What kind of beef do you sell?We sell all-natural, premium-quality, aged, corn-fed beef. Animals in our care receive no antibiotics, hormones or steroids. This is not organic beef and it is not grass-fed beef. This is the same beef we have been producing and feeding our own families since 2003.
How much does Sauer Family Beef cost?Our 2023 beef price is $3.69 per pound hanging weight, and processing cost will depend on which plant you select. The total cost of our all-natural, packaged beef, including processing fees for 2023, is about $7.39 per pound (take-home).
In 2023 a quarter of beef, processing included, costs about $850-$1,250. A half of a beef costs approximately $1,650-$2,150 and a whole animal approximately $3,400-$3,900.
How do I pay for the beef?Sauer Family Beef will contact you in May/June with the exact hanging weight and cost of your beef. You may then pay for your beef by cash, check or credit card. ALL payment for beef MUST be received before you go to pick up your beef at the processing plant.
You will pay the processor separately for the processing. Double J Meatpacking and Valley Packing accept cash, checks, debit cards and credit cards. Innovative Foods in Evans accepts cash, checks and debit cards (no credit cards).
What kind of cuts will I get?In a half of a beef, there are approximately 12 roasts, 14 t-bone steaks, 5 sirloin steaks, 5 sirloin tip steaks, 14 rib-eye steaks, and 6 round steaks. There are also short ribs, flank steak, stew meat, brisket and approximately 75# of ground beef. You can choose to have any of the cuts made into ground beef. Working with your processor, you can customize your packaging for your convenience.
Please Note a Change in our Order Processing for Quarters: When you order a quarter of beef, you are getting a half of a half, which means the half of beef is cut the same for each quarter, with steak thickness, roast size, and either T-bone steaks OR New York Strip steaks plus Filet Mignon Steaks. In our effort (but not guaranteed) to match quarter beef customers with similar instructions, we ask you to note your preference of T-Bone Steaks OR New York Strip/Filet Mignon. If you don’t select a preference for T-Bone vs NY Strip/Filet Mignon, your quarter beef will be cut according to the preference of the other quarter beef.
How much beef will I get?An average hanging weight for a half of a beef is 390 pounds. Standard-cut processing results in an approximately 32% yield loss. So if you have the beef “standard-cut”, you would expect to take home approximately 265 pounds of packaged meat.
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If you have a lot of your steaks and/or roasts made into ground beef, or you have any beef made into jerky, you will have less packaged meat than with the “standard-cut”. Also, if you have a lot of your beef de-boned, you will have less packaged meat than average.
How much freezer space do I need?For each 25 pounds of packaged beef you will need about 1 cubic foot of freezer space. So if you order a quarter of beef, you need about 5 cubic feet; for a half of a beef, you’ll need about 10 cubic feet.
What breed of beef do you sell?We hand select Holstein steers that will be under 2 years of age when they are processed. In the five generations that we have been feeding cattle, we have tried all kinds of breeds of beef: Angus, Charolais, Hereford, mixed breeds, and Holstein. We have personally eaten all of these kinds of beef and prefer Holstein above all others.
Why do you feed Holstein beef?Holsteins are a particularly hardy breed of animal, an important factor, since we do not give our animals any antibiotics, hormones or steroids. Plus, the Holstein is a larger-framed animal and the steaks are bigger than with other breeds. In addition, Holsteins produce a leaner meat than other breeds. They store a majority of their fat in the muscle, which causes exceptional marbling. Other breeds tend to store wasteful fat on the outside of steaks. By feeding Holsteins, we provide juicy, flavorful, lean beef.
What do you feed your beef?We feed our beef corn silage (which we raise ourselves), flaked corn and an organic Omega-3 protein supplement that is proven to enhance the Omega-3 content in the beef. Check out the section on Omega-3 here on our website.
When is your beef available?Each year we sell a limited supply of beef that is ready in the processing plants in late May/early June of each year. We take orders on a first-come, first-served basis.
Which Processor is the best?All of our processing plants are state and/or federally inspected and maintain sanitary processing conditions. We work with these specific processors because they offer quality processing as well as exceptional customer service to our customers. We recommend the plant closest to you, unless you have a preference about the packaging. Valley Packing in LaSalle uses a double wrap with 1.25 mil freezer film and butcher paper to package the meat. Double J Meatpacking in Pierce packages the meat in a 6 mil shrink wrap. Innovative Foods in Evans offers a 3 mil vacuum pack packaging. There are pros and cons to both kinds of packaging and it really comes down to personal preference.
How do I get my beef processed?After you receive notification that your beef is at the Processor, you will need to contact them to give them your “cutting instructions”. They will go through a list of questions about how you want your beef cut and wrapped. They will ask things like how thick you want your steaks, how many steaks per package, how big you want your roasts, how many pounds of ground beef per package, whether you want soup bones, whether you want rib steaks or rib roast or a combination, and several other questions. This is a very easy process and the Processor will guide you through it.
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How do I order Sauer Family Beef?Brochures with pricing information are available in January, when we start taking orders.
To request a brochure or to order beef, please do one of the following:
- Complete order form online or
- Email to [email protected] or
- Call: Cindy Sauer (970) 587-2112 or
- Mail: Sauer Family Beef, 6681 County Road 50, Johnstown, CO 80534
We need your name, address, home phone, work (daytime) phone, email, choice of Processor, and size of beef you’re ordering to process your order.
How can I learn more about Sauer Family Beef?Just click Contact on the menu and fill out the form with your questions!
What happens after I order the beef?Once we receive your order, we will send you a confirmation, telling you that we have confirmed your order at the specific Processor you requested. If you don’t receive a confirmation within two weeks after placing your order, please contact us by phone at (970) 587-2112. In May we start delivering the animals to the Processors. As soon as your beef has been delivered to the Processor, we will call or email you to tell you how much your beef weighs and how much the beef costs. At this time you will pay Sauer Family Beef for the beef through either cash, check or credit card.
THEN, you will call the Processor to tell them how you want it cut and packaged. The beef hangs for ten days to 2 weeks, and then the Processor cuts and wraps it. They will contact you when it is ready to be picked up. You will need to pay the Processor for their processing charges when you pick up the beef.
The Processors have limited storage space, so you will need to pick up your beef as soon as possible after they notify you.
Then you’ll be set for those summer barbecue parties!
The following January you’ll receive a new brochure from us, outlining the new season’s pricing information.
Nigel Gildon editor:Nigel Gildon is the editor of Chef Wayne’s Big Mamou: Chef Wayne’s Big Mamou. He has worked in the publishing industry for many years and has a passion for helping new authors get their work into the hands of readers. 63 Liberty Street * Springfield, MA 01003