Frequently Asked Questions

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Contact us through the contact us page. Tell us what you would like to order and we will work with you to find processing date that fits your schedule. For a quarter of a calf or boxes, we will arrange a pickup location within 100 miles of Troy, Texas. We will take a deposit at time of booking.

No, we do not ship. Half and wholes must be picked up from the processor. Quarters and boxes will be arranged through pickup locations within 100 miles of Troy, Texas. 

Every calf is different is weight. We can not tell you exactly, but we can give you an estimate. The total price for a whole calf is averaging $3,000 and a half of a calf averages $1,500. This is the total cost, which is spilt between Fleming Grain and Cattle and the processor. 

Most freezer beef producers figure beef price based on the hanging weight. Hanging weight is the weight after the carcass has been harvested and the insides and hide have been removed. This is typically 62% of the live weight of the calf. Then your beef will be processed to your cut sheet specifications. For example, a 1,200 pound calf is harvested to a 744 pound hanging weight. After being further processed, you would have approximately 410 pounds of meat to take home. If you purchase a half of beef, it would be 205 pounds of meat. 

STEAKS :

Sirloin – Approximately 8 sirloins per ½ beef. Thickness range from ¾” to 1-1/4”. 

T-Bone – Approximately 14 steaks per ½ beef. Thickness range from ¾” to 1-1/4”.

Ribeye – Approximately 14 steaks per ½ beef. Thickness range from ¾” to 1-1/4”.

Seven steak – Cut from the chuck section. Includes a crosscut of the shoulder blade. Not as tender as sirloin or t-bone. Can be grilled, smothered, stewed. Some customers have it made to burger.

Round – Recommend to tenderized for fried steak. 1 per package is usually enough for a meal. Thickness ½” normally.

ROASTS: 3 pounds is a good size for most roasts.

Arm – Front quarter roast. Very flavorful and extremely tender and moist when slow cooked. Approximately 3-4 roasts per ½ beef.

Rump – Hind quarter roast. Approximately 1-2 roasts per ½ beef.

Chuck – Roast from the front quarter. A standard for pot roast. Approximately 6-8 roasts per ½ beef.

Pikes Peak or Heel of Round – Roast from the hind quarter. Not as tender as other roasts. Some customers use it for stew, chili, or grind to burger. 2 per ½ beef.

Brisket – A Texas favorite. Cut from the breast or lower chest of beef. One per ½ beef.

GROUND BEEF:  Packaged in 1, 1-1/2, or 2 pound packages. Approximately 60-75 pounds per ½ beef. You can choose to have any cut made into ground beef.

CHILI MEAT: Ground more coarsely than ground beef. Same packaging options as ground beef. You can request as many or few packages as desired or have it made into ground beef.

RIBS: Equivalent of spare ribs in pork, but chunkier and meatier. Used for bar-b-que or braising. Meat can also be put to ground beef, if preferred.

SOUP BONES: Remaining pieces left over after processing. Adds flavor to you soup or enjoyment to your canine friends. You can request not to have any in your selection.

SPECIAL INSTRUCTIONS: Organs such as tongue, heart, liver, and oxtail can be requested. Visit with the processor about any other special cuts desired.

A 14 cubic foot freezer should be able to hold it all, but it wouldn't hurt to get a liitle bigger one just in case. 

We have quarter calf options or even boxed options available. You can also go in with a friend and split a half of calf. This way will allow you to customize your cut sheet, where as getting purchasing a quarter from us will give your cuts from our standard cut sheet.

If you purchase a half or whole calf, this is up to you! A cut sheet will be set up at the processor, which tells them how you want your beef cut and packaged. You can customize the cut sheet to meet your needs, such as how many steaks in a package, how thick to cut the steaks, and how many pounds of hamburger you want in a package. A quarter calf is cut based on our standard cut sheet. 

The standard hanging time for beef is 14 days. This allows the meat to develop the flavor profile and become tender. After this, the beef is cut and packaged according to your cut sheet. It will be frozen for your to pickup. If you purchase a half or whole, pickup will be from the processor and a quarter will be picked from us.

For a half or whole calf, there are two payments. The cost of the beef hanging weight will go to Fleming Grain & Cattle. We will send you an invoice you for the hanging weight of beef once we receive the weights from the processor. The processing and wrapping cost will be paid to the processor when you pick up your beef. For a quarter calf, payment is to Fleming Grain and Cattle, we take on the processing cost of the calf.

Use the contact us page or email your questions at texasbeeflady@gmail.com