In addition to being tasty, our whole, half and quarter cows are:
Our freezer pork prices are a significant savings because we have lower overhead costs selling the whole, half and quarter cow. Get all the same steaks, roasts and other cuts you love for as low as $3.00 per pound.
Can’t find a specific cut you’re after? When you buy a whole or half cow you get to specify exactly how you’d like your beef cut. Want to cook a genuine Delmonico steak, or a whole tenderloin? Our butchers can make it happen!
Buying freezer beef is the most sustainable way to eat. Because you buy all your beef at once, we use less gasoline and electricity for freezing and transport. Plus, by eating the whole cow, you get to taste all the great cuts that you might not have tried otherwise!
What do I get ?
Whole Cow – $3.00/lb.
650 pounds of beef (approximate)
$2255 with processing
Half Cow – $3.25/lb.
325 pounds of beef (approximate)
$1250 with processing
Quarter Cow – $3.50/lb.
162 pounds of beef (approximate)
$675 with processing
Steaks – about 20% of yield weight
Tenderloin, New York Strip, Ribeye, Sirloin
Roasts – about 20% of yield weight
Chuck, Rump, Arm
Other – about 15% of yield weight
Soup Bones, Short Ribs, Brisket
Ground pork / Sausage – about 45% of yield weight
You will also have the option of having organ meat; heart, liver, tongue, and soup bones.
How much will it cost?
Beef orders are priced per pound, so we don’t know exactly how many pounds to charge until the cow is “hanging on the rail” at the butcher shop.
You will be responsible for the processing costs which vary based on how you get your cow cut up. Regular cut & wrap with butcher paper costs 47¢/lb. Cryovac packaging is an additional 10¢/lb. and other processing (burger patties, hot dogs, etc.) is available for an additional charge. Please ask the butcher for the most up-to-date information on processing costs.
Once the butcher informs us of the final weight and processing cost, we will calculate your total.
How should I store all the beef?
Wrapped in butcher paper, your beef should store for 6 months in your home freezer with no loss of quality. In cryovac packaging (an additional 10¢/lb.) your beef should last up to 1 year.
Here’s a rough guide to how much freezer space you’ll need.
Whole cow: 15 cubic feet (large chest freezer)
Half cow: 7 cubic feet (small chest freezer, french-door refrigerator, bottom-freezer refrigerator)
Quarter cow: 3.5 cubic feet (top-freezer refrigerator)