Buy the animal, not the package.

Best for first-timers

One or two people, or a first trial run · $5.15 per pound

Hanging weight

140–160 lbs

You take home

94–100 lbs

Freezer space: about 4 cubic feet.

The eighth beef is paid in full when you reserve, and that covers haulage and processing too.

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

A family of three to four for most of a year · $4.55 per pound

Hanging weight

280–310 lbs

You take home

185–200 lbs

Freezer space: about 7 cubic feet.

$500 deposit reserves your animal and covers haulage and processing. Balance is due before shipping or when you collect. Shipping is included in the price, anywhere in the US.

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

A big family, or split it with a neighbour · $4.00 per pound

Hanging weight

560–620 lbs

You take home

375–400 lbs

Freezer space: about 14 cubic feet.

$650 deposit reserves your animal and covers haulage and processing. Balance is due before shipping or when you collect. Shipping is included in the price, anywhere in the US.

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

Large households, or two families going in together · $3.61 per pound

Hanging weight

900–1,100 lbs

You take home

750–800 lbs

Freezer space: about 27 cubic feet.

$750 deposit reserves your animal and covers haulage and processing. Balance is due before shipping or when you collect. Shipping is included in the price, anywhere in the US.

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.