Beef

First time beef buyers usually have lots of questions about the process when purchasing whole or half cows.  This page should be able to answer all of your questions.  

Whole or Half Cow Purchase Process

Feeder Beef cows are typically 600 - 800 lbs. hanging weight.  

Step One:  Waitlist

During some parts of the year we have a waitlist for our animals.  Putting a down payment will secure your place on the waitlist.  Please give us a call at 330-219-5069 to discuss being waitlisted.  If you have specific preference for how you want your cow fed out, we can discuss it with you at this time.

Step Two:  From the Farm to the Processor

If you are on our waitlist, we will notify you when it is time for your cow to go to the processor.  Typically we take our cows in the evening so they have time to settle down in the pen after being transported.  Sometime during the next few days, the buyer contacts the processor directly and lets them know how they would like their cow processed.  If you do not know the different options for processing, the processor will walk you through it.  We also have some information posted below.

Step Three:  Processor

Once you have contacted the processor and specified how you want your cow processed, it will take a few days for this to complete.  We've had this process go as fast as two days.  We do not control this aspect.  When your cow is finished the processor will call you and you may pick up your cow directly.  The buyer is responsible for the processing fee unless worked out otherwise beforehand.  You will only pay the processing fee when you pick up the cow.

Step Four:  Payment

We accept cash, check, and Paypal, also accept credit card 3% surcharge.  Prices vary due to market conditions based on feed prices.  You pay Fansler Pride Farm LLC separately from the processing fees.  We will arrange your payment prior to taking your cow in.  

Beef Cuts

Choosing meat cuts, things to consider: (Asterisk* indicates most popular choice) Some items cost extra, such as hamburger patties, and sausage.

Steaks

• How many per pack: ____1 or ____ 2
• Because thin steaks cook so rapidly, it’s easy to overcook them. So, we recommend that you have your steaks cut at least 1 inch thick or more.
• If you want boneless steaks be sure to specify that.
• f you would like smaller steaks (8-12 oz), especially from the sirloin, let us know, or they will be cut large (1.4-1.8 lbs)

NY strip or T-bone/Porterhouse steak thickness: ____3/4” _____1” _____1 ¼* _____1 ½

• Unfortunately, you can’t have both tenderloin fillets (fillet mignon) and T-bone/porterhouse steaks. The tenderloin is the small part of meat on a T-bone/porterhouse steak. If you want separate tenderloin fillets from your quarter of half, ask the butcher for them and for New York (NY) strip steaks. A NY Strip steak is the larger portion of meat from a T-bone/Porterhouse with the bone and tenderloin removed.
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• Tenderloin: if you opt for NY Strip steaks, you can also have tenderloin, which can be cut and wrapped whole, or cut into small fillets.

Rib eye: You can have this cut as boneless ribeye or bone-in rib steaks or as a standing rib roast (with bones), or ribeye roast (without bones).

• Boneless______ or Bone-in______
• Steak thickness: ____3/4” _____1” _____1 ¼* _____1 ½
• Rib Roast ______3-4 lbs each _____5-6 lbs each

Sirloin: Choose boneless or bone-in. Specify size, as well

• Boneless______ Bone-in_______
• Size: 8-12 oz______ 1.4-1.8 oz______
• Steak thickness: ____3/4” _____1” _____1 ¼* _____1 ½
• Sirloin Kabobs: # of l lb packs ________

Roasts:

Generally includes Chuck, Sirloin Tip, and Round (rump) roast. Can also include Rib roast.


Roast Weight ____2 lb packages ____3 lb packages* ____ 4 lb packages

Short Ribs:

Most people opt to grind the short ribs into ground beef. This is a shame, since braised short ribs are incredibly good. We recommend that you do a cut called an English cut if you plan to braise them. You can have them deboned which also removes some of the fat. If you like Korean style, grilled, short ribs you can have them cut Flanken style, or across the bone, at about ½ inch thick.

Grind_______ English Cut______ Boneless______

Ground Beef:

 ____1 lb packs ____1 ¼ lb. packs ____ 1 ½ lb. packs ____2 lb. packs

Hamburger Patties ____ ¼ lb* or ____ 1/3 lb

Options for the Round:
Round steak is lean, and not quite as tender as other cuts. However there are several delicious options for the round. The round is composed of the top round and bottom round. If you would like to make steaks for London Broil, ask the butcher to cut the bottom round into steaks for this purpose.

• ______Ground beef.
• ______Stew meat: pre-cut, packaged meat cubes ready for browning for stew or chili.
• ______Top round (Rolled Rump) roast

Round steaks:

• _______cut thin ( ½ to ¾ inch thick) and tenderized for cube steak____
• _______or cut thick ( 1 ¼ or 1 ½ inch thick) for making London Broil_____ ·
• _______Stir Fry of fajitas; pre-cut, packaged strips ready for your stir-fry or fajitas
• _______Cube Steak; pre-tenderized. Use for swiss steak, or breaded steak recipes.

Brisket: This is a delicious cut for barbecue, braising or for making corned beef. Otherwise it can be ground. Ground beef_____ or whole brisket_______

Soup bones: ____package separately…….Use for delicious soup, soup stock and stews.
Or feed to your dogs.
____Grind into ground beef ….The meat, next to the bones is flavorful.

Check all you would like with your meat order:
____heart ____liver* _____oxtail ____tongue ____

Sausages are also available. Including, summer, garlic summer, hotdogs, beef jerky, and snack sticks. Note that some of their recipes contain MSG.

*Liver is not always available from a steer, because about 20% are rejected by the state or federal inspectors. If this happens, and you still want liver, give us a call or e-mail, and we will try to get you some liver, free of charge.