What you need to know

Live weight is an average of 1,100 lbs. Animal weights will vary; if a smaller or larger animal is desired, please let us know ahead of time and we will accommodate.

Hanging weight is after the head, hide, hooves, and internal organs have been removed. Hanging weight is an average 58% of live weight and boxed meat averages 60-65% of the hanging weight. This number fluctuates with how the animal is cut. Example: cutting bone in - can add 50+ lbs in the box on a whole animal. To keep it all consistent we sell off the hanging weight. 

Boxed meat products such as ground burger, steaks, and roasts can vary in each box depending on how the animal is cut. If you have any special requests, please let us know and we will do our best to accommodate.

Butcher cost is included in your purchase. The average butcher cost is $900 per animal. This includes $200 kill fee + $1.15 per pound of hanging weight + $1.00 per pound to age your steaks for tenderness.

Packaging is vacuum-sealed to provide you with the best product. Handle packages with care – failure to do so can result in tears in the packaging which causes freezer burn and damage to the product.

Steaks

De-Bone / Boneless (recommended)              

Boneless Rib Eye 

New York

Tenderloin

Sirloin  

Sirloin Tip

Bone-in

Bone-in Rib Steak

T-Bone

Sirloin (half or quarter)

Sirloin Tip (half or quarter)

*Producer’s recommendations

1. We recommend de-boned steaks. De-bone will last in the freezer for up to 18 months where bone-in meat can get a bone sour flavor after 6 months. Additionally, de-bone takes up less space in your freezer.

2. Cube and round steaks are tougher than our common steaks (i.e., ribeye, new york, etc.). For best results, we recommend marinating or slicing thin and using them in other dishes such as stir fry or finger steaks.

3. Two or three steaks are included in one sealed package of steaks. If you desire only one steak per package there will be an additional $.10 per pound upcharge for processing.

Your product

All meat is processed in a USDA butcher shop and is vacuum seal packaged. Butcher cost is included.

Five cut-to-order options: whole, half, quarter, split quarter, and variety box. (see cut options below)

Whole | Half | Quarter

Price per Pound* $7.00 | $7.25 | $7.50

Average Hanging Weight (lbs) 640 | 320 | 160

Final Boxed Meat (lbs) 410 | 205 | 105

Freezer Space (cubic feet) 20 | 10-12 | 5-7
*Prices are charged on hanging weight (not final boxed weight)

Variety Boxes

1/8 $559.99 | 48 pounds of boxed meat | <5-7 cubic feet freezer space

1/16 $299.99 | 24 pounds of boxed meat | <5-7 cubic feet freezer space

Each 1/8 variety box contains the following:

Steaks – 2 tenderloin, 2 New York, 2 ribeye, 2 sirloin, 2 sirloin tip (approx. 12lbs)

Roasts – a variety of roasts ranging in size of 1-4 pounds (approx. 12lbs)

Optional – tri-tip, flat iron, short ribs (approx. 2lbs)

Burger – the remainder of weight in ground hamburger (approx. 21lbs)

Your cut options (whole, half, quarter)

1.     Short Ribs

2.     Tri Tip

3.     Flat Iron Steak

4.     Hanging Tender

5.     Brisket

6.     Osso Bucco (sliced shank)

7.     Stew Meat

8.     Soup Knuckle or Marrow Bones

9.     Top and Bottom Rounds

10.  Cube steak

11.  Roasts

12.  Ground