Buy the animal, not the package.

Best for first-timers

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.

Most popular

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.

Best value per pound

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.

Lowest cost per lb

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.