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 do you need?

We recommend 14 cubic feet if you want some wiggle room. 

Standard Cut Whole Beef -Small

Whole Beef Small-

310lbs of  Roasts, Steaks, Marinade Cuts & Ground beef 

  • 5 Chuck Roast 2-3lb each
  • 4 Shoulder Roast 2-3lb each
  • 4 Flat Iron ave 1lb each
  • 4 Skirt Steaks
  • 2 Flank Steaks
  • 1 Hanger Steak
  • 2 Brisket Whole 5-7lb each
  • 21 Ribeye Steaks Ave Cut 10 oz
  • 10 Tenderloin Steaks Average cut  8oz (includes center cut & tails)
  • 14 NY Strip Steaks Ave Cut 9oz
  • 14 Sirloin Steaks Ave Cut 9oz
  • 19 Short Ribs   Approx 1lb packs
  • 10 Pack Stew Beef Ave 14-16oz packs
  • 12 Pack Cubed Steak Ave 1lb packs
  • 9 Pack Stir Fry Ave 14-16oz packs
  • 4 London Broil Roast 2-3lb each
  • 10 Packs Eye of round steaks (Steaks ave 2-3oz and packaged 2-3 per pk)
  • 4 Sirloin Tip Roast 2-3lb each
  • 11 pks Osso Buco (beef shank) 2 per pk
  • 125 Ground Beef 1lb packs

(Optional) – Bone & Organs

approximately 85 lbs of bones and organ meats

  • 9 Beef Soup Bone Approx 4lb bags
  • 10 Beef Knuckle Bone Approx  1.5-2lb each
  • 2 Beef Marrow Bone Approx 1-2lb each
  • 8 Beef Liver Appx 12oz packs each
  • 3 Beef Oxtail  Approx 1lb each
  • 2 Beef Kidney Approx 1lb each
  • 1 Beef Heart approx  2-3.5lb each
  • 1 Beef tongue approx  2-3lb each
  • 1 Bags Fat Trimming

Total Weight 395lbs with bone and organ option.

Save over $1900 from retail packages.

In Stock Now!  Only 1 Left! Next Available October 2023!

  1. Order online
  2. Pickup At the Farm
  3. Enjoy

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 do you need?

We recommend 14 cubic feet if you want some wiggle room.

$3,999.00

FAQs

When and where will I pick up my beef?

Pickup is also available at our farm with appointment.

How should I transport my beef?
Usually, a whole beef comes packed in 16-18 boxes approximately 21″x28″. Figure 1/2 for a half beef.  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 canbe transported safely long distances.
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.
How do you charge for whole beef?

Whole beef is usually 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. It can be confusing a 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 with our regenerative practices, we’re continuing the pattern by simplifying the custom beef process. We charge a standard price per whole or half.   You know up front the costs and the amount of beef you will receive with our standard cut beef.

What cuts will I get?

Cuts from a whole beef

  • Chuck Roast 
  • Shoulder Roast 
  •  Flat Iron 
  • Brisket Whole 
  • Ribeye Steak ave
  • Tenderloin Steak 
  • Ny Strip Steak 
  • Sirloin Steak 
  • Skirt Steak ave 
  • Hanger Steak ave
  • Flank  Steak ave 
  • Osso Buco
  • Short Ribs   
  • Stew Beef Ave 
  •  Cubed Steak Ave
  • Fajita Strips Ave 
  • London Broil Roast 
  • Eye of round Roast or steaks
  • Sirloin Tip Roast
  • Ground Beef (50% or more of a whole beef is ground beef)

Bones and Organ Meats from a beef

  • Soup Bones
  • Beef Liver
  • Beef Heart
  • Beef Kidney
  • Beef Tongue
  • Beef Oxtail
  • Beef Marrow Bones
  • Beek Knuckles
How much beef will I get?

Our animals on average yield anwhere between 350 and 450 pounds of wrapped beef not including bones, organs, tongue, tail etc.

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  15-17 cubic foot freezer. Soup Bones are bulky, If you are getting the bones and organ meats, we recommend 17 cubic foot or a 14.6 with a second smaller freezer for overflow.

What if I only want a half?

If you are not ready for the whole animal, we offer a standard cut half, qurter and eighth options.

Why is a deposit required before my beef is processed?

Our processor charges us if we cancel. Therefore, we charge a deposit to reserve your slot. The balance of Payment is required prior to pickup and we will notify you and send a payment link.

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.
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.