What you get
Until we receive our USDA certification, we sell steers directly to consumers in eighths, quarters, halves, and wholes. Your beef is humanely harvested, aged 7 days, seam butchered, and vacuum packed in our new super clean facility then delivered to your door.
Seam Butchering
We seam butcher our beef; it takes more time but we know you will enjoy the difference. As the name implies, we cut along the seams between muscles. This allows us to remove gristle and prepare cuts that are homogeneous. This means when you prepare your beef it will cook evenly and be free of chewy gristle. This also allows us to provide delicious steak cuts that are not so common but uncommonly good.
Order size, price, weight and cuts
The prices show assume you want to have us arrange for our processing partner butcher your beef to your precise specifications. You are free to do your own butchering or to use a different processor. If you do, contact us so that we can get you up-to-date pricing information.
| Order Quantity | 1/8 Cow | 1/4 Cow | 1/2 Cow | Whole Cow |
|---|---|---|---|---|
| Price | $800 | $1,575 | $3,100 | $6,000 |
| Approximate total weight | 50 lbs | 100 lbs | 200 lbs | 400 lbs |
| Cuts | ||||
| Delmonico, Denver, Ranch, Flat Iron, Petite Tender | 5 | 10 | 20 | 40 |
| Ribeye | 3 | 6 | 12 | 24 |
| Filet 25%, NY Strip 75% | 4.25 | 8.5 | 17 | 34 |
| Top Sirloin, Tri-tip, Sirloin Bavette | 5 | 10 | 20 | 40 |
| Sirloin Tip Roast, Top Sirloin Roast, Rest To Ground | 2.25 | 4.5 | 9 | 18 |
| Brisket Flat or Point | 2.5 | 5 | 10 | 20 |
| Flank Steak, Skirt Steak, Hanger Steak | 2.5 | 5 | 10 | 20 |
| Short Ribs | 1.25 | 2.5 | 5 | 10 |
| Osso Buco | 1.25 | 2.5 | 5 | 10 |
| Ground from trim, shoulder and round | 23 | 46 | 92 | 184 |