Half Pig = $2.49/lb Whole Pig = $2.39/lb Prices above include cutting, vacuum packaging of all cuts, and freezing.
Prices below include cutting, vacuum packaging of all cuts, and freezing.
Each half average 375 lbs (hanging weight)
½ Angus 3.95, ½ of ½ $3.99
½ Holstein $3.75, ½ of ½ $3.79
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.