copyr 2009-2010 by D. Bassman

 Cockerham Island Farm
 425-644-6335 
 
 re Buying a quarter - steer
 The following discussion is based on $2 per pound, hanging weight.
 Actual cost will vary depending on market conditions.  Weights 
 are approximate, based on an 18 month old steer. 

 For a half, or whole, multiply the figures by 2 or 4, respectively)
 
 Dear Customer,
 
 A quarter will have a "hanging weight" of about 210 pounds.
 
 You pay the butcher directly for cut and wrap (packaging).  You can  
 talk directly to him to tell him how you prefer the meat to be 
 packaged.  Cost of cut-and-wrap is about 50 cents per pound
 (hanging weight).

 The butcher also pro-rates a general charge for slaughtering the steer
 on site -  this will amount to about $15 for a quarter.
 
 During the packaging, about 1/3 of the meat will be trimmed off.
 
 The actual weight of the meat you receive would be about 125 pounds 
 of steaks, hamburger, and roasts.  A quarter is sold as a half of 
 a half - so you get the same proportions of cuts as if it 
 were a whole steer.
 
 You may prefer the roasts to be ground as well.  In addition about
 7 pounds of neck-bone and soup-bone will be included.  Heart, 
 liver, and other organs may or may not be included, depending 
 on the butcher.
 
 You will need one cubic foot of freezer space for every 30 pounds
 of beef.
 
 So, the total cost for 210 pounds "hanging weight" ( the butcher will 
 give you the exact hanging weight), would be about $540.  This is 
 for 100% grass fed and grass finished beef of the highest quality and 
 slaughtered at the optimum age.  It takes longer to finish a steer 
 on grass than grain (and other questionable sources of feed) - without 
 the use of growth hormones, but the result is a much healthier product.
 
 Antibiotics are usually not used on naturally raised steers.
 
 If I do not have my own steers available, I can act as your agent 
 to procure top quality natural beef from other local providers.
 I can handle delivery and all details of the transaction, and will 
 try to obtain the best prices available.  USDA inspected beef may be  
 available and sales can be facilitated to stores and restaurants.

 Once I put in the order to slaughter the steer, it will take about 3 
 weeks to dry-age and package the beef.  The  beef is aged by the butcher
 in accordance to state guidelines.  No preservatives or colorants are added.
 
 Let me know if you have any further questions.  I will need a
 $100 deposit to reserve a quarter.
 
 Regards,
 Don Bassman, owner
 Cockerham Island Farm
 425-644-6335
 
 Our homepage can be accessed at:  GrassFedSeattle.com