Now Available Custom Processed locker beef in
wholes & halves
Briarwood Angus
Quality Beef
Developing genetics that produce HIGH CARCASS QUALITY to deliver SUPERIOR BEEF FLAVOR.
Reserve Your Date for Delivery Today
The Tender Job of Measuring Up
Briarwood cattle on average will grade 90% Choice and Prime and over 50% CAB®.
We wanted to shout out to ya’ll how much we really are enjoying the Briarwood Quality Beef. It is so tender and wonderful! We will be back for more.
It’s our goal to get the CAB® Stamp of approval by meeting strict standards established by the Certified Angus Beef® brand. Take a look at what it takes…
To earn the Certified Angus Beef ® brand name, cattle must first be Angus-influenced, with a predominantly solid black coat. Then, beef must pass 10 quality standards:
MARBLING AND MATURITY
1. Modest or higher marbling – for the taste that ensures consumer satisfaction
2. Medium to fine marbling texture – the white “flecks of flavor” in the beef that ensure consistent flavor and juiciness in every bite
3. Only cattle harvested less than 30 months of age by dentition and only A-maturity lean – for superior color, texture and tenderness
Read more about why marbling is important to beef demand here.
CONSISTENT SIZING
4. 10- to 16-square-inch ribeye area*
5. 1,050-pound hot carcass weight or less
6. 1-inch or less fat thickness
QUALITY APPEARANCE AND TENDERNESS
7. Superior muscling – limits light-muscled cattle
8. Practically free of capillary rupture – ensures the most visually appealing steak
9. No dark cutters – ensures the most visually appealing steak
10. No neck hump exceeding 2 inches – safeguards against cattle with more variability in tenderness
*A 19-square-inch maximum for certain cuts offers you greater access to flavorful tenderloin, brisket, chuck and round cuts in the meat case and at restaurants.
Briarwood Angus Tops MCA "Top 100 Profitability Challenge"
And takes 6th place too!
Efficiency + Quality = Pounds of Profit
We're in the Beef Business to make a better product. High quality at an affordable price puts
Briarwood Farms Quality Beef ahead of the rest.
Come see us when you are ready to put Carcass Performance at the TOP of your list.
Calculating the Cost
Due to the volume of cattle that we finish annually and the streamline ability to take an animal straight to the locker on your behalf, along with your decision to buy in bulk, the price for a side or whole beef will be far below super market rates. AND, you have the added benefit of knowing where your meat has been raised and what it has been fed. It’s a win, win for your family to get a high quality product at a fair price and be able to enjoy excellent, flavorful beef right out of your freezer any time you like.
Formula for Calculating the price of a Briarwood Angus Quality Beef:
Hanging weight x $2.75 + processing
Example: An average live weight on a finished beef is 1,250 lbs. Beef cattle will typically dress at about 62% of live weight. The hanging carcass in this sample would weigh around 775 lbs. (62% of 1,250). The average cost for cutting up a beef is about a $1/lb. Further customization costs may include additional charges. Therefore, a 1,250 lb. calf dressing at 62% (775 lbs.) x $2.75 + $775 (processing) = $2906.25. Keep in mind that a deboned and retail packaged carcass will amount to approximately 49% of live weight. The final product in this sample would calculate to be about 612.5 lbs. of consumable product. That means a total cost of approx. $4.75/lb for everything from prime rib to filet mignon to T-bone and Sirloin to hamburger and roasts. When steak at the grocer’s is well over $10/lb., and will rarely grade prime, it is obvious to see why buying Briarwood Angus Quality Beef is such a great value for great taste!
Booking a Beef
How do I reserve a beef? Simply use our website’s contact form and check the box for Briarwood Angus Quality Beef. Then fill in the comment whether you are interested in a HALF or WHOLE beef. Or contact Doc 6606793459 or Dave 6606793395 to place your order.
How far out can I book an animal? The sooner you book, the better. But please note that the availability of beef is dependent on the schedule of the locker and whether we have an animal that is the appropriate size for butcher. We will discuss all of these details with you when you email or call.
How do I pay? Once you commit to ordering a HALF or WHOLE beef, a deposit of $500 for a half or $1000 for a whole beef is required. once the animal is delivered to the locker and a hanging weight is assessed, the balance of payment for the hanging weight will be required before you pick up your processed beef.
Payment to the processor is due when you pick up your customized order of beef.
When do I convey how I want the meat packaged? Once we have delivered your animal to the locker, you will be provided the name and number of the processor. You can call them directly to discuss exactly what cuts, number to a package or weight of product you desire, plus any other special requests for processing or packaging.
When will my beef be ready to pickup from the locker? The meat processor will let you know when your meat is ready. On average, beef will age for two to three weeks before being packaged.
BW
Genetics Designed to Make a Measurable Difference
Get In Touch
660-679-3459 – Curtis W. Long, Owner
660-679-3395 – Dave Warfield, Mgr.
Location
2110 NW St. Rt. 52
Butler, MO 64730
Let us know if you are interested in any aspect of our farm including bulls, females, or A.I. service, or you want to be added to our mailing list. While you are filling out the form, please feel free to share with us about your experience with Briarwood Angus genetics and Briarwood Angus Quality Beef. Use our contact form to tell us more!