Whole Beef- Steakhouse Cut: Deposit

 Whole Beef – Steakhouse Cut (More Steaks)

The full experience.

This is a whole, locally raised steer—cut to maximize steaks while still giving you a full range of premium cuts.

If you want the highest volume of steaks possible from a single animal, this is it.

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
• Maximum number of steaks + balanced roasts and ground

Feeds a family of 4 for ~10–12 months

 What Makes This Option Different

Compared to a standard cut:

• More steaks across all premium cuts
• Fewer roasts
• Slightly less ground beef

 Built for people who want steak in the freezer at all times

 Typical Breakdown

Steaks (approx. 40–60 total):
(cut approx. 1–1.25 inches thick)

• Ribeye
• New York Strip
• T-Bone / Porterhouse
• Sirloin
• Flank / Skirt

Roasts (approx. 12–20):

• Chuck Roast
• Rump Roast
• Sirloin Tip

Ground Beef:

• ~120–180 lbs (1 lb vacuum sealed packs)

Additional Cuts:

• Brisket
• Short Ribs
• Stew Meat
• Optional soup bones

 Freezer Space

 ~16–20 cubic feet required
(Typically a full chest freezer or larger)

 Why People Choose This

• Maximum number of premium steaks
• Best overall value per pound
• Fully stocked freezer for the year

This is for people who want to buy once—and not think about beef again.

 Availability

We process in small batches.

Next harvest: 
 Very limited whole beef slots available