What you get
We are a very small farm. Availability is on a first come, first served basis.
Our cattle are 100% grass fed and grass finished.
A quarter beef fills about four grocery sacks.
Every quarter beef sold is a combination of front and back quarters with the mix of cuts equally distributed. This means you receive a variety of cuts consisting of your portion of the following:
chuck roast/chuck steaks,
round steak (some customers prefer to have the round steak ground)
ground beef (approx. 30%)
soup bones , dog bones, and some organs available upon request.
Buyers request the size of packages to feed 2 or 4 people.
Custom cutting is arranged with our butcher, 4 Star Meat Company, by phone a few days after the slaughter date.
For more general information on cuts of beef go to www.gourmetsleuth.com/ beefcuts.htm
The process & pricing
Beef from Butler Creek Farm is sold by the whole, half, or quarter animal. Our cattle are butchered by a licensed mobile butcher. This process takes place onsite to avoid the trauma of transporting the animals. This is carefully done away from the rest of the herd. The butcher hauls the hanging beef in a refrigerated truck to their custom meat facility, where it is aged under refrigeration. We use 4 Star Meat Company in Eugene.
In keeping with state regulations, our prices are for live animals are based on hanging weight. The price is updated every July for the upcoming fall butchering season. The current price is $4.25 per pound, hanging weight, which includes processing (slaughter, cutting, wrapping and freezing). Animals are 18-22 months old and average hanging weight is approximately 650 pounds, which means a quarter beef is approximately 130-175 pounds. Take-home weight is about 30% less after trimming and de-boning. Depending on the size of the animal, total costs are usually between $600 and $800 per quarter.
We also sell ground beef-only quarters, based on availability. The price is $3.00 per pound hanging weight, take home weight is about 50% less after processing. The cows butchered for ground beef are larger with an average weight of 200 lbs per quarter, total cost are usually between $450 and $750 per quarter.
A $100 deposit per quarter animal reserves your beef. Deposit is due by October 15th, unless we sell out earlier.
Our scheduled time for butchering is once yearly in mid-October. The beef is available about two weeks later.
After the butcher has come to the farm, we will give your name and phone number to the butcher who will call you for cutting and wrapping instructions. At this time BCF will call or email you with your balance due.
The meat will be packaged, frozen and ready for delivery or pick up approximately 10-14 days after butchering. When the butcher calls you they will let you know when your order will be ready.
Arrange with the butcher to pick up your order at their butcher shop in Eugene, Oregon.
Delivery is available in limited areas for a fee of $35 per quarter. Email or call BCF for specifics.