Beef prices

[Lilin]

I'm curious to see what people are getting, seeing or paying for freezer beef. I'm not talking store bought stuff. I'm talking those of us here who grow and sell direct to consumer or are a consumer who buys either by the piece from a local source, a package for the freezer or by the 1/4, 1/2 or whole animal.

So, if you're a producer, what area are you in and what are you priced at? Priced on the hoof or hook? Processing included or an additional cost handled between the butcher and the buyer? Dairy beef or a real beef animal? Dry aged? Length of aging?

If you're a buyer, what are you paying and is that direct to the producer or is that all in price after processing? Boneless or bone in? Vac sealed or paper? Dry aged or just hung a week?

[bostavan]

Some producers may price their beef on the hoof (live weight), while others may price it on the hook (hanging weight) after processing. The price may also include processing, or it may be an additional cost handled between the butcher and the buyer.

Dry-aged beef, which is aged in a controlled environment for several weeks, tends to be more expensive than beef that is hung for a week or less. Dry-aged beef has a more concentrated flavor and tender texture, which many consumers find appealing.

As for buyers, the price they pay may depend on the cut of the beef, whether it's boneless or bone-in, and the packaging method. See some delicious slow cooker corned beef recipes. Vacuum-sealed packaging tends to be more expensive than paper packaging as it provides better protection against freezer burn.