Natural Angus Beef
from Simply Southern Farms
Raised on grass and grain 
in beautiful green rolling pastures of Crenshaw Co. Alabama.


Natural Angus Beef as low as $2.00 per pound for hanging carcass weight.
Now taking orders for 2010-2011


No implants and no antibiotics. Pastured, free-range animals that are farm bred and raised in safe healthy environment, that is conducive of tender and tasty beef. 
 
Selling whole beefs only. (Beef maybe split at processor by buyer at time of pickup)
 
No shipping. You pick up at Nelson Meat Company. 22613 County Road 81
Andalusia, AL 36421
334-493-7679
It is buyers responsibility to contact Nelson's meat company and discuss the differnt cuts of meat, and how it is to be packaged. The buyer will not pay Simply Southern farms for the processing. Processing will be payed for at time of pickup.


Price Breakdown

1. $100 non-refundable deposit to SSF to guarantee buyer a calf
2. Pay SSF $2.00 / lb.  for finished calf once it is processed. ( calf is weighed onced killed and dressed. This is the carcass weight we base the price on. Ex. 1000 lb. calf will have roughly a 500 lb. hanging carcass weight. So price will be $1000 to SSF
3. Contact Nelson Meat Co. to get a pickup date.
4. Pick up beef and pay Nelson Meat Co.( Nelson's gets 50cents per pound to process and $20 to freeze.)
5. Go home and GRILL!!!!!!





Example of process.


1000 lb. black angus calf.

$100 deposit to SSF to gurantee calf
$900 to SSF when calf has been delivered to Nelson's Meat Co.(Notice deposit is part of final price)
$250 to Nelson Meat for processing
$20 to Nelson meat for freezing and wraping meat

$1,270  TOTAL  or $1.27/lb for beef.


Prices are subject to change according to market at the time. These are current prices as of July 15, 2010. Buyer will be told current prices when they contact SSF to buy beef calves. It is the responsibility of the buyer to contact Nelson's Meat Co. to get their current price.


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 What kind of cuts do I get? What is the percentage of steaks and hamburger?

Here are percentages based on the way I cut my beef. These differ with every individual animal, and would change depending on how you cut your beef.

* Steaks (Rib, T-bone, Porterhouse, Sirloin, Flank) about 19%.
* Roasts (Chuck, Arm, Sirloin Tip) about 17%  ( will be less of you want more hamburger meat)
* Round cuts ( Top Round Steaks) about 9%
* Hamburger (depends on how lean or fat) about 45%.
* Miscellaneous (Short Ribs, Tongue, Liver, etc) about 10%

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Go to Ohio State University and read about freezer beef.