A lot of times new customers come in the store and they have one thing on their mind.
“Blah, blah, whatever. Where are the ribeye steaks?”
When we tell them we are sold out, they sometimes seem incredulous that we could be out of something as basic as ribeye steaks. Sometimes they even seem offended that we’d be so poorly managed that we’d run out of ribeyes. I think they view the cut chart of a cow, you know, this one.
The way Texans view a map of the US.
Except they think that ribeyes are the part that is Texas in this map. I guess hamburger and cube steak are the other bits?
I don’t blame them for not knowing the break down of an animal but despite what they may think, the reality is quite different.
The last cow we took to the processor weighed about 1050 pounds when he left the farm.
Once he was processed, he weighed 636 pounds. That’s the hot hanging weight. Out of that 636 pounds of beef, this is what we get in ribeye steaks.
Twelve packages of ribeyes, two per pack. Twenty four ribeye steaks total. That’s about 21 pounds of ribeyes out of 636 pounds of beef or about 3% of the total beef.
We aren’t a grocery store that orders our beef in by the truckload. We are a small farm that truly does this nose to tail. That means we utilize the bones, the liver, the lesser known steaks, the ribs, the roasts, all of it. And before we can restock with another cow, we need to utilize all of this animal we cared for for over two years and that gave its life for us.
We do get ribeyes in, every single time. But they are generally spoken for by our regulars before they ever show up. We’d love for you to be a regular too and get your ribeye steaks. In the meantime, maybe you could try a cut of beef that you don’t normally get, like osso bucco, or bottom round roast. You might find that it’s better than you realized.