Beef Buying Process We try to make the process of getting beef from us as easy as possible. Always feel free to contact us with any concerns or questions.
- Contact us directly to let us know when you would like your beef. Butchering dates available will be updated on our website daily during butchering season.
- We will confirm with you that the date you want is available.
- We will need all of your contact information.
- We are asking for deposits from 1st time buyers.
- We now take our cows to West Michigan Beef to be processed. The processing fee is currently around $140 a cow so that is split up between customers for that cow. If you want any organs from your cow, we need to know so that we can let West Michigan Beef know. There is an extra cost for each organ. You will pay this cost to Byron Center Meats when you pick up your beef.
- Beef is transported to Byron Center Meats to be cut and packaged.
- Byron Center Meats usually calls us the same day of receiving the beef. They give us the weights. This is the “hanging weight”. If you would like to be called with the weight of your portion, please just let us know. “Hanging Weight” is the beef whole before it is cut up.
- We then give Bryon Center Meats the customers contact information and the amount of beef they want.
- Within a couple of days, they will contact you regarding the cuts you would like. There is a form on their website https://www.byroncentermeats.com/custom-meat-processing-2/ They are wonderful and easy to work with.
- They hang the meat for around 10 days.
- We will invoice you for the beef portion within a few days after the butchering date.
- We contact Byron C Meats with information of beef paid for so that they can release it. We accept checks, cash, and now we will be accepting credit cards with Venmo.
Tim and Lisa Cassidy
Cassidycattleandhay.com
269-720-6201 Blessings
- Live Weight: The animal’s weight when it is alive.
- Hanging Weight: The weight of the carcass after the first stage of processing (head, hide, hooves, and organs removed).
- Packaged Weight: The final weight of the meat you take home after it has been cut, trimmed, and packaged, which is typically about 60% of the hanging weight.
- Hanging weight varies: Factors like the cattle’s breed, age, and how it was fed can affect the hanging weight. A 1200 lb live weight cow, for example, might have a hanging weight of around 720 lbs.
