Fill Your Freezer with Local Flavor!
If you’re a meat enthusiast on a mission to save and savor, buying meat in bulk is your ticket to success. While some livestock producers sell individual cuts, many also sell whole animals or portions like halves and quarters. Buying in bulk is more economical and having a variety of cuts in your freezer for an array of hearty winter meals is a great convenience.
How it Works
When you buy meat in this way, you pay the farmer for your portion of the animal before processing and pay the processing fees to the butcher. Your butcher will let you know how many cuts of each type to expect based on the animal and your portion. There are only so many steaks, chops, and roasts to go around, so make sure you ask questions and are clear on what you’re getting. Find some rough estimates below to get you started.
Quarter Beef:
- Live weight (whole animal): ~1,300 pounds
- Pounds of meat from a quarter: ~142
- Cuts: ribeye, T-bone, sirloin, and round steaks, roasts, and ground beef
- Freezer space: 4.5-5.5 cubic feet
Half of a Hog:
- Live weight (whole animal): ~250-270 pounds
- Pounds of meat from a half: ~60-70
- Cuts: chops, roasts, ribs, bacon, ham, and more
- Freezer space: 2.25 cubic feet
Whole Lamb:
- Live weight: ~140 pounds
- Pounds of meat from a whole: ~47
- Cuts: lamb chops, shanks, and ground lamb
- Freezer space: 2.25 cubic feet
Whole Goat:
- Live weight: ~80 pounds
- Pounds of meat from a whole: ~35
- Cuts: shoulder, leg, rack, neck, and loin cuts
- Freezer space: 2 cubic feet
Whole Chickens:
- Live weight: ~6 pounds per chicken
- Pounds of meat from a whole: ~4.5-5
- Freezer space: 1 cubic foot per bird
When crunching the numbers, don’t forget to split the cost of the animal among buyers and factor in processing fees. Find a poultry or livestock farmer near you in the Minnesota Grown directory and stock your freezer with local cuts this winter. Your budget and taste buds will thank you!
Adapted from “Buying Animals for Meat Processing” from the University of Minnesota Extension.
