- Bob raises virgin bulls on a mixed diet of approximately 70% Hay, 15% Peas, 15% Barley. This mixture is run through a hammer mill and the cattle have free access to feed over the winter and spring months when they are in their fenced paddock.
- They are butcher weight usually between 14-16 months and finish between June and August.
- Bob started building his herd nearly 40 years ago with Polled Shorthorns. Red Angus genes were introduced later on and it is the desirable qualities of both breeds that persist today as a Red Angus-Shorthorn Cross.
RL Shorthorns Traditional Handraised Beef
The best value we can offer is to buy a 1/2 side of beef, or let us divide it into a 1/4 or an 1/8 for you.
A 1/4 is like sharing a half with 2 friends and an 1/8 is like sharing a half with 4 friends. The portions are divided evenly and when there is an odd number of cuts, we divide them fairly amongst all recipients.
The Price you pay is based on the hanging dead weight. (Bone, suet
and scraps are, on average, 23% the hanging dead weight).Your order includes the respective proportion of everything that is in that half side of beef (i.e. T-bones, rib steaks, sirloin, baron, blade, ribs, stew, ground, soup bones, etc).
Depending on the year and the finish, a half side of beef can range anywhere between 260 lbs and 420 lbs. Halves less than 300 pounds are usually split 3 ways (i.e. a 1/6 of a cow) and those over 300 lbs will split 4 ways (i.e. an 1/8 of a cow).
I'm trying to build a tool that makes it easier to estimate price on-line. Right now, we just need to talk or email to confirm details.