My dad raises Black Angus back home in Malmo and he’s getting ready to butcher soon. Usually we’ve only had enough for friends/family and a few coworkers, but we’ve got a few extra this year so I thought I’d put the offer out there to fellow IDO members. If any of you Mille Lacs guys (or others willing to drive up to Isle) would be interested in putting some meat in the freezer shoot me a PM.
Will
What’s the cost per quarter/half and how is it broken down (cuts), burger, etc?
Hey Will,
Count me in on the offer. See you next week!
-J.
Will
I am still in, did you get teh reponse email? just waiting till end otf the month here. but understand you are trying to get rid of it as you can. let me know if I am still ont eh list or not.thanks
Jeff
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What’s the cost per quarter/half and how is it broken down (cuts), burger, etc?
Our charge (which I think is fairly typical) is $2.50/lb hanging weight. (processing included) A typical animal runs about 1200 lbs on the hoof (give or take) which translates to about 800 lbs hanging weight in the butcher shop. A very rough estimate of what you’ll end up with post trimming and de-boning is 25% bone/fat, 25% burger, 25% roasts, and 25% steaks.
Resulting amounts of each type of cut:
Per 1/2 = 100# burger, 100# roasts, 100# steaks
Per 1/4 = 50# burger; 50# roasts, 50# steaks
With those numbers average cost for 1/2 is $1000 and 1/4 is $500. We also provide folks with the butcher’s number so that they can arrange any requests for meat cutting and packaging.
When you factor in the lost weight due to trimming/de-boning this ends up being approximatly $3.33/lb but taking into account in that you’re getting not just burger but also steaks and roasts for that cost it actually ends up being somewhere around 60% of what you would typically pay in a store due to removing the markups (transportion, fancier packaging, etc.)
This is just a family farm not a coorporate operation and all animals are raised steriod/hormone free. They are free range and grass fed for ~1 year then finished with a corn diet to get the good marbling that really gives it the best flavor. 
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This is just a family farm not a coorporate operation and all animals are raised steriod/hormone free. They are free range and grass feed for ~1 year then finished with a corn diet to get the good marbling that really gives it the best flavor.
Can’t beat that! Wish I was closer. Just got a whole hog a week ago, same thing, open lot, corn fed, no drugs= NO $h*& taste!! Thats a good price IMO. Would love to put a half a beef in the freezer too!!
Where is Malmo??? 
Town on NE corner of the lake. Everything a guy needs. Cafe, gas, bait, beer store, hardware, boat shop/repair and more.
-J.
I’d sure jump on some good beef, but am heading to WY for an Elk hunt mid November, so have to hold off my beef order for now.
Jack
I own a Locker in Fairmont and do the same thing. To save yourself alot of money and get great quality this is the way to go!
It’s an investment on the front end, but well worth it. if you have the freezer space, this is the only way to buy meat, IMO.
When do you expect that the meat would be ready to pick up?
Is the burger considered to be “lean” or regular?
Last…….what size package for the burger, 2#, 1#, bigger?
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I’d sure jump on some good beef, but am heading to WY for an Elk hunt mid November, so have to hold off my beef order for now.
Jack
Now that sounds fun… Good Luck!!
I hope you fill your freezer with Elk meat but if not we should still have some through the end of November.
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When do you expect that the meat would be ready to pick up?
Is the burger considered to be “lean” or regular?
Last…….what size package for the burger, 2#, 1#, bigger?
We don’t have a specific date yet but we will have some ready to pick up in mid-November and probably again in late November.
The burger is ~85% lean and the standard size burger package is 1# but if anyone has special packaging requests we put you in touch with the butcher and you could arrange to have it packaged in larger sizes if you’d like
I’ve already got a few lined up with IDO members, but I just talked to pop and at the moment we still have 3 quarters left that we should be able to arrange for pick-up over the holidays if anyone else is interested and heading up to Mille Lacs over the holidays.
My friend and I each were able to bag a nice cow last week in Wyo. Wow, what a great area (Big Horn Mtns).
Jack
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