Frequently Asked Beef Buying Questions
Frequently Asked Beef Buying Questions
You've decided to purchase beef from a farmer within your community. Now what?
Buying beef in bulk may feel intimidating at first, especially if it's your first time. We're here to answer common questions and help you navigate the process with confidence.
What is "hanging weight"?
The hanging weight is the weight of the animal after it has been harvested and the head, hide and internal organs have been removed. On average, this is roughly 62% of the animal’s live weight. For example, if the beef animal weighed 1300 pounds before harvest, the hanging weight would be around 806 pounds. However, a variety of factors can affect this, so please use this as an estimation.
The locker wants "cutting orders". What is that?
Cutting orders are an order form showing how you want your beef cut and packaged. This includes how thick you want your steaks (we recommend at least 1" or thicker), how much hamburger you want per package (usually 1-2 pounds), how many steaks per package and what size you want your roasts. The processor will have a cut sheet they will ask you to fill out in person or over the phone. The sheet will give you a rough outline of how much product comes from each primal (chuck, loin, round) along with common cuts that come from each of these primals.
Example of a standard cutting sheet
Every processor will have a different way they handle taking cutting directions. However, you will be offered the opportunity to discuss what types of cuts you'd like, including the thickness of each steak and the number per pack. We highly recommend choosing your steaks to be cut at least 1" thick. If you don't see a cut available, like the Tri Tip or Flat Iron, just ask.
The beef I purchased from a local producer or processor isn't labeled Prime, Choice or Select. Why?
Prime, choice and select are quality grades. Labeling beef products with a quality grade is a voluntary practice left up to each individual processor and isn't required by USDA. Unlike inspection, which is mandatory to ensure a wholesome product, grading is a voluntary process that helps group like beef products together for retail sales. It is likely your processor can estimate the grade if you’re curious and want to know. Find more information about quality grades here.
Why am I receiving cuts I'm not familiar with?
When you purchase a side of beef, you receive a variety of cuts from across the animal, not just steaks and ground beef. Along with familiar favorites like ribeyes, sirloins, and ground beef, you may also receive roasts, soup bones, or organ meats. Many of these cuts are well-suited for soups, broths, slow-cooked meals, and other recipes. Not sure how to prepare a cut? Check out the beef cut, cooking and recipe resources we have below:
Cuts
Explore the different cuts of beef, where they come from, and recommended cooking methods for each. This resource can help you confidently select, prepare, and enjoy a variety of beef cuts.
Cooking
Choosing the right cooking method can help you get the best flavor and tenderness from every cut of beef. Explore cooking techniques with tips for selecting the method that best matches your cut.
Recipe
Looking for meal inspiration? Browse a collection of beef recipes ranging from quick weeknight dinners to slow-cooked favorites and special occasion meals.
Why do I have to wait for my beef?
Unlike purchasing beef from a grocery store, buying directly from a farmer often means reserving an animal before it is harvested. The timing depends on when the animal reaches its desired market weight and condition, as well as processor availability. Because harvest and processing schedules can fill up quickly, it is often best to plan ahead when purchasing a whole, half, or quarter beef.
Some farmers may also offer individual cuts, bundles, or subscription options that are available for immediate purchase.
Why does it take so long to get my beef after harvest?
After harvest, the beef is chilled and aged for approximately 14 to 21 days. This aging process helps develop flavor and improve tenderness. Once aging is complete, the beef is cut, packaged, and frozen before it is ready for pickup. Processing timelines may vary by facility and demand.
How much freezer space do I need?
The amount of freezer space you'll need depends on how much beef you purchase and how it is packaged. Explore our freezer space guide to estimate your storage needs and learn how to organize your freezer for easy access to different cuts.
How should I thaw the beef?
For steaks and roasts, it is recommended to thaw in the refrigerator. This takes more time. You also can thaw steaks in cold water. To do this, submerge steaks in cold water in a leak-proof bag. You will need to change the water every 20-30 minutes to make sure it stays cold. Monitor them as you thaw to make sure your steaks are submerged and the water is cold.
How long will the meat last in my freezer
USDA recommends using frozen steaks and roasts within 6 to 12 months and ground beef within 3 to 4 months. Those are guidelines for best quality. There is no safety issue with eating meat that has been frozen longer. As long as it is frozen and properly wrapped, beef should be good to that upper limit or beyond.
What is the difference between vacuum-sealed and paper-wrapped packaging?
Packaging options vary by processor. Paper-wrapped beef is often a lower-cost option and is typically wrapped in plastic before being covered with freezer paper to help protect against freezer burn. Vacuum-sealed packaging removes air from the package, which can help extend freezer life and preserve quality during storage. Ask your processor what packaging options are available and whether there is an additional cost.