Question 1

What are the benefits of buying beef in bulk?

Accepted Answer

Think about how much beef your family consumes in a year? On average, a family of 4 goes through 200+ pounds of beef in 8-12 months. The best taste and quality of meat typically lasts one year in the freezer. That said, a family of 4 could easily consume a half beef within a year. Buying in bulk reduces the average per pound you cost when compared to your typical grocery store and is a practical choice for preventing waste and ensuring freshness.

Further, with DAddie's Beef you can rest assured you are getting the highest quality beef raised sustainably with no added hormones, dyes, or fillers.

Question 2

Is your beef organic?

Accepted Answer

No. There are significant costs with becoming certified organic that we would need to pass along to our customers and because there are no studies proving that organic is any healthier, we have chosen not to certify at this time.

Question 3

Are your cattle treated with antibiotics?

Accepted Answer

The health of our herds is very important to us. While it is very rare that our animals get sick there are occasional instances where an animal does become sick and needs to be treated appropriately. Animals treated with antibiotics are sold conventionally (and only after the required withdrawal period has elapsed) and do not go into our beef program.

Antibiotics are not something to be feared. It is our duty to treat our cattle if/when they become sick. We have protocols in place for these cases and work closely with our veterinarian when necessary. Because we take great care of the health and nutrition of our animals, it is very rare they get sick.

Question 4

Are your cattle given hormones?

Accepted Answer

Hormones occur naturally in every living animal however our animals are never implanted with additional or added hormones.

Question 5

What does grain finished mean?

Accepted Answer

Our grain finished cattle spend their entire life eating grass and forage in pastures. When they are ready to be finished, they spend approximately 4 months on a high energy, balanced diet of grains and hay or forage, while still grazing.

Grain finished cattle tend to have more marbling which is responsible for a lot of the flavor and tenderness of beef.

Question 6

What type of grain are your cattle fed?

Accepted Answer

All of our cattle spend their entire life of pasture. When they are ready to be finished, we introduce hay and grain into their daily diet. Our grain rations consist of a mixture of steam rolled corn, wheat millrun, safflower seed meal, ground corn, cane molasses & vegetable oil blend, ground lima beans, steam rolled barley, almond hull meal, cottonseed hulls, rice bran, dried beet pulp, vitamins, and minerals.

Question 7

Where is your meat processed?

Accepted Answer

Halves and quarters are processed at one facility, specified at the time of purchase. If the current processing facility does not work for you, please reach out and we'd be happy to work with you.

Whole beef purchases are processed at the facility of your choice. There are several local options between Watsonville and San Miguel, CA. If you are interested in purchasing a whole or half beef and would like it processed at another facility, please contact us directly and we would be happy to make alternative arrangements with you.

Question 8

What is a cut sheet?

Accepted Answer

A cut sheet is a set of instructions for the butcher detailing how to cut, process, and package an animal. Cut sheets are only applicable to whole and half beef purchases.

When purchasing a whole or half beef, you have the ability to customize how your animal is processed. For example: steak thickness, pounds of hamburger per package, size of roasts, etc. Customization is subject to availability. For example, there are only 2 briskets per animal.

Buyer will work directly with butcher on cut sheet.

Question 9

What will I get when purchasing a whole or half animal?

Accepted Answer

Purchasing a whole beef will generally yield between 400-500 pounds of cut, wrapped, and frozen meat depending on the size of the animal at harvest and how you have it cut. From that you can expect the following:

Primal / % of hanging weight
 • Round 24%
 • Sirloin 9%
 • Short Loin 8%
 • Flank 4%
 • Rib 9%
 • Short Plate 4%
 • Chuck 25%
 • Brisket 6%
 • Shank 4%
 • Offal 7%

A half beef will generally yield between 200-250 pounds of cut, wrapped, and frozen meat while a quarter will yield 100-120 lbs.

Please refer to our How it Works page for additional information.

Question 10

How do I get my half or whole beef?

Accepted Answer

To reserve your animal, begin with purchasing a deposit here on our website. Our Products Page will provide information on approximately when animals will be ready for harvest and where it will be processed. If you are interested in using a different processing facility, please contact us and we would be happy to work with you.

When your animal is harvested, we will deliver it to the processing facility where it will hang for 14+ days to age. During this period the facility will contact you directly to go over how you would like your animal processed. You will complete a cut sheet which allows you to customize how your meat is processed (thickness of steaks, size (in lbs) of roasts, package size (in lbs) of hamburger, whether or not you want certain cuts, bones, or other items, etc.). Please refer to our Cut Sheet FAQ or How it Works page for more information. Processing fees will be paid directly to the processing facility and may vary depending on your customization choices.

Once animal is fully processed, you will pick up the cut, wrapped, and frozen meat directly from the processing facility.

Question 11

Do you offer halves or quarters for processing in other locations?

Accepted Answer

Our preferred facility is Freedom Meat Lockers in Watsonville, CA. If you are interested in another location please let us know and we would be happy to work with you.

Question 12

If I buy a 1,200 lb live animal why do I only get 430 lbs of meat?

Accepted Answer

Not all of the steer makes it to the table. When we talk about live weight, we are referring to the amount the animal weighs while it is still walking around. When that animal is harvested and dressed (meaning the inedible parts like the hide, head, hooves, and organs are removed) we are referring to the carcass weight or hanging weight. The carcass weight is generally around 60% of the live weight.

As that carcass hangs to age, it loses some moisture. While the carcass is being further processed (cut into steaks, roasts, ground, etc.) bones and fat are removed, which further reduces the weight. By the time bones and fat are removed, you are typically left with between 36% and 43% of the original weight.

Please see our How it Works page for additional information.

Question 13

How much am I ultimately paying?

Accepted Answer

Let's break down the cost of purchasing beef. You may also refer to our How it Works page.

WHOLE BEEF
Beef Cost (live animal): $3.25 per pound live weight at day of harvest. Animals will typically weight between 1,200 - 1,400 pounds. $3,900 -$4,550

Deposit is required in advance to reserve your animal. Balance (less deposit) is due at harvest based on final weight.

Harvest Fee: $250 due at harvest. Harvest fee is subject to change.

Processing Fees: Generally, $1.85-$2.50 per pound hanging weight (approximately 60% of live weight). Processing fees are paid directly to butcher and will vary based on facility chosen and customizations made per your cut sheet.

Total Cost: Using a processing cost of $2.10/lb you will pay approximately $5,600 - $6,515 total for 420 - 500 pounds of meat.

HALF BEEF:
Total cost of $2,800 - $3,260 for approximately 200 - 250 pounds of meat.

QUARTER BEEF:
Total cost of $1,400 - $1,630 for 100 -125 pounds of meat. Note that customizing cuts is not available when purchasing a quarter beef.

Please note these are estimates and may vary depending on the size of your animal, customization of your cut sheet, and facility chosen. Additional fees may apply.

Question 14

What will my meat be wrapped with?

Accepted Answer

Meat will be wrapped in butcher paper. You can also work with the processing facility to have your meat shrink wrapped (typically additional cost). Butcher wrap is generally the preferred method as it keeps meat fresh for 12 months and prevents bones from tearing through.