How it works

We offer whole, half, and quarter beef for $5.50 per lb hanging weight. This price includes custom processing, packaging, and 14 day dry aging.* 
Kiana Creek Ranch works with Innovative Foods located in Evans, CO, a USDA inspected custom meat processing facility.  A USDA inspector is on site daily to monitor all harvest and process procedures to ensure the animals are treated humanely and food safety protocols are followed.
3 Important Beef Weight terms:
  1. “Live” Weight - this is the weight of the animal when it was alive before harvesting.
  2. “Hanging” Weight - this is the weight of the hanging carcass. The weight difference from live to hanging is from loss of blood, head, hide, hooves, viscera, lungs and heart. 
  3. “Final” Weight - This is the weight of the meat that each customer will bring home.
Once the animal is processed the carcass will hang in a cooler and “dry age” for a standard of 14 days. Meat hanging improves the flavor allowing the natural enzymes in the meat to break down the tissues. Also at this time about 4% of the carcass weight is lost from water evaporating out of the meat which helps to concentrate the flavor. There is an option to extend this timeframe to a total of 21 days for an extra $100.
After the carcass has hung and “dry aged”, the butcher will break it down into specialty cuts and Vacuum Package the meat in clear 3 mil plastic bags. This is the point that the “final” weight for the customer to take home is calculated. This weight is usually about 60-65% of the hanging weight. 
So for a whole cow hanging weight of 882 lbs, the final weight would be about 529 - 573 lbs (estimated).  
The decrease in weight occurs in for two reasons.  About 4% is water weight lost during the 14 day period that the carcass is hung and “dry aged”.  Then about another 30-35% is lost during the specialty trim and cutting process.  This amount is variable based on two factors: if the customer would like bones to be kept in (bone-in) or taken out (boneless) and the amount of fat trimmed off. 
Example of how all the calculations are made:
The live weight for our 100% Grass Fed Angus steers this year average around 1400 lbs.
Innovative Foods states the hanging weight is usually about 63% of the live weight.  So, a 1400 lb animal would have a hanging weight of 882 lbs (estimated).
Whole cow “live weight” 1400 lbs.
Whole cow 1400 x 63% = 882 lbs. 
Whole cow “hanging weight” 882 lbs.
Whole cow “final weight”
882 lbs x 60% to 65% = 530 lbs to 573 lbs (estimated)
To view Innovative Food's sample order form please click here. 
https://innovativefoodsco.com/custom-meat-processing/beef-processing/beef-processing-pdf/
We do not ship orders. Customers have the choice to schedule pick up at  Innovative Foods or at Kiana Creek Ranch.
FREEZER SPACE:
A general guide is 1 cubic foot of freezer space for 25-30 lbs. of packaged weight beef. 
Needed freezer space really varies with the choice of cuts and packaged weights.
Calculations provided are for guidance only. Each animal varies in hanging weight and final weight.
*Specialty products such as summer sausage, beef sticks, etc. are not included in the price. Please contact us for pricing information. 
For a very helpful guide of beef cuts and best ways to cook them, https://p.widencdn.net/fg5cim/PDF-Beef-Cut-Chart_Poster_Final