All posts by Cindra@lifewithafarmer

Save Money

Coupons, Coupons Online and Printable, Home, , , , , ,

Back in October 2011, I started using coupons in an effort to save money on groceries. I began researching online and buying the Sunday newspaper at an alarming rate! But fortunately, I found that there are free online printable coupons from RedPlum, SmartSource, Coupons.com and Coupon Network.

Although I enjoyed collecting and matching up the coupons to the store deals, the whole process can be time consuming, a bit tedious, a little over-whelming, especially for those of us who struggle with time management.

However, there are other ways I have learned to save money:

Stockpile

I have slowly, but surely, begun a stockpile of items that I use often. When I find them on sale, I buy two or three instead of just one. This can be difficult when you are already working on a tight budget, but catching just a few items on sale can save you money in the long run.

Make Your Own

Instead of buying pre-packaged, we all know that homemade is usually cheaper (and healthier). Making homemade cookies may take a little more time, but if I want to save money, I make them instead of buying boxes of snack cakes. I also make pancakes instead of buying the frozen waffles or expensive Pop Tarts. And Daughter #1 even makes her own cereal instead of buying pre-sweetened cereal for her kids. Buying pre-packaged is a time-saver, but a money-waster.

Make Fewer Trips

I very seldom make a trip to town just for one reason. I save up my running and combine it with other errands. I like to go shopping once a month, but if I find I need something sooner, I’ll get it when we go out on our date night, or we are coming home from church.

Make a List

Make a list. I make a list every time I go shopping—sometimes I leave it lying on the counter, but I do make a list. So make a list of everything you need, take it with you to the store, and try to only buy what’s on the list. Sometimes it’s better to go by yourself (leave the kids and hubby at home), so there are no “extras” placed in the shopping cart.

These are just a few of the things that I do to save money with grocery shopping. Do you have any other ideas you would like to share? Leave your comment below.

Where’s The Beef?

Enloe Farms, Home,

Where’s the Beef?

Well, I’m glad you asked. As you can probably guess by the name on my blog, we are a farming family. We live on the same farm where my husband grew up. Raising cattle and kids has been a full time job around here for the past 36 years, in fact today is our wedding anniversary! ♥

For the past four years, we have been marketing our cattle to local customers; click on the “Enloe Farms” tab for more information.

Although I didn’t actually grow up in a town, I surely wasn’t a farm girl, but I would say after 36 years I can proudly wear that title. 🙂

 

Oh! Here’s the Beef!

 

 

 

 

 

 

Buying Beef

Order Beef, , , , , , , , ,

We are no longer accepting Reservations for 2015 — Check back next spring.

If you would like to Reserve a beef, click on the image below

reserve your beef

>>Reserve-A-Beef<<
Frequently Asked Questions
-How much will it cost me?
Below is a chart that shows historically how much each size of beef has cost for a calf that weighed approximately 1115 lbs. 

 *All numbers are approximate. 

1,100/lb. Beef
Hanging Weight
Cost of Beef
Price of Processing
Expected take home
Price per lb. (take home)
Total Cost for Customer
Whole
647 lbs.
$2122
$368
446 lbs.
$5.58
$2,490
Half
323 lbs.
$1061
$184
223 lbs.
$5.58
$1,245
Split-Half
162 lbs.
$ 521
$100
112 lbs.
$5.63
$ 631


 -What happens after I Place My Order?

When you place your order for a Whole, Half, or Split-half of beef, a $100.00 deposit (per quarter) is expected before we will reserve your calf.

When the calves are ready, we take the calves to the processor-Swiss Meat and Sausage Company, in Swiss, MO (near Hermann).

A few days later, they will let us know the hanging weight, and we will contact you and let you know the exact cost of your beef. At that time, if you have requested a whole or half beef, you will be able to let the processor know how you would like your meat cut and packaged. If you are unsure of this process, you can choose the Standard Cut, or they will lead you through step-by-step.

After the beef is aged and processed (14-21 days), we will pick up the beef from Swiss and deliver it to the farm.

You will come to our farm (on a Saturday) to pick up your vacuumed packed and frozen meat. Full payment is expected at that time.

-How much meat can I expect to take home?

As a general rule of thumb, you can expect to take home 40% of your calf’s live weight. The following examples are based on an 1100 lb. steer at approximately 40%:

  • Whole beef *440 lbs. of packaged meat
  • Half beef *220 lbs. of packaged meat
  • Split half (1/4 beef) *110 lbs. of meat

-How much freezer space will I need for a 1/4 beef?

A rule to follow, if you have to purchase a deep freezer, is 1 cubic foot per 30 lbs. of meat. A 5-7 cu. ft. freezer should be plenty of room for 1/4 beef, leaving some room for other items you may need to store.

-What cuts of meat do I get in a Split half (which is 1/4 beef)?

Traditionally a processed beef divides into 25% steaks, 25% roasts, 40% ground beef and 5-10% other miscellaneous cuts of meat (soup bones, liver, stew meat, etc.).

b1e35-beef_cuts_2

-Can I get my beef processed into the cuts I want?

Yes. We do custom orders for customer who order whole or half beefs.

-What is a Standard Cut?

For a Standard Cut, you will receive ground beef and stew meat in 1 lb. packages, steaks 2 per pack, and 3-4 lb. roasts. The liver and soup bones are available at your request.

-How long will it take to receive the meat?

The meat is dry-aged 14-21 days to improve tenderness and taste, so the meat is usually processed and ready for pick-up in 4 weeks.

-Is your beef organic?

Although we are not certified organic, our beef does meet the standard requirements. Our cattle are born on the farm and raised on lush, green pastures with plenty of fresh water continuously available to them. We have our livestock on a rotational grazing system, which gives them a fresh, green paddock of clover, orchard grass, fescue and other grasses every few days. Our cattle are never given hormones or unnecessary antibiotics. We hand feed our natural beef the last 100 days with grain that is locally grown, in order to improve the marbling, flavor, and tenderness of the meat.

-Do you sell grass-fed beef?

All of our beef are grass-fed, but we finish ours on grain to give them better flavor, marbling and bright red coloring.

-What is a Split Quarter?

When an animal is harvested, it is split into halves. The front quarter, for example, contains the chuck roasts and chuck steaks, the arm roasts, and the rib steaks. The hind quarter contains the sirloin, Porterhouse, and T-bone steaks. We split these two quarters so that our customers are able to have some of all the cuts of meat in their 1/4 beef.

-What is hanging weight?

Hanging weight, or hot carcass weight, is the weight after the organs, head, and legs have been removed. The cattle have an average hanging weight of 57-60% of their live weight.

-What is the cost of your beef if calculated by hanging weight?

Some farmers charge by hanging weight, or carcass weight PLUS processing fee or handling fee. Our hanging weight charge for a whole beef, in comparison, is approximately $3.85/lb. when the processing fee is included.

-When will my reserved order be ready to pick up?

If you have a beef reserved for Spring, the expected delivery date will be in June/July.

 

ReadySetEat