Beef Pricing
Quarter Beef
(Split-Half)
$3.69/lb. Hanging Wt.
185 lbs. - 215 lbs. HW
Processing $120 - $140
Total $800 - $930
Yields 100 lbs. - 120 lbs. Cut Weight
Half Beef
$3.59/lb. Hanging Wt.
375 lbs. - 425 lbs. HW
Processing $245 - $275
Total $1590 - $1800
Yields 200 lbs. - 240 lbs. Cut Weight
Whole Beef
$3.39/lb. Hanging Wt.
750 lbs. - 850lbs. HW
Processing $490 - $550
Total $3030 - $3430
Yields 400 lbs. - 480 lbs. Cut Weight
Pork Pricing
Half Hog
$2.79/lb. Hanging Wt. + Processing
90 lbs. - 110 lbs. HW
Processing - $135 - $180
Total - $385 - $485
Yields 63 lbs. - 77 lbs. Cut Weight
Whole Hog
$2.59/lb. Hanging Wt. + Processing
180 lbs. - 220 lbs. HW.
Processing - $270 - $350
Total - $735 - $920
Yields 126 lbs. - 155 lbs. Cut Weight
Ordering Bulk Meat
1
Pick Your Product
Beef
-
Quarter (Split Half)
-
Half
-
Whole
Hog​
-
Half
-
Whole
2
Pay Deposit
$150 Quarter Beef
$300 Half Beef
$600 Whole Beef
​
$100 Half Hog
$200 Whole Hog
3
Cutting Instructions
Kingbird Cattle will supply you with the butcher date and the butcher's contact info. About two weeks prior to your animal's butcher date, call the butcher to give cutting instructions.
4
Final Invoice
Kingbird Cattle will provide a final invoice for the remainder due after the butcher tells us what your animal's hanging weight is.
5
Pick Up
The butcher will call you when your meat is ready for pick up. This is usually 1-2 weeks after the butcher date. At pick up, you will pay the processing cost directly to butcher.
Cuts To Expect
Quarter Beef Example
Below is an example of a steer butchered in the Fall of 2022, this specific steer was larger than our average steers with each quarter's hanging weight coming in at 224 lbs. Remember, this is one example, not a guarantee. Cuts will vary depending on the cutting instructions you give the butcher as well as the size of the animal. In this case, the customer elected to have the entire round as ground beef instead of roasts or steaks. This customer also chose the bone-in option so they received Porterhouse and T-Bone as opposed to tenderloin fillets and New York Strip steaks.
​
66 lbs. Ground Beef
9 lbs. Stew Meat (Six 1.5 lb. Packages)
7 lbs. Ribeye Steaks, Bone-in (Seven Steaks)
6 lbs. Porterhouse (Four Steaks)
6 lbs. T-Bone (Five Steaks)
8 lbs. Sirloin Steak (Three Packages)
5 lbs. Sirloin Tip Roast (Two Packages)
3 lbs. Rump Roast (One Package)
5 lbs. Pot Roast (Two Packages)
11 lbs. Chuck Roast (Four Packages)
​
126 lbs. Total Cut Weight
Liver, Heart, Oxtail, Tongue, Soup Bones, and Suet can be added to any order. But keep in mind a cow only has one tongue, if more than one person asks for it, the butcher may take it upon themselves to evenly split the organ meats when it comes to quarter and half steer orders.
​
Whole Hog
Example
Below is an example of a whole hog butchered in the Fall of 2022. This pig hung at 228 lbs. Remember, this is one example, not a guarantee. Cuts will vary depending on the cutting instructions you give the butcher as well as the size of the animal. In this case, the customer elected to keep all the ground pork in bulk 1 lb. tubes as opposed to having a portion of the ground made into sausages/patties/etc. They also chose to only smoke half of the hams.
​
25 lbs. Ground Pork
24 lbs. Bacon
28 lbs. Chops, Bone-In
16 lbs. Steaks
20 lbs. Fresh Ham
18 lbs. Smoked Ham
17 lbs. Roasts
13 lbs. Hocks, Bone-In
​
161 lbs. Cut Weight
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Liver, Heart, Tongue, Neck Bones, and Lard available with all orders. As with the beef, the butcher may divide the organ meats for half hog orders.