Beef Processing

C & C Processing, Inc. offers carcass beef processing for a wide variety of customers. From the local farmer bringing in his own beef for processing to the city folks looking for an exceptional quality of beef, C & C can help.

Appointments
Beef and Pork producers can call C & C to set up an appointment for processing of their animal. The schedule is booked on average from 4 to 6 weeks in advance. From August till January, the schedule can be booked up to 6-12 weeks out, so please call as soon as possible. C & C does not process beef and pork during a 3 week period in November to allow time and space for venison processing.

Purchase
If you need to purchase carcass beef, give us a call. We use only select producers so that we are confident in the quality of the beef that they produce and the beef will be consistent from one order to the next. Simply call in to order your side, hind quarter, or front quarter and we will get it in just for you. When you order, it will take approximately 3-6 weeks to complete the order as we have to receive the beef and then allow it to go through the 12-18 day aging process. We do require a $200 down payment for carcass beef purchased at C & C. No down payment required by C & C if you purchase your beef from someone else and we are only processing it.

Dry Aging of Carcass Beef
All carcass beef processed at C & C is aged a minimum of 12 days with the average being 14-18 days. Dry aging of the carcass helps to allow the beef to become more tender while also improving the flavor. Aging of the beef is one of the biggest benefits of utilizing a small processor as aging is not usually achievable by larger plants.

Cost and Quantity
Carcass beef is processed and/or sold on a “hanging weight” basis. The average size of carcass may range from 550 lbs. to 900 lbs. with the majority being 700-800 lbs. We will typically then see an average of 50% to 65% yield of finished packaged meat after processing. For example, an 800 lbs. carcass would yield approximately 400-520 lbs. of finished product. This yield varies due to the exact cutting instructions as well as the amount of muscle and fat on the carcass to start with. At C & C, we strive to give you the best finished product that we can. This means we cut away any excess bone and fat that is of no use to the consumer. This practice makes for a great end product; however, it does take away from the actual weight of product you take home. We try to keep the cost as low as we can, but in carcass processing we feel that quality is more important.



The above paragraph explains the yields involved as compared to the invoice you will receive for processing of your carcass beef at C & C.Here is a summary of yields for reference purposes from live to take home weight.



Slaughtering
Removal of head, blood, hide, and inedible parts of the animal. For a hog this averages about ¼ of the live weight. For beef this amount is usually about 60% of the live weight.

After Slaughter, the carcass will weigh considerably less than before.

Estimated Percentage Remaining:
     Beef 58% - 65% yield from live weight to carcass weight.
     Pork 73% - 75% yield from live weight to carcass weight.

Processing
Cutting of the carcass meat into ready – to – cook portions. Processing accounts for loss in weight due to trimming of excess fat and bones. After processing, table ready meat weighs less than the carcass did before processing.

Closely trimmed, mostly boneless cuts remaining can be estimated:
     Beef 50% - 65% yield from carcass weight to take home weight.
     Pork 60% - 75% yield from carcass weight to take home weight.

At C & C Processing, we strive to give you the best finished product that we can. This means we cut away any excess bone and fat that is of no use to the consumer. This practice makes for a great end product; however, it does take away from the actual weight of product you take home. We try to keep the cost as low as we can, but in carcass processing we feel that quality is more important.

Freezer Space Requirements, Recommendations
A half beef requires about six cubic feet. A whole beef takes about 13 cubic feet of freezer space. Buying carcass beef typically gives you an end result of having a large amount of beef in your freezer at a reasonable cost, but more importantly, a quality of beef that cannot be attained by buying “boxed” beef and store bought hamburger that is made of lesser desirable trim. Careful consideration must be given to these purchases in terms of cost, quantity, quality, variety, family needs and preferences. Terms used to describe carcass processing are as follows:

Carcass
Includes both sides of the beef animal. The carcass represents about 60 percent of the market weight of a beef animal. For example, a 1,200-pound market animal = 720 lbs. of carcass. A beef carcass from a market-ready animal should weigh 600-800 lbs.

Cuts from a Front Quarter
Rib Steak, Ribeye or Prime Rib
Arm Roast or Chuck Roast
Hamburger
Ribs
Stew or Canning Meat
Soup Bones (neck bones)
Liver, Heart & Tongue

Cuts from a Hind Quarter
Round (Regular Round Stk, Tenderized, Minute Stk.)
Sirloin Steak
T-Bone or Strips & Fillet Steaks
Tip & Rump Roast
Hamburger
Stew or Canning Meat
Soup bones
Liver, Heart & Tongue

Cuts from a Half Beef
Combines everything from the front quarter and the hind quarter