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Conor's Family Beef logo Conor's Family Beef

Ships nationwide · Est. 1999

Beef from one farm, cut to your order.

Grass-fed and grass-finished on our own pasture, dry-aged, and cut the way you ask for it. Buy a share of the animal instead of a tray from the shelf.

See the shares How it works
Two thick bone-in tomahawk ribeyes on a wooden board with salt and rosemary
Bone-in ribeye A half share brings 12–20 of these — and you pick the thickness.
100%
Grass-fed & finished
1
Farm, start to finish
27
Years raising cattle
4
Share sizes

Pick your size

Four shares. One animal.

Every share is the same beef — the only question is how much of it you want. Each price covers processing, vacuum sealing and labelling.

Eighth Beef

$500

~94–100 lbs packaged · $5.15 a pound

Smallest share. A good way to try it before committing.

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Quarter Beef

$875

~185–200 lbs packaged · $4.55 a pound

Quarter share. Roughly six months of dinner.

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Half Beef

$1,550

~375–400 lbs packaged · $4.00 a pound

Half-animal share. The size most families settle on.

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Whole Beef

$2,800

~750–800 lbs packaged · $3.61 a pound

Whole-animal share. Feeds a family for the year.

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Best for first-timers

Eighth Beef

$500
Hanging weight
140–160 lbs
Packaged yield
94–100 lbs

The eighth beef costs the same as our standard deposit, so it is paid in full when you reserve.

A good entry size for trying grass-fed beef.

What's inside

  • Ribeye steaks: 3–6
  • NY strip steaks: 2–5
  • Filet mignon: 2–4
  • Sirloin steaks: 2–4
  • T-bones: 2–4
  • London broil / tri-tip: 1 smaller roast
  • Flank steak: 1 small or shared
  • Fajita meat: 1–3 lbs
  • Roasts: 8–15 lbs total (2–4 roasts)
  • Brisket: 2–5 lbs
  • Stew meat: 3–6 lbs
  • Ground chuck / ground beef: 15–30 lbs

Plus: smaller amounts of ribs, bones, tallow and optional organs.

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Most popular

Quarter Beef

$875
Hanging weight
280–310 lbs
Packaged yield
185–200 lbs

$500 deposit reserves your animal and covers haulage and processing. Balance is due when you collect or before shipping.

Roughly half of a half beef, in the same proportions.

What's inside

  • Ribeye steaks: 6–10
  • NY strip steaks: 5–8
  • Filet mignon: 3–5
  • Sirloin steaks: 4–6
  • T-bones: 4–7
  • London broil: 1–2 roasts
  • Tri-tip: 1 roast
  • Flank steak: 1
  • Fajita meat: 2–5 lbs
  • Roasts: 20–30+ lbs total
  • Brisket: 4–8 lbs (half or smaller)
  • Stew meat: 5–10 lbs
  • Ground chuck / ground beef: 25–45 lbs

Plus: short ribs, bones, tallow and optional organs.

Reserve this share

Best value per pound

Half Beef

$1,550
Hanging weight
560–620 lbs
Packaged yield
375–400 lbs

$500 deposit reserves your animal and covers haulage and processing. Balance is due when you collect or before shipping.

What's inside

  • Ribeye steaks: 12–20 (¾–1¼″ thick)
  • NY strip steaks: 10–16
  • Filet mignon: 6–10
  • Sirloin steaks: 8–12
  • T-bones / porterhouse: 8–14
  • London broil: 2–4 roasts (~3–5 lbs each)
  • Tri-tip: 1–2 roasts
  • Flank steak: 1–2
  • Fajita meat (skirt / flank): 4–8 lbs
  • Roasts (chuck, arm, sirloin tip, rump): 40–60+ lbs total
  • Brisket: 8–15 lbs (whole or split)
  • Stew meat: 10–20 lbs
  • Ground chuck / ground beef: 50–90 lbs (in 1–2 lb packs)

Plus: short ribs, soup bones, tallow and suet, optional organs (liver, heart, tongue) and trim as requested.

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Lowest cost per lb

Whole Beef

$2,800
Hanging weight
900–1,100 lbs
Packaged yield
750–800 lbs

$500 deposit reserves your animal and covers haulage and processing. Balance is due when you collect or before shipping.

Double everything in the half beef.

What's inside

  • Ribeye steaks: 25–40+
  • NY strip steaks: 20–32+
  • Filet mignon: 12–20+
  • Sirloin steaks: 16–24+
  • T-bones / porterhouse: 16–28+
  • London broil: 4–8 roasts
  • Tri-tip: 2–4 roasts
  • Flank steak: 2–4
  • Fajita meat: 8–16+ lbs
  • Roasts: 80–120+ lbs total
  • Brisket: 16–30+ lbs
  • Stew meat: 20–40+ lbs
  • Ground chuck / ground beef: 100–180+ lbs

Plus: all ribs, bones, tallow and optional organs.

Reserve this share

Why a share

The supermarket can't tell you this.

Grass-fed and grass-finished

Plenty of beef labelled grass-fed spends its last months on grain. Ours doesn't. The herd is on pasture from birth to harvest, which is what actually changes how the beef tastes and how it cooks.

You write the cut sheet

Steak thickness, roast size, how much goes to ground. Your call, not ours.

One animal, one farm

Your share comes from a single animal we raised. Not a blend of a hundred from four states, which is what a package of supermarket ground beef usually is.

Cheaper per pound

Buying the animal costs less per pound than buying the same cuts one tray at a time — and the ribeyes come at the same price as the ground beef.

100% grass-fedPasture from birth to harvest
Family-runSince 1999
USDA processedInspected and vacuum sealed
Ships nationwideFrozen, packed to stay frozen

Our pasture

Raised slow, on grass.

Our cattle are rotated across the pasture through the season so the grass gets time to come back. It's slower than a feedlot, and it's the whole reason the beef tastes the way it does.

Read our story
Grass-fed cattle grazing under an open blue sky

What buyers say

In their words.

Delivered today. Loads of Quality meat. Ate the rib eye for dinner. Superb 👍

Jeannette Por

We just received our first quarter cow yesterday and we already had some brisket and oh my gosh it is so good! Cannot wait to try the rest, can definitely tell the difference of the quality and taste of meat. 😊

Wendy McMahon · Quarter beef

We have just purchased our second whole cow from Conor’s family beef and the quality of every cut of meat has been second to none. It’s clear the farm prioritises the well-being of their livestock, and it shines through in the final product. I also appreciate the convenience of having the meat delivered directly to my doorstep.

James Mendaçh · Whole beef

The most tastiest juiciest meat I’ve ever had! Had a beautiful BBQ to try everything at once 😂 and what an experience. The quality is unmatched! The savings from not having to buy meat for the next 3-6 months too 😍

Chelsea Speers

Been eating high quality beef for a long time. This has to be the best I’ve had since who knows when. Just try it. You will not regret it.

Cam Bell

Delicious from the first sausage. The meat came delivered perfectly packed and ready to freeze or process into steaks. Firing up the smoker this weekend to try the brisket! 😜

Patty Heilmann

love the service directly to the door. Meat is so tender and packed beautifully.

Tony Rogers

Next harvest

Put your name on an animal.

A deposit holds your share. You pick the cuts closer to the date.

Reserve a Share Call (616) 409-1726
Call Reserve a Share