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Curious about meat prices.
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From this:BIRD FARM MEATS, INC Bird Farm Meats, IncSPECIALS
SPECIALS STARTS :
JANUARY 2 THRU JANUARY 6
monday thru friday 9-6
saturday 9-5 ,Closed Sunday
Closed New years day only
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90% LEAN GROUND SIRLOIN 2.99LB
WHOLE BONE IN PORK LOINS $1.00 LB
cut free ,avg 20lbs
PORK SPARERIBS 1.69LB
BONELESS BEEF CHUCK ROAST 2.99LB
BONE IN SPLIT CHICKEN BREAST $1.00LB
80% LEAN GROUND PORK $1.50LB
40LBS BONELESS SKINLESS CHICKEN BREAST $50.00
FRESH CHICKEN WINGS $1.99LB
BONE IN LOIN END PORK ROAST $1.00 LB
NEW YORK STRIP LOINS 4.50LB
avg 14 lbs ~cut free !
ECKRICH SMOKED SAUSAGE 42 OZ $5.00
10LBS MICHIGAN RUSSET POTATOES 1.99
5LB HUGE NAVEL ORANGES 5.99
LAND 0 FROST LUNCHMEATS 2/$3.00 9 OZ
ECKRICH SMOKEY LINKS 8.3 OZ 4/$7.00
7237 104th Street
Howard City, MI 49329
THE BEST FROM THE FARM
© 2017 Bird Farm Meats, Inc
to Galloway Beef
2017 Price List
½ of a Steer = 7- Sirloins, 15 – New York Strips, 17 – Sizzlers, 16 – Delmonicos, 1 – Brisket, 4 – Tenderloins, 2 – Skirts, 1 – Flank, 171 Burgers = approximately $1,765.92, price varies with each cut and actual weights
¼ of a Steer = 3 - Sirloins, 7 – New York Strips, 8 – Sizzlers, 8 – Delmonicos, 2 – Tenderloins, 1 – Skirt, 85 – Burgers = approximately $838.10, price varies with each cut and actual weights
1/8 of a Steer = 2 – Sirloins, 3 – New York Strips, 4 – Sizzlers, 4 – Delmonicos, 1 – Tenderloin, 42 – Burgers = approximately $413.16, price varies with each cut and actual weights
Individual Cuts per Pound (availability may be limited)
Roast
Chuck Roast $7.00 per pound
Sirloin Tip Roast $8.00 per pound
Steaks
Tenderloin/Filet $28.00 per pound
Porterhouse $17.00 per pound
T-Bone $16.00 per pound
Delmonico/Ribeye $17.00 per pound
New York Strip $17.00 per pound
Sirloin $13.00 per pound
Sizzler/Ball Tip $12.00 per pound
Flank $10.00 per pound
Round $7.00 per pound
Beltie Burger $6.50 per pound
Brisket $6.00 per pound
Attached FilesLast edited by Aimless1; January 3, 2018, 04:42 PM.
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I have been buying sides of beef for many years. Normally raised at my fathers but in 2016 had to buy one from a farm down the road. Pastured angus with access to cut corn fields in the winter. I paid the farmer $2.80 a lb hanging weight which was 401 lbs, which came to $1122 plus the charge to the processor of $268. So for hanging weight of 401lbs I paid $3.50/lb. I ended up with 280 lbs of meat I put in the freezer, so I paid $5 per pound for burger to brisket to ribeye. Plus I chooser how it is cut. My question about the top menu is whether or not the $5.50/lb for a side of beef is based on hanging weight or packaged weight.
It is always cheaper around me (Wisconsin) to find a farmer and buy a half and have it processed than to buy through the processor.Last edited by RandomAccess; January 3, 2018, 07:29 PM.
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Charter Member
- Sep 2014
- 493
- Western Springs, IL
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Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
The steaks are comparable to independent butcher prices here in Chicagoland. The ground beef seems ridiculously high.
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