Meatman.com

Cutlery - Knife Steel - Dexter-Russell - From Ask The Meatman.com

Cutlery - Knife Steel - Granton - From Ask The Meatman.com

Cutlery - Knife - Storage Pouch - From Ask The Meatman.com

Cutlery - Meat Hand Saw - 25 Inch - From Ask The Meatman.com

Cutlery - Meat Hand Saw - 12 Inch - From Ask The Meatman.com

Cutlery - Sharpening Stone - From Ask The Meatman.com

Cutlery - Knife Rack - Magnetic - From Ask The Meatman.com

Miscellaneous - Bacon Hangers - From Ask The Meatman

Miscellaneous - Butcher Twine - From Ask The Meatman

Miscellaneous - Deli Steak Sheets - From Ask The Meatman

Miscellaneous - Dried Jalapeno Dices - From Ask The Meatman

Miscellaneous - Encapsulated Citric Acid - From Ask The Meatman.com

Miscellaneous - Freezer Bags - From Ask The Meatman

Miscellaneous - Freezer Bag Tape Machine - From Ask The Meatman

Miscellaneous - Freezer Bag Tape Rolls - From Ask The Meatman

Miscellaneous - Ground Red Pepper - From Ask The Meatman

Miscellaneous - Gummed Tape Dispenser - From Ask The Meatman

Miscellaneous - Gummed Tape Rolls - From Ask The Meatman.

Miscellaneous - Hickory Sawdust - From Ask The Meatman

Miscellaneous - Meat Thermometer -  From Ask The Meatman

Miscellaneous - Potassium Sorbate - From Ask The Meatman

Miscellaneous - Meat Smoking and Smokehouse Design Book - From Ask The Meatman

Miscellaneous - Sodium Nitrite (Speed Cure) - From Ask The Meatman

Miscellaneous - Sugar Cure - From Ask The Meatman

BBQ Sauces - Ask The Meatman's Own - From Ask The Meatman 

BBQ Seasonings & Rubs - AC Legg - From Ask The Meatman 

BBQ Seasonings & Rubs - Witts - From Ask The Meatman 

BBQ Tools - Steak Flipper - From Ask The Meatman 

Beef & Pork Cutting Charts - Poster Size - From Ask The Meatman 

Beef & Pork Cutting Charts - Notebook Size - From Ask The Meatman 

Meat Cutting Charts - Meat Id Guide Pamphlet - From Ask The Meatman 

High Temperature Cheese's - From Ask The Meatman.com 

Sausage Stuffer - Dakotah Water Powered - From Ask The Meatman 

Shake-On Seasonings - AC Legg - From Ask The Meatman 

Shake-On Seasonings - Spicecraft - From Ask The Meatman 

Smoked Beef Bones For Dogs - From Ask The Meatman 

How-To DVD's - Meat Processing & Slaughtering - From Ask The Meatman 


Sides of Beef

We sell sides of beef, beef hind quarters and beef front quarters.
 All our beef is GRADED USDA Choice, Yield Grade 2. 
[We purchase our hanging beef from Stovall Packing Company
in Poplar Bluff, MO.]

Prices change weekly.

  Our beef is only available for sale in our store in Jackson, MO.
 We Do NOT Sale any type of meat products on our Website!

All of the sides of beef we sell are dry-aged 7 to 14 days.  If you are not familiar with dry-aged beef and its benefits, you can read more about it on our page on Dry Aged Beef.

 

This prices are as of July 30 2013.

Prices:  Are for the dressed (hanging) weight before the beef is processed.
The price does NOT include our 49˘/lb. charge for custom cutting, wrapping and freezing:

Sides of Beef -  $2.83/lb. (Average Weight of Side of Beef is 300 - 350 lbs.)
Hind Quarters of Beef - $2.98/lb. (Average Weight of Hind Quarter is 145 - 170 lbs.)
Front Quarters of Beef - $2.72/lb. (Average Weight of Front Quarter is 150 - 175 lbs.)

[Average cutting loss is 30%.  So on an average 300 side of beef, you would receive approximately 210 lbs. of take-home/edible meat.]

We buy our beef from Stovall Packing House in Poplar Bluff, MO.  We do not mark up the cost of the beef we sell.  We only add our standard 49˘/lb. processing charge!

We now have a FREE PDF available "Buying Beef For The Home Freezer" - just left click here to view it or right click here and chose "Save Target As" to download the file to your computer!

(COMPLETE) Cost Estimate of
Beef by the Side

"Hanging weight" is the weight of a side of beef as it hangs on the rail in a meat cooler. The locker operator purchased the side from a meat packer on a hanging weight basis and also sells it to the consumer that way.

Some sides of beef are fatter than other sides of beef. Because excess fat is removed during cutting, carcass fatness will affect how much take-home meat a side of beef will yield.

YIELD FROM A VERY LEAN, CHOICE 300 LB. SIDE

Fat & bone (waste) 15%

Usable meat cuts
225 lb. take-home meat 85%

YIELD FROM AN AVERAGE, CHOICE 300 LB. SIDE

Fat & bone (waste) 30%

Usable meat cuts
210 lb. take-home meat 70%

YIELD FROM A VERY FAT, CHOICE 300 LB. SIDE

Fat & bone (waste) 45%

Usable meat cuts
165 lb. take-home meat 55%

The above illustrations are for USDA Choice sides and are most commonly available from Yield Grades 2, 3, and 4. The highest quality grade of Prime is most commonly available from Yield Grades 3, 4, and 5. The lower quality of Select is most commonly available from Yield Grades 1, 2, and 3. Standard, lower in quality than Good, is most commonly available from Yield Grades 1 and 2.

All beef sold hanging weight will lose some of its weight in the cutting and trimming process no matter how lean the side of beef is. The amount of fat and bone that must be trimmed (cutting loss) from a side thus has an influence on the price per pound of meat that is finally wrapped and frozen for you.

Ask your locker operator to explain to you how to figure the approximate price per pound of meat you will take home. Remember, this is only an approximation and will vary with how you want your beef trimmed and boned.

TAKE-HOME MEAT PRICE

To find the approximate cost per pound of cut and wrapped meat, divide the price per pound "hanging weight" by the percent take-home meat.

$_______ Price per lb.
"hanging weight"

_______ % take-home meat
= $_______Approximate cost
per lb. of cut and
wrapped meat

Example: If a side is quoted at $1.26 per lb. and will yield approximately 70%, then:

$    1.26     Price per lb.
"hanging weight"

$    70 %     take-home meat

 

= $     1.80    Approximate cost
per lb. of cut and
wrapped meat
Customer's Figures:
$_______ Price per lb.
"hanging weight"

_______ % take-home meat
= $_______Approximate cost
per lb. of cut and
wrapped meat
$_______ Price per lb.
"hanging weight"

_______% take-home meat
= $_______Approximate cost
per lb. of cut and
wrapped meat

 


2 Sides of Beef Hanging in Our Cooler!  Just click on the picture to see a larger view.Here's a picture of 2 Sides of Beef (1 Whole Beef) hanging in our cooler.

Just click on the picture to see a larger view.

Side of Beef Labeled with Its 8 Primal Cuts.These cuts are chuck, rib, loin, round, flank, short plate, brisket and shank.

This diagram shows a Side (1/2) of Beef with its 8 Primal Cuts: Chuck, Rib, Loin, Round, Shank, Brisket, Short Plate, and Flank.

You can find out more of what cuts are available on a side, quarter or whole beef on the following page of beef charts!

Also the real cost of Sides and Quarters of Beef

Ask The Meatman's Own
"How To Process Beef" Video!!

1 Hour & 14 Minutes of Learning How To:

Make The Primal Beef Cuts

Make Sub-Primal Beef Cuts

Make Retail Beef Cuts

Freezer Wrap Beef Correctly

Sharpen Your Knife Correctly

Use A Steel Correctly

Yield Grades

USDA yield grades identify the "quantity" or "cutability" differences among carcasses. Yield grades are 1, 2, 3, 4 and 5, and are a numerical representation of the expected percentage of closely trimmed, boneless retail cuts from the round, loin, rib and chuck. This percentage of retail cuts is the carcass cutability (Table A).

Table A. Relationship of Yield Grades and Cutability

Yield Grade% Boneless, Closely Trimmed Retail Cuts
From the Round, Loin, Rib and Chuck
152.6 - 54.6
250.3 - 52.3
348.0 - 50.0
445.7 - 47.7
543.3 - 45.4

To put it in other words, a USDA Choice Side of Beef, Yield Grade 2 will have more edible, take-home than a USDA Choice Side of Beef Yield Grade 3, Yield Grade 4 or Yield Grade 5.  So you actually save money by buying a lower number Yield Grade Beef.

Last Updated - Tuesday, July 30, 2013 02:40 PM

 

If you found this page interesting, you may also want to look at the following pages:

Kobe Beef

London Broil

Chateaubriand

Beef Marinade

Tri Tip

Filet Mignon

Beef Brisket

Beef Brisket



Our Store

Beef

Pork 

Deer

Home Page

Sitemap

Our Articles

 FAQ's

Links

Bookstore

View Shopping Cart

Special Sale

Is there something you've read on this page you don't understand - or not quite sure what something meant? Do you still have questions that weren't answered after reading something on Ask The Meatman.com. 
 
Then Click Here to Ask The Meatman A Question!
2checkout.com is the authorized retailer for Ask The Meatman.com and Jackson Frozen Food Locker
Copyright © 2001-2014, Jackson Frozen Food Locker™. All rights reserved