OUR BEEF & LAMB
Ground Beef & Lamb
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$8.00 per lb.
For those wanting to stock up on flavourful ground beef.
$8.50 per lb.
For orders less than 10lbs.
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$12.00 per lb.
For those wanting to stock up on delicious ground lamb
1/4, 1/2, or More Beef
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One Quarter, Half, or more beef.
$7.50 per lb based on hanging weight*
Our beef is renowned for its juiciness and flavour.
*Hanging weight - The hanging weight is usually about 60% of the live weight after the inedible parts have been removed. For example, a 1200lb cow would have a hanging weight of about 700-750 lbs. A half would then be 350 lbs, and a quarter would be about 180 lbs.
Take-home weight is usually about 60-65% of the hanging weight. The weight difference is due to these losses:
- About 4% is water weight lost during the 21-28 day period that the carcass is hung or aged.
- Fat that is trimmed off.
- Specific cuts (i.e. bone in or not)
e.g. A whole package of hanging weight 700 lb yields about 450 lbs take home.
NOTE: All weights given for example only: actual animal weights will vary.
Half or Whole Lamb
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Half or Whole
$9.00 per lb based on hanging weight*
Our lamb is renowned for its tender and succulent taste.
*Hanging weight - also known as dressed weight or carcass weight - is what you get when you remove the parts that are inedible. The dressed percentage of most lambs is about 54%. For example A 100lb. lamb will have a hanging weight or dressed weight of about 54 lbs.
You will take home the finished cuts or "yield". The percentage of the hanging weight that remains is called the yield and is generally between 65-75% of the hanging weight. This percentage varies based on a number of factors including:
- Bone in vs. boneless cuts
- The amount of surface fat the cutter takes off.
e.g. A lamb with a hanging weight of 60lbs. will yield between 40-45lbs for take-home.
NOTE: All weights given for example only: actual animal weights will vary.