Whitesell Farms Wagyu

         Your source for Wagyu beef in Cullman, Alabama!


Frequently Asked Questions

Q: What can I expect to get out of a side of beef?

A: The actual yield of a side of beef varies depending on your instructions to the butcher. For instance, the thickness that steaks are cut will affect the number received. Do you want round steaks or ground round? Beef ribs? There are lots of options and some examples are provided below. Actual results will very but this should give you an idea of what to expect.

The chart below shows the yeild in pounds of a side of beef that was processed in 2015 and then carefully measured. In this case every possible steak was cut and there were no roasts whatsoever.

Hanging Weight

338 lbs



Hamburger 

76.35 lbs 

Rib Steak 

13.04 lbs 

New York Strip Steak 

9.62 lbs 

Sirloin Steak 

7.24 lbs 

Sirloin Tip Steak 

2.65 lbs 

Top Sirloin Steak 

6.89 lbs 

Cubed Round Steak 

10.23 lbs 

Eye Round Steak 

4.69 lbs 

Filet Steak 

3.67 lbs 

Shoulder Steak 

10.72 lbs 

Chuck Steak 

18.86 lbs 

Chuck Eye Steak 

2.08 lbs 

Tri Tip Steak 

1.13 lbs 

BBQ Ribs 

22.23 lbs 

Stew Meat 

8.96 lbs 

Brisket 

7.57 lbs 

Liver 

5.43 lbs 



Yield

211.36 lbs

A: The chart below shows the yeild in pounds of a side of beef that was processed for one of our 2012 customers and then carefully measured.

Hanging Weight

348 lbs



Hamburger 

80 lbs 

Ribeye Steak 

6 lbs 

New York Strip Steak 

10 lbs 

Sirloin Steak 

10 lbs 

Round Steak 

12 lbs 

Filet Steak 

4 lbs 

Shoulder Roast 

13 lbs 

Chuck Roast 

33 lbs 

Rump Roast 

22 lbs 

Sirloin Tip Roast 

6 lbs 

BBQ Ribs 

10 lbs 

Liver 

5 lbs 



Yield

213 lbs

While I don't have measurements that include the weights, a 2013 customer sent me the following detail of results of processing his side. He used the "more steaks" route to eliminate as many roasts as possible. This is the same method of processing we used on our steer this year and we are much happier with the results.


# of Packs


Beef Cube Steak

7

3 steaks per pack

Stew Meat

8

1lb packs

Club Steaks

5

2 per pack

Chuck Steaks

5

2 per pack

Rump Roast

2

3lbs each

Sirloin Tip Steak

4

1 per pack

Sirloin Steak

4

1 per pack

Beef Shoulder Steak

3

1 per pack

Rib Steak

5

2 per pack

Beef Short Ribs

4

3 per pack

Hamburger

63

1lb packs

Flank Steak

1

1lb pack

Brisket

1

2.5lb pack

Tenderloin Fillets

12

1.5 inches thick

Q: What about the unusual stuff like the tounge, heart, bones, hide, ...?

A: That would be something to work out with the butcher (and potentially the owner of the other half of the steer) but it shouldn't be a problem. We had a customer last year get the big bones for his dog. I think that was one happy pooch!

Q: How much freezer space is required"?

A: That depends on how many frozen pizzas are destined to share the space! We have a big fridge size upright feezer and have carefully squeezed in three small sides one time. Even the smallest chest freezer will likely hold a single side (with maybe a little overflow to your fridge's freezer) if that is all that is in it. One of our customers managed to fit a side into his household fridge feezers (he had two), but it should be noted that you run the risk of freezer burn (if not vacuum sealed) if you store in a frost free freezer. It's pretty easy to find a deep freeze on Craig's List in the $100-$150 range and we recommend that route.

Q: Is Whitesell Farms an "Organic Farm"?

A: The simple answer is no. We fail the organic test on several fronts including the use of commercial fertilizer and treatment for weeds. Frankly, I don't know how to grow good forage without properly applied and managed fertilizer and we have a serious problem with thistles in this area and would be quickly overrun if we didn't treat them.

Q: Is your beef hormone and antibiotic free?

A: We do not use any growth hormones in our cattle operation. In the case of all the animals listed on the Available Stock page, none of them have ever been treated with antibiotics. As a practice, however, I don't have a problem with proper treatment of a calf or cow that is sick with antibiotics if it is required. I believe that the issue people are concerned with is the use of antibiotics without regard to the appropriate withdrawal period. Additionally, our calves have been vaccinated for blackleg which is a problem in our area and a horrible way for a calf to die.

Q: Is your beef "Grass Fed"?

A: Well, our steers are never off grass and have access year round to high quality forage. That said, we dont' have the type of forage or land setup that would be required to produce high quality beef on grass alone. For our situation, we are convinced that to get a well marbled, tender, and tasty steak, a well managed, high quality feed regime is required.

Q: What do you feed your cattle?

A: Our steers go through three phases when it comes to their diets.

Q: How is your method different from that used in Kobe, Japan?

A: There are significant differences, largely to do with the amount of freedom of movement the steer enjoys - ours are never confined. The one of the best articles I have found explaining the Kobe method can be viewed here: http://www.luciesfarm.com/artman/publish/article_39.shtml .

Q: Do you have any pictures of the end product?

A: No, but that is a great idea and we will be sure to get some pictures of the ribeyes and filets this year.


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