Individual cuts FAQ

Quarters and halves FAQ

•   Try to defrost meat in the refrigerator the night before cooking. Microwave defrosting is not recommended as meat does not defrost evenly, and edges may begin to cook and dry out.

• Meat should be brought to room temperature before browning or cooking on a grill. All beef will sear better if dried with paper towels before browning in a skillet or on a grill. This also applies to meat that has been marinated. (I learned this from Julia Child!)

• When cooking thick steaks, brown each side on hottest part of grill, then move steak to cooler part to finish. Use an instant read meat thermometer to judge degree of “doneness.” Cutting into meat releases juices and can cause the steak to dry out.

• Avoid pressing on hamburgers while cooking. This pushes out the flavorful juices, making for a tough burger.

• Steaks and roasts that will be sliced thin should rest lightly covered for 5-10 minutes before slicing. The meat will reabsorb some of the juices and be more tender.

Halves and Quarters FAQ

How do I buy your beef?

We sell beef by the half (side). Frequently two customers will get together to share a side. Since the front quarter has more meat but less desirable cuts than the hind quarter, the cuts are divided evenly between the two partners, giving each an equal amount of steaks, roasts, stew, hamburger, etc.

How do you determine the cost to me?

Beef is sold by “hanging weight.” This is the weight of the beef as it goes to the cooler for dry aging. Hanging weight is approximately 60% of the animal’s live weight. After being aged for 3 weeks, the carcass will be cut by the Eagle Bridge butcher according to your directions, packaged and fast frozen. We will pay the butcher’s fee and transportation ($650-$1000).

How much meat will I get?

This can vary quite a bit, depending on the age of the animal, the amount of external fat, the kinds of cuts you choose (bone-in steaks, shanks, etc. versus boneless cuts and hamburger), and whether you wish to take the organ meats. In general, we figure about 65% of the hanging weight is packaged for the consumer. This means that the 1400 lb steer will have a hanging weight of 840 lb. and produce around 504lbs of beef, or approximately 252 lbs. per half.

What cuts will I get from my 252 lb. side?

Eagle Bridge butchers will follow your instructions so these percentages will vary according to your directions. No need to take stew and soup meat if you won't use it.

21% will be “grill” cuts like tenderloin (Filet Mignon), rib eye steak, NY strip steak, sirloin steak, flank steak, and London Broil...approx. 53 lbs.

34% will be “moist” cook or marinate cuts like chuck and round steaks and roasts, cube steak, and sirloin tip steak...approx. 86 lbs.

4% will be "oven" roast (sirloin tip, rump)...approx. 10 lbs.

5% will be stew beef, shanks, and short ribs (for soups and stews)...approx. 12 lbs.

36% will be ground beef packaged in approximately 1 lb. packages...approx. 91 lbs.

Organ meats and dog bones may be included if desired (no additional charge)

How much room will I need in the freezer?

Generally 1 cubic foot of freezer space will accommodate 30-40 lbs. of beef. Naturally this may vary some depending on the types of cuts you choose. Large roasts don’t pack as neatly as one pound hamburger tubes. A 12-14 cu. Ft. freezer can easily accommodate a side of beef (half), Normally this requires more space than the typical home refrigerator freezing compartment

How long can I keep the beef frozen?

You can store the vacuum packed freezer wrapped beef for up to a year with no loss of quality. Beef left overly long in the freezer may suffer some freezer burn, however we have had no problem using the Eagle Bridge system of wrapping and packing.

What about quality?

All our beef is 100% purebred Angus. Angus, as a breed, naturally marbles on pasture by the age of 24-36 months. None of our animals are grain-finished. None are given growth hormones or antibiotics. All are pasture raised humanely with all the care a "mom and pop farm" can give. This does translate into BETTER BEEF!

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