Welcome to Rice Family Farms Online Store!
Now accepting Deposits for bulk beef🥩🥩
FREQUENTLY ASKED QUESTIONS
If you have further questions please don’t hesitate to contact us.
For 1/4 beef:
- Ribeye steak: 6
- T-bone steak: 7 (or N.Y. Strip: 4 & Tenderloin Fillet: 2)
- Sirloin steak: 2.5
- Cube steak: 4
- Short ribs: 1.5
- Stew meat: 3 pounds
- Sirloin tip roast: 1.5
- Rolled rump roast: 1
- Arm roast: 2
- Chuck roast: 3.5
- Ground beef: 45-55 pounds
- Boiling beef: 1.5
- Soup bones: 1.5
- Heart
- Tongue
- Liver
For 1/2 beef:
- Ribeye steak – 12
- T-bone steak – 14
- If you don’t get the T-bone then you can get the N.Y. Strip – 8 & Tenderloin Fillet – 4
- Sirloin steak – 5
- Cube steak – 8
- Short ribs – 3
- Stew meat – 6 pounds
- Sirloin tip roast – 3
- Rolled rump roast – 2
- Arm roast – 4
- Chuck roast – 7
- Ground beef – 90-110 pounds
- Boiling beef – 3
- Soup bones – 3
- Heart
- Tongue
- Liver
For 3/4 beef:
- Ribeye steak: 18
- T-bone steak: 21 (or N.Y. Strip: 12 & Tenderloin Fillet: 6)
- Sirloin steak: 7.5
- Cube steak: 12
- Short ribs: 4.5
- Stew meat: 9 pounds
- Sirloin tip roast: 4.5
- Rolled rump roast: 3
- Arm roast: 6
- Chuck roast: 10.5
- Ground beef: 135-165 pounds
- Boiling beef: 4.5
- Soup bones: 4.5
- Heart
- Tongue
- Liver
For whole beef:
- Ribeye steak: 24
- T-bone steak: 28 (or N.Y. Strip: 16 & Tenderloin Fillet: 8)
- Sirloin steak: 10
- Cube steak: 16
- Short ribs: 6
- Stew meat: 12 pounds
- Sirloin tip roast: 6
- Rolled rump roast: 4
- Arm roast: 8
- Chuck roast: 14
- Ground beef: 180-220 pounds
- Boiling beef: 6
- Soup bones: 6
- Heart
- Tongue
- Liver
Hanging weight is the last weight that the butcher gets on the side of beef before they cut it up. This weight is taken after the side of beef has been butchered, skinned and the organs have been removed. The actual pounds that will end up in your freezer will be roughly 70% (give or take) of the hanging weight. We do not get another weight on the beef so that is why we sell it by the hanging weight. Â
We do not have a cow/calf herd meaning we do not breed our own cows and then feed out the calves. We buy the calves right after they are weaned at about 6 months old. They are roughly 500 pounds when we buy them. We try hard to purchase the calves from local farms that have cow/calf herds so that we know the genetics and how the calves were raised before we buy them. Â
We have our cattle butchered every January. We keep our herd on a one year rotation. If you pass on buying beef this January then you will have to wait a whole year. Â