LIMITED BULK BEEF OPTIONS

Buying bulk meat is an economical way to purchase large quantities of meat that will feed you, your family (and maybe even your neighbors or your mailman) for many meals. When you buy bulk meat from Pilaroc Farms and its partner you are buying local, pasture-raised, grain-finished, hormone and antibiotic-free meat.

HOW IT WORKS
Once you’ve decided you’re ready, click on the order link below and choose whole or half and fill out the form.

We will call you once your animal is taken to the butcher. We will go over the cut sheet at that time. We won’t leave you hanging - filling out cut sheets is what we do best! We will then turn those cut sheets into the butcher.

If purchasing beef, your beef will dry age for 14 days. And then it will take a week to cut it to your specifications. So, it’s a total of three weeks once the steer is taken to the butcher.

We work with a number of different butchers, and sometimes the drive is short and sometimes, not so short. If the butcher is far, (outside of Lincoln County), we will pick up the meat for you and let you know when you can come pick it up at our Marketplace (178 Patrick Rd, Fayetteville, TN).

BEEF
How much does a whole, half, or quarter beef weigh and how much meat will you get? 
The weights of our cattle vary, and as such, all weights and measurements are only approximations. The hanging weight of the animal is about 60% of their live weight. Most butchers charge us in hanging weight and that is how we will charge you. This is the weight after the hide, head and organs are taken off.

Now the actual amount of meat that YOU will get in YOUR freezer once bones and other undesirable bits are removed is about 50% of the carcass weight. Since our cattle weigh about 1,300 lbs before being butchered, this means our whole beef will yield about 450-500 pounds of cut, vacuum-sealed, dry-aged awesome beef to put in your freezer. A half beef purchase will yield approximately 250lb pounds.

I know that’s a lot of numbers just thrown at you. If you’re confused or have any questions at all, please don’t hesitate to ask.


PRICING
Again, total price will vary because total weights vary. But, below is an approximate amount you might pay for a whole and half beef. Whole beef is $4.75/lb hanging weight (one cut sheet) and half beef is $5.25/lb hanging weight (two cut sheets).

WHOLE
If the cow weighs 1300 lbs, it’s hanging weight (once hide, internals and some bones are removed) comes out to around 800lbs. 800lbs x $4.25 = $3,400. The cost to butcher is $.85/lb hanging weight. So total butcher cost is $680. That means your total cost will be $4,080.00.

I know you just choked on that price. Maybe threw up a little bit. But with the amount of meat you get back, that makes your average cost of all the cuts around $8/lb. You’re getting all those steaks, roasts and more for just $8/lb. Way cheaper than buying them individually in the Marketplace.

HALF
If the cow weighs 1300 lbs, it’s hanging weight (once hide, internals and some bones are removed) comes out to around 800lbs. Your HALF of that cow is 400 lbs. 400lbs x $5.25 = $2,100. The cost to butcher is $.85/lb hanging weight. So total butcher cost is $340. That means your total cost will be $2,440.

What you get…
The breakdown is approximately:

  • 45-50% ground beef

  • 35% roasts

  • 20% steaks

  • as well as your portion of bones, fat and organ meats (which you can choose to get or not get)

How much freezer space will I need?The general rule is 28 pounds of meat per cubic foot of freezer space. We recommend you invest in a 14-15 cubic foot freezer for a half-cow purchase and a 21-25 cubic foot freezer for a whole cow. Your meat will stay fresh for more than a year as it is vacuum-sealed.

Ready to commit? Click below!