Sale!

Ribeye Steak – Tender and well-marbled and packed full of flavor. The healthy fats in the marbling enhance the flavor and leave you with a no- guilt gourmet cut perfect for any occasion. Serve grilled, seared and pan fry, broiled, sous vide. flavor and our favorite slow cooer roast. It's best cooked on low 7-8 hours.

NY Strip Steak- Leaner than a ribeye steak, perfect for pan frying, broiling, grilling and sous vide

Filet Mignon- It’s the best of the best, cut from the tenderloin this is the most tender cut you can get.

Sirloin Steak- Cut from the sirloin, this leaner cut makes a quick meal. Can be grilled, seared and pan fried, broiled or sous vide.

Shoulder Roast- Cut from the shoulder, this cut is packed full of flavor and our favorite slow cooer roast. It's best cooked on low 7-8 hours.

Sirloin Tip Roast- Cut from the round, yeilds a large lean roast and is best served meduim rare and sliced across the grain. Can also be cooked well done in slow cooker and shreded for a healthy salad topping, sandwiches and burritos.

London Broil Roast-A lean cut from the top round and is best broiled in oven to medium rare and sliced across the grain. Also, it’s lean enough for awesome jerky, the perfect size trimmed and ready. All you have to do is slice across the grain to desired thickness!

Boneless Chuck Roast- Cut from the shoulder area and full of the healthy flavorful fat and CLA, this roast is best cooked well done for a tender, moist meal. Can also be smoked like a brsket. flavor and our favorite slow cooer roast. It's best cooked on low 7-8 hours.

Stew Beef- Marinade or slow cook. Use for stews and add to vegatable dishes.

Cube Steak- Sometimes referred as minute steak. Pan fry with salt and pepper for a quick easy meal. Can be breaded, seared and added to slow cooker for a hearty soothing ready to eat steak and gravy meal

Stir Fry- Marinade and pan fry with vegatables for a healthy versitle dish. (Beef and broccoli, fajitas, salads and more.)

Ground Beef - The most versitle of all beef cuts. Perfect for quick, easy winter meals, meatloaf, a great substitute for Phily cheesesteak, brown and add veggies, tacos, buritos, stove top skillet meals, meatloaf, burgers, and more.

How much freezer space?

A 14 cubic foot freezer should give you plenty of room for a large standard cut, with room for bones and organs.

Standard Cut Whole Beef

FREE SHIPPING to NC!

"Why You Should Consider Buying A Whole Beef - The Undeniable Advantages"

Grass-fed Beef that's the real deal. Produced from a proper finished animal for superior grass-fed beef, it's guaranteed to be tender, flavorful, and 100% grass-fed. Our beef is of the same unbeatable quality as the ones in our bundles. Not only that, but it's also born, raised, and grazed on our family farm, ensuring that every step of the production process is traceable. The beef is processed by a USDA certified processor, dry aged for 14 days, then flash-frozen and vacuum-sealed to preserve all its freshness and flavor. And the best part? This beef will stay fresh for up to 2 years in your freezer. Plus, you can get all the extra trimmings like tongue, heart, liver, oxtail, soup bones, knuckles, and bones. Provide your family with pure, unadulterated beef that has been produced without the use of chemicals. This is the clean healthy beef that you have been relentlessly seeking. It's time to treat your taste buds to the natural flavor they deserve!

Healthy Beef that Checks ALL the Boxes

  • No Antibiotics, Growth Hormones, or Grain.
  • Birth to Harvest on a Single Family Farm
  • Chemical FREE Production Practices - Our beef is produced WITHOUT using herbicides, pesticides and fungicides (something you don't see very often in the grass-fed beef business)
  • Finished ONLY on Live Growing Nutrient Rich Forage making it clean, healthy, and nutrient dense.
  • Carbon Capturing and Good for the environment, resulting in better beef for you and your family.

Save Time and Cash

"Say goodbye to grocery store hassles and supply chain disruptions. Prepare for any occasion, from festive feasts to surprise visitors, with ease! Save on retail with whole beef pricing today!"

365 pounds of Roasts, Steaks, Marinade Cuts & Ground beef 

  • 10-12 Pot Roasts from the Shoulder Area ( Chuck and Shoulder) 2-3 lb each
  • 4 Flat Iron Steaks approx 14-16oz each
  • 2 Briskets Whole
  • 18-22 Ribeye Steaks cut 1 inch thick
  • 10-12 Tenderloin Steaks cut 1.5 inch thick (includes center cut & tails)
  • 14-16 NY Strip Steaks cut 1 inch thick
  • 14-16 Sirloin Steaks
  • 1-2 Flank Steaks
  • 3-4 Skirt Steaks
  • 1 Hanger Steaks
  • 9-12 Short Rib Packs 1-2Lbs
  • 9-10 Lbs (approx)Stew Beef Ave 14-16oz packs
  • 9-10 Lbs (approx) Cubed Steak Ave cut 14-16oz packs
  • 9-10 Lbs (approx) Stir Fry Ave 14-16oz packs
  • 7-8 Roasts from the Round ( Sirloin Tip, London Broil) 2-3lb each
  • Eye of round steak 3-4lbs (appx 2-3oz each)
  • 8-9 pk Osso Buco (beef shank) 2 per pack
  • 150-170 Ground Beef 1lb packs

Save $ with a whole beef package.  Retail value over $7900.  Stock up and Save $2500!

Optional

Bone and organ pack- Maximize your nutritional intake by choosing bones and organ meats for the ultimate nutritional powerhouse. By utilizing the entire animal, you’ll benefit from an abundance of essential nutrients like Collagen, Vitamin A, Riboflavin, Iron, Choline, Niacin, Zinc, and more. Plus, enjoy the incredibly dense, nutrient-rich fat that can be used for tallow cooking and beyond. Upgrade your diet and indulge in the true essence of ancestral living.

Choose Whole Beef + Bone and Organs Option when Adding to Cart!

  • 7-8 Bags Beef Soup Bone approx 3-5Lb bags
  • 6-8 Beef Knuckle Bone approx  1.5-2lb each
  • 2-3 Beef Marrow Bone approx 1-2lb each
  • 9-12 Beef Liver appx 12-16oz packs each
  • 1-2 Pk Beef Oxtail  approx 1lb each
  • 1-2 Beef Kidney approx 1lb each
  • 1 Beef Heart approx  2-3.5lb each
  • 1 Beef tongue approx  2-3lb each
  • 1-3 Bags Fat Trimming approx 2-4Lb each

**Each animal is a little different and we rely on our custom processor’s expertise when preparing your beef to bring you the best cuts. We may have to make substitutions with a cut of equal or greater value.  We guarantee the total weight listed in the description.

Grass-Fed Beef as it should be

“Nothing beats the satisfaction of eating beef that’s been raised in sync with nature on clean & chemical free lush grass and forage, harvested at peak season. The nutrient-packed goodness and ultimate taste and nutrition of this kind of beef surpass any bland commercially fed meat.”

How it works:

  1. Place your order to secure your family's beef and you're good.  We will get to work on processing and filling your order.
  2. Pickup at the farm within a few days to a week of placing your order for in stock bulk packages. We will do our best to fill orders as quickly as possible, but please allow up to 10 days for bulk orders to be shipped.
  3. Pre-Orders – Pre-orders will be listed as such on the product page. A 20% Deposit is required for pre-orders and estimated availability (pickup or shipping window) will be noted.
  4. We will email you with scheduled ship and pickup date & send the invoice for the balance due (if applicable) when your beef order is ready for shipping or pickup. Payment is required prior to pick up or shipping.
  5. Beef can be picked up at the farm or shipped.  *Shipping charge (if applicable) is due at time of order. If you plan to pick up your beef, choose the Local Pickup option, disregard the time listed because this is a bulk order.  We will contact you with a scheduled ship or pickup date.
  6. Orders will be filled and shipping & pickup dates will be scheduled in order of receipt.
  7. You and your family will enjoy the security of having healthy, clean 100% Grass-fed beef at your fingertips!

Have Questions? Contact us and we will be happy to help.

HOW FAR DOES A WHOLE BEEF GO?  DEPENDS ON YOUR FAMILY SIZE AND HOW MANY MEALS PER WEEK YOU INCLUDE BEEF.

Ribeye Steak – Tender and well-marbled and packed full of flavor. The healthy fats in the marbling enhance the flavor and leave you with a no- guilt gourmet cut perfect for any occasion. Serve grilled, seared and pan fry, broiled, sous vide. flavor and our favorite slow cooer roast. It's best cooked on low 7-8 hours.

NY Strip Steak- Leaner than a ribeye steak, perfect for pan frying, broiling, grilling and sous vide

Filet Mignon- It’s the best of the best, cut from the tenderloin this is the most tender cut you can get.

Sirloin Steak- Cut from the sirloin, this leaner cut makes a quick meal. Can be grilled, seared and pan fried, broiled or sous vide.

Shoulder Roast- Cut from the shoulder, this cut is packed full of flavor and our favorite slow cooer roast. It's best cooked on low 7-8 hours.

Sirloin Tip Roast- Cut from the round, yeilds a large lean roast and is best served meduim rare and sliced across the grain. Can also be cooked well done in slow cooker and shreded for a healthy salad topping, sandwiches and burritos.

London Broil Roast-A lean cut from the top round and is best broiled in oven to medium rare and sliced across the grain. Also, it’s lean enough for awesome jerky, the perfect size trimmed and ready. All you have to do is slice across the grain to desired thickness!

Boneless Chuck Roast- Cut from the shoulder area and full of the healthy flavorful fat and CLA, this roast is best cooked well done for a tender, moist meal. Can also be smoked like a brsket. flavor and our favorite slow cooer roast. It's best cooked on low 7-8 hours.

Stew Beef- Marinade or slow cook. Use for stews and add to vegatable dishes.

Cube Steak- Sometimes referred as minute steak. Pan fry with salt and pepper for a quick easy meal. Can be breaded, seared and added to slow cooker for a hearty soothing ready to eat steak and gravy meal

Stir Fry- Marinade and pan fry with vegatables for a healthy versitle dish. (Beef and broccoli, fajitas, salads and more.)

Ground Beef - The most versitle of all beef cuts. Perfect for quick, easy winter meals, meatloaf, a great substitute for Phily cheesesteak, brown and add veggies, tacos, buritos, stove top skillet meals, meatloaf, burgers, and more.

How much freezer space?

A 14 cubic foot freezer should give you plenty of room for a large standard cut, with room for bones and organs.

$5,350.00$5,520.00

Come Get it and Save! Reserve Today Save when You Choose LOCAL PICKUP!

Know your farmer and Save 10% with Local Pickup PLUS Add All your Nutritious  Bones & Organ FREE when you choose to pick up your box! *Savings applied toward future balance when using the deposit option. Choose Local Pickup for Savings and Beef Plus Bones and Organ Meats Option to take advantage of both offers.

**This is a Pre-Order and will be available November 2024.

Make Your Deposit to Reserve Your Beef!

Pay a 20% deposit per item

View Deposit Policy

All deposits are non-refundable. This is because you are literally buying a portion of our herd and deposits are used in planning of processing of your animal or portion of animal. That being said, deposits can be transferred to another person. If for whatever reason you need a deposit refund we ask you find someone to take your place so we are not left with extra beef. Click Here for Frequently Asked Questions.

Click Here for More Frequently Asked Questions

Click Here for more Info on Storage Tips and Freezer Space!

FAQs

When and where will I pick up my beef?

Pickup is available at our farm with appointment. We will notify you when your beef is ready and schedule a time for pickup.  Pickup windows depend on product type and our availability and will be listed on the product page.

How should I transport my beef?

Usually, a whole beef comes packed in 10-12 boxes approximately 21"x20"x8". 4-6 boxes for a half, 2-3 for a quarter and 1 box usually will hold an eighth.  If purchasing a whole, you will need a truck or SUV for all of the boxes to fit.  (We have had customers unbox and just put it in coolers or pack in the car with blankets for insulation to save space.)  It will be frozen solid and can be transported safely for hours & long distances in the boxes.

How will my beef be packaged for shipping?

Bulk beef is shipped in large, insulated shipping boxes typically 18x18x18 inches and will weigh 45-65lbs upon arrival at your door.  If this size is too large for you to manage, we recommend that you unpack the boxes where they are left until they are a manageable weight. Dry ice or cold packs will be used to keep the beef at safe temperatures while in transit.  We pack and plan for an extra time in transit so that your beef stays safe during shipping and arrives frozen.

How is the beef shipped?

We use UPS Ground Service to transport your beef. Orders from our farm to NC addresses typically arrive within 24-48 hours of shipment.

How long will the beef stay fresh?

After the dry-aging process, cuts are flash-frozen and vacuum-sealed.  This process keeps the beef fresh in Your freezer for up to two years.

WHAT PACKAGE SIZE SHOULD I PURCHASE?

To ensure that you do not run out between each seasonal harvest, we plan that you purchase what your family will eat in 10-12 months.  This will vary depending on how many meals at home you prepare and how much beef you eat with each meal.  A 1/8 package is just 38 pounds which is less than ¾ pounds per week per family.  We have a meal chart on each product page to help you decide. Storing nutritious meals at home is easy and convenient. We have found that once you have beef at your fingertips, there’s no going back to daily market runs.

Why are deposits taken in advance?

Securing your beef, allows us plan for you. It takes an average of 2 years to produce grass fed beef. As a birth to harvest farm, we don’t just pick up the phone and call someone to get animals or product. We raise the animals here and always have two years’ worth of beef crop grazing on our farm. We must make decisions whether to keep and finish the animals for you or sell them now. Once our animals are sold, we are out.  We raise the animals on the farm and your decision to purchase beef allows us to keep the animal and fatten it the natural way for a better beef for you.  We are required to secure and confirm processing dates months in advance.

Is the Deposit Refundable?

All deposits are non-refundable. When you make a deposit, you are literally buying a portion of our herd and deposits are used in planning of processing of your animal or portion of animal. When you make a deposit, we hold up our end of the bargain and you get your beef. Deposits can also be transferred to another person. If for whatever reason you need a deposit refund, we ask you find someone to take your place, so we are not left with extra beef.

What cuts are in a Beef

The short answer is it depends. Animal size will vary and # of cuts will depend on the size of the animals. Below is a listing and average # of cuts in a standard cut Whole beef.  See product page details for your package.

  • 4-5 Chuck Roasts 2-3lb each
  • 4-5 Shoulder Roasts 2-3lb each
  • 4 Flat Iron approx 12-16oz each
  • 2 Brisket Whole  5-9lbs
  • 18-22 Ribeye Steak
  • 10-12 Tenderloin Steaks tails included
  • 14-16 Ny Strip Steak
  • 14-16 Sirloin Steak
  • 4 Skirt Steak approx 12-16oz each
  • 1 Hanger Steak approx 1-2lb
  • 2 Flank Steak approx 1lb
  • 10 -16 Short Rib Packs   1-2 lb packs
  • 10 Lbs Stew Beef Approx 12-16oz Packs
  • 10 Lbs Cubed Steak Approx 12-16oz Packs
  • 10 Lbs Stir Fry Approx 12-16oz Packs
  • 3-4 London Broil Roast 2-3lb each
  • 3-4 lb (approx) Eye of round Roast/Steak
  • 3-4 Sirloin Tip Roast 2-3lb each
  • 9-10  Pks Osso Buco (Beef Shank)
  • Ground Beef 1 lb packs 80/20   150-170

Bones and Organs

  • Soup Bones Neck and Rib,  (3-5lb Bags)
  • Beef Liver
  • Beef Heart
  • Beef Kidney
  • Beef Tongue
  • Beef Oxtail
  • Beef Marrow Bones
  • Beef Knuckles

*Above cut quantity is example only.  

Do you keep bulk in stock?

Yes & No. Because our animals are finished on live growing forage for peak nutrition and flavor, we process seasonally instead of year-round. We open deposits for our seasonal harvest in advance. As we are growing and our demand increasing, we make plans (over a year in advance) for extra and process additional beef as standard cut (1/8, 1/4, 1/2, Whole). When we sell out, we are out until our next seasonal harvest which is typically late fall. So yes, there are times when we will have bulk in stock but once it's sold out it's not available until next season. Stock status and product availability will be listed on the product page.

How do you charge for whole beef?

Whole beef is traditionally charged by hanging carcass weight.  This is the weight of the total carcass minus the head, and legs before the beef has been processed into finished wrapped meat. This can be confusing  and charging this way means the customer does not know the total charge until after the beef  has been processed.

It seems to us that it would be much easier if you knew the price and what you are getting before committing.  Our customers have expressed the same opinion and since we’ve been breaking the  mold from the beginning, we’re continuing the pattern by simplifying the whole beef process. We charge a standard price per whole or half.  You  know up front the costs and the minimum amount of product you will receive.

How much freezer space do I need?

Rule of thumb, one cubic foot of freezer space for 35-40 pounds of packaged meat. Figure a  14-17 cubic foot freezer for a whole beef. Soup Bones are bulky, If you are getting the bones and organ meats, we recommend 15 cubic foot for a whole or a second smaller freezer for overflow. Click Here to see tips on freezer size.

Do I have to purchase a Whole Beef?

No. If you are not ready for the whole animal, we offer a standard half, quarter and eighth packages.

I'd like to try before I buy, do you have a sample?

Yes. Each season we set aside inventory for samplers. You can use our Contact form to request our “Meat Your Farmer” Sampler.

Also, as beef does not break down evenly and as we have excess inventory, we bundle these extra cuts into samplers. Usually, these sampler boxes range from 8-30Lbs. and include a variety. When in stock these are listed on our market page.

How much beef will I get?

Our animals on average yield anywhere between 325-370 pounds of wrapped beef not including bones, organs, tongue, tail etc.  All product details and guaranteed weight will be included in product description.

Can I just get burger?

Yes. Additional ground beef is offered in bundles and these bundles can be purchased on our market page when available.  If you are looking for a larger amount (100 pounds plus) we can also plan for a burger animal for you during our seasonal harvest. Contact us for availability and more info.

We also offer a burger subscription each year during a limited sign-up period. Subscription products are offered on our Market page.  

CAN I PURCHASE INDIVIDUAL CUTS?

We practice whole butchery and do not offer individual cuts. 

Individual cuts are made possible by large meat aggregators that can put together truckloads of a single product from beef raised across the country and worldwide, traveling through multiple stages of the commercial beef supply chain (this includes grass-fed beef). This industrialized model has run small family farms out of business over the past 50 years and made it impossible for you to be assured how your food is being produced.  We raise all our beef animals, practice whole butchery, and sell our beef that way. We offer a variety of packages depending on availability and  each package is a breakdown of a whole beef. If you have never purchased this way, we urge you to consider it. Each cut offered in our package is packed full of nutrition and flavor and will provide you with an exceptional eating experience. Supporting farms that practice whole butchery is the way you can keep clean nutritious protein that you can trust available in your community.

How is your beef different from other grass fed beef?
We only finish our animals seasonally on pasture, and on live growing forage, choosing only to use animals that were born, raised, and grazed right here on our farm.

Animals are Never sourced and comingled with animals from multiple states, farms, and farmers.

This ensures the best beef for you and your family knowing you do not have to worry about how or where your beef was raised, fed, or treated as they have been in our care from day one.

We will not sacrifice the quality and assurance of production practices for convenience. Our animals graze and finish the way nature intended; on GRASS!

In addition to our Regenerative production practices, we place an emphasis on our finishing process to promote marbling, tenderness, and flavor. We want our grass-fed beef to be the best-tasting grass-fed beef you've ever had

What are the benefits of dry-aged beef?
Dry Aging is the process of hanging a whole side of beef in the open air at a temperature just above freezing and left to age for several weeks before the cuts are prepared. During this process, the meat will slowly dehydrate, and the enzymes will work to break down muscle tissue.  This process yields a more tender and flavorful beef than the typical wet-aged beef commonly found in the supermarket. This is why most high-end restaurants also use Dry Aged beef cuts. Wet Aged Beef is the process where cuts are processed, and vacuum-sealed in plastics and shipped to the market.  The aging takes place while the meat is in transit.
Can thawed beef be refrozen?

Beef can be safely be refrozen when it is thawed at safe temperatures.  Our beef is shipped in heavily insulated boxes in dry ice or cold packs designed to keep the meat at safe temperatures while in transit.

How long can you hold my beef once it’s ready.

Beef should be picked up or approve for shipping within a week of notification.  We will contact you with your balance and schedule a pickup or ship date as soon as we know when your beef will be ready at our farm. During harvest season, we process weekly and do not have enough freezer space to store your beef.

How is your beef different from other grass fed beef?

We only fatten our animals seasonally on pasture, in sync with nature,  and only on live growing forage.  Our beef is born, raised, and grazed right here on our farm.
Animals are Never sourced and comingled with animals from multiple states, farms, and farmers. This ensures clean & nutritious beef for you and your family knowing you do not have to worry about how or where your beef was raised, fed, or treated as they have been in our care from day one. We will not sacrifice the quality and assurance of production practices for convenience and quantity. We only raise what our land can support naturally and our animals graze and finish the way nature intended; on GRASS WITHOUT the use of harmful chemicals! In addition to our Regenerative production practices, we place an emphasis on our finishing process to promote tenderness and flavor. We want to provide you with an enjoyable, healthy, guilt-free eating experience.

What are the health benefits of Regeneratively Raised Grass Fed Beef?

Animals that spend their lives in a pasture-based system, mimicking the natural model are healthier and more disease-resistant. Research has also found that beef finished on live growing, biodiverse forage is more nutrient-dense than beef finished on monocultures such as haylage and silage.

Increased intake of Omega 3 reduces inflammation and aids in the prevention of inflammatory diseases. Grass-fed beef has the recommended Omega 6 to Omega 3 essential fatty acid ratio to aid in disease prevention.

Grass-fed beef is higher in cancer-fighting antioxidants, vitamin A and E than grain-fed beef.

Grass-fed beef has a cholesterol level lower than, turkey, pork, and chicken and can therefore be used interchangeably with white meats to reduce cholesterol levels.

What do you mean by chemical free production? I though all grass fed beef was chemical free

We do not use chemicals (herbicides, pesticides, fungicides) on our pastures, cattle, or in the production of our beef. This contrasts with most of the grass-fed beef produced in the country. Most conventional grass-fed beef graze on pastures that are sprayed with herbicides for weed control, and the animals also graze on cover crops that are managed conventionally, meaning that the pastures are sprayed with an herbicide pre-planting. Animals are also supplemented with stored feed and forage that was produced using the same methods of using chemicals. It is also common to use pesticides on the cattle for fly control. For more information about the difference, click here.

Do you use any mRNA vaccines.

NO!  We do not use & will not be using any mRNA spike protein vaccines.  For more info on our vaccine policy, click here.

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