Please contact us for the current availability and pricing.
Please note, price is based on the hanging weight of the beef. Weights are estimated; actual weights will be certified by the butcher prior to aging in cold storage. 14-21 days of aging prior to cutting and wrapping is typical. When the meat is cut and wrapped you will have about 60-68% of the hanging weight in final yield, without bones and other inedible parts. This is the usual and customary way of purchasing beef in bulk.
Half Beef
How an animal is butchered can dramatically affect the yield. Whether bones are left in, how closely the butcher trims the surface fat, and how much fat is left in the ground meat is a big part of what determines the yield. The yield is typically 60-68% of the hanging weight so, you can expect 140 to 185 lbs of finished cuts depending on the size of the animal for a HALF animal, 75-100 lbs for a QUARTER animal.
Boneless or Bone In
We tend to butcher more boneless on quicker cooking cuts, and tend to leave the bones in on longer cooking cuts where the meat will fall off the bone, thereby maximizing the actual amount of meat you are able to eat. It is important to note that the amount of edible meat does not change with boneless cuts, and boneless cuts take up less room in your freezer.
How Lean?
We also tend to have the butcher leave less fat on the cuts and use less fat in the ground beef opting for 80-85% lean ground beef. Grassfed beef is also leaner than grain fed beef by nature, so if you are not used to cooking grassfed ground beef, you will quickly learn that you will need a light coating of oil to keep the beef from sticking to your pan or grill, (and when you brown your ground beef, you will happily discover it is not swimming in its own grease once browned!)
Space requirements
Usually a half beef takes up about 10 cu. ft. of “upright” freezer space.
What cuts will I receive?
Working closely with our butcher we determined the best way to cut the beef halves in order to give you the highest quality cuts, the greatest possible yield, and a good variety of cuts to keep your beef dinners interesting, and typically includes the following cuts:
• Tenderloin Steaks (Filet Mignon)
• Ribeye Steaks • NY Strip Steaks • Sirloin Steaks • London Broil Steaks • Flank, Skirt & Hangar Steaks • Short Ribs • Shoulder / Rump Roasts |
• Chuck Roasts
• Briskets • Shanks (Soup Bones) • Liver in 1 lb. packages • Stew Meat (in 1 lb. pkgs) • Ground Beef (in 1 lb. packages) • Top & Bottom Round Roasts |
Steaks are typically cut to 1” thick and are 1 per package. Roasts are typically 2-3 lbs, but roast sizes can vary depending on the size of the animal. The butcher will determine the best way to divide a particular piece of meat into multiple roasts in the interest of maximizing your yield. Stew meat and ground meat are packaged in 1 lb. packages.
Cut names, package sizes, and the sizes of cuts will vary depending on the butcher used for processing.
Cut names, package sizes, and the sizes of cuts will vary depending on the butcher used for processing.