Frequently Asked Questions
FAQs
What if I don’t have my own beef to process?
We started this journey with people like you in mind! This can be an intimidating process to begin, and we will work with you every step of the way. There are many local ranchers that raise their own beef and are willing to supply our clients with local, humanely raised, top quality product. We will act as trusted advisors and guide you to the right rancher and beef that fits your needs.
How much meat can I expect out of a quarter, half, or whole beef?
- Whole Beef: 400-500 pounds of meat on average
- Half Beef: 200-250 pounds of meat on average
- Quarter Beef: 100-125 pounds of meat on average
How much freezer space do I need?
On average, 1 cubic foot of freezer space generally holds 25-30 pounds of meat. However, factors such as the animal’s size and the cuts you select can affect the amount of space you need. If you’re working with less space, a Half Beef requires roughly 8-10 cubic feet, and a Quarter Beef takes about 4-5 cubic feet.
See below for our Freezer Space Reference Guide!
What gives me the most “bang for my buck”?
First off, you’re in the right place. Custom beef processing is significantly cheaper in the long run, in comparison to buying individual cuts elsewhere. The upfront cost of bulk beef is an investment, however, the price per pound for custom and specialty cuts is far cheaper.
Working with a custom butcher allows you to tailor the final product to your specific needs. For example, Cole & Shelby, being a family of two, tend to focus on specialty cuts & steaks. A larger family may want products that go further and feed more people such as ground beef, brisket, or roasts.
We are here for you- give us a call! We are happy to discuss your needs and tailor a cut sheet to your needs that will benefit you the most!
What type of ranchers do you work with?
Support your local ranchers! We strive to support our local community and the amazing ranchers in our home state of Nebraska. If you do not raise your own beef, we will get you in contact with those that raise their animals with the highest quality of care and environmental standards.
If you are a client looking to have your own beef processed, we are eager to work with you and anyone willing to support our small business and hire us for custom processing.
Why do you age beef?
Aging beef is a process used to enhance its flavor, tenderness, and texture. As beef ages, natural enzymes break down the muscle tissues, creating more intense, rich flavors. The enzymes also soften tissue and make the meat more tender and gives it a firmer texture.
