How do you figure out what you're going to charge for half a side of beef? I have a steer going in later in august and I won't have enough room in my freezer for all of him. I also have a friend who is trying to eat better on a budget. She's interested in buying the side of beef, but doesn't have a lot of money. I want to figure out how much to charge her and (if she can't swing the funds) how much to charge someone else. My last steer that went in came out at 573 pounds and they charged me 45 cents a pound to process him. Most of the meat was hamburger that was around 95% lean. (I HATE hamburger that's all fat!). It's pretty cool to know I'm spending 45 cents for that one pound steak! If it matters, my steer is 100% grass fed, with some corn the last month or so. No antibiotics or hormones. He's also a Holstein. How do you figure it out?