Quarter Beef Deposit

Quarter Beef Deposit

150.00

This is a 100% beef quarter, and is beef raised and finished on natural pastures in Western Washington and Oregon.

We sell our beef by the live weight.

  • In 2018, the price per pound hanging weight is $5.45 (for a whole steer). This adds up to $2289 for 420 lbs hanging weight. Note: price for a half steer is $5.70 and a quarter is $6.00.

  • You will receive appx 295 lbs finished product, for an average of $7.75 per pound (e.g. $2289/295 lbs.)

  • Our $7.75 per pound average includes all cuts of beef. 

Check out organic grass fed beef in the grocery stores and compare prices of different cuts, e.g. chuck roast, steaks, hamburger, etc. Typical prices for organic grass-fed range from $7 to $39 per pound.  Our $7.75 per pound average includes all cuts of beef.

A deposit is required to purchase your animal.  For a whole animal the deposit is $600, a half is $300 and a quarter is $150.  Upon delivery the balance will be due.  The balance will consist of the managing cost, butchering, slaughtering and delivery, all based on hanging weight at processing time.  See the example above for a whole beef.

Our current beef prices are $2.20 per pound for a side of beef (half) and $2.10 per pound for a whole. We harvest our animals throughout the year and use Wagners Meats in Mt. Airy, MD to harvest and custom cut the beef.  Wagners Meats is an eighteen minute drive from our farm which enables us to deliver the animals on the morning of harvest for less stress on the animal.

We require a deposit of $150 to reserve a quarter beef. On the day of harvest we weigh the steer or heifer (average weight is 1200 pounds) and send an invoice for the remaining balance.

The beef is dry aged for a minimum of 21 days and is custom cut to your specifications and flash frozen and vacuum sealed.  The Butcher is paid directly by you for the processing and cutting fee, which is presently $0.72 a pound on the hanging weight and a $60 per head processing charge or $30 for a half.*

How much meat do I take home from the processor? 40% of the actual weight of the steer or the heifer will be your take home weight. For example:  Half of a 1200 pound steer (600 pounds) will yield approximately 348 pounds hanging weight and approximately 240 pounds will be the take home weight.

How much freezer space do I need?  9 cubic feet for a half (side) of beef. A good rule of thumb is 1 cubic feet of freezer space per 25-30 pounds of beef.

*All prices subject to change

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A.  FULL-CUT:

  1. all roasts ~ chuck, rump, sirloin tip
  2. all steaks ~ t-bone, rib steak, top sirloin, round steaks (cubed or plain)
  3. short ribs
  4. stew meat
  5. ground beef (about 40% of your order will be burger)

B. BEST ROASTS, ALL STEAKS AND BURGER:

  1. best roasts ~ sirloin tip, rump (both boneless)
  2. all steaks ~ t-bone, rib steak, top sirloin, round steaks (cubed or plain)
  3. stew meat (optional)
  4. ground beef (about 50% of your order will be burger)

C. ALL STEAKS AND BURGER:

  1. all steaks ~ t-bone, rib steak, top sirloin, round steaks (cubed or plain)
  2. ground beef (about 60 – 65% of your order will be burger as all the roasts, stew meat, and rib meat will be ground into burger)

D BEST STEAKS AND BURGER:

  1. best steaks only ~ t-bone. rib steak, top sirloin
  2. ground beef (about 75 – 80% of your order will be burger as all the roasts, stew meat, rib meat, and many of the steaks will be ground into the burger) 

OTHER CHOICES: Please tell us the number of steaks per package, and your preferred burger package size  in pounds (1#, 1½ #, or 2#).