If you're planning to fill up on bulk beef, figuring out your 1/2 cow freezer space is usually the first hurdle you need to clear before that delivery truck shows up. There is nothing very like the stress of realizing you have 200 pounds associated with high-quality, grass-fed beef sitting on your driveway and the freezer that's already half-full of frozen pizzas and historic bags of peas. It's a vintage "measure twice, cut once" situation, except within this case, the particular measuring involves cubic feet as well as the trimming was already carried out by a butchers.
Buying beef to conserve is one of the smartest techniques you can create for your grocery budget and your own dinner table, but this does need a little bit of logistical gymnastics. Let's break straight down just how much room you're going to need, what type of freezer is most effective, and how to pack it therefore you don't lose a brisket towards the "freezer abyss" for three years.
The wonder Number: How Very much Space Do You Really Need?
The standard guideline of thumb that many farmers and butchers will give a person is that you need about one cu foot of freezer space for each 35 to forty pounds of packaged meat . If you're obtaining a fifty percent cow, you're usually looking at a "take-home weight" of anywhere from 180 to 220 lbs, based on the size of the animal and how it was processed.
Performing the quick math, that means you'll need roughly 8 in order to 10 cubic feet of dedicated space .
Now, keep in mind that this particular is assuming the space is empty. If you're attempting to squeeze the half beef into your regular kitchen fridge-freezer combo, I have got some bad information: it's probably not really going to take place. Even the biggest side-by-side refrigerators usually only offer regarding 8 to ten cubic feet of complete freezer space, and that's before you add your snow cube trays plus frozen veggies. Regarding a half cow, you're almost definitely going to need a stand alone chest or erect freezer.
Upper body Freezer vs. Vertical Freezer
This is the excellent debate among mass meat buyers. Have their perks, but when it comes to maximizing your 1/2 cow freezer space , the shape of the unit matters over you might believe.
The Dependable Chest Freezer
Chest freezers are the champions of efficiency. Because these people open from the particular top, the cool air stays settled at the bottom part if you open the lid. They are also generally simply wide-open boxes, making them great regarding fitting oddly formed cuts like big briskets or hand bags of soup bones.
The particular downside? The "bottom of the freezer" phenomenon. If a person aren't organized, that will pound of floor beef you require for tonight's tacos might be hidden under 150 pounds of roasts. It requires some serious muscle mass to dig through a chest freezer when it's packed towards the gills.
The Convenient Upright Freezer
Upright freezers look such as a standard refrigerator and have cabinets. They are a lifesaver for organization. You can have the "steak shelf, " a "roast corner, " and the "ground beef section. " It can make inventory really easy.
However, they may be slightly less efficient with space. You lose a little bit associated with room due to the shelves and the way air needs to circulate. Also, every time you open the door, the cold air basically falls out onto your feet. If you go this route, you might like to look with a 12 or 14-cubic-foot model just to give your self some breathing space.
Understanding Fat: Hanging vs. Take-Home
When you're talking to a farmer about 1/2 cow freezer space , ensure you're both referring to the same kind of fat. This is where a lot associated with first-time buyers obtain tripped up.
- Live Fat: What the cow acessed while it was walking around. (Not relevant for your own freezer. )
- Hanging Weight: The particular weight of the particular carcass after it's been slaughtered although before it's already been trimmed and age. This is usually what you pay the particular farmer for.
- Take-Home Weight (Cut Weight): This is the actual quantity of meat, wrapped within paper or plastic material, that you put in your vehicle.
Typically, you lose about 30-35% of the hanging weight to bone dust, trim, and moisture loss during the aging process. If your farmer states the hanging weight is 300 pounds, don't panic—you aren't putting 300 pounds in your freezer. You'll likely be bringing home nearer to 200 pounds. Often ask for an estimate of the particular final packaged weight so that you can program your space appropriately.
Packing Your own Freezer Like a Pro
When the meats arrives, it's period to play the high-stakes game of Tetris. To make the the majority of your own 1/2 cow freezer space , you can't just toss the containers in there.
First, get rid of the cardboard boxes . Most butchers pack your order in large cardboard boxes boxes. While these are great for transportation, they are space-killers within a freezer. They prevent air through circulating properly and take up area that could be filled with more meat. Take the particular individual packages away of the boxes and stack them directly.
Stack by group. This might sound simple, but you'll thank yourself later on. I like to put the large, heavy roasts and soup bones on the very bottom since I use all of them less frequently. After that, I layer the particular steaks on one side as well as the surface beef for the various other.
Use bins when you have a chest freezer. Small plastic material crates or also heavy-duty reusable bags can help a person create "drawers" inside a chest freezer. You can raise out the "Ground Beef Bag" in order to get to the "Chuck Roast Bag" underneath without having to move forty individual packages.
Preparing the Space Before Delivery
Don't wait till the day of delivery to clean out the freezer. Provide it an excellent clean a few times before. If you're utilizing an older unit that isn't frost-free, this is actually the perfect time to defrost this. Ice buildup may easily steal a half-cubic foot of space, which may be the among closing the lid and needing to eat steak breakfast every day, lunch, and dinner regarding a week (which actually doesn't sound that bad, but your freezer will appreciate the extra room).
Another pro suggestion: pre-chill your freezer . Turn it down to its coldest setting 24 hours just before the meat comes. When you place 200 pounds of meat (even if it's already frozen) in to a freezer, the internal temperature is definitely going to fluctuate. Starting as chilly as possible helps maintain everything solid plus prevents the unit through working too much to recover.
What if You Run Away of Room?
It happens in order to the best people. Maybe the cow was a little bit bigger than expected, or even maybe you did not remember about that mass bag of poultry breasts you bought at Costco final month. If you find yourself with more beef compared to 1/2 cow freezer space , don't tension.
First, check out with your neighbors or family. Most people are more than happy to "rent" a person some freezer space in exchange for a couple of ribeyes. Second, think about a temporary cooler along with dry ice if you just need the day or 2 to reorganize or even eat through some of your existing frozen stash.
But truthfully, the best solution is to just plan for a somewhat larger freezer than you think you require. If the math says you require 10 cubic feet, buy a 12 or even 15. You'll in no way regret having a little extra room for a stray chicken at Thanksgiving or a great selling on butter.
The Payoff of a Full Freezer
At the particular end of the particular day, sacrificing the corner of your garage or basement for 1/2 cow freezer space is incredibly gratifying. There's a particular peace of thoughts that is included with knowing your freezer is packed with high-quality protein. You'll save money in the long work, avoid the price spikes at the particular grocery store, and often have the perfect cut of meat ready for the barbeque grill.
Just remember: measure your space, choose your freezer wisely, and constantly, always label your packages. You may think you'll remember which usually white paper-wrapped bundle is the tri-tip and which is the brisket, but three months from now, they're just about all going to appear exactly the same. Happy stocking!