Questions and Answers on Bulk Beef
Q.Do you need to invest in a freezer?
A. As a general guide, 50 pounds of meat will fit in about 2.25 cu.ft. of cooler/freezer space. The empty freezer compartment of a new, average-size, home refrigerator is about 4.8 cu.ft. An Eighth share should fit in your kitchen freezer with a small amount of space to spare.
Q. Why is marbling so important?
A. Marbling makes meat taste great. These small white flecks of fat render into liquid while the steak cooks, infusing the beef with buttery flavor. Aside from a flavor boost, marbling makes beef more tender. When beef is graded, much of the rating depends on the degree of marbling (Prime most, Choice less, and Select least).
Q. How long does the meat hang?
A. The beef carcass hangs and ages for a minimum of 14 days, which tenderizes and develops flavor in the meat.
Q. If I buy a quarter cow, is it the front quarter or the rear quarter?
A. It’s both. Quarters are actually split halves, so you get a little bit of everything when you purchase a quarter cow.
Q. Can I choose how I would like the meat cut?
A. It depends on how much beef you order. Half or a whole beef orders are fully customized to your specifications. Since quarters are actually split halves, generally that half of the animal is processed the same way.
Q. How long will my meat last in the freezer?
A. FoodSafety.gov, recommends eating frozen beef roasts and steaks within four to 12 months. Ground beef is best within three to four months. However, those are guidelines for best quality. There is no safety issue with eating meat that has been in the freezer longer. In our personal experience, as long as it is kept frozen and securely wrapped, beef should be good to the upper end of those recommendations, or beyond.