Purchasing a side of beef, often referred to as a “half,” involves buying approximately 200-250 pounds of meat from a locally sourced or wholesale provider. This typically includes a variety of cuts, from steaks and roasts to ground beef and stew meat. The cost depends on several factors, including the breed of cattle, the weight of the animal at slaughter, processing fees, and the specific cuts included. An example scenario might involve a consumer purchasing a half of a grass-fed Angus, yielding 225 pounds of packaged meat at a total cost between $1,800 and $2,500.
This approach to meat acquisition can offer several advantages. Buyers often secure a lower price per pound compared to purchasing individual cuts at retail prices. It also provides a consistent supply of high-quality meat, allowing consumers to know the source and often the raising practices of the animal. Historically, buying in bulk was a practical necessity, particularly in rural communities where refrigeration was limited. Today, this practice continues to resonate with individuals and families seeking greater control over their food sourcing and quality.
