2015 - Keenan Cattle Frequently Asked Questions
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Keenan Cattle sells beef in wholes, halves, or quarters. A quarter includes cuts like t-bones, ribeyes, sirloin steaks, as well as roasts, stew meat, brisket, and ground hamburger packaged in specific portion sizes. The beef is priced based on the hot carcass weight after processing, which typically makes up 25-30% of the final weight. For a 630lb carcass, the estimated total cost of a whole beef is $2,866, half is $1,433, and quarter is $717, which includes the processing fee.
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Visual aids: Charts or posters illustrating different cuts of meat, proper handling techniques, and cooking methods.
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Written Assessments: Quizzes or exams may include questions on meat selection, handling, cooking methods, and food safety practices.
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Unit_251_Lamb[1].ppt
This document provides information on cuts of lamb, including storage, preparation, and cooking methods. It details the various joints that can be obtained from a side of lamb, such as leg, saddle, and shoulder. Preparation for each cut is described, such as removing bones or tying. Specific lamb cuts are also outlined, like chops, cutlets, and rosettes obtained from the loin and saddle. Preparation of a leg of lamb includes removing the aitchbone and knuckle before roasting.
Meatshare
This document discusses organizing a meat share group to purchase whole animals from local, sustainable farms. Some key points:
- Meatshares allow people to access high-quality, pasture-raised meat at a lower cost by buying in bulk directly from farmers.
- Finding other people to share a whole animal with and splitting the meat is more affordable than buying retail cuts. Chest freezers allow storing large quantities.
- Popular animals to share include goats, lambs, pigs, and occasionally cattle. Farms are found through websites, meetup groups, or word of mouth.
- Organizing includes researching farms, coordinating payments, dividing the meat, and distributing shares. Good planning makes the process
Cook Meat Cuts .pdf
This document provides information about different types of meat and meat cuts. It discusses how beef, pork, and sheep meat are divided into large sections called primal cuts which are then broken down further. It also defines different levels of meat doneness. It describes various meat cuts like blade steak, chuck, scotch fillet, and sirloin and recommends cooking methods for each. Finally, it provides guidelines for making marinades with acids, oils, and herbs/spices and examples of different marinade recipes.
Beef
This document is a letter from Jack Gray of Winter Green Farm informing customers about their upcoming fall beef season. It provides details on ordering organic grass-fed beef, including cut options and prices. Recent rains have benefited the grass and cattle weights are up, indicating the fall season is approaching. Customers are encouraged to place orders early to receive their preferred dates and cuts. The farm raises cattle humanely and sells portions to customers to fill their freezers.
Chapter-36-Meats (2).ppt
This document provides information about different types of meats. It describes the differences between collagen and elastin, visible and invisible fat in meat, beef and veal, wholesale and retail cuts of meat. It also summarizes the prime, choice and select grades of meat, why loin meat is more tender than chuck, and how marbling affects tenderness. Various cooking methods for tenderizing less tender cuts are outlined.
Similar to 2015 - Keenan Cattle Frequently Asked Questions (20)
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orca_share_media1644944164555_6899395889171252149.pptx
2015 - Keenan Cattle Frequently Asked Questions
- 1. Keenan Cattle Frequently Asked Questions 1) How is your beef sold? We sell all of our beef in wholes, halves (right or left side) or quarters (half of a half). The processor packages each side of beef based on the specific customer’s instructions (thickness of steaks, lbs of hamburger in a package, etc). Realizing some of our customers only need a quarter of beef, we have developed a custom cutting order for those customers. Another option for those who want quarters, but want their beef packaged specific to their desires - split a half beef with a relative/friend. We have customers that do this, but they are responsible for agreeing on how they want the meat cut and packaged. 2.) What’s included in a quarter beef T-Bones – 1” thick, 1 steak/package Boneless Ribeye – 1” thick, 1 steak/package Sirloin Steak – 1” thick, 1 steak/package Tenderized Round Steak Cutlets – 2 cutlets/package Chuck Roast – 3 lbs/roast Arm Roast – 3 lbs/roast Stew Meat – 1 lb/package ½ Brisket Loin Tip Cutlets – 2 cutlets/package Ground Hamburger – 1 lb/package 3) How is your beef priced? The beef is sold based on the hot carcass weight (HCW). This weight is taken by the processor after harvesting is complete and before the sides are taken into the cooler. We prefer selling beef based on this weight as the customer is not paying for all of the inedible parts. For a visual, I’m sure most of you have seen sides of beef hanging in a cooler; the weight of that side is the HCW. The HCW can contain approximately 25-30% fat and bone, so your take-home-meat weight will be less than the HCW. The difference in these two weights is impacted by the way the beef is cut, and in particular how many cuts are left bone-in.
- 2. 4) What is the cost of your custom beef? Our goal is to provide our customers with high quality, wholesome beef at the most economical price. We are going to cut our margin thin and price the beef currently for sale at $3.69 per pound of HCW plus processing. Below is an example of the estimated total cost of a whole beef. We would expect the HCW of an 1050 lb steer to weigh approximately 630 lbs. $ 2,325 (Costof Beef:630 lbsx $3.69) $ 491 (Processing:630 lbsx $0.78) $ 50 (Variouspackagingfees) $ 2,866 Basedon this,the projectedtotal costof a half beef wouldbe $1,433; and the projectedtotal cost of a quarterbeef wouldbe $717. 5) How muchfreezerspace doI need? On average,youwill needone cubicfootof freezerspace for35 – 40 lbspackagedbeef.If you are purchasinga freezer,we alwaysrecommendgettingalargerfreezerthanyouwill needfor the beef toallowroomfor additional foods. 6) What isthe process?Isthe buyerresponsiblefortakingthe steertothe processor? First,letus knowthatyou wantto buy ourpremierbeef!Suppliesare alwayslimited,soletus knowas soonas you can. We will schedule aharvestdaywiththe processor,anddeliverthe steerto the processor.The day afterprocessing,we willcontactyouwiththe hotcarcass weight and resultingamountowedtoKeenanCattle. Also,we will provideyouwithacuttingorder formfor youto complete andphone into the processor.Thisissimplycuttingandpackaging instructionsforthe processor;ex.keep roastsorturn intogroundhamburger,lbshamburger perpackage,de-bone orleave bone inribeye,etc. Followingdry-agingthe carcassfor 20 days, the processorwill cutand package the beef basedonyourinstructions.We prefercustomers picktheirbeef upat the processor(Fischer’sinMuenster,TX),butwe cancertainlydeliverthe beef toyour freezer.