1/4 Beef = How much Freezer Space?

**BKLYNCyclone** · 01-05-2012, 04:00 PM

Ok. So the transformation from Brooklynite back to Midwesterner is continuing... I just purchased a quarter of beef (too expensive to buy organic in small packages at the grocery). Also, any idea on what cutting instructions I should give them? Apparently they are calling me next week to ask...

How much freezer space do I need and any recommendations on chest freezers? I hate to bring this up on CF, but hey, we are an ag/eng school and I remember a college friend who had a chest freezer in his apt just for this... Figured there were more experts here than most other places!

Thanks!

**TXCyclones** · 01-05-2012, 04:04 PM

One recommendation - air-tight wrap on the cuts, not just typical locker paper wrap (like Fareway uses). Unless you use beef every day some of your packages will get freezer-burned before you use them all up. Since you're going organic it ends up being more important.

**BKLYNCyclone** · 01-05-2012, 04:25 PM

Originally Posted by TXCyclones

One recommendation - air-tight wrap on the cuts, not just typical locker paper wrap (like Fareway uses). Unless you use beef every day some of your packages will get freezer-burned before you use them all up. Since you're going organic it ends up being more important.

Thanks for the recommendation. Hopefully that's an option or I'm going to burn out my food saver...

**MNCYWX** · 01-05-2012, 04:59 PM

I have a 16 ft^3 deep freeze. Don't need it all for a 1/4. Probably something around 8 or 9 ft^3 would be fine, likely leaving a little extra room too.

**Ms3r4ISU** · 01-05-2012, 05:06 PM

Originally Posted by BKLYNCyclone

Ok. So the transformation from Brooklynite back to Midwesterner is continuing... I just purchased a quarter of beef (too expensive to buy organic in small packages at the grocery). Also, any idea on what cutting instructions I should give them? Apparently they are calling me next week to ask...

How much freezer space do I need and any recommendations on chest freezers? I hate to bring this up on CF, but hey, we are an ag/eng school and I remember a college friend who had a chest freezer in his apt just for this... Figured there were more experts here than most other places!

Thanks!

Choose your packages by weight (loin, ground, etc.) and number (steaks) carefully -- don't overestimate how much you'll use at any one time. Always easier to take out another package to thaw/use than to have to use up more than you wanted.

One-pound and two-per is great for most people. More packages, but potentially less waste. If you want any ground for burgers, will they do that for you?

**oldman** · 01-05-2012, 05:10 PM

I have a small ice box 3x3x2, that has held half a hog fairly easily. How many lbs of meat will you wind up with?

**driegner** · 01-05-2012, 05:11 PM

Right after my parents got married they won a 1/4 of beef at a raffle and bought a freezer that we still have now (25 years later). Whatever you buy, get something nice! Now we always have weeks worth of meat on hand because it's very easy.

P.S. this is what I love about CF, there is always someone around with suggestions.

**JP4CY** · 01-05-2012, 05:12 PM

Don't get much stew meat or minute steaks, get them as ground beef instead. Last time I got a 1/4 from a friend, I got some clear plastic boxes and separated the cuts to make organizing easier. Probably took up most of the small deep freezer that I have.

**LindenCy** · 01-05-2012, 05:19 PM

A quarter beef should fit in a 5.0 cubit ft freezer (the small one), but you can't get much else in it.

**BKLYNCyclone** · 01-05-2012, 05:31 PM

Originally Posted by Ms3r4ISU

Choose your packages by weight (loin, ground, etc.) and number (steaks) carefully -- don't overestimate how much you'll use at any one time. Always easier to take out another package to thaw/use than to have to use up more than you wanted.

One-pound and two-per is great for most people. More packages, but potentially less waste. If you want any ground for burgers, will they do that for you?

I'm pretty sure they'll grind burger for me. 1lb packages work great for us and we'll probably only eat 1 steak at a time though if packaged in pairs that wouldn't be a deal breaker. Any favorite cuts I should be asking for?

I'm planning on getting an 8 cu ft or so freezer. We usually survive on fresh vegetables and meat, but that organic stuff is spendy so I'm trying to defray the cost... I think I'll end up with 80 or 90 lbs of meat, does that sound right?

Thanks everyone!

**LindenCy** · 01-05-2012, 05:41 PM

Originally Posted by BKLYNCyclone

I'm pretty sure they'll grind burger for me. 1lb packages work great for us and we'll probably only eat 1 steak at a time though if packaged in pairs that wouldn't be a deal breaker. Any favorite cuts I should be asking for?

I'm planning on getting an 8 cu ft or so freezer. We usually survive on fresh vegetables and meat, but that organic stuff is spendy so I'm trying to defray the cost... I think I'll end up with 80 or 90 lbs of meat, does that sound right?

Thanks everyone!

Should be plenty of extra room after the meat for veggies. It's a great investment to get good meat in bulk. Nice job.

**Die4Cy** · 01-05-2012, 06:03 PM

Originally Posted by TXCyclones

One recommendation - air-tight wrap on the cuts, not just typical locker paper wrap (like Fareway uses). Unless you use beef every day some of your packages will get freezer-burned before you use them all up. Since you're going organic it ends up being more important.

Not necessarily. Chest types result in less freezer burn than refrigerator door style uprights.

**Die4Cy** · 01-05-2012, 06:05 PM

Get as much stew meat as possible and CAN it. Canned beef around here sells to the townies for $15 a quart, if you can even find it. You're not a real Midwesterner until you've done that.