The chart below gives you a graphic representation of what you're getting when you buy a side of beef. Also take a look at the chart of cuts on the "Our Product" page of the website to get a better idea of the number and weights of the cuts you'll receive. (Keep in mind this will vary from animal to animal.)

Typically a 1200/1300 pound steer will generally yield about 360 to 400 pounds of cut meat and hamburger. A side of beef is half that amount, usually 180 to 200 pounds. A quarter then is one half of a side or 90 to 100 pounds.


Common Retail Cuts of Beef

Actually it doesn't take as much space as you might think. Generally it takes about one cubic foot of freezer space for every 35 to 40 pounds of cut and wrapped meat. At 180 to 200 lbs per side, you'll use 4 to 5 cubic feet of freezer space.



All of our beef is packed in extra thick vacuum sealed wrap. This helps to reduce the frequency of freezer burn and extends the life of our beef. Our beef with seal in tact, should last for up to a year and in most cases even longer without significant freezer burn or drying.



Any product that is labeled "Organic" must meet the certification criteria set forth by the US Department of Agriculture. Rivercrest Beef is about as close as you can get to organic without being there. What keeps us from earning that distinction (besides the cost) is the fact that the feed we buy to finish our steers is not certified as organic. It is in it's natural state and does not contain any medication or chemical additives, but it has been produced on farms that do not practice organic growing methods. "Naturally Raised" also refers to the way in which animals are treated. Our cow herd grazes in open grass pasture with their calves at their sides until weaning. Even at finishing our steers aren't crowded into concrete feedlots and given an antibiotic laden feed supplement. They're fed in open paddocks where they're provided with ample space and an additional natural grain supplement to enhance flavor and tenderness.



Most people know how to grill a steak or cook a hamburger but when you buy a side of beef you've got roasts, rounds, short ribs, brisket and an assortment of other cuts that many cooks don't use that often. Here are some suggested links to various resources that will help you:

www.foodnetwork.com

www.foodandwine.com