We have compiled a list of some of the most frequently asked questions we get about buying beef in Bulk. Please feel free to have a look and see if these can answer your questions, and don't hesitate to ask if you have any other questions. We would love to help answer them.
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Dry Aging is a method of aging meat. All meat benefits from being aged as it helps to let the meat rest. There are 2 ways that people age beef..."Dry Aging" and the more common "Wet Aging" Wet aging is what you will find at most grocery stores and restaurants. Wet aging involves wrapping the meat in plastic and letting it sit in a cooler for usually around 10 days.
With Dry Aging the meat is placed in a climate and humidity controlled room/environment and it is NOT wrapped. Dry Aging allows air to get to the meat and this helps to draw out moisture which intensifies the flavour, and allows the natural enzymes in the meat to break down the connective tissues making our meat extremely tender.
Why do we Dry Age our beef? We take great care in pride in the way we raise and finish our animals to be of premium quality, and we want to have it finished with the same care and quality that we raise them with. We also believe our customers are looking for a top notch product, and that is what we provide.
We have an extended Dry Age of 21 days on ALL of our Beef. We have talked with our abattoir, and he feels that 21 days is the sweet spot for our beef. It gives them enough time to enhance the flavour and tenderness without it getting too strong of a flavour. He feels that because we start with a quality product we don't need to hang it any longer. To do so would result in an unnecessary loss of product and a flavour that could be too strong for many people.
We use the Formula:
"Wet Weight" - 46% (Shrinkage, Bones, Fat etc...) = Your Take Home Meat
A 1300 pound animal will have an approx wet weight of 780 +/- Pounds
Wet Weight 780lbs - 46% = 421 Pounds of Take Home Meat
* Because we Dry Age our beef it will yield slightly less than beef that has been wet aged, but we feel the flavour and tenderness more than makes up for the difference. *
How much beef will a family of 4 need?
Each family will be different depending on the amount of beef you will be eating in a week.
Here is some simple math for you:
Whole Beef: 425+/- pounds / 52 weeks = 8.17 pounds a week.
Half Beef: 200+/- pounds /52 weeks = 3.8 pounds a week.
A good rule of thumb is 1 cubic foot of freezer space for every for every 35 – 40 pounds of packaged meat. A quarter of beef will easily fit into a 5 -7 cubic foot chest freezer. A half needs about 8 cubic feet, and Whole Beef will use at least 16-17 cu.ft. freezer space.
A quarter beef should fit in the freezer compartment of a full size fridge/freezer, but to be on the safe size we would recommend using an upright or chest freezer to store your beef. This will also keep the meat colder and thus will help to keep it fresher.
We are looking into offering 1/4, 1/8 and 1/16 packages to help accomodate those with smaller freezers. These will come as a set number of roasts, ground beef, and steaks. If you are interested in this option please send us an email from the Contact Us form and we will add you to our newsletter to keep you up to date on all the happenings here on the farm and ranch.
Beef will be good for 1+ years in the freezer before you need to worry about it getting old. The colder you keep it, the better.
At Dykshoorn Farms we offer a credit for extra processing when you buy a half or whole beef. We want you to be able to try other products that you might not have thought of ordering with out it.
Extra Processing Products Available:
Regular. Teriyaki, Honey Garlic, Peppered, BBQ, Sweet Chili
Smoked Sausage: Regular Mennonite, Garlic, Spicy, Polish
Fresh Sausage: Italian, Chorizo, Onion/Garlic. Brats
Breakfast Sausage, Maple Breakfast Sausage
Regular, Jalepeno Cheddar
Regular, Hot, Suicide, Honey Garlic
Honey Garlic, Polish, Jalepeno, Garlic
Unseasoned: 4oz, 6oz
Bacon Flavored: 6oz
Seasoned: Spice Flavor: 4oz, 6oz
Seasoned: Spice Bacon Flavor: 6oz
Stew Meat, Minute Steak and Stir-fry are extra processing as well
With meat purchased from Dykshoorn Farms you will need very little seasoning for your meat. Because of the dry-aging process our meat is very tender, but also very flavourful.
Looking for some recipes to try?
I am in the process of collecting some of my favorite meals, and also some new delicious meals for you to try. I will post them on my Pinterest Board, Instagram, Facebook, and I am going to have a whole section on my blog dedicated to recipes and cooking tips. I look forward to sharing some of our families amazing recipes.
Brisket Full Plate (Whole, 1/2. 1/3), Rolled Brisket, Beef Bacon or Grind/Ground Beef
Chuck or Blade Roast (bone-in or boneless), Blade Steak (bone-in), Stew Meat or Grind/Ground Beef
Cross Rib Roast (bone-in or boneless), Cross Rib Steak (boneless), Stew Meat or Grind/Ground Beef
Prime Rib Steak (bone-in), Rib Eye Steak (boneless), Prime Rib Roast (bone-in, boneless) or Grind/Ground Beef
1/2 Rack Ribs, Full Rack Ribs, 1/4 Rack Ribs, Texas Cut, Rib Strips/Korean Style, 2x3 Chunks European Style or Grind/Ground Beef
T-Bone Steak, Kansas City Steak, New York/Striploin, Ground Beef, Raw Jerky Strips, Beef Jerky
Top Sirloin Steak, Top Sirloin Roast, Kabobs, Stir-fry, Stew Meat, Raw Jerky Strips, Beef Jerky or Grind/Ground Beef
Tenderloin Steak, Chateau Briand, Kabobs, Raw Jerky Strips, Beef Jerky or Grind/Ground Beef
Sirloin Tip Roast, Sirloin Tip Steak, Kabobs, Stir-fry, Stew Meat, Raw Jerky Strips, Beef Jerky or Grind/Ground Beef
Flank Steak (whole or half), Raw Jerky Strips, Beef Jerky or Grind/Ground Beef
Inside Round Roast, Inside Round Steak, Minute Steaks, Raw Jerky Strips, Beef Jerky, Stir-fry, Stew Meat or Grind/Ground Beef
Outside Round Roast, Outside Round Steak, Minute Steaks, Raw Jerky Strips, Beef Jerky, Stir-fry, Stew Meat or Grind/Ground Beef
Eye of Round:
Eye of Round Roast, Minute Steaks, Stir-fry, Stew Meat, Raw Jerky Strips, Beef Jerky or Grind/Ground Beef
Front & Rear Shank:
Marrow Bones, Meaty Shank/Meaty Soup Bones, Whole Shank or Grind/Ground Beef