We are now taking orders is for 2012, with first deliveries starting in late December or January and extending through April-May 2012. On occasion others become available later in the year.Overview•Make a $50/share deposit to get on the list (applied to purchase).oOne share is a split half (approximately equal portions from the front half and from the rear half).oDeposit on 1 share is $50, 2 shares is $100, 4 shares is $200.oYour deposit establishes a contract with us to provide a share in a live animal delivered to a processing plant for you. •The order form has details of the agreement.•The minimum order is one quarter share which is about 90-100 pounds of boneless beef. The average weight per share has been close to 100 lb. Americans generally ate between 64-68 lb. of beef / person per year over the past fifteen years (Source, CattleFax, 3/05).•Freezer space needed for one share is about 3 cubic feet. •Payment is by check. Neither we nor the processor accept credit cards.•Upon delivery of the live animal to the processing plant you assume ownership. •Then you pay us for the cost of your share(s) (+ sales tax) and you pay the processor the processing fee. Details are included in the bill.•The meat plant slaughters the calf, dry ages the carcass, and then processes (wrap, label and freeze) the meat - we arrange all of this for you. The dry aging process is the same that is used for beef offered in upscale restaurants and gourmet food stores.•You pick up your beef at the meat plant about three weeks after delivery. The dates are given in the email notification about calf delivery and in information sent with the bill.•The cost is about $675 per share and that includes everything - animal, processing and sales tax.Dry AgingAfter harvest, the carcass of your animal is dry aged for about 17 days to insure the best possible flavor and tenderness. Dry aging •Produces the "nutty" flavor which distinguishes it from beef exposed to wet aging which takes place in a plastic bag. Wet aging is used by most commercial packing companies - it is more efficient and cheaper for the packing house. •Allows the meat to be tenderized by natural enzymes within the meat itself. •Reduces moisture in the meat and therefore concentrates the flavor - it may also reduce the weight of the carcass up to 20%. This means you receive fewer pounds, but WOW you get MORE flavor. The meat does not taste dry, or feel dry to the palate because the decrease in moisture is imperceptible.•Is offered in upscale restaurants and gourmet food stores. In August 2007 we visited Whole Foods Store in Atlanta where they were selling dry aged strip and rib eye steaks for $22/lb (label did not state it was Angus or antibiotic/hormone free); they were the only cuts with the dry aged label.•Is the type of aging that your grandparents and parents may have talked about because it brings out that great beef taste while allowing for tenderization to occur! •Takes time. We think it is worth the time, effort and added cost to achieve the difference in taste.•All the beef you receive, including the ground beef, is dry aged. Each year one of our repeat customers sends us a note about the beef, "Yum Yum" or just "Yummy!" Two of our customers have commented that the flavor of the beef reminded them of the meat they ate when they were children. In summary, we take care of all the details for you, it is really simple. One customer said, "It's too simple." The system we have developed works well and has been time tested in the nine years of our beef sales program.The price of beef in stores is projected to increase by 10% in 2011. Our feed bills increase each time we receive a shipment. The new pricing for 2012 is a modest increase over the unchanged price for 2008-10.Overview of Beef Share Program
We are now taking orders is for 2012, with first
deliveries starting in late December or January and
extending through April-May 2012. On occasion others
become available later in the year.
Overview
•
Make a $50/share deposit to get on the list (applied
to purchase).
o
One share is a split half (approximately equal
portions from the front half and from the rear
half).
o
Deposit on 1 share is $50, 2 shares is $100, 4
shares is $200.
o
Your deposit establishes a contract with us to
provide a share in a live animal delivered to a
processing plant for you.
•
The order form has details of the agreement.
•
The minimum order is one quarter share which is
about 90-100 pounds of boneless beef. The
average weight per share has been close to 100 lb.
Americans generally ate between 64-68 lb. of beef /
person per year over the past fifteen years (Source,
CattleFax, 3/05).
•
Freezer space needed for one share is about 3
cubic feet.
•
Payment is by check. Neither we nor the processor
accept credit cards.
•
Upon delivery of the live animal to the processing
plant you assume ownership.
•
Then you pay us for the cost of your share(s) (+
sales tax) and you pay the processor the processing
fee. Details are included in the bill.
•
The meat plant slaughters the calf, dry ages the
carcass, and then processes (wrap, label and
freeze) the meat - we arrange all of this for you.
The dry aging process is the same that is used for
beef offered in upscale restaurants and gourmet
food stores.
•
You pick up your beef at the meat plant about three
weeks after delivery. The dates are given in the
email notification about calf delivery and in
information sent with the bill.
•
The cost is about $675 per share and that includes
everything - animal, processing and sales tax.
Dry Aging
After harvest, the carcass of your animal is dry aged for
about 17 days to insure the best possible flavor and
tenderness.
Dry aging
•
Produces the "nutty" flavor which distinguishes it
from beef exposed to wet aging which takes place
in a plastic bag. Wet aging is used by most
commercial packing companies - it is more efficient
and cheaper for the packing house.
•
Allows the meat to be tenderized by natural
enzymes within the meat itself.
•
Reduces moisture in the meat and therefore
concentrates the flavor - it may also reduce the
weight of the carcass up to 20%. This means you
receive fewer pounds, but WOW you get MORE
flavor. The meat does not taste dry, or feel dry to the
palate because the decrease in moisture is
imperceptible.
•
Is offered in upscale restaurants and gourmet food
stores. In August 2007 we visited Whole Foods
Store in Atlanta where they were selling dry aged
strip and rib eye steaks for $22/lb (label did not
state it was Angus or antibiotic/hormone free); they
were the only cuts with the dry aged label.
•
Is the type of aging that your grandparents and
parents may have talked about because it brings
out that great beef taste while allowing for
tenderization to occur!
•
Takes time. We think it is worth the time, effort and
added cost to achieve the difference in taste.
•
All the beef you receive, including the ground beef,
is dry aged. Each year one of our repeat customers
sends us a note about the beef, "Yum Yum" or just
"Yummy!" Two of our customers have commented
that the flavor of the beef reminded them of the
meat they ate when they were children.
In summary, we take care of all the details for you, it is
really simple. One customer said, "It's too simple." The
system we have developed works well and has been
time tested in the nine years of our beef sales program.
The price of beef in stores is projected to increase by
10% in 2011. Our feed bills increase each time we
receive a shipment. The new pricing for 2012 is a
modest increase over the unchanged price for 2008-10.
Overview of Beef Share Program