speedog
10-30-2012, 06:01 PM
Started this thread so as to not lead the 'Best Steakhouse in Town? (http://forums.beyond.ca/st2/best-steakhouse-in-town/showthread.php?s=&threadid=361477&perpage=40&highlight=&pagenumber=1)' thread further askew - received our order from Highwood Valley Ranch today.
157 pounds of meat (front quarter) - that would've been the hot weight before hanging. Approximately 1/3 is ground round, 1/3 is a mix of steaks (New York, minute, sirloin, flank, rib eye, tenderloin) and 1/3 a mix of roasts (prime rib, eye of round, round, sirloin tip, cross rib and chuck) some of which we'll probably re-cut into steaks plus a small amount of beef short and long ribs plus bones.
Overall, the average cost is to us which includes all processing costs is $8.54 per kilogram. Compare this to Superstore's current prices of $6.78 per kilogram for lean ground hamburger and their approximate price of $18-19 per kilogram for rib eye or T-bone steaks and our family thinks that the Highwood price is very cost competitive especially when one factors in the fact that the Highwood product is much superior in every aspect compared to store bought products. Also do not know for sure if retail meat such is as sold at Superstore is hung for as long Highwood Valley Ranch hangs theirs - if Superstore's is not hung as long, then that is a factor as well in quality and price per kilogram.
I suppose the biggest stumbling blocks are the cost outlay for a quarter and you will need some freezer space although a 10 cubic foot freezer would accommodate our order - not an issue to us as we have a 6+ foot long brute that is probably at least 40 cubic feet in size. So overall, $616.79 for a front quarter - 157 pounds of hormone free, anti-biotic free, grass/hay fed black or red Angus beef.
157 pounds of meat (front quarter) - that would've been the hot weight before hanging. Approximately 1/3 is ground round, 1/3 is a mix of steaks (New York, minute, sirloin, flank, rib eye, tenderloin) and 1/3 a mix of roasts (prime rib, eye of round, round, sirloin tip, cross rib and chuck) some of which we'll probably re-cut into steaks plus a small amount of beef short and long ribs plus bones.
Overall, the average cost is to us which includes all processing costs is $8.54 per kilogram. Compare this to Superstore's current prices of $6.78 per kilogram for lean ground hamburger and their approximate price of $18-19 per kilogram for rib eye or T-bone steaks and our family thinks that the Highwood price is very cost competitive especially when one factors in the fact that the Highwood product is much superior in every aspect compared to store bought products. Also do not know for sure if retail meat such is as sold at Superstore is hung for as long Highwood Valley Ranch hangs theirs - if Superstore's is not hung as long, then that is a factor as well in quality and price per kilogram.
I suppose the biggest stumbling blocks are the cost outlay for a quarter and you will need some freezer space although a 10 cubic foot freezer would accommodate our order - not an issue to us as we have a 6+ foot long brute that is probably at least 40 cubic feet in size. So overall, $616.79 for a front quarter - 157 pounds of hormone free, anti-biotic free, grass/hay fed black or red Angus beef.