Beef FAQs... Answers to Dry-Aged? All-Natural? Cut to Spec? and More
What do I get when I order a 1/4, a 1/2, or a Whole Beef?
What You Receive > 1/4, 1/2, Whole Beef
The list below gives approximate amounts of each cut. Your order will vary somewhat, depending on your preferences, and if you order a 1/4, a 1/2, or a whole beef. You can choose the portion/package sizes.
| Individual Cuts | 1/4 | 1/2 | Whole |
|---|---|---|---|
| Chuck Roast | 10-12 lbs. | 20-24 lbs. | 40-48 lbs. |
| Rump Roast | 3 lbs. | 5-6 lbs. | 10-12 lbs. |
| Sirloin Tip Roast | 3 lbs. | 5-6 lbs. | 10-12 lbs. |
| Round Steak | 3 lbs. | 5-6 lbs. | 10-12 lbs. |
| Ribeye Steak | 2.5-3.5 lbs. | 5-7 lbs. | 10-14 lbs. |
| New York Strip Steak | 2.5 lbs. | 5 lbs. | 10 lbs. |
| Sirloin Steak | 2 lbs. | 4 lbs. | 8 lbs. |
| Tenderloin Fillets | 1.5 lbs. | 3 lbs. | 6 lbs. |
| Flank Steak | .5 lb. | 1 lb. | 2 lbs. |
| Skirt Steak | 2 lbs. | 4 lbs. | 8 lbs. |
| Brisket | 2 lbs. | 4 lbs. | 8 lbs. |
| Short Ribs | 2 lbs. | 4 lbs. | 8 lbs. |
| Liver | 1 lb. | 2 lbs. | 4 lbs. |
| Soup Bones | 4 lbs. | 8 lbs. | 16 lbs. |
| Ground Beef | 45-50 lbs. | 90-100 lbs. | 180-200 lbs. |
| Total | 74-86 lbs. | 158-182 lbs. | 326-374 lbs. |
What does "Cut to YOUR Specs" mean?
Whole Beef is cut to your specs. If you order a 1/2 beef, you can also specify cuts. For example, you may prefer T-Bone steaks rather than New York Strip Steak and Tenderloin Fillets. Or you might want some cuts, such as ribs or brisket, turned into ground beef. You may choose to have some portions cut for stew meat, kabobs, or fajita meat. How thick you want your steaks cut is another option available.
If you order a 1/4, you will receive a "split 1/2". Because the cuts of meat in the front differ from the back, they are evenly divided between the two 1/4's. The individual cuts will be determined by your preferences and the other customer sharing the split 1/2.
How you want your meat packaged is also included in "cut to your specs". All the meat is vacuum-sealed in clear packages and clearly labelled. But the portion size, such as 1-pound vs. 2-pounds of ground beef is customized according to your specific preference.
What does "hanging weight" mean?
When you order a 1/4, a 1/2, or a whole beef, it is sold by the hanging weight, which is the weight of the carcass before it is processed into individual cuts.
Your cost is $4.00/lb., hanging weight, for the beef. Processing and delivery or shipping are separate charges.
Average hanging weights and cost:
- 1/4 Beef: 150-180 lbs > $600-$720
- 1/2 Beef: 300-360 lbs > $1200-$1440
- Whole Beef: 600-760 lbs > $2400-$3040
How Much Freezer Space Do I Need?
- 1/4 Beef: 4 cubic feet
- 1/2 Beef: 7 cubic feet
- Whole Beef: 14 cubic feet
When will I receive my meat?
When you place your order for a 1/4, a 1/2, or a Whole Beef, you will be given an approximate date of when it will go to the meat processor. Todd or Kama will discuss with you how you want your beef cut and packaged. Your meat will be dry-aged a minimum of 14-21 days, and will be ready for pick-up or shipping 2-3 days after that.
Why do I want "All-Natural" and/or "Grass-fed" Beef?
All-Natural, Grass-Fed and Grass-Finished Beef
According to the USDA, "All fresh meat qualify as natural. Products labeled as natural are products containing no artificial ingredients or added colors and only minimally processed. Minimal processing means that the product was processed in a manner that does not fundamentally alter the product."
However, at Centennial Beef, our "All-Natural" standard for meat is even higher. The cattle are raised in the natural way, on well-managed pastures and/or high quality hay ~ aka grass-fed and grass-finished.
Additionally, our 100+ year tradition of naturally-raised beef also means there are no hormones, herbicides, or animal by-products in the meat you receive or in anything fed to the cattle.
AND, all-natural, grass-fed and grass-finished beef is more LEAN. In other words, there is less fat in your beef.
Our processing standards are higher too. You get 100% beef - no water, additives, dyes, extenders, binders, or anything else is added.
Raising livestock the Centennial Beef way keeps them in peak health, which means you can eat healthy too!
What does "Dry-Aged" Beef mean?
Dry-Aged Beef
Dry-aged beef means the meat hangs in a cooler where air circulation, humidity and temperature are controlled.
Dry-aging tenderizes the meat and allows the flavor to concentrate and fully develop.
At Centennial Beef, your meat is dry-aged for a minimum of 14-21 days. The result is simply delicious beef... You'll taste the difference!
High-Quality ~ Healthy ~ Affordable!
For the best quality and value for your family, you can order a 1/4, a 1/2, or a Whole Beef direct from the ranch at Centennial Beef. See What do I get when I order a 1/4, a 1/2, or a Whole Beef above for more details.
Ground Beef packages and individual meat cuts from Centennial Beef are also available and competitively priced.
Hamburger - Ground Beef, Chuck, Sirloin, Round...
What's the difference?
Ground Beef vs. Hamburger
Ground beef and hamburger are basically the same, and can range from 70% lean with 30% fat to 96% lean with 4% fat. Ground beef is processed by grinding any cut of beef, with the fat being trimmed to meet the lean percentage desired. Hamburger can have beef fat added during the grinding process to achieve the lean/fat ratio.
Both ground beef and hamburger can be a blend from any cut or section of the beef.
Ground Beef vs. Ground Chuck, Ground Sirloin, or Ground Round
Ground chuck is beef that's ground from the neck and shoulder portion. Ground round is meat grinded from the round cuts which are at the rear end. And ground sirloin is sourced from any of sirloin, tenderloin, short, top, or bottom sirloin cuts.
At Centennial Beef our ground beef is 90% lean with 10% fat.
If you order a 1/4, 1/2, or whole beef, you can request a different lean meat to fat ratio for your ground beef. You can also choose to have specific cuts ground.
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