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Our Free-Range.
Your Free-Choice.

Master Blend
Cattle Co's

: Sides of Beef

At Master Blend Cattle Company, we guarantee that our beef is:

  • Free Range / Free Choice (animals have 24 hour access to pasture in addition to ration)

  • Hormone and Antibiotic Free

  • Local Grown here in Ocala, FL

  • Inspected, packaged, and frozen at a USDA approved facility.

  • Dry-aged for 21+ days unless otherwise noted.

On request, information can be provided for each animal, including:

  • Full health records

  • An in-depth history of lineage

  • Genetic test results - showing the traits that make our product unique in so many ways.

Selection & Pricing

Breed o' Bovine

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British | Belgian

Blue

Hanging weight price-per-pound:      

Quarter - $5.75 | Half - $5.50

 

Average hanging weight:

Quarter - 250 lbs | Half - 500 lbs

                       

Average Cost Total:

Quarter - $1,437 | Half - $2,750

 

Average weight of ready-to-eat beef:

Quarter - 175 lbs | Half - 350 lbs

≥ 50% Blue Genetics

≤ 50% Angus Genetics

Hanging weight price-per-pound:      

Quarter - $5.75 | Half - $5.50

 

Average hanging weight:

Quarter - 250 lbs | Half - 500 lbs

                       

Average Cost Total:

Quarter - $1,437 | Half - $2,750

 

Average weight of ready-to-eat beef:

Quarter - 175 lbs | Half - 350 lbs

  • Leans toward less fat and more protein; better for those who eat beef regularly

  • Tenderness comparative to Wagyu due to fineness of muscle fibers

  • Very high yield grade means low trim and more beef for your dollar.

Wagyner Blue 2_edited.jpg

Wagyner

Blue

Hanging weight price-per-pound:      

Quarter - $5.75 | Half - $5.50

 

Average hanging weight:

Quarter - 250 lbs | Half - 500 lbs

                       

Average Cost Total:

Quarter - $1,437 | Half - $2,750

 

Average weight of ready-to-eat beef:

Quarter - 175 lbs | Half - 350 lbs

50% Wagyu : 25% Blue

25% Angus Genetics

Hanging weight price-per-pound:      

Quarter - $6.25 | Half - $6.00

 

Average hanging weight:

Quarter - 225 lbs | Half - 450 lbs

                       

Average Cost Total:

Quarter - $1,406 | Half - $2,700

 

Average weight of ready-to-eat beef:

Quarter - 146 lbs | Half - 292 lbs

  • Excellent balance between lean and fat.

  • Combines marbling and natural tenderness of Wagyu with the tenderness and yield grade of Belgian Blue.

  • Medium-high yield grade means low trim and more beef for your dollar.

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F1 (First Generation)

Wagyu

Hanging weight price-per-pound:      

Quarter - $5.75 | Half - $5.50

 

Average hanging weight:

Quarter - 250 lbs | Half - 500 lbs

                       

Average Cost Total:

Quarter - $1,437 | Half - $2,750

 

Average weight of ready-to-eat beef:

Quarter - 175 lbs | Half - 350 lbs

50% Wagyu Genetics

50% Angus Genetics

Hanging weight price-per-pound:      

Quarter - $6.25 | Half - $6.00

 

Average hanging weight:

Quarter - 212 lbs | Half - 425 lbs

                       

Average Cost Total:

Quarter - $1,328 | Half - $2,550

 

Average weight of ready-to-eat beef:

Quarter - 127 lbs | Half - 255 lbs

  • Tremendously savory.

  • Tends toward intense marbling.

  • Bred to be a luxury (think Kobe beef), now made more affordable through introduction to the United States’ beef industry.

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Choice o' Cuts

Selection

Hanging weight price-per-pound:      

Quarter - $5.75 | Half - $5.50

 

Average hanging weight:

Quarter - 250 lbs | Half - 500 lbs

                       

Average Cost Total:

Quarter - $1,437 | Half - $2,750

 

Average weight of ready-to-eat beef:

Quarter - 175 lbs | Half - 350 lbs

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Get me

Grillin'

For more details on specific cuts included with the "Grillin'" cut sheet, access the Google Doc below:

A plenitude of steaks and ground great for the grate

Hanging weight price-per-pound:      

Quarter - $5.75 | Half - $5.50

 

Average hanging weight:

Quarter - 250 lbs | Half - 500 lbs

                       

Average Cost Total:

Quarter - $1,437 | Half - $2,750

 

Average weight of ready-to-eat beef:

Quarter - 175 lbs | Half - 350 lbs

IMG_20221205_200533187.jpg

A bundle o'

Balance

For more details on specific cuts included with the "Balanced" cut sheet, access the Google Doc below:

A full array of cuts for a diversity of dishes

Contact & Reserve
Breed of Peference
Cut Sheet Preference

Thanks for contacting us!

We'll get back with you within 48 hours.

Inquiries &
ReservatioNs

Frequently Asked Questions

 

What cuts will I receive with a quarter / half cow?

That depends on what cut-sheet you select. We have 2 cut sheets: grill-centered and balanced. They can be found in the "Our Selection" section up above. The grill-centered cut sheet focuses on steaks & ground beef. The balanced cut sheet (our recommendation) focuses on a variety of cuts suitable for every occasion.

 

Can I make requests for certain cuts? 

Yes. If you don’t see a specific cut that you want on your selected cut-sheet, please let us know, and we’ll add it to your sheet. Please note, however, that some cuts may not be available due to USDA regulation (e.g. T-bone due to its carrying nerve tissues).

 

What is the relationship between live weight, hanging weight, and packaged retail weight?

Live weight is the weight of the animal before processing. Hanging weight is about 60% of the live weight due to the removal of inedible parts. Packaged/retail/take-home weight is about 60% of the hanging weight due to moisture loss during dry-aging and fat-trimming.

 

As an example one of our animals, Angus #294, had a live weight of 1,665 pounds. The butcher told us the hanging weight was 999 pounds (exactly 60% of 1665), and we received 550 pounds of packaged beef (55% of 999 pounds). She was a tad over-finished; there was a lot of trim.

 

We charge based on hanging weight for two primary reasons:

1. To have a price well before it is time to pick up the beef so our clients know what to expect.

2. It is a more reliable mode of measuring the beef. Moisture loss during dry aging is not an exact process. More moisture loss results in lesser weights but concentrates the flavor, while less moisture loss results in more beef with less concentration of flavor. We prefer the 'less-beef-and-greater-taste approach', and as such, do not want to cut the hanging period shorter to earn an extra buck. Hence, our selecting hanging weight not packaged weight as the mode of measurement; it allows us to aim for a finer product during the final phases of the post-slaughter process. 

Do I need to make a deposit?

At this time, we require a $200 deposit.

 

How long does this process usually take?

This varies, but the general figure is that after the animal has been sent to our processor, it will take about 1-2 days for butchering, 3 weeks for dry-aging, and 2-3 days for freezing. The largest factor in wait-time comes down to the butcher’s waiting list (usually no more than a month) and our breed availability.

 

Breed availability?

We are currently offering Angus, Angus-hybrid, Belgian Blue, Belgian Blue-hybrid, Wagyu, and Wagyu-hybrid cattle. No matter the animal, we can provide at least two generation's worth of genetic records. Wait times may be longer if a specific breed is desired.

 

How much freezer space will I need?

From our experience here at Master Blend, a whole cow usually takes up a full 19.8 cubic feet chest freezer. So, for a half-cow it would be reasonable to expect ~ 10 cubic feet of fill. 

 

How should I transport my beef home?

We generally transport ours in an air-conditioned van. However, if the transport is performed on a cool day, a pickup truck could easily get the job done. The beef is held in cardboard butcher’s boxes, and it will stay even colder if a blanket is thrown over the top.

 

How is this beef packaged? How long does it last? Troubleshooting.

The cuts are vacuum sealed. We generally tell our clients that it lasts one year with little to no reduction in quality (though, I should note that we’ve cooked and enjoyed beef 2 years past harvest date). From a food-safety standpoint, if the beef is kept frozen, it will keep indefinitely.

 

In the case of packages that have lost their vacuum seal – usually the case for about 5 to 10% of the packaging – this beef can last upwards of 3-4 months with little to no reduction in quality. If longer preservation is desired, we recommend wrapping the cut in butcher / freezer paper and then wrapping that in plastic wrap. This will allow the beef to retain its delicious properties for upwards of a year.

FAQ
Hanging Weight
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