Beef Shares FAQs
We have slots booked well in advance, at Cook's Locker in Parnell, IA.
See our order form for exact dates available.
The buyer is responsible to:
- Pay $100 non-refundable deposit to Miller Family Homestead, due 2 months prior to locker date.
- Contact the locker to order how they want the beef cut and packaged.
- After being notified of the hanging weight, pay the remainder due to Miller Family Homestead.
- Pick up the beef from the locker when it is ready.
- Pay the locker for the processing
Checks can be mailed to:
Miller Family Homestead
5194 Kansas Ave SW
Riverside, IA 52327
The seller is responsible to take the beef to the locker.
The seller will contact the buyer with the final beef price when the hanging weight is known, since the price/lb. is based on this hanging weight.
You should budget around $650 to cover both the cost of the beef (to us), and the cost of the processing (to the locker). Both prices are based on hanging weight.
Our current price is $2/lb hanging weight for the beef. Average hanging weight is about 225 lb per quarter. You can verify processing costs directly with the locker.
During processing, the weight will be reduced from the hanging weight by about ⅓, depending how much fat and bones are trimmed. So for a hanging weight of 225 lb per quarter, you may take home roughly 150 lb beef.
The estimated total cost per pound for take-home beef is $4.25/lb.
The smallest beef share we sell is “one quarter,” but you actually get “half of a half,” because front and hindquarters are divided equally between two customers.
After you have secured your order with us for your beef share, you will call the locker to arrange with them how you want your beef cut and packaged.
When you call the locker, state that you are getting a quarter, half, or whole beef that Craig and Joy Miller, of Miller Family Homestead, are bringing in on [date].
The locker personnel will walk you through your order for the processing.
If this is the first time you have done a “custom beef share,” it can feel a little intimidating to place your order with the locker.
Here are a few things we have learned:
Usually ⅓-½ of the beef will be ground, even after you take out the roasts and steaks.
Steaks: we like ours cut at 1 inch thickness
The tenderloin (aka “filet”) is truly the most tender cut. Either keep it in the T-bones, or have them split the tenderloin from the NY Strip (the steak on the other side of the T-bone).
Ribeye steaks are the “gold standard” of steaks. If you want a few steaks for grilling, choose these..
Sirloin steaks- good for grilling
Round steaks-- if you don’t already know what they are and what to do with them, either have them cut up into stew meat, or ground.
Roasts- the chuck roast tends to be the most marbled and moist, the arm roast is also very delicious; rump roasts tend to be more dry and lean (we usually have them ground or cut for stew meat).
Skirt steak: This is the cut we use for our “steak and cheese” sandwiches that we sell at market (sear it, slice it thin, then finish cooking in the slow cooker). Or, we get it sliced into “fajita meat.”
Extra processing: for an extra fee, the locker will offer to make beef sticks, jerky, bologna, etc.
Note: you can ask for liver, tongue, heart, oxtail, bones, etc, if any of those things interest you; that adds value to what you take home, but availability is subject to what the other customers request as well.