Lot better than me at $650 before processing for my 1/4.I bought a whole beef and split it with family. Ended up $506 per 1/4 total price.
If prices continue I may do the same.Getting into hog business this week, kids have bugged me to death about showing in 4h. I gave in, gonna build a pen Monday.
I don't know any weights so your 1/4 might be more than mineLot better than me at $650 before processing for my 1/4.
I considered that after I'd posted, I don't have weights either so you may very well be right.I don't know any weights so your 1/4 might be more than mine
I finally talked to Mike. He said you shouldn't be shy about calling when you're ready again. He'll have more ready to go.Drove up to Royal Center today and picked up my 1/4 beef. I'm very pleased with how the entire process went. 251lbs hanging weight for $3.44/lb (total cost) and the quality of the processing, packaging and appearance of the beef is top shelf. That's a 145qt cooler on the right and a 100qt on the left. Even with the 80 minute drive on $5 diesel it's well worth the effort, hopefully I can do this every year.
The reverse sear FTW!Ok I'm starting to feel guilty about not posting this in the general section since everyone might not see it in here. Yesterday I browned up a couple pounds of the ground beef and I have never had anything like it. It actually smelled good raw which is something I am not used to. Once it hit the cast iron the smell only got better. It was the best ground beef I've ever had in both taste and texture.
Tonight I thawed out a couple of T-bone steaks and my wife and I were both absolutely blown away. We just renewed our Costco membership after a couple of years away primarily because we missed the quality meat. I can see our membership expiring again, I'll never buy beef anywhere else so long as it's available. Absolutely phenomenal all the way around, I am in heaven. Next year I definitely need to look into buying half a hog as well.
For those of you who have never reverse seared a steak, stop eating sub par steak!! Check this bad boy out, there is no gray meat. It goes immediately from crust to pink and it's absolutely perfect. Cooked indirect to 135 internal then pulled and covered with foil while I cranked up the BGE to 550*F and gave them 60 seconds per side then a 5 minute ret under foil. I'm usually a ribeye guy but man - oh -man, this was something else altogether.
We get a whole pig, a quarter of a beef and farm raised chickens. That lasts us most of the year. We fish for bluegill and crappie and put a lot of filets in the freezer. Prices are cheaper than individual cuts and it is all so good. Pigs aren't all that heavy so a whole pig is comparable to a quarter of beef.Ok I'm starting to feel guilty about not posting this in the general section since everyone might not see it in here. Yesterday I browned up a couple pounds of the ground beef and I have never had anything like it. It actually smelled good raw which is something I am not used to. Once it hit the cast iron the smell only got better. It was the best ground beef I've ever had in both taste and texture.
Tonight I thawed out a couple of T-bone steaks and my wife and I were both absolutely blown away. We just renewed our Costco membership after a couple of years away primarily because we missed the quality meat. I can see our membership expiring again, I'll never buy beef anywhere else so long as it's available. Absolutely phenomenal all the way around, I am in heaven. Next year I definitely need to look into buying half a hog as well.
For those of you who have never reverse seared a steak, stop eating sub par steak!! Check this bad boy out, there is no gray meat. It goes immediately from crust to pink and it's absolutely perfect. Cooked indirect to 135 internal then pulled and covered with foil while I cranked up the BGE to 550*F and gave them 60 seconds per side then a 5 minute ret under foil. I'm usually a ribeye guy but man - oh -man, this was something else altogether.
Thank you for that detail! That was a question I've been curious about but hadn't had a chance to ask anyone yet. I'm going to have to reconfigure some cold storage before I bring a pig home.Pigs aren't all that heavy so a whole pig is comparable to a quarter of beef.