Master Blend
Cattle Co's

Frequently Asked Questions

 

What cuts will I receive with a quarter / half cow?

That depends on what cut-sheet you select. We have 2 cut sheets: grill-centered and balanced. They can be found in the "Our Selection" section up above. The grill-centered cut sheet focuses on steaks & ground beef. The balanced cut sheet (our recommendation) focuses on a variety of cuts suitable for every occasion. Additionally, you also have the option to fill out your own cut-sheet.

 

Can I make requests for certain cuts? 

Yes. If you don’t see a specific cut that you want on your selected cut-sheet, please let us know, and we’ll add it to your sheet. Please note, however, that some cuts may not be available due to USDA regulation (e.g. T-bone due to its carrying nerve tissues).

 

What is the relationship between live weight, hanging weight, and packaged retail weight?

Live weight is the weight of the animal before processing. Hanging weight is about 60% of the live weight due to the removal of inedible parts. Packaged/retail/take-home weight is about 60% of the hanging weight due to moisture loss during dry-aging and fat-trimming.

 

As an example one of our animals, Angus #294, had a live weight of 1,665 pounds. The butcher told us the hanging weight was 999 pounds (exactly 60% of 1665), and we received 550 pounds of packaged beef (55% of 999 pounds). She was a tad over-finished; there was a lot of trim.

 

We charge based on hanging weight for two primary reasons:

1. To have a price well before it is time to pick up the beef so our clients know what to expect.

2. It is a more reliable mode of measuring the beef. Moisture loss during dry aging is not an exact process. More moisture loss results in lesser weights but concentrates the flavor, while less moisture loss results in more beef with less concentration of flavor. We prefer the 'less-beef-and-greater-taste approach', and as such, do not want to cut the hanging period shorter to earn an extra buck. Hence, our selecting hanging weight not packaged weight as the mode of measurement; it allows us to aim for a finer product during the final phases of the post-slaughter process. 

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Do I need to make a deposit?

At this time, we require a $200 deposit.

 

How long does this process usually take?

This varies, but the general figure is that after the animal has been sent to our processor, it will take about 1-2 days for butchering, 7-10 days for hanging weeks for dry-aging, and 2-3 days for freezing. The largest factor in wait-time comes down to the butcher’s waiting list (usually no more than a month) and our breed availability.

 

Breed availability?

We are currently offering Angus, Angus-hybrid, Belgian Blue, Belgian Blue-hybrid, Wagyu, and Wagyu-hybrid cattle. No matter the animal, we can provide at least two generation's worth of genetic records. Wait times may be longer if a specific breed is desired.

 

How much freezer space will I need?

From our experience here at Master Blend, a whole cow usually takes up a full 19.8 cubic feet chest freezer. So, for a half-cow it would be reasonable to expect ~ 10 cubic feet of fill. 

 

How should I transport my beef home?

We generally transport ours in an air-conditioned van. However, if the transport is performed on a cool day, a pickup truck could easily get the job done. The beef is held in cardboard butcher’s boxes, and it will stay even colder if a blanket is thrown over the top.

 

How is this beef packaged? How long does it last? Troubleshooting.

The cuts are vacuum sealed. We generally tell our clients that it lasts one year with little to no reduction in quality (though, I should note that we’ve cooked and enjoyed beef 2 years past harvest date). From a food-safety standpoint, if the beef is kept frozen, it will keep indefinitely.

 

In the case of packages that have lost their vacuum seal – usually the case for about 5 to 10%* of the packaging – this beef can last upwards of 3-4 months with little to no reduction in quality. If longer preservation is desired, we recommend wrapping the cut in butcher / freezer paper and then wrapping that in plastic wrap. This will allow the beef to retain its delicious properties for upwards of a year.

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*It is much less than this with our newest processor, Modern Heritage Meat Processing. They do a great job with the vacuum sealing!