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Step 1
Find a good butcher. Experienced and trustworthy butchers will be able to tell you where their meat comes from and explain the drying process. They should also be able to describe the grading of their beef. The best quality is USDA prime, followed by choice and select. Most grocery stores carry either select or choice. The beef also has a "Yield Grade" that ranges from 1 to 6. This number tells you how much of the weight will be lost during the hanging process. The higher the number is, the less weight lost.
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Step 2
Buy the side of beef from the butcher. Depending on the grades and other factors, a side of beef can cost anywhere from $1 to $4/lb. This cost per pound is generally before the hanging process, which results in reduced weight. The yield grade will give you a good estimate of how much weight will be lost. Since an average side of beef weighs about three hundred pounds, your final cost will be between $300 and $1200.
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Step 3
Cut the side of beef down to your desired sizes. The process of cutting the side of beef is beyond the scope of this article, but more information can be found online. Your butcher could also give you helpful suggestions. Most butchers are willing to cut the side of beef for you, although they will charge extra for such services. Expect to pay about 25% extra to have the meat cut and packed for freezing.
A side of beef will yield the following:
- 8 Porterhouses
- 8 Sirloins
- 8 T-Bones
- 10 Ribeyes
- 50 lbs. of Ground Beef
- 10 lbs. of Stew Beef
- And a wide variety of lesser known cuts -
Step 4
Store the meat in a freezer. Frozen beef should keep well for up to a year. The best way to thaw frozen beef is to put it in the refrigerator until it is thawed all the way through. Once thawed, it should be cooked promptly.
