Hawlings Farm - 2024 / 2025 Beef

                                                  

Facts about Hawlings Farm Beef

• Our calves are weaned at 4-6 months. 

• Once weaned, they are free range, enjoy grass pastures and have a regimented feed schedule.  The daily feed schedule includes our own hay and a ground corn/bean mixture.  This mixture and routine will provide you with great tasting, tender beef.

• No growth hormones or antibiotics are used in the production of our beef. 

• When the cattle are ready to go to the butcher, they will be 15-18 months of age and weigh about 1200-1500 pounds.

• Our beef prices are based on the cost to raise the cattle and the average cost of bulk beef in our market area. 

• Under normal circumstances, our beef is ready to be sold in the fall of each year, and is on a first- come, first- served basis.

 

2024 Butcher Selections

For 2024, our butcher selections are as follows:  Train Station, Circleville, OH; Phillips, Zanesville, OH; and, Hilltop, Malta, OH.  Please note: We are in the process of secured enough spots for our cattle in 2025 & 26.  Advance reservations for our beef are encouraged!

 

Nationwide, meat processing facilities have been hit very hard over the past couple years.  The demand for bulk meat, and the lack of those willing to work have put most of the butcher shops a year out in scheduling and, unfortunately, some have closed their doors.  As a result, costs for shops have risen in an effort to meet those demands. We are adamant about our beef hanging for at least 14 days, but the shops are so busy, they have been forced to reduce the hanging time anywhere from 5-10 days & in some instances removed the option for 1/4 of a beef.

            

Pricing and Processing

When budgeting for your bulk freezer beef, please take into consideration the cost from the farmer, that’s us – Hawlings; and the cost of the processing facility (butcher).

 

The cost for each of us is based upon the “hanging weight”, not the “live weight”.  For example, if the live weight is 1,300 lbs, the hanging weight is normally 60% of the live weight ---or in this example—around 800 lbs. The weight of each animal varies.

 

As your chosen farmer for freezer beef, we try to keep increases to a minimum.  For 2024, we will have a slight increase in our per pound cost.  For 2024 our price per pound will be $3.55. Although planning ahead helps defer some of our costs to raise cattle, lingering covid issues & inflation quickly played havoc on our operating costs for EVERY PART of our business---- Seed ( corn & soy),  fertilizer, veterinarian expenses, fuel ( planting & harvesting), etc.

 

Each butcher shop has its own range of pricing; however, there are a couple main butcher costs to consider.  First, is the cost for the actual slaughter; second, is the cost for processing; third, is the cost for any upgrades or second handling of the meat, like making hamburger patties; and the final cost may be upgrading to shrink wrap if available as an option.

 

The following page (page 2) represents examples of price for processing. Our example includes an 800-pound steer at hanging weight.

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For your information,

 

One half (1/2) beef takes up approximately 12 cubic feet of freezer space.

 

Hawlings Farm reserves the right to switch Slaughter Dates with Notice.  2 of our Feeders are scheduled for each date.

 

                                                              

 

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*Hawlings, Farm Price

 **Quoted Processing Price                                                                      

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hanging/Aging Time:

Following the actual slaughter, your beef will hang for 5-10days.  At Hawlings, prefer 14-21 days of hanging time.  Hanging beef in a cooler (at about 38° F) for at least 10 days is recommended to improve tenderness. This process is called aging. Within the first 10 days after slaughter, beef undergoes enzymatic changes which cause muscles to become more tender due to protein breakdown. Interestingly enough, the time between slaughter and the sale of beef to the consumer in a retail store may be as short as two days. 

 

Choosing your Cuts of Beef

We will pass along a “cut sheet” to you from your butcher along with a packet entitled “What to know about Beef Cuts”.  Each butcher will receive your name and phone number.  YOU are responsible to contract the butcher with your desired cuts. 

 

Many of our customers ask to assist them in choosing cuts.  When ordering our own beef, we personally ask for the following cuts, in this order:

1. All the steaks we can get—1” thick, 2 per pack -Thicker steaks will reduce the number of packets you receive; easily thawed; pull more for additional people.

2. All the BEST roasts- 3 lb per pack- Enough for up to 2-4 people; nicely marbled; pull more for additional people.

3. Stew Meat- 2 lb packs, 10-15 packages -Cooks up perfectly in the crock pot or skillet; good for soups; stews; sandwiches--- we love beef stroganoff!

4. Hamburger- 1 lb  packages – One packet makes 3-4 burgers; a batch of taco meat;  or a pan of Sloppy Joes;  Easily thawed;  pull more for additional people;  meatloaf; chili; spaghetti sauce; etc.

5. Brisket – 3 lb packs- There are several recipes for brisket.

6. Soup Bones – We do not get, but you may want them.

7. Liver- 1 pound packs -If you want it.

8. Tongue, Heart, Tail- Not sure if it is available, but if you want it, you may ask.

 

Scheduling, Payments & Pick-up

1. We will send an email to each of our customers to let you know when your beef will be taken to the Butcher.

2. We transport all livestock to each facility as a complimentary service to our customers.

3. We will contact you via phone or email and send an invoice after we are given the hanging weight of your beef. Normally this happens a day or two after we haul your beef.

4. Beef is typically ready for pick up 10-14 days after the slaughter date, depending on the facility.  When speaking to the processor about your desired cut and packaging, you will then be able to work out a suitable pick-up date.

5. Payment for your beef and processing of the beef is separate. Payment for your beef should be made out to Hawlings Farm and should be sent to us prior to the pick up from the processor. The processor will expect payment for processing your beef at the time of pick up.

6. Please bring boxes or coolers to transport your frozen beef.  Place the meat in your freezer as soon as possible.

 

As always, call with any questions.  We truly appreciate you choosing Hawlings Farm Beef!!

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Yellott & Arla Canby 

Hawlings Farm

4198 Marietta Road, SW, Junction City, OH 43748   

740-569-7448    •    ycanby@yahoo.com    •    arlasue@yahoo.com