A whole beef means you are buying an entire animal’s worth of beef. This is a large quantity – ideal for multiple families splitting an order, or one big family with significant freezer space. This bundle gives you the maximum variety of cuts and the most control over cut customization.
Weight & Yield: Roughly 450 +/- lbs of packaged beef.
In terms of storage, a whole beef will require about 16–20 cubic feet of freezer space, the standard size of a large standalone/chest freezer.
Cuts Included: When you buy a whole cow, you truly get every cut the animal can offer. This means all the steaks (from high-end cuts like ribeye, strip, T-bone/porterhouse, tenderloin/filet, sirloin, down to cuts like skirt, flank, and flat iron), all the roasts (chuck roasts, round roasts, rump, brisket, etc.), all the ribs (back ribs, short ribs), and everything in between. You will also end up with a very large quantity of ground beef – often 150–200+ pounds of ground beef.
Expect roughly 20–30% to be steaks, 30% roasts and slow-cooker cuts, and about 40–50% ground beef.
Packaging: All meat is professionally cut, vacuum sealed, labeled, and flash frozen for long-term freshness.
Cost: $11.00 per pound, plus tax
Processing fees are figured into the price, no hidden fees or additional cost.
A whole beef means you are buying an entire animal’s worth of beef. This is a large quantity – ideal for multiple families splitting an order, or one big family with significant freezer space. This bundle gives you the maximum variety of cuts and the most control over cut customization.
Weight & Yield: Roughly 450 +/- lbs of packaged beef.
In terms of storage, a whole beef will require about 16–20 cubic feet of freezer space, the standard size of a large standalone/chest freezer.
Cuts Included: When you buy a whole cow, you truly get every cut the animal can offer. This means all the steaks (from high-end cuts like ribeye, strip, T-bone/porterhouse, tenderloin/filet, sirloin, down to cuts like skirt, flank, and flat iron), all the roasts (chuck roasts, round roasts, rump, brisket, etc.), all the ribs (back ribs, short ribs), and everything in between. You will also end up with a very large quantity of ground beef – often 150–200+ pounds of ground beef.
Expect roughly 20–30% to be steaks, 30% roasts and slow-cooker cuts, and about 40–50% ground beef.
Packaging: All meat is professionally cut, vacuum sealed, labeled, and flash frozen for long-term freshness.
Cost: $11.00 per pound, plus tax
Processing fees are figured into the price, no hidden fees or additional cost.