Ordering Sides

In addition to selling individual cuts of meat, we also do custom processing of beef, pork and lamb carcasses. Typically the process takes on average two months from the time of order until the order is filled and ready for pick up. Here's a few quick facts about ordering sides. For more information or to place an order, call (608)262-1793 or e-mail meatlab@ansci.wisc.edu

 

BEEF
Cost: $2.00 per pound
Average Hanging Weight: 350 pounds
Yield: 60-68%
Average Take Home: ~180 pounds

What do I get from a side of beef?

Forequarter:
Arm Roast
Chuck Roast
Ribeye Steaks
Rib Roast
Short Ribs
Brisket
Hindquarter:
Porterhouse Steaks
T-Bone Steaks
Top Sirloin Steaks
Sirloin Tip Roast
Round Steaks
Rump Roast

Ground Beef

Variety Meats, Upon Request:
Heart
Liver
Tongue
Soup Bones
Ox Tail

 

PORK
Cost: $140 per side
Average Hanging Weight: 100 pounds
Yield: 60-70%
Average Take Home: ~70 pounds

What do I get from a side of Pork?
Pork Chops
Pork Tenderloin
Rib Roast
Loin Roast
Pork Steaks or Cottage Bacon
Spare Ribs
Ham

Bacon
Bratwurst or Pork Sausage

 

LAMB
Cost $175 per carcass
Average Carcass Weight: 65 pounds
Yield: 55-65%
Average Take Home: ~35 pounds

What do I get from a Lamb Carcass?
Lamb Leg: Whole or Slices
Chops - Sirloin, Loin, Rib, Shoulder
Shanks
Neck Slices

Ground Lamb and/or Lamb Chorizo

HANGING WEIGHT vs TAKE HOME WEIGHT

Hanging weight is the weight of a side of meat as it hangs in the meat cooler. This is how we price our meat to sell to the consumer.

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

All meat sold at 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 delivered to you.

When you buy a side of meat, cutting, plastic wrapping, and freezing are included in the cost. For paper wrapping, add $0.05 per pound.

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 (yield).

The approximate cost of the take home meat (cut and wrapped) is the Price / lb hanging weight divided by the yield

Example: The Beef side quoted at $1.80 per lb and yield of approximately 65%, then:

$ 1.80 / 65% = $ 2.77 /lb cut & wrapped

Bucky