Looking to Sale a of Beef or Pig
The DMACC Dallas County Farm takes orders throughout the year on a first come first served basis to sell its locally grown beef and pork. Animals are raised in an educational environment free of growth hormones, treated with a preventative vaccine early in life to keep the herd health strong and viable with limited use of antibiotics. Cattle are fed a mixture of corn, hay, silage, and a limited amount of distillers grains. Also included in the ration are vitamin and mineral packets as recommended for optimum health. Swine rations consist of corn and soybean meal with vitamins and minerals. All grain and hay fed to these animals is raised on the farm and harvested by DMACC students or interns as a part of their lab activities. So, if you order a 1/4 or a half please bear with us as we work to fill a complete animal order. Jacob Githens Live Weight X (Dressing Percentage X Carcass Cutting Yield) = Pounds of Meat Average live beef animal, weighing 1,200 pounds, cut into boneless steaks and roasts, closely trimmed, lean ground beef: Average live beef animal, weighing 1,200 pounds, cut into bone-in steaks and roasts, regular trimmed, regular ground beef: Average live beef animal, weighing 1,200 pounds, cut into some bone-in and some boneless steaks and roasts, closely trimmed, regular ground beef: Note: The dressing percentages and carcass cutting yields in these examples are for skin-on pork carcasses. Many small-scale meat plants skin pork carcasses. Skinned carcasses will have lower dressing percentages and higher carcass cutting yields. However, you will still come up with the same answer when calculating the amount of meat so these examples still apply. In other words, you will get the same amount of meat from a hog whether the carcass is skinned or not. Average live hog, weighing 250 pounds, cut into bone-in chops and roasts, closely trimmed, regular ground pork/sausage: Average live hog, weighing 250 pounds, cut into boneless chops and roasts, closely trimmed, lean ground pork/sausage: Space Requirements As a general guide, 50 pounds of meat will fit in about 2.25 cu.ft. of cooler/freezer space. The empty freezer compartment of an average-sized home refrigerator will usually hold one-eighth of a beef (roughly 50-60 lbs.) or half of a hog (roughly 60-70 lbs.). Quantities larger than this will require a stand-alone freezer or another refrigerator-freezer. A stand-alone freezer will usually store meat better because it has the capability to store meat at a colder temperature. Some meat processors will store product for you in their walk-in freezers for a monthly fee of $5 to $10. This is a good option if you would like to try purchasing half a beef or a whole hog but do not have the freezer space. How to Store It is recommended that custom-processed beef and pork be frozen before pickup. If you ask, your butcher may keep a portion of it fresh. If kept frozen continuously, meat technically will be safe indefinitely; however, for best quality use it within 9 to 12 months for beef, and within 6 months for pork. It's a good idea to make sure there is a date on each package so you can keep track of when it was purchased. Fresh Meats If you request fresh meat, take it home immediately and refrigerate it below 40° F. Use it within three to five days (one or two days for ground meat and variety meats such as liver, kidneys, tripe, sweetbreads, or tongue) or freeze (0° F). It is safe to freeze fresh meat in the freezer paper or vacuum packaging it comes in from the processor. It is not recommended that you try to freeze a large quantity of fresh meat in your home freezer. It will freeze slowly, which is bad for the quality. This depends a lot on the animal you buy and the types of cuts you get. Below are general figures based on typical cuts from a half beef and a half hog. Meat from a typical half beef (from 1,000 - 1,200 lb. live animal) consists of approximately: 14 T-bone steaks (3/4" thick) 14 rib steaks (3/4") (Variety meats, if desired, such as heart, liver, tongue, and oxtail) Meat from a typical half hog (from a 250 - 270 lb. live animal) consist of approximately: 12-14 lbs. pork chops 6-10 lbs. ground pork and/or ground sausage (Variety meats, if desired, such as heart, liver, tongue, and fat/lard) Submit online order form using the link provided by the DMACC Beef and Pork contact(s) You will receive a confirmation email once order is submitted We will email you on the day that your order has been taken to the locker You will receive a second email from us with an invoice along with pick up instructions when your order is ready to be picked up at the locker in Winterset (The process takes 1-2 weeks from the day your order is taken to the locker to the time you receive an invoice and pick up instructions) Page Content Disclosure: Information given is for planning purposes only. The scenarios presented may be different at the locker. Each animal differs in terms of weight and body type; these are estimates based on industry average standards . For additional information, refer to the ISU full animal buying guide. We are happy to help walk you through cutting instructions on the order form if needed. jmgithens@dmacc.edu Please read over the following information contained in the link below to answer your meat purchasing frequently asked questions: »Iowa State University Extension Beef and Pork Whole Animal Buying Guide Please contact us at the information above if you have additional questions or would like to place an order. Proceeds generated from the steer sale go to the Ronald McDonald House. If you are interested in donating funds towards DMACC's Governor's Charity steer please contact the Agribusiness program for additional details or e-mail twlautner@dmacc.eduBeef and Pork Sales
The Agribusiness Farm harvests and processes its meat locally at Kirkpatrick Locker in Winterset, Iowa. Beef can be purchased by the quarter, half, or whole. Pork can be purchased by the half or whole. 
In an effort to allow everyone to customize their order and to avoid unsold product sitting in storage, we like to have a full animal sold before sending to the locker.
Contact for DMACC Pork and Beef Sales
jmgithens@dmacc.edu
Meat Purchasing FAQ's
Beef Examples:
1200 X (.61 X .62) = 1200 X 38% = 456 lbs. of meat
1200 X (.61 X .71) = 1200 X 43% = 516 lbs. of meat
1200 X (.61 X .67) = 1200 X 41% = 491 lbs. of meat 
Pork Examples:
250 X (.72 X .74) = 250 X 53% = 133 lbs. of meat
250 X (.72 X .65) = 250 X 47% = 117 lbs. of meat 
8 sirloin steaks (3/4")
2 sirloin tip roasts (3 lbs.)
4 arm roasts (3 lbs.)
8 packages of stew beef (1 lb.)
4 packages of soup bones (1.5 lbs)
8 round steaks (3/4")
6 chuck roasts (4 lbs.)
2 rump roasts (3 lbs.) 4 packages of short ribs (1.5 lbs.)
80-100 lbs. ground beef
2 packages of spare ribs (1.5 lbs.)
3 shoulder roasts (4 lbs.)
2 smoked hocks (0.75 lbs.)
1 ham (15-18 lbs.; can be cut smaller)
8-10 lbs. of bacon
Please Note:
Governor's Charity Steer Show
DMACC has been a regular participant in the Annual Governor's Charity Steer Show event held at the Iowa State Fair in August.
Other Helpful Links
Source: https://www.dmacc.edu/programs/ag/farm/Pages/sales.aspx
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