Buying live beef can be a smart strategy for saving money on groceries. By purchasing a live animal and having it processed, you can significantly reduce your beef expenses compared to buying pre-packaged cuts at the supermarket. Here’s how you can get started.
According to the Kerrobert & District Agricultural Society, purchasing a live animal yields about 62% of its weight in beef. For example, a 1300-pound steer will provide approximately 639 pounds of meat, including 396 pounds of roasts and steaks and 243 pounds of ground beef and stew meat. This amount of beef would cost around $6024.24 if bought from the supermarket.
If you purchase a 1300-pound live beef for $3.70 per pound—totaling $4810—and add $750 for butchering, your total cost comes to $5560. You might also need to pay a $100 slaughter fee. Before buying, check current prices to ensure you’re saving money. Prices tend to be higher in spring and summer. This approach can save you about 65 cents per pound compared to buying the same meat at the supermarket.
For even greater savings, consider buying live beef at a 4-H sale. According to the Kerrobert & District Agricultural Society, beef at these sales averages $3 per pound. Including butchering costs, your total would be $4650, resulting in an average saving of $2 per pound over supermarket prices.
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How Do You Find Live Beef?
Post on local message boards like Facebook garage sale pages to request live beef. Be patient and watch for replies.
Ask a local, independent butcher for recommendations. They may connect you with local farmers or offer the service themselves.
Visit 4-H sales at county fairs. Avoid bidding on prize winners, as they tend to be more expensive. Instead, look for animals that won’t be auctioned and negotiate a price.
Consider a Community Supported Agriculture (CSA) program. Websites like Local harvest can connect you with farmers across the US. Note that pre-cut meat from CSAs usually costs more per pound.
Raise a calf yourself. Arrange with a farmer to feed a calf until it reaches slaughter age (1 to 2 1/2 years). Buying calves is generally cheaper than market steers, but compare the total cost, including raising fees and vet bills, to ensure you’re getting a good deal.
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Things To Arrange In Advance
Who will slaughter the steer- the farmer, the butcher, or a slaughterhouse? What is the fee? It is usually around $100. Will the seller consider going in for half of the cost?
Who will transport the carcass to the butcher-the slaughterhouse, the butcher, you, or the farmer? Is there a fee for this?
You will need to make arrangements with a butcher before slaughtering the animal. Is he free to do the job? How much will he charge? Is he charging for the hanging weight (what remains after the inners are removed) or the live weight?
Have an agreement signed with the seller stating the steer is free from disease.
Cut Meat
Pick what cuts of meat you want-such as steaks or roast. Decide if you want hamburger, stew meat, or ribs. This article from Missouri Grass Fed Beef will give you options for meat cuts from each section of the cow.
You will need to tell the butcher how much you want each roast to weigh, how many pounds you want in each hamburger or stew package, and the number of steaks and thickness.
You may also request soup bones, ox-tails, liver, heart, tongue, and other misc parts such as kidneys and sweetbreads-depending on the willingness of your butcher.
For more information, see Getting Beef From Field to Freezer.
Do you have any additional tips? Please share with us in the comments below.
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❓ Questions People Ask
How Much Does It Cost To Buy A Live Steer?
The cost can vary widely depending on the size, quality, and location. Generally, it can range from a few hundred to over a thousand dollars.
What Are The Benefits Of Buying A Live Steer?
Buying a live steer can offer significant savings, control over the quality and type of meat you receive, and the satisfaction of knowing exactly where your food comes from.
How Do I Store The Meat Once It’s Cut?
Proper storage is key. Most cuts should be vacuum-sealed and frozen. Ground beef and other highly perishable cuts should be used within a few days or frozen immediately.
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