IMPORTANT INFORMATION
Countyline Cattle's average quarter beef yields around a 225- 250lb. hanging weight.
Your take-home weight will be roughly 60-75% of that. (This is normal and influenced by a few factors, including moisture loss during hanging, breed (ratio of meat-to-bone), and cartilage, etc. lost during the butcher process.)
Customers complete their cutting instructions to their specifications directly with the processor. For example: size of ground beef packages, specialty items, etc.
A "quarter" of beef is actually referred to as a "split quarter," meaning that each quarter put together for each customer is put together by splitting half of a front quarter, and half of a rear quarter. This allows for equal distribution and fair share of the available cuts from the animal.
When you place your cutting instructions with the processor, you will be given an anticipated timeline of the pick-up date available. With bulk beef processing, beef typically hangs for 14-28 days, which is an ideal timeframe and improves the taste. Pick-up would be around this timeframe after processing is completed and the hang time has lapsed.
The customer is responsible for direct pick-up of their order directly at the processor. Coolers with ice are recommended for transport when picking up your beef. Your beef will be packaged, frozen, labeled, and ready to go from the processor's freezer to yours (or on the grill for your next meal!)
