Why Purchase a Whole Animal?
-
Unbeatable Value and Quality: Save significantly per pound and enjoy a variety of premium beef cuts.
-
Bulk Savings: Share costs and quality meat with friends or family.
-
Support Sustainable Farming: It costs a lot to parcel out beef and ship it around the country. Buying a whole beef eliminates all of this waste, helping our farm while allowing us to pass savings on to you!
Pre-order Details
-
Deposit: $500 (remaining amount paid prior to pickup).
-
Payment Method: Credit card for deposit here on the website. Check is preferred for the remaining amount; credit cards incur a 3% service charge if used.
-
Average Product Weight: 500-550 lbs.
Pricing Breakdown (You are paying us for the beef, processing is paid separately)
-
Hanging Weight Price Per Pound: $4.12 (final price depends on the amount of meat you receive).
-
Processing Price: $700 - $1,100 ($1 - $1.15) per pound, depending on your cut sheet.
-
Processing Facility: Double J in Pierce, Colorado (pay processing fee at pickup).
Additional Information
-
More Meat: Our cows provide over 100 lbs more meat than typical animal shares.
-
Freezer Space: Plan for at least 18 cubic feet (1 cubic foot per 30 lbs) for an entire animal.
-
No Shipping or Delivery: You pickup from the processing facility in Pierce, CO
Variety of Cuts: *You can fill out your own cut sheet with this whole beef.
-
Steaks and Premium Steaks: Enjoy a selection of high-quality steaks including Filet Mignon, Ribeye, New York Strip, and more.
-
Roasts: Options like Chuck Roast, Picanha, and Tritip Roast, ideal for slow cooking and roasting.
-
Brisket: A barbecue favorite, including both the flat and point cuts.
-
Ribs: Thick, meaty ribs ready for your next braising or barbecuing.
-
Ground Beef: Versatile and practical for everyday meals.
-
Organs: Nutrient-rich options like liver, heart, and tongue.
-
Bones and Tallow: Essentials for making rich broths, stocks, and cooking fats.
List of Cuts: (These are averages. Expect variations).
1. Steaks
- Bavette Steak: 12.7 lbs total, 1.27 lbs per package, 10 steaks
- Flank Steak: 4.88 lbs total, 2.44 lbs per package, steaks units
- Inside Skirt Steak: 4.56 lbs total, 2.28 lbs per package, 2 steaks
- Outside Skirt Steak: 3.28 lbs total, 1.64 lbs per package, 2 steaks
- Top Sirloin Steak: 9.12 lbs total, 0.76 lbs per package, 12 packages (Double packed)
2. Premium Steaks
- Denver Steak: 6.05 lbs total, 11 packages (Double packed)
- Filet Mignon: 4.4 lbs total, 11 packages (Double packed)
- Flat Iron Steak: 5.22 lbs total, 6 packages (Double packed)
- Hanger Steak: 2.56 lbs total, 1 steak
- New York Strip: 15.36 lbs total, 12 steaks (Double packed)
- Ribeye Steak: 18.6 lbs total, 12 packages (Double packed)
3. Roasts
- Petite Tender: 2.34 lbs total, 2 roasts
- Chuck Roast: 21.12 lbs total, 8 roasts
- Picanha: 7.66 lbs total, 2 roasts
- Pot Roast: 14.6 lbs total, 4 roasts
- Rump Roast: 12.96 lbs total, 4 roasts
- Bottom/Top Roast: 35.04 lbs total, 8 roasts
- Sirloin Tip Roast: 21.12 lbs total, 6 roasts
- Tritip Roast: 6.02 lbs total, 2 roasts
4. Brisket
- Brisket Flat: 10.94 lbs total, 2 flats
- Brisket Point: 14.58 lbs total, 2 points
5. Ribs and Cubes
- Short Ribs: 13.28 lbs total, 8 packages(multi-packed)
- Stew Meat/Kabobs: 16 lbs total, 8 packages
6. Ground Beef
- Ground Beef: 115 lbs total, 115 1lb packages
7. Organs
- Heart: 4 lbs total, 4 packages
- Liver: 9 lbs total, 9 packages
- Kidney: 2.26 lbs total, 2 packages
- Tongue: 2.51 lbs total, 1 tongue
- Beef Cheeks: 1.82 lbs total, 1 package
8. Bones and Tallow
- Osso Buco: 17.44 lbs total, 16 packages (Double packed)
- Knuckle Bones: 5.48 lbs total, 4 bones (Double packed)
- Raw Tallow: 9.12 lbs total, (2) 3-5lb packages
- Marrow Bones: 6.46 lbs total, 3-5 bones per package, 2 packages
Important Note: To cut down on costs and save you money:
- Generic labels will be used.
- Wholes, halves, and quarters are the standard 18-month lifespan, 14-day dry aging, not the 30-month, 21-day dry aging of all the other beef options on our website.
- Most beef shares are high-choice or prime but we do not guarantee these grades.
- Weight and number of cuts are averaged; not exact
- Some cuts might lose their vacuum seal in the freezer over time, depending on the temperature and humidity (it doesn't make the meat unsafe). But if you don't eat these cuts, leaving them in the freezer for months, they might get freezer burn.
- Ice crystal formation is normal and should be expected, especially on bigger cuts.
*Discount codes only apply to the deposit and not the full amount.
