san jose/south bay

Members: 229
Latest Activity: Jan 9

Discussion Forum

Next beef split? Looking for 1/4. 1 Reply

Started by Crickett Hutchinson. Last reply by Mark Bernal Jan 9.

Beef #17 10 Replies

Started by peter licht. Last reply by Lidia Marchioni May 9, 2017.

Grass Fed Beef & Lamb

Started by SoMar Farms Apr 7, 2017.

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Comment by Martin Blanchard on January 26, 2012 at 12:17am

  Please E-mail me if you need help cutting your meat. I a meatcutter with many years of expierience and will help for free.

Comment by peter licht on December 16, 2011 at 10:37am

Hi Barbara,

I don't know of a local farm, but Mary's turkeys raises heritage breeds and you can buy them at Save Mart.


Comment by Barbara Frewen on December 16, 2011 at 7:01am

Does anyone have suggestions for where I can still order a Christmas turkey?


Comment by Culinary Hatchet on August 10, 2011 at 1:57pm
OK, link was incorrect and it wont let me either delete or edit my message, so here is the correct link:
Comment by Culinary Hatchet on August 10, 2011 at 1:48pm
I'm trying to put together a plan to purchase, slaughter, age, and butcher one here:
Comment by peter licht on August 10, 2011 at 1:39pm
We are going to give Mark Bernal a try with beef #8 which is in the works right now.
Comment by Liat Z on August 10, 2011 at 1:16pm
Would this be considered a separate beef purchase then or would it be included under beef #9?  I am interested and I can probably pick up from Freedom, but I am contingent on purchasing a chest freezer before delivery time and having at least three other people to share.
Comment by Sandra Dietzel on August 10, 2011 at 1:03pm

The way I think it would go is like this: a group gets together to buy the animal, then you get someone to come out (I believe Mark could make those arrangements) to do the slaughter, The carcase would then be taken to the processor of your choice (Freedom Meats is good) & you pay for the cut & wrap which is running $.98/lb at Freedom.  When it's done they call you & you go down & pick it up. Cost wise ... let's say that the steer weighs 11oo lbs. So you start off at $1,100 for the animal.  Slaughter would run between $125 -$150. Basic cut & wrap costs are by the hanging weight so say the steer hangs out at 450 lbs  that would be roughly $450. Total cost would be close to $1,675.

Yield...Beef needs to be hung for 1 - 2weeks depending on how much fat (cover) it has. You will lose some weight when it hangs & more depending on how much of the other things you want to keep. Bones are great for making stock & soups. Yield is also greater if you use the organ meats - heart, liver, kidneys. tongue... So if 4 people went in on a steer they would end up with somewhat over 100 lbs of meat each. I hope this the information you were interested in.

Comment by Crickett Hutchinson on August 9, 2011 at 3:37pm
That would be $1 live weight...pre-butchering. Other than that, I don't know any more than you do.
Comment by christine harkins on August 9, 2011 at 2:13pm
I was wondering that too.  This is the beef that is $1 per pound, right? from Morgan Hill?

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