A typical half beef weighs approximately 300–400 lb hanging weight and provides roughly 180–240 lb of packaged beef.
Our price is $6.50 per pound hanging weight, with processing included. Hanging weight is the weight of the beef on the butcher’s hook before it is cut, trimmed and packaged.
A typical half may include:
5–8 T-bone or porterhouse steaks
5–8 rib steaks
4–8 sirloin steaks
4–8 round steaks
6–10 chuck or arm roasts
4–8 rump, sirloin-tip or other roasts
One brisket or brisket portion
Short ribs and soup bones
Approximately 70–110 lb of ground beef. Steak counts refer to individual steaks, which may be packaged one or two per package.
A typical half costs approximately $1,950–$2,600 total.
A half beef provides a broad assortment of steaks, roasts and ground beef. Exact quantities depend on the individual animal, steak thickness, roast size and cutting selections.
Cutting choices can substantially change the final assortment. Keeping more chuck, round or brisket cuts generally means less ground beef. Choosing additional burger, stew meat or boneless cuts will also change the package count and finished weight.
You may request organs, soup or marrow bones, oxtail, suet or other beef fat before processing. Specialty items are subject to availability.
Plan for approximately 6–8 cubic feet of freezer space.
Your deposit reserves your beef and is applied directly to the purchase price—it is not an additional fee.
After ordering, we’ll contact you to confirm the butcher date, expected pickup timeframe and cutting instructions. Once the butcher provides the actual hanging weight, we’ll calculate your final total and deduct your deposit. The remaining balance is due before pickup or delivery.
Local pickup and metro-area drop options are available. Our usual metro meeting points are Rogers and Blaine, but we regularly coordinate pickups in other areas as well.
A typical half beef weighs approximately 300–400 lb hanging weight and provides roughly 180–240 lb of packaged beef.
Our price is $6.50 per pound hanging weight, with processing included. Hanging weight is the weight of the beef on the butcher’s hook before it is cut, trimmed and packaged.
A typical half may include:
5–8 T-bone or porterhouse steaks
5–8 rib steaks
4–8 sirloin steaks
4–8 round steaks
6–10 chuck or arm roasts
4–8 rump, sirloin-tip or other roasts
One brisket or brisket portion
Short ribs and soup bones
Approximately 70–110 lb of ground beef. Steak counts refer to individual steaks, which may be packaged one or two per package.
A typical half costs approximately $1,950–$2,600 total.
A half beef provides a broad assortment of steaks, roasts and ground beef. Exact quantities depend on the individual animal, steak thickness, roast size and cutting selections.
Cutting choices can substantially change the final assortment. Keeping more chuck, round or brisket cuts generally means less ground beef. Choosing additional burger, stew meat or boneless cuts will also change the package count and finished weight.
You may request organs, soup or marrow bones, oxtail, suet or other beef fat before processing. Specialty items are subject to availability.
Plan for approximately 6–8 cubic feet of freezer space.
Your deposit reserves your beef and is applied directly to the purchase price—it is not an additional fee.
After ordering, we’ll contact you to confirm the butcher date, expected pickup timeframe and cutting instructions. Once the butcher provides the actual hanging weight, we’ll calculate your final total and deduct your deposit. The remaining balance is due before pickup or delivery.
Local pickup and metro-area drop options are available. Our usual metro meeting points are Rogers and Blaine, but we regularly coordinate pickups in other areas as well.
