What’s Included:
All beef is priced at $7.00 per pound hanging weight
Custom processing INCLUDED
Any specialties you choose, provided by the butcher, will be added to your final payment. Example: tenderized round steaks, fajita meat, etc.)
You choose your cuts via a custom butcher cut sheet
USDA-inspected facility
Free pickup from the processor or Free Delivery within 50 miles of Blanchard, Oklahoma.
Example: 1/2 Beef Pricing Breakdown
Hanging Weight (375 lbs) x Price per lb: ($7.00) = $2,625
Total: 375 × $7.00 = $2,625 Deposit: $750 Final Payment: $1875
- You’ll take home approximately 200–225 lbs of packaged beef, depending on your cut choices.
Available Packages:
| Beef Share | Average Hanging Weight | Est. Total Cost | Freezer Space Needed |
|---|---|---|---|
| 1/4 Beef | 175–200 lbs | ($500 deposit) $1,225–$1,400 | 4–5 cu. ft. |
| 1/2 Beef | 350–400 lbs | ($750 deposit) $2,450–$2,800 | 8–10 cu. ft. |
| Whole Beef | 700–800 lbs | ($1,000 deposit) $4,900–$5,600 | 16–20 cu. ft. |
Final total depends on the actual hanging weight of your animal. We’ll provide the weight and total due once it’s processed.
What is “Hanging Weight”?
Hanging weight is the weight of the animal after it has been harvested and dressed (before it’s cut into retail packages). It’s the industry standard for bulk beef sales and ensures you’re only paying for usable meat, not skin, organs, or gut fill. Once the beef is cut into two halves, it will be dry aged for at least 14 days before being processed.
Understanding the 14-Day Dry Aging Process
When you buy beef from us, all of our sides of beef are dry aged for a minimum of 14 days before processing. This time-tested practice enhances both the flavor and tenderness of your beef. Dry aging length can be adjusted, but we recommend going at least the full 14 days. The processor may have the final say of hang time based on their storage capacity.
Dry aging is the process of hanging the beef carcass in a controlled, refrigerated environment with precise temperature, humidity, and airflow for a set period—in our case, 14 days. During this time:
Moisture evaporates from the muscle, concentrating that distinct flavor profile that we are after.
Natural enzymes break down muscle fibers, making the meat more tender.
A protective crust forms on the outside, which is trimmed away during cutting.
This process gives you the best possible flavor profile and a noticeable upgrade in eating experience compared to fresh, unaged beef.
Moisture Loss & Hanging Weight
During dry aging, the beef naturally loses moisture, which causes the hanging weight to decrease slightly. On average:
Expect 5–10% weight loss from moisture evaporation during the aging process.
Some additional weight is lost during cutting and trimming, especially from removing bones, fat, and the outer dried surface.
How Much Beef Will I Take Home?
The actual amount of packaged beef you take home depends on:
The hanging weight
Your cut preferences (more boneless cuts = less total weight)
Aging shrink (moisture loss during the 14-day dry aging process)
- As a general rule:
From a half beef with a hanging weight of 375 lbs, you can expect to take home around 200–225 lbs of finished, packaged meat.
From a quarter beef, you’ll take home around 100–115 lbs.
Tailored to Your Table
Custom Cuts, Your Way
When you purchase a half or whole beef from Snider Beef, you get to choose exactly how your meat is processed. That means you decide what cuts you want, how thick your steaks are, how much ground beef you receive, and more.
How It Works:
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We’ll Let You Know When Your Beef Is Headed to the Processor
Once your animal is scheduled, we’ll send you the name and contact info for the butcher, along with a blank cut sheet (a form where you select your preferred cuts and packaging). -
Fill Out Your Cut Sheet
The cut sheet is straightforward and we’re happy to walk you through it. You’ll be able to choose:-
Steak thickness (e.g., 1″ or 1-1/4″)
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Roast size (e.g., 2–3 lbs or 3–4 lbs)
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Types of steaks and roasts (ribeye, T-bone, sirloin, chuck, etc.). Your steak names will change dependent on a bone in or boneless selection.
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Ground beef options: lean to fat ratio of the grind, (vacuum sealed flats or in 1 lb / 2 lb packages, patties, etc).
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Whether you want extras like soup bones, liver, or stew meat
- If there is a specific cut of meat you don’t want,(e.g., brisket, sirloin, ribs) that portion of the beef will be added to the grind and become a part of the ground beef.
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Need Help? Just Ask
If you’re new to buying bulk beef, we’re happy to help you fill it out. We can explain each option and even give you recommendations based on your cooking style or family size. -
The Butcher Does the Rest
Once you submit your cut sheet to the processor, they’ll custom cut, vacuum seal, and label every package to your specifications.
