A typical quarter weighs approximately 150–200 lb hanging weight and provides roughly 90–120 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 quarter may include:
2–4 T-bone or porterhouse steaks
2–4 rib steaks
2–4 sirloin steaks
2–4 round steaks
3–5 chuck or arm roasts
2–4 rump, sirloin-tip or other roasts
A portion of brisket
Short ribs and/or soup bones, when available
Approximately 35–55 lb of ground beef
Steak counts refer to individual steaks, which may be packaged one or two per package.
A typical quarter costs approximately $975–$1,300 total.
Because each steer is different, hanging weight, packaged weight and the exact assortment of cuts will vary. Quarters are balanced portions, but they cannot be perfectly identical. One may contain more sirloin while another receives more round steak or a different roast. We work to make every portion fair and comparable in overall value.
Cutting choices also affect the final assortment. Keeping more chuck, round or brisket cuts generally means less ground beef, while grinding more of those sections increases the amount of burger. You may request organs, soup or marrow bones, oxtail, suet or other beef fat before processing. These items are limited and subject to availability.
Plan for approximately 3–4 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 and expected pickup timeframe. 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 quarter weighs approximately 150–200 lb hanging weight and provides roughly 90–120 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 quarter may include:
2–4 T-bone or porterhouse steaks
2–4 rib steaks
2–4 sirloin steaks
2–4 round steaks
3–5 chuck or arm roasts
2–4 rump, sirloin-tip or other roasts
A portion of brisket
Short ribs and/or soup bones, when available
Approximately 35–55 lb of ground beef
Steak counts refer to individual steaks, which may be packaged one or two per package.
A typical quarter costs approximately $975–$1,300 total.
Because each steer is different, hanging weight, packaged weight and the exact assortment of cuts will vary. Quarters are balanced portions, but they cannot be perfectly identical. One may contain more sirloin while another receives more round steak or a different roast. We work to make every portion fair and comparable in overall value.
Cutting choices also affect the final assortment. Keeping more chuck, round or brisket cuts generally means less ground beef, while grinding more of those sections increases the amount of burger. You may request organs, soup or marrow bones, oxtail, suet or other beef fat before processing. These items are limited and subject to availability.
Plan for approximately 3–4 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 and expected pickup timeframe. 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.
