Purchasing a portion of a cow, often referred to as a “quarter,” “half,” or “whole,” involves buying beef in bulk directly from a farmer or butcher. This typically includes a variety of cuts, from steaks and roasts to ground beef and stew meat, reflecting the animal’s entire composition. The price is usually calculated based on the hanging weight, which is the carcass weight after initial processing but before butchering into individual cuts. For example, a quarter cow might represent approximately 100-150 pounds of hanging weight, depending on the size of the animal.
This approach offers several potential advantages. Buyers can often secure a lower price per pound compared to purchasing individual cuts at retail. It allows for greater control over the sourcing of one’s meat, enabling consumers to connect directly with producers and understand farming practices. Freezing the meat allows for a consistent supply of beef throughout the year. Historically, this practice was common before refrigeration was widely available, stemming from a need to preserve large quantities of meat efficiently. While less prevalent in modern times with readily accessible grocery stores, this method continues to offer economic and ethical appeals for certain consumers.
