Bulk Beef
1/8 Beef Share
$250 Deposit
1/4 Beef Share
$500 Deposit
Half Beef Share
$1,000 Deposit
Whole Beef
$2,000 Deposit
Select your delivery month at checkout
Approximate bulk beef ready dates:
July 2, 2025 - Sold out!
*Fall butcher dates will be announced in mid July
How Bulk Beef Pre-Orders Work
1 Customize Your Order
Select 1/8, 1/4, 1/2, or whole beef from the products listed below. You'll also select your preferred delivery method and month at checkout.
2 Complete Your Order
Pay your deposit to complete your order. The remaining balance will be due at pickup/delivery.
3 Fill Your Freezer!
Fill your freezer with the highest quality cuts of grass-fed and finished beef, all vacuum-sealed and labeled for easy storage and identification.
Watch exactly how we raise your Beef!
Every beef share includes the highest quality cuts
Typical Cuts Included
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(25-35) Ground beef 1 lb packages (85% Lean), (3-4) Tenderized round steaks, (2) Sirloin steaks, (2-3 New York Strip Steaks, (3-4) Sizzler steaks, (2-3) Delmonico steaks (ribeye), (1-2) Tenderloin filet, (1) Rump roast 2-3 lbs, (2-3) Chuck roasts 2.5-3.5 lb packages
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(35-45) Ground beef 1 lb packages (85% Lean), (4-6) Chuck roasts 2.5-3.5 lb packages, (1) Brisket 3-4 lb packages, (3-4) Short ribs 1-2 lb packages, (4-6) Delomonico steaks (ribeye), (2-3) Tenderloin filets, (4-6) New York Strips, (2-3) Sirloin Steaks, (1) Flank Steak, (1) Skirt Steak, (3-4) Tenderized Round Steaks, (1) Sirloin Tip Roasts 2-3 lbs, (1) Rump Roast 2-3 lbs, (1) Round Roasts 2.5-3 lbs, (4) Stew meat 1 lb packages, (3-4) Soup bones 1-2 lb packages.
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Double the cuts for 1/4 beef and include sizzler steaks.
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4x the cuts for 1/4 beef and include sizzler steaks.
Frequently Asked Questions
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Yes, home delivery is FREE on bulk meat purchases!
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The size and grade of the animal will also vary and affect the final yield. An average 1/4 beef will be 100 lbs take home meat. This amount can be less or more depending on the size of animal.
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Good things take time! We appreciate you pre-ordering your bulk beef share. This allows us to plan our schedule and coordinate with the butcher.
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After the butcher tells us the final packaged weight, we finalize your invoice. Unlike confusing hanging weights that charge you for the scraps that don´t make it to you, you only pay for the meat you bring home. We will then let you know the final amount due minus the deposit before pickup or delivery. You can choose to pay at pickup or we can charge your credit card on file. For home delivery, we will charge your card on file before delivery.
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25-35 lbs of meat per cubic foot of freezer. So 1/4 beef figure 4 cubic feet - Read our blog "choosing your freezer" here
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We recommend purchase no more than 1 year's supply. This is the recommened time that the meat will stay fresh.
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It depends on your beef consumption. We like to do the math. For example: If you are a couple that eats beef 2x per week and each have a have serving size of 8oz. Math comes out to be .5lb serving x 2people x 2meals/week x 52week/year = 104lbs/year. 1/4 cow would be perfect for you then!
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No worries, we are here to help with the process. If you want to purchase a small bundle to try our meats first Check it out here.
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Due to complexity, we cannot offer custom cutting for 1/8, 1/4 and 1/2 beef/hog orders. Only whole beef/hog orders are available for customizable cuts upon request. Please reply to your confirmation email that you would like to customize your cuts and we will reach out to you. Extra fees may be incured depending on your cut requests. We highly recommend our standard cuts as it makes our job and our butchers job easier.
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We have been raising grass-fed beef for almost a decade now. After many years of trail and error, we have found the best breeds, feed, and management to produce high quality tasting grass-fed beef. While our beef is different than your conventional grain fed beef, our customers rave about the quality and taste. I don't think you'll be disappointed. If you ever don't like it, we have a money back guarentee.
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Read our top 5 reasons to buy in bulk here.
