Buying Bulk Beef? Learn How to Buy Freezer Beef! The Bearded Butchers

People always ask, when I buy beef in bulk, how much can I expect to take home? There's a lot of ways to answer that question, so we're going to butcher a half a beef, custom style. In this video, you'll learn how much does a cow cost, how much does it cost to butcher a cow, all about bulk beef processing, and so much more!

Just to be clear, Whitefeather Meats does not do custom processing at all anymore, it's now only a retail operation. However, we do have many years of combined custom processing experience, so you won't get any better advice than what you'll get in this video.

1:16 - Bearded Butcher Scott Perkins describes all of the ins and outs of freezer beef. There's no exact answer to how much eating meat you'll get when you buy freezer beef. Depending on the breed and how the animal was fed, you'll get different ratios of muscle to fat. When buying in bulk, you'll pay by the "hot carcass hanging weight". This means the animal was slaughtered and butchered. Immediately after, the carcass goes on a scale and that's what you'll pay for.

How long should you dry age beef? We recommend a minimum of 5 days but the sweet spot is about 12 days. 12 days is a sweet spot for tenderness and flavor without too much dryness.

17:13 - All of the steaks that you can expect from a front quarter of a beef vs the hind quarter of a beef. From there, Seth boxes up the beef and talks about the yield.

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[TexasRaised-uy]

Being a butcher back in the day was such a prestigious and highly regarded profession. Thanks for bringing that back

[DaisyIdes]

My late husband was a butcher. He learned meatcutting back in the early 70’s when all beef came in on hooks. Watching you guys brings back some good memories. My husband was a terrific cook. Our son is a top notch chef in the Boston area. Your videos bring back some great memories for me.

[nineteeneightyfour]

I am the fifth generation of my families cow herd. We always feed out a couple of steers and haul them to a small third generation slaughter house. I wish I was younger because I think a shop like you kids place would work well around Oklahoma City near where we are. I commend you all for taking such pride in the business. Also you two are great at working behind the camera. I think you’ll never run out of money because few will do what it takes to run a business like you all are. I just hope the government does not get anymore involved with regulating the small independents. Last thing, I have seen a lot of cattle cut up and done a couple years ago myself but I don’t think I have ever seen anyplace do as good of job as you guys do. Way to go bearded brothers.

The one thing that goes well with a thick rare ribeye is a single malt scotch.

I thank the good Lord there’s still a few like you all left. I have a hunch you also put your family first and maybe even home school you kids. If not you should.

[getinthespace]

Myself and a buddy have been splitting half a beef for a few years now.
His uncle has a Cattle ranch.
Great meat. Extremely convenient to stock up and fill a small chest freezer.

[bobboyoop]

10 minutes in and decided this was one of the best Bearded videos if not on whole Internet given current economics! You guys are awesome! When I had growing kids/stepkids, I was fortunate to live in Iowa and worked with farmers and hunters and got our meat this way. Still great knowing feeding and specific locker abilities. Until pandemic I never paid more than $4/lb AVERAGE for any meat which includes, cuts, burger, jerky, sticks, sausage. For laymen, this is fantastic as all your videos are!

[Marlina]

YouTuber Acre Homestead suggested your channel for meat cuts. I learned A LOT. THANKS FOR SHARING!!!

[jeffholverson]

I really want to thank you guys for taking me back several years to when my parents used to buy a half a beef for a quarter of a beef. I never planned to be at a point in my life where I couldn't do that or afford that. Disabled veteran didn't retire very well and I'm pretty broke up. When I watch your channel it reminds me of what it was like to have a freezer full of beef and a butcher you could trust and rely on. You guys are so wonderful thank you for keeping that ancient and traditional life alive. I'm real tired of beef under cellophane and over styrofoam but right now I can get some pretty good deals in the day old section and once in a while I can even get a piece of prime meat that way. I wish you guys had an online store where I could buy a quarter from you and I would save my money up and do that if you deliver to Wyomings Southwest. I'd go without for a while to have a freezer full of good actually cut beef. But most importantly thank you guys for what you do and keeping a tradition alive that's dying faster than the honey bees on the farm. Please stay safe and keep up the great work.

[brianw]

Scott and Seth I never thought you could outdo yourselves with your content. All your Vlogs I have watched were great and informative, this one I think is the best. My wife and I have been thinking of buying a 1/4 or 1/2 a cow and this video was extremely helpful in understanding what we will get to put in our freezer. Thanks again for the great content and look forward to more from you guys. In response to your Instagram post this morning, screw the haters. A lot of those people are just ticked off at the world and are only brave behind their screens. Keep up the great content because you guys are offering a great service by your detailed Vlogs on butchering.

[TheSoopahamma]

I love that you guys have shared a trade that has gotten away from customer detail . Thank you for taking the time to explain everything . You guy are upfront with alot and i wish i lived closer to get your cuts . I have a pretty good butcher and support the local service . I love your seasonings . Keep it up guys and thank you !

[shawnslaugh]

You guys are great. I am in Southern Utah and we are losing custom butcher shops like crazy due to owners getting old. I have worked for the County here and gov. my whole life since finishing college. I have always grown up butchering my own game hunting and helping be the friend butcher for others along the way out of my garage. I also brain tan deer hides ( like the traditional native way ). Ive had a lot of local people mention to me since demand is so high here to open a legitimate shop. It never hit me until these last few months to step out of the security of a "check". But I have been traveling to still running shops now and helping while getting time in seeing things that I'd do or change. I am now drawing up plans and deciding to go to what we call custom exempt for now which is a little more laid back but hope to one day transfer in to state or USDA. I appreciate all you do for this. If your ever in southern Utah please look us up. Your welcome here any time- Shawn & Abby Slaugh.

[dianemicheleaux]

Unreal, how timely you guys are with this subject. I'm in the process of "preparing" to buy a half beef. Frankly, I was PARALYZED with fear of making the wrong decision about what cuts to ask for and the process in general. THANK

[kwbarron]

This brought back a lot of memories. I grew up spending a lot of time in a butcher shop, since my mom was a meat wrapper for 30+ years. Really great looking operation you guys have, and you are so good at it, that you make it look easy.

[meanacp]

I have been buying half steer for years. I have been in the shop while it was being processed, since it was a friend's shop.
This is without a doubt the BEST video I have ever seen on what the customer gets when you buy a half steer.
I LOVE the fact you showed the NASTIEST job, SCRAPING the cuts of steaks, I usually do this part to help out and save my butcher time. I also help run the grinder and the presser. My personal favorite thing to do is the vacuum sealing!!! With out a doubt the best way to put up ANY type of meat!!
Loved how you cut the bone edges to NOT CUT the vacuum seal bag.
Now to watch the HOG video!!!

[JArtMiller]

My family has been seasonally custom processing beef and pork for 50 years, now in our fourth generation. I have thoroughly enjoyed this channel. It was my Dad's dream to have a retail store like Whitefeather, but that wasn't realized. I am slowly passing the torch to my son to carry on this nearly lost art. I've told him, if I pass from this Earth before he's absorbed it all, refer to this channel.

[flyhead]

Best “public service” video in these hard economic times. Totally informative and educational. 👍🏼👍🏼👍🏼🇺🇸🇺🇸🇺🇸

[hagggle]

Crazy to see how y’all have blown up on YouTube. I remember when y’all were just a local to me butcher with 100k subscribers. Happy for all of you, keep up the great work

[donaldwindland]

My family used to do this for a living just like you are showing here. This is the easiest way I have heard this explained to what happens at a processor. Best video on the channel, and timely for today's issues.

[laura]

I’ve been buying my beef in bulk for about 5 years now. Thank you for breaking down in video what I’m actually buying and how it’s processed with cuts and options. I really appreciate your wisdom!

[altec]

I just want to say thank you guys for all this helpful knowledge! My friend was ripped off last summer by a "friend and dad" when they split the cow "evenly 3 ways". My friend was told the brisket, chuck and fillet were all turned into ground beef...he got a few rib steaks, lower end roast and ground beef. I was able to educate him a little by showing him these vids that his "friend" had probably taken advantage of him by taking all the good cuts and made him pay the same for the less wanted cuts. I am now looking at getting a cow this summer to split between him and i properly.

[ditzydoo]

Over the years, my family raised Charolais-Angus cross cattle as our 4-H project beef steer's. Our feed conversion was always well below 3-to-1. 3-pounds feed would convert to 1-pound beef weight. The breed was always tops in carcass class post kill My brothers steer once had an 18.5-inch Ribeye, all without any growth hormones. This related to USDA Prime to Prime/Choice levels of quality and a very, very tasty meat.