· Angus Steers – The Angus® breed is known for superior marbling and tenderness
· All Natural
· Locally Raised – North Central Oklahoma
· Grass Fed and Grain Supplemented
· No growth hormones
· Antibiotic free
· Low Stress Environment
Next harvest date: January 17, 2017 - Meat is dry aged for 21 days and is expected to be ready approximately Feb. 7, 2017. Contact Brenda at 405-880-5887 or Brenda@jandjcattle.com to reserve yours.
How to purchase:
· Our beef is sold by live weight (includes transport to processor) $1.80/lb. (due to J&J after harvest date).
· We estimate our spring 2016 steers will weigh approximately 1000 lbs. Your final take home product will weigh roughly 150 lbs of beef per half. (varies by individual animal)
· Price does not include processing fees or delivery (must pick up in Edmond)
· Beef is custom processed and sold by halves
· Processed by Country Home Meats, a state inspected facility in Edmond, OK
For simplicity we sell our beef by live weight. You will be paying two bills: 1) to J&J Cattle Co. for live weight of the steer (due after we receive the harvest data from processor) 2) Country Home Meats for the processing fees (amount varies by customer depending on how they choose to have the beef packaged)
Example: You decide you want to purchase a half (side) of J&J beef. The live weight of your animal was 1000 pounds. The hanging weight of the whole would be about 620 pounds and the final weight of beef product (after dry aging and trimming) would be about pounds 300-400. Your half/side would yield about 150-200 lbs of beef for your freezer.
You would pay J&J Cattle $1800 for a whole carcass ($900 half/side of beef. You would pay Country Home Meats about $45 for slaughter plus $.68/lb of dressed weight for aging, cutting, and packaging (approx. $250 total). Your total combined cost would be about $1350 for 200 pounds of beef or about $6.75 per pound. These are rough numbers - please refer to processor's website for exact details on pricing)
Price will vary by customer depending on the individual animal and how you cut your beef.