ordering and pricing options for Beef & Hogs + Next steps:
HOGS
Available for Sale: Whole or Half Hog
Prices: $3.25/lb on the hanging weight plus butcher fees
Example Total Pricing: Approximate Hanging Weight 200lbs
Whole Hog
o Paid to The Robinson Ranch: 200lbs x $3.25 = $650.00
o Paid to Butcher:
200lbs x $0.99 = $200.00
Kill Charge: $120.00
o APPROX. TOTAL: $970.00
Half Hog
o Paid to The Robinson Ranch: 100lbs x $3.25 = $325.00
o Paid to Butcher:
100lbs x $1.09 = $110.00
Kill Charge: $60.00
o APPROX. TOTAL: $495.00
Example Cuts in Half Hog:
12lbs Bacon (or fresh belly)
15lbs Ham/Ham Steaks Uncured or Smoked (or ground into additional sausage)
13lbs Picnic Shoulder/Shoulder Steaks (or ground into additional sausage)
5lbs Neck Bones
4lbs Spare Ribs
4lbs Butt Roast
9lbs Ground Pork (sausage)
3lbs Ham Shank
20lbs Pork Chops (~23 chops depending on thickness)
o If you choose boneless pork chops, you can also receive baby back ribs
The above example cuts will vary depending on the size of the half and how you choose to have the butcher process it. All cuts are vacuum sealed. Processing fee includes: vacuum sealing all packages, grinding and seasoning sausage and smoking/curing
BEEF
Available for Sale: Whole, Half, or Quarter Beef
Prices: $4.45/lb on the hanging weight plus butcher fees
Example Total Pricing: Approximate Hanging Weight 800lbs
Whole Cattle
o Paid to The Robinson Ranch: 800lbs x $4.45 = $3,560.00
o Paid to Butcher:
800lbs x $0.99 = $790.00
Kill Charge: $120.00
o TOTAL: $4,470.00
Half Cattle
o Paid to The Robinson Ranch: 400lbs x $4.45 = $1,780.00
o Paid to Butcher:
400lbs x $0.99 = $400.00
Kill Charge: $60.00
o TOTAL: $2,240.00
Quarter Cattle
o Paid to The Robinson Ranch: 200lbs x $4.45 = $890.00
o Paid to Butcher:
200lbs x $1.09 = $220.00
Kill Charge: $30.00
o TOTAL: $1,140.00
Example Cuts in Quarter Cattle:
9 T-bone Steaks
4 Sirloin Steaks
6 Ribeye Steaks
13lbs of cube steak
50lbs of Ground Beef
21lbs of arm or chuck roast
12lbs of round roast
Stew meat
Soup bones
Brisket
Optional: Heart, liver, tongue, tail
The above example cuts will vary depending on the size of the quarter and how you choose to have the butcher process it. All cuts are vacuum sealed. Processing fee includes vacuum sealing all packages and grinding ground beef. Pre-pattied burgers are offered at an additional processing charge
Deposit Required to Secure Spot
$100 deposit is required which goes towards your final balance owed to The Robinson Ranch. We accept Cash and Venmo OR PayPal and Credit Card for 4% processing fee.
Next Steps
The Robinson Ranch will drop the beef/hogs off at Copey’s Butcher Shop and give them customer names and phone numbers. Copey’s will contact each customer. Once contacted, that is when the customer will fill out the cut sheet over the phone to let them know how to process the meat and package it. Don’t worry, if you aren’t sure or if it’s your first time ordering custom fresh meat, Copey‘s will explain everything to you over the phone. By the end of that week, The Robinson Ranch will get the hanging weights back from the animals and will let the customer know what their balance is. That is when the customer will pay The Robinson Ranch for the meat. For beef, it’s about a 3 week turn around from the time they are dropped off to when it’s ready for pick up. The butcher dry ages the beef for 2 weeks before it is processed. For pork, it’s about a 2 week turn around from the time they are dropped off to when it’s ready for pick up. Once the meat is ready for pick up, Copey’s will call the customer and advise them their meat is ready. The customer will pick up their beef/pork directly from Copey’s Butcher Shop and it will be frozen in vacuum sealed packages. The customer will pay Copey‘s for processing once the meat is picked up.