Whole Beef- Family Cut: Deposit
Whole Beef- Family Cut: Deposit
Whole Beef – Family Cut (More Roasts & Ground)
Built for real meals.
This option gives you more roasts and ground beef, making it the most practical way to stock a freezer for everyday cooking.
If you cook regularly and want versatility over just steaks—this is the better choice.
Raised locally. Small batch. No shortcuts.
Processed at a USDA facility, vacuum sealed, and ready for your freezer.
How Pricing Works
You’re reserving a whole steer with a deposit.
Final price is based on hanging weight (the weight before processing).
- Typical hanging weight: 720–780 lbs
- Price: $8.50/lb (hanging weight)
- Estimated processing: ~$900–$1,100
What That Means for You
Estimated total investment: $6,800 – $7,700 all-in
(Final balance due at pickup)
Deposit secures your animal and processing slot. Non-refundable once processing begins
Put Into Perspective
- ~400–520 lbs of beef take-home
- Roughly $13–$17 per pound across all cuts
- Comparable or better than grocery store pricing for better quality beef
Break It Down
Feeds a family of 4 for ~10–12 months
That’s about:
$130–$150 per week for all your beef
Why This Makes Sense
- You lock in your beef supply for the year
- You avoid rising grocery store prices
- You get premium cuts at an averaged cost
This is the most cost-effective way we offer to buy beef.
What Affects Final Price
Final totals vary slightly based on:
- Exact animal weight
- Your cut preferences
- Processing selections
What You Take Home
- ~400–520 lbs of beef
- Vacuum sealed and labeled
- More roasts + more ground beef, fewer steaks
Feeds a family of 4 for ~10–12 months
What Makes This Option Different
Compared to the Steakhouse Cut:
- Fewer steaks
- More roasts for slow cooking
- More ground beef for everyday meals
Built for families who cook at home consistently
Typical Breakdown
Steaks (approx. 30–45 total):
(cut approx. 1–1.25 inches thick)
- Ribeye
- New York Strip
- T-Bone / Porterhouse
- Sirloin
- Flank / Skirt
Roasts (approx. 18–28):
- Chuck Roast
- Rump Roast
- Sirloin Tip
- Arm Roast
Ground Beef:
- ~180–240 lbs (1 lb vacuum sealed packs)
Additional Cuts:
- Brisket
- Short Ribs
- Stew Meat
- Optional soup bones
Freezer Space
~16–20 cubic feet required
(Full chest freezer or larger recommended)
Why People Choose This
- More practical cuts for everyday meals
- Better for families who cook regularly
- Less waste, more usable beef
This is the most efficient way to use a whole animal.
Availability
We process in small batches.
Next harvest:
Very limited whole beef slots available