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We Ship All of  Our
Orders by USPS ONLY
(United States
Postal Service)
FREE In The U.S.

Click Here to Contact Us by E-Mail.

Wholesale Orders
We do sell many of our
products at wholesale
prices in wholesale
quantities.

Please email us with the
product you are interested
in at wholesale prices!

We Accept The Following Credit Cards

We Also Accept Checks & Money Orders by Postal Mail.

We Now Accept Payment
by Bill Me Later^®

<sup>We Also Accept
PayPal

AND
PayPal Pay Later
on Orders Over $50.00!</sup>

Testimonials

Click Here For Our Special Sale!

 Video Clips of all of our DVD's!!   Click Here To View.

Our Own
Bar-Be-Que Sauces

We Now Have A
Video Clip Demonstration
of Our Cut-Resistant Gloves!  Click Here
To View.

The Guide to Identifying Meat Cuts Booklet

How To Make
Deer Sausage, Deer
Snack Sticks & Deer
Jerky DVD!

Home Pack Size
Natural Hog Casings -
Will Stuff
25 Lbs. of Meat

Spicecraft (Formerly Witts) Prime Steak
& Beefburger Seasoning

Casings

Witt's BBQ Seasoning

How-To Meat
Processing DVD's

Snack Stick Kits

 Color Beef Cutting
Chart Poster

Contact Us

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.

Prices:  Are for the dressed (hanging) weight before the beef is processed.
The price does NOT include our 40¢/lb. charge for custom cutting, wrapping and freezing:

Sides of Beef -  $2.09/lb. (Average Weight of Side of Beef is 300 lbs.)
Hind Quarters of Beef - $2.14/lb. (Average Weight of Hind Quarter is 140 lbs.)
Front Quarters of Beef - $2.09/lb. (Average Weight of Front Quarter is 145 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 29¢/lb. processing charge!

Prices are for 07/01/06

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.

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.

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

Since Ask The Meatman does not sell any meat over the internet,
we HIGHLY recommend you purchase the absolute best beef from My Butcher.com!

My Butcher.com offers the top USDA grade of beef: USDA Prime Beef, plus Premium Black Angus, and more - so you can buy exactly the kind of meat you want! 
ONLY 2% of ALL beef is graded USDA Prime!

All the beef My Butcher.com sells has been carefully aged for a minimum of 21 days.
This is very important to insure that the steaks have the proper level of tenderness and flavor.

All of My Butcher.com's meat is freshly cut when we get your order, rather than pre-cut meat being stored frozen like many other steak sellers. Your steaks are always hand-trimmed to your order by highly experienced meat cutters. All of the hand picking, hand trimming, and vacuum packaging of your ordered items is done in a fully USDA inspected facility. Not only do you get the freshest possible product, but this also allows us to take special orders.

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).