Bulk Beef Packages
Buying in bulk is how you get premium beef at a sensible price. Pick the package that suits your household and your freezer.
Why we don't post a fixed price all year. Cattle prices, feed costs and butcher fees move. Rather than advertise a number that goes stale, we'll give you our current price the moment you get in touch, and it's the same price for everyone.
Plain English
This trips up nearly everyone the first time. Here's the honest explanation.
What the animal weighs standing in the pasture. You are not charged on this. We only mention it so the numbers below make sense.
What the carcass weighs after the butcher processes it, before cutting. This is the weight your price is based on. It's usually around 60% of live weight.
What actually goes in your freezer once bones are removed and cuts are trimmed. Expect roughly 60-65% of hanging weight.
A worked example. Say you buy a half beef with a hanging weight of 350 lbs. You'd pay for 350 lbs at the per-pound price, plus the butcher's cutting and wrapping fee. You'd take home somewhere around 210-230 lbs of finished, wrapped beef.
Boneless cuts mean less take-home weight but no waste. Bone-in cuts weigh more but include the bone, and those bones make excellent stock. Neither option is better value than the other; it's simply how a beef animal divides up.
What You Get
Exact amounts vary with the animal and with the choices you make on your cut sheet. This gives you a realistic idea.
| Cut | What it's good for | Roughly, in a quarter |
|---|---|---|
| Ground Beef | Burgers, chili, spaghetti, meatloaf. The everyday workhorse | 40-60 lbs |
| Steaks Ribeye, T-bone, sirloin, strip | Grilling and pan searing. You pick the thickness | 25-35 lbs |
| Roasts Chuck, blade, cross rib, round | Slow cooker, oven roasts, Sunday dinner | 25-40 lbs |
| Stew & Stir Fry | Stews, soups, quick fry meals | 8-15 lbs |
| Ribs | Short ribs and back ribs, low and slow | 5-10 lbs |
| Soup Bones & Organs Optional | Bone broth, stock, liver. Ask and they're yours | On request |
First time buying bulk beef? Say so when you order. We'll walk you through the cut sheet line by line and help you choose sensible options. It takes ten minutes on the phone and it makes a big difference to how happy you are with your freezer.
Before You Order
The most common mistake is underestimating freezer space. Rough guide:
| Package | Freezer space needed |
|---|---|
| Quarter | About 4 cubic feet |
| Half | About 8 cubic feet |
| Whole | About 16 cubic feet |
As a rule of thumb, one cubic foot of freezer holds about 35-40 lbs of wrapped beef. A standard kitchen fridge-freezer will not hold a quarter. You'll want a chest or upright deep freeze.
Short on space? A quarter is a good place to start, or split a half with a neighbour.
Questions We Get Asked
Yes. All our beef is processed at a licensed, inspected facility. You get properly handled, properly wrapped, food-safe beef, not backyard butchering.
Both, in that order. Our cattle are pasture-raised and grass-fed for their lives, then grain-finished before butcher. Grass builds the frame and the flavour; the grain finish adds the marbling that makes a steak tender and juicy. It's the combination that makes our beef what it is.
Butcher paper, not plastic. Every package is wrapped and labelled by hand at the butcher, then frozen and boxed ready for the drive home. It's the traditional way of doing it, it's easy to write on, and there's no plastic to deal with in your kitchen.
A deposit holds your animal. The balance is due at pick-up, once the butcher has given us the final hanging weight and we know the exact amount. Simple as that.
Get in touch and we'll sort out pick-up or delivery arrangements that work for both of us. Your beef comes frozen and boxed, so it travels fine.
We raise beef year round, with two to three sales cycles a year: spring, summer and fall. We only sell what we raise, so each cycle is a limited number of animals. The earlier you get on the list, the better your chance of the size and timing you want.
Tell us what you're after and we'll come back to you with current pricing and available dates.
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