Each half averages 100-110 lbs (hanging weight)½
Half Pig = $1.89/lb
Whole Pig = $1.79/lb
Prices above include cutting, vacuum packaging of all cuts, and freezing.
Each half average 375 lbs (hanging weight)
½ Angus $2.89 ; ½ of ½ $2.99
½ Holstein $2.69: ½ of ½ $2.79
Advantages of purchasing in bulk
- Uniformity of Product Commercial ground beef is often produced using the meat from dozens of animals. Purchasing a side minimizes the risk of contamination because the ground beef comes from a single animal.
- Support of Local Business By buying beef from local ranchers, Pinters supports not only them, but also the meat packer that processes the animals.
- Consistent Cost Buying in bulk makes it easier to budget costs for an extended period of time.
- Fewer Trips to the Grocery Store Plus, there is no longer a need to plan meals around what meat is on sale.
- Packed for Freezing Shoppers that buy large quantities of meat at the grocery store have to repack it themselves before freezing. Purchasing a side means Pinter’s customers receive freezer-ready meat.
- Excellent pricing Buying a side of beef can save you money over regular grocery store prices. However, it is possible to save more at the grocery store by watching for sales.
- Superior quality Grocery store meat is aged 5-7 days. Meat purchased from a local source is generally aged 10-13 days.
Advantages of Vacuum Packaging
- Reduces Spoilage Oxygen produces reactions in food that results in the food spoiling and becoming inedible. Vacuum packing removes the air from the package. This results in a much longer shelf life.
- Freshness Food left in the freezer for too long can suffer from freezer burn and oxidation which leads to a reduction in quality. Eliminating oxygen dramatically reduces the impact the freezer has on products and assists in preserving the taste.
- Safety Removing oxygen notably reduces the growth of mold, bacteria, and yeast. Decreasing these microorganisms greatly diminishes the likelihood of foodborne illnesses.
- Savings The average family of four discards over $1,000 worth of food every year due to spoilage. Reducing spoilage lowers the amount of food thrown away and results in savings.