A typical whole beef weighs approximately 600–800 lb hanging weight and provides roughly 360–480 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 whole beef may include:
10–16 T-bone or porterhouse steaks
10–16 rib steaks
8–16 sirloin steaks
8–16 round steaks
12–20 chuck or arm roasts
8–16 rump, sirloin-tip or other roasts
Two briskets
Short ribs and soup bones
Approximately 140–220 lb of ground beef
Steak counts refer to individual steaks, which may be packaged one or two per package.
A typical whole beef costs approximately $3,900–$5,200 total.
A whole beef gives you the greatest control over cutting instructions. You can select steak thickness, roast size, package size and whether certain sections become steaks, roasts, stew meat or additional ground beef.
The final assortment will depend heavily on those choices. Keeping more chuck, round and brisket cuts produces more roasts and less ground beef. Grinding those sections can significantly increase the amount of burger. Boneless cuts and heavier trimming may also reduce the final packaged weight.
You may request all available organs, soup or marrow bones, oxtail, suet or other beef fat before processing.
Plan for approximately 12–16 cubic feet of freezer space. Two freezers or one large chest freezer may be necessary.
Your deposit reserves the animal 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 whole beef weighs approximately 600–800 lb hanging weight and provides roughly 360–480 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 whole beef may include:
10–16 T-bone or porterhouse steaks
10–16 rib steaks
8–16 sirloin steaks
8–16 round steaks
12–20 chuck or arm roasts
8–16 rump, sirloin-tip or other roasts
Two briskets
Short ribs and soup bones
Approximately 140–220 lb of ground beef
Steak counts refer to individual steaks, which may be packaged one or two per package.
A typical whole beef costs approximately $3,900–$5,200 total.
A whole beef gives you the greatest control over cutting instructions. You can select steak thickness, roast size, package size and whether certain sections become steaks, roasts, stew meat or additional ground beef.
The final assortment will depend heavily on those choices. Keeping more chuck, round and brisket cuts produces more roasts and less ground beef. Grinding those sections can significantly increase the amount of burger. Boneless cuts and heavier trimming may also reduce the final packaged weight.
You may request all available organs, soup or marrow bones, oxtail, suet or other beef fat before processing.
Plan for approximately 12–16 cubic feet of freezer space. Two freezers or one large chest freezer may be necessary.
Your deposit reserves the animal 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.
