Pricing is simple – instead of complicated hanging weight, finished weight, etc, etc. We charge – $3.00/lb – we take care of all hauling and butchering bills. Summer Sausage, Salami, Jerky, etc are a slight extra cost – you pay whatever fee Boone’s charges.

We will deliver to your home within 30 miles of Danville no charge. If you want to pick up your meat at Boone’s in Bardstown, we credit you $100 for a whole animal, $50 for a half.  

So you are paying $3 for Black Angus stew meat and ground meat, but you are also only paying $3 for Black Angus Ribeyes, T-Bones, Sirloins, etc. It is still a significant savings to you.

NOTE – We only sell halves or whole beef. If you only want a half, you can split one with a friend or neighbor. Sometimes we have people waiting for a half, so always call.

Kentucky Land & Cattle Co Black Angus Beef – average price in your freezer $3.00/pound

Wal-Mart or Kroger – average of 22 cuts of meat $5.14/pound

If you go through one beef per year, you are saving approximately $1,217 annually.   $2.14/lb x approx 569 lbs of beef = $1,217 per year savings – and you know where your food is coming from.

Now on ground beef or stew meat (which by the way is awesome in chili), even though our beef is significantly better quality and taste, you are paying slightly more than a super market, but on all other cuts, you are saving a significant amount on your food budget. You save approximately $2.00 per pound overall, plus you know where your beef comes from – right here in the Bluegrass – on a farm you know – and no growth hormones.

Here is a calculation from the USDA to give you an idea what you get.

With an average market (live or on hoof) weight of 1,150 lbs and the average yield of 62.2%, the typical steer will produce a 715 lb. (dressed weight) carcass.

Our cattle are typically a bit smaller (read more tender) – see this article, so your numbers will be slightly lower.

This is an AVERAGE APPROXIMATION – The dressed beef (or carcass) will yield approximately 569 lbs. of red meat and trim (take home meat – which includes the average weight of 27 lbs of variety meat: liver, heart, tongue, etc) and 146 lbs of fat, bone and loss.

 

NOTE – these are numbers from the USDA – for more specifics on yields and cuts – feel free to call Jerry Boone at Boone’s Abattoir in Bardstown, KY  502-348-3668   http://www.boonesbutchershop.com  they have been in business since 1946 – they are top notch folks.

 

Here is a further detailed breakdown of the 569 lbs. of take home meat.
Chuck – 209.5 lbs total, which is 29% of the dressed/hanging/carcass weight:

Blade Roasts and Steaks – 33.9 lbs.

Ground Beef and Stew Meat – 83.3 lbs.

Arm Pot Roasts and Steaks – 35.5 lbs.

Cross Rib Pot Roast – 25.4 lbs.

Fat and Bones – 31.4 lbs.

Round – 155.8 lbs. total, which is 22% of the dressed, hanging, carcass weight:

Top Round – 34.6 lbs.

Bottom Round – 31.2 lbs.

Tip – 16.8 lbs.

Rump – 7.8 lbs.

Ground Beef – 33.4 lbs.

Fat and Bones – 32 lbs.

Thin Cuts – 134.6 lbs. total, which is 19% of the dressed, hanging, carcass weight:

Flank Steak – 3.6 lbs.

Pastrami Squares – 2.9 lbs.

Outside Skirt – 2.2 lbs.

Inside skirt – 2.5 lbs.

Boneless Brisket – 16 lbs.

Ground Beef and Stew Meat – 87.3 lbs

Fat and Bone – 20.1 lbs.

Short Loin – 115.7 lbs. total, which is 16% of the dressed, hanging, carcass weight:

Porterhouse Steak – 19.6 lbs.

T-bone Steak – 9.8 lbs.

Strip Steak – 15 lbs.

Sirloin Steak – 15.3 lbs.

Tenderloin Steak – 6.8 lbs.

Ground Beef and Stew Meat – 22.7 lbs.

Fat and Bone – 26.5 lbs.

Rib – 66.6 lbs. total, which is 9% of the dressed, hanging, carcass weight:

Rib Roast – 23.9 lbs.

Rib Steak – 9.2 lbs.

Short Ribs – 8.6 lbs.

Ground Beef and Stew Meat – 16.5 lbs.

Fat and Bone – 8.4 lbs.

Miscellaneous – 32.7 lbs. total, which is 5% of the dressed, hanging, carcass weight:

Kidney and Hanging Tender – 4.9 lbs.
Fat, Suet and Cutting Loss – 27.8 lbs.

NOTE – these are numbers from the USDA – for more specifics on yields and cuts – feel free to call Jerry Boone at Boone’s Abattoir in Bardstown, KY  502-348-3668   http://www.boonesbutchershop.com  they have been in business since 1946 – they are top notch folks.