WindSwept Angus calves are generally born in the springtime, out in the fields, as their mothers graze the sweet spring grasses. These grasses, high in nutrients, produce excellent milk. The calves are naturally weaned, when their mothers decide, and are eating grass as they age.
We wait for our animals to mature before being sent to market, normally 24-30 months of age, as this helps develop a deep “beefy” flavor. Your Angus beef is then Dry Aged 14-21 days to promote further tenderness and a deep, rich flavor.
Your beef will be USDA inspected then Custom Butchered, Dry Aged, Vacuum packaged, Labeled, Boxed and Frozen awaiting your pick up here in East Smithfield, PA.
|Live Weight||This is the weight of an animal while it is “on the hoof” or living.|
|Hanging Weight||This is the weight of an animal as it hangs on the rail at the meat locker after hide, head and hooves, etc. have been removed. Depending on the breed and animal, hanging weight is commonly around 60% of live weight for beef.|
|Final Weight*||Also called “Cut”,”Take-Home” or “Finished” weight, this is the weight of the actual meat that you will receive after excess fat and bone are removed. Depending on the breed and animal, final weight is commonly around 60%-70% of hanging weight.|
A typical half share will yield between 250-300 pounds of beef and will require 10-12 cubic feet of freezer space.
Estimated Standard Cuts for a Half Share
- 5-8 Chuck Roasts
- 4-6 Arm Roasts
- 10-15 Rib Steaks or 8 – 12 Ribeyes
- 1 Beef Brisket
- 1 Flank Steak
- 3-4 Tip Roasts or 6-8 Tip Steaks
- 1 Rump Roast
- 3 Top Round Roast or 5 London Broil or 8-10 Round Steaks
- 1 Bottom Round Roast or 15-20 Cube Steaks
- 1 Eye of Round Roast
- 5-8 Sirloins Steaks
- 4-6 Porterhouse Steaks
- 10-12 T-Bone Steaks
This is an estimate and will change according to your packaging requests and the size of your animal.
WindSwept Angus, LLC
393 Pas Road, Ulster, PA 18850