Package Options
Prices listed are deposit amounts. Final purchase price determined at delivery based on actual animal weight.
Price is for deposit. Remaining cost will be dependent upon total pounds delivered.
Deposit to reserve yours today. Final Price will be dependent on total pounds received.
The "Take-Home" Weight Explained:
If a half side of beef has a "hanging weight" (the weight of the side after harvest but before cutting) of around 400 lbs, your actual take-home weight in boxes will be closer to 260–280 lbs. The remaining weight is lost during the dry-aging process (moisture loss) and when the butcher removes excess fat and dense bones. As a rule of thumb, expect about 25–30% steaks, 30–35% roasts/specials, and 35–40% ground beef.
¼ SIDE PACKAGE:
3 - 4 cubic feet of freezer space
High-End and Grilling Steaks:
Ribeye Steaks: 5–7 steaks (from the front quarter)
T-Bone & Porterhouse: 5–7 steaks total (from the hind quarter)
Note: If you choose boneless cuts, this transforms into roughly 5–6 New York Strips and 2–3 Filet Mignons.
Sirloin Steaks: 3–4 steaks
Slow-Cooking Roasts & Braising Cuts
Chuck Roasts: 3–4 roasts (excellent for classic pot roasts)
Arm Roast: 1 roast
Rump / Round Roasts: 2–3 roasts (leaner, great for thin-sliced roast beef)
Short Ribs: 1–2 packages
Brisket: You will generally get a half brisket (either the flat or the point), as a full animal only has two briskets total.
Specialty Cuts & Trimmings
Flank Steak OR Skirt Steak: 1 steak (since there is only one of each per side, you usually get one or the other, or they are blended into the ground beef).
Soup Bones / Shank: 2–3 packages (great for broth or rich stews).
Ground Beef and Stew Meat
Ground Beef: 30–45 lbs. (packed in 1 lb or 2 lb chubs)
Stew Meat: 3–5 lbs of pre-cubed lean beef.
½ SIDE PACKAGE:
7 - 8 cubic feet of freezer space
High-End and Grilling Steaks:
Ribeye Steaks: 10-14 steaks (or kept whole as Prime Rib Roasts)
T-Bone & Porterhouse: 10-14 steaks total (from the hind quarter)
Note: If you prefer Boneless New York Strips and Filet Mignons instead, you would receive roughly 10-12 Strips and 4-6 Filets
Sirloin Steaks: 6-8 thick steaks
Slow-Cooking Roasts & Braising Cuts
Chuck Roasts: 6-8 roasts (the classic pot roast)
Arm Roast: 2-3 roasts
Rump / Top Round Roasts: 3-5 roasts (ideal for roast beef or pit beef)
Short Ribs: 3-4 packages
Brisket: 1 whole brisket, can be spit into point and flat
Specialty Cuts & Trimmings
Flank Steak: 1 steak
Skirt Steak: 1 steak
Soup Bones / Shank: 4-6 packages
Ground Beef and Stew Meat
Ground Beef: 60 - 85 lbs (packed in 1 lb or 2 lb chubs)
Stew Meat: 5 - 10 lbs of pre-cubed lean beef.
WHOLE BEEF PACKAGE:
14 - 16 cubic feet of freezer space
High-End and Grilling Steaks:
Ribeye Steaks: 10-14 steaks (or kept whole as Prime Rib Roasts)
T-Bone & Porterhouse: 10-14 steaks total (from the hind quarter)
Note: If you prefer Boneless New York Strips and Filet Mignons instead, you would receive roughly 10-12 Strips and 4-6 Filets
Sirloin Steaks: 6-8 thick steaks
Slow-Cooking Roasts & Braising Cuts
Chuck Roasts: 12-16 roasts (the classic pot roast)
Arm Roast: 4-6 roasts
Rump / Top Round Roasts: 6-10 roasts (ideal for roast beef or pit beef)
Short Ribs: 6-8 packages
Brisket: 2 whole brisket (can be spit into point and flat)
Specialty Cuts & Trimmings
Flank Steak: 2 steaks
Skirt Steak: 2 steaks
Soup Bones / Shank: 8-12 packages
Ground Beef and Stew Meat
Ground Beef: 120 - 170 lbs (packed in 1 lb or 2 lb chubs)
Stew Meat: 10 - 20 lbs of pre-cubed lean beef.