Value of half of a cow, at calf stage

[Wayne Smith]

I'm assuming that there are local variances, but I know of a guy offering half of a calf/cow for a 'down payment' of $500. I haven't spoken to him to see if this is total cost or what includes and what the risk of disease is as well.

I'm wondering if any of you have experience in doing this. It would be a first for us. We do have the freezer space available.

[alleyoop]

Final cost will be based on weight at time of slaughter

[GoodOlBoy]

$500 is a bit steep for half a cow in Texas, but I don't know about where you are. One proviso. What happens if the cow dies? Are you invested in half of a specific cow, or are you buying half a "cow" from a herd? Pre-paying for half of a bovine that you don't know will even live to maturity sounds more like a precious metal bullion scam on the hoof than a investment to me.

GoodOlBoy

[Hardcast416taylor]

Most farmers around here sell their beef by the "live weight" method. Afraid I`ve not heard of the "down payment" of selling animals so far. The way pork is going you may need a new home mortgage just to buy a Christmas ham!Robert

[Smoke4320]

I tend to agree with good old boy.. never heard of a down payment for an animal that may die long before you can harvest for meat
before I did this I would need a contact spelling out EXACTLY what I am getting at what time period. What if any risk I was assuming ect..

[rockrat]

Yeah, you don't want to pay for a certain calf, and the all of a sudden "your" calf dies, but his is OK

[buckwheatpaul]

Just sold three calves in E. Texas all were just at 400 lbs each.....avg of $900.00/calf....hope that helps

[Bo1]

We can get a half cow slaughtered, and wrapped, ready for the freezer here for around a thousand... Final cost is supposed to be around 2.69 per pound for hanging weight...
Hope this helps...
Bo

[dragon813gt]

I don't understand the down payment either. I either go to the farm or the butcher and place my order. Usually w/in two weeks I'm getting a call that my order is ready to be picked up. It sounds like a scam based on the wording used.

[MrWolf]

We can get a half cow slaughtered, and wrapped, ready for the freezer here for around a thousand... Final cost is supposed to be around 2.69 per pound for hanging weight...
Hope this helps...
Bo

Wow! You guys have half cows running around waiting for the next customer? Sorry the image made me grin

Ron

[M-Tecs]

Wow! You guys have half cows running around waiting for the next customer? Sorry the image made me grin

Ron

Half cows don't run. They hop!!!!!!

[GoodOlBoy]

What is your half cow's name? Illeen...

GoodOlBoy

[Bad Water Bill]

Which side costs the most?

Left over or starboard?

[GoodOlBoy]

I think the prime cuts would probably be the front vs back cut

GoodOlBoy

[smokeywolf]

Most bovines are right handed (hooved) and therefore, use the the front right leg to push off to stand up. When you buy a brisket, you want the left brisket, less muscle tissue.

I want the left side.

[GoodOlBoy]

yes but since the left brain controls the right side, and the right brain controls the left side only left handed cows are in their right mind.... and thus, unless you want a "mad" cow, you want the right side of a left handed cow....

GoodOlBoy

[oneokie]

I use this site to check live prices. http://www.ams.usda.gov/mnreports/ko_ls155.txt

You need to know the approximate live weight of the animal when it is slaughtered to start with a base price.
Add to that the kill fee, any charges for offal disposal, and processing charges. Localy, I am paying $1 lb for vacuum packing.

Something to take into consideration is whether you will get your cuts bone in or bone out. This makes a significant difference in package weight. Last animal I had butchered was a 1085 lb steer and package weight that I brought home was 381 lbs. Appx. 35% cutout. Only cuts with bones were T-bones and roasts. IIRC, at that time market price for that weight amimal was $1.50 lb live weight. Processing charges are usually based on hanging weight, which is carcass weight less hide, hooves, horns, head and intestines. On a fed animal that percentage should run in the 50%-55% range of live weight.

[JonB_in_Glencoe]

I've never prepaid for a side O Beef.
the last split side (one quarter), ended up a few bucks above $500 when it was all said and done. IIRC, the hanging weight for that quarter was just over 250 and I paid $1.75 a lb. the rest was processing.

[Bad Water Bill]

I use this site to check live prices. http://www.ams.usda.gov/mnreports/ko_ls155.txt

You need to know the approximate live weight of the animal when it is slaughtered to start with a base price.
Add to that the kill fee, any charges for offal disposal, and processing charges. Localy, I am paying $1 lb for vacuum packing.

Something to take into consideration is whether you will get your cuts bone in or bone out. This makes a significant difference in package weight. Last animal I had butchered was a 1085 lb steer and package weight that I brought home was 381 lbs. Appx. 35% cutout. Only cuts with bones were T-bones and roasts. IIRC, at that time market price for that weight amimal was $1.50 lb live weight. Processing charges are usually based on hanging weight, which is carcass weight less hide, hooves, horns, head and intestines. On a fed animal that percentage should run in the 50%-55% range of live weight.

I thought all of you folks living in Indian Territory ate only buffalo hump and tongue.

[oneokie]

I thought all of you folks living in Indian Territory ate only buffalo hump and tongue.

Bill, there are less hazardous sources of red meat to be had.