Custom Cutting

If you’re not a farmer or a butcher, how are you supposed to know how much meat is in a half beef? How many steak cuts should you expect? Are you going to be drowning in ground beef? First things first: while most producers have target weights, cattle are not perfect clones of each other. How much meat you get in a half beef (or whole beef) depends on what that specific animal yields. Additionally, when buying a whole or half beef, each section is custom cut by the customer’s specifications.

Most producers price their wholesale beef on the “hanging weight.” Hanging weight is the weight of the carcass, after it is cleaned and on the hook in the cooler. The hang weight depends on several variables, include the breed, age, time of year and feeding practices of the producer.

For example purposes only, take a 1,200 pound live-weight steer. He might hang at 800 lbs. (for a whole animal, 400 for the half), once de-hided and inedible parts removed. From that, you could expect approximately 600-650 pounds of meat (250-300 lbs of meat from a half). So where did all that meat go? The difference comes from the parts of the carcass that are not made into finished product–the bones, excluded organs, extra fat, tendons, and other trimmings that are not ideal for eating.

Yes

Customers are required to pick up their meat from the butcher shop within seven (7) business days of when we notify you that your meat is ready for pick-up.  After 7 business days, Hurdwell will charge a holding fee of $10/day.  After 30 days, the deposit will be forfeited and Hurdwell will no longer be able to store this meat, as our freezer space is limited.  Hurdwell is located at 526 N. Main St., Arlington, Ohio. Pick up hours are Monday-Friday 10 am- 6 pm; Saturdays 9 am – 4 pm.  If you need to make other arrangements for pickup, don’t hesitate to call us at (567)245-5614. When you arrive, check in at the retail counter by letting them know you are picking up a custom cut order & give them your name. You will complete payment at that time.  The staff will hand you a receipt and direct you to the processing pick-up point. They will roll out your cart filled with meat in cardboard boxes that you are able to take home.  It’s that easy!

• A rule of thumb is to plan for 1 cubic foot of freezer space for every 35-40 lbs. of packaged meat. Additional space is needed when storing large or odd shaped cuts. (The interior of a milk crate is slightly more than a cubic foot). So, for example purposes only, this would mean a half of beef (also called a “side” of beef) fills approximately 10 cubic feet of freezer space, minimum.  Double that for a whole beef.  Half of a hog fills approximately 3.5 cubic feet of freezer space, minimum. Double that for a whole hog. 
• If you want the maximum storage capacity, a chest-freezer is your best bet; however, if you are seeking convenience, an upright is the way to go (as you won’t have to dig down through layers of frozen food).

• According to the USDA frozen meat kept at 0°F or lower will always be safe to eat, technically. This low temperature prevents the growth of microorganisms and microbes like bacteria and mold, but that doesn’t mean it will taste good forever. While freezer burn doesn’t make frozen meat unsafe, it will make the texture dry and leathery. To identify freezer burn, look for ice crystals on the surface of the meat, or for a shriveled or discolored appearance. You can cut off freezer-burned spots before or after cooking.
• In general, the less a piece of meat has been processed, the longer it will last. So a whole, raw chicken can last in the freezer for up to a year, while cured and cooked beef hot dogs are best frozen for one to two months. Here’s a quick list of common uncooked meats and how long they’ll stay tasty in the freezer:

• • • Bacon & Sausage – 1-2 months
    • Steaks & chops– 6-12 months
    • Pork butt or roast – 4-12 months
    • Whole chicken or turkey – 1 year
    • Cut chicken or turkey – 9 months
    • Ground beef, turkey, or pork – 3-4 months