FIRST A LITTLE INFO ABOUT THAT…
Chemical free in short is often more natural, pure and organic than USDA or other certified “organic” products.
Meat to produce (meat even greater a concern) the nutritional quality and standards can still be extremely lacking in conventional farming (“organic” or not) from that of a conscientious mindful farmer with a knowledge, appreciation and reverence of such teaching as say Hippocrátēs.
“Do no harm” & “Let food be thy medicine and medicine be thy food”

Know your stuff and know that your farmer knows their stuff before you buy and eat.
Know that what you eat is unadulterated food (as wholesome, pure and unprocessed as you can get it
You should personally and carefully selected the sources you buy from. Know the farmers/producers methods of farming and handling. Visit the farm, look around and ask questions, if you feel hostility or dishonesty when  you ask seemingly blunt questions – don’t feel bad if you offended them. If they take offence they are already in the wrong plus it most likely means they are agitated because there is something to hide and when you poke around looking for truth it of course makes one uncomfortable that is at fault of their disregard to obvious and self evident truth.
Consider what “they” (FDA etc…) say is “food” and “safe” – REGARD IT AS POISON!!!
That is my ultimate, unwavering, well formulated assessment.

To begin to formulate your own conclusions here is one comment and reference to consider:
“It is estimated that over 95% of all food purchased has as many as 300 chemicals added to each product.”
Natural Cures “They” Don’t Want You to Know About
–by Kevin Trudeau -- approximate page reference pg.214

NOW TO THE BEEF INFO & ESTIMATED PRICING, ETC…

12-14-2010 -- 1 full cow purchased for $1,530.00
The “hanging weight” of this cow was 510 pounds.
Hanging weight does not including the head, legs, hide, tail, guts or organs.
We were charged 3.00 per pound for the hanging weight (including butcher fee and packaging etc..)
We had the meet packaged in plastic vacuum pack.
You could have it wrapped in a white waxy butcher paper instead but it keeps longer in the plastic vacuum pack.
After the “hanging weight” meet was processed into steaks, roasts, and hamburger the final weight after processing and packaging was 322 Pounds (188 pounds less than the hanging weight)

So, $1530.00 (total priced paid - for the “hanging weight”) divided by 322lbs (final weight of editable meat after processing) =   4.75 per pound.
So if you sell it for about 5.00 per pound that may give you a breakeven price after figuring in additional expenses such as time, transportation, refrigeration, etc…

We had it processed “regular/normal” so that whatever normal stakes and hamburger came out of it was fine.
The butcher said with a “regular/normal cut” the meat ratio would come out to be about 1/3rd hamburger to 2/3rds stake and roasts.

If we sell off portions of the meat, providing what we are selling came from a cow that was cut/processed regular/normal then all meat (stakes, roasts, hamburger) could be sold at 5.00 per pound at a breakeven price, and all beefjerky could be sold for 20.00 per pound at a breakeven price. (You need to quadruple the final weight - because of the weight loss from dehydration) Plus add whatever additional costs for time/labor, dehydration expenses and, expenses of the organic spices, organic herbs, and sea salt used for flavoring and preservation.

 

Note: If we have a cow processed into all hamburger we would only get about ½ of the hanging weight so we would need to sell it for twice the price of the “hanging weight” (plus a bit more for additional time and expenses)

Note: If we have a cow processed into all hamburger and then we made beef jerky out of it we would need to first double the final weight price (because it is hamburger) then quadruple the price of the hanging weight (because of the weight loss from dehydration) plus add whatever additional costs for time/labor, dehydration expenses and, expenses of the organic spices, organic herbs, and sea salt used for flavoring and preservation.


Tips: We kept the bones, fat, heart and liver – it was no extra cost to do so.
We kept the bones to make bone broth – for soups, stews, etc… After cooking the bones for a few days the bones become soft and crush easily. We then grind them up into small pieces (not quite powder) and use it for good calcium and minerals for our chickens and ducks. (Note, we do not mix it into their feed, it is separate. If they want to eat it they can.  We don’t feel it is natural to force something into the diet of any animal. We let them use their instincts, if they decide to eat it they most likely do so because they know they need it. This also is a good natural grinding component like that of gravel that the chickens swallow and keep in their crop to help grind up their food.
We keep the fat for making tallow. The tallow we use for cooking and frying just like you would use butter olive oil except the tallow holds up to the high heat. It does not turn into a harmful trans-fat like olive oil does when exposed to high heat from cooking and frying. The chickens and ducks also like to eat this. (People put suit out for the birds right?) It’s the same thing. Again, it is given separately and it is their choice to eat it or not if they desire to.
We kept the liver to eat some hear and there. It is a different texture and flavor but it is very nutritious providing the animal was raised and fed correctly.
The heart we had ground into hamburger – you couldn’t tell a difference really between that and any other hamburger.
Next time we get a cow if we have the time and space we may ask for the legs and head and tail to make even more bone broth. Waste nothing – as the Indians. To make bone broth you just put a bunch of the bones into a big pot, add some organic apple cider vinegar to help more quickly break down the bones, and cook it for a few days to make a whole bunch at once. Then you can put the broth in jars and pressure-cook it to can and store it at room temperature or skip the pressure cooking and canning process and simply freeze the broth.