Our standard, and the one most families will want.
The Dev Package is our standard, and the one most families will want. Steaks are cut an inch and a half thick, two to a pack, with the bone left in on the rib steak and rib roast where it earns its keep and taken out of the New York strip and filet. Ground beef is 80/20 in one pound bags, right for everything from burgers to chili. Here is how the whole animal comes back to you.
Every steak comes off the saw at an inch and a half and gets packed two to a pack. The rib steak and rib roast stay bone-in, where the bone earns its keep, and the bone comes out of the New York strip and filet. Rounding out the steaks are sirloin, sirloin tip, top round, London broil, flank steak, and cubed steak.
Reserve Now!Roasts are cut to 3 to 4 pounds, the right size for a crockpot and a weeknight. You get chuck, arm, and rump roasts from the shoulder and hip, plus bottom round and eye round from the leg. A whole brisket and short ribs round it out for anyone who likes a long cook.
Reserve Now!Ground beef is an 80/20 blend, right for everything from burgers to chili, bagged in 1 pound portions. Stew meat comes in four to six 2 pound packs. You also get soup bones and liver.
Reserve Now!Every animal is different, so these are averages rather than guarantees. Hanging weight varies, and that changes your final take-home weight. A finished animal hangs at around 800 pounds. After the butcher is done, expect roughly 150 to 175 pounds packaged for a quarter, 300 to 325 pounds for a half, and around 650 pounds for a whole. Here is a rough estimate of how the Dev comes back to you. Half amounts are about 50% of a whole. Quarters are rounded up so every roast, brisket, and organ comes home whole, so a quarter usually comes back as a little more than a true quarter, somewhere between a quarter and a third of the animal, and you still pay for a quarter.
| Cut | Whole | Half | Quarter |
|---|---|---|---|
| Rib steaks (1½”) | 16 | 8 | 4 |
| New York strips (1½”) | 10 | 5 | 2 to 3 |
| Filets (1½”) | 10 | 5 | 2 to 3 |
| Sirloin steaks (1½”) | 10 | 5 | 2 to 3 |
| Top round steaks (1½”) | 10 | 5 | 2 to 3 |
| Sirloin tip | about 12 lbs | about 6 lbs | about 3 lbs |
| Flank steak | 1 | 1 | 1 |
| Cubed steak | 1 pack | 1 pack | 1 pack |
| Chuck roasts (about 3 lbs) | 8 to 10 | 4 to 5 | 2 to 3 |
| Arm roasts (about 3 lbs) | 4 | 2 | 1 |
| Rump roasts (3 to 4 lbs) | 4 | 2 | 1 |
| Bottom round roasts (3 to 4 lbs) | 2 | 1 | 1 |
| Eye round roasts (3 to 4 lbs) | 2 | 1 | 1 |
| Bone-in rib roast | 1 | 1 | 1 |
| Short ribs (4 English cut per pack) | 6 packs | 3 packs | 1 to 2 packs |
| Stew meat (2 lb packs) | 4 to 6 packs | 2 to 3 packs | 1 to 2 packs |
| Brisket | 1 whole | 1 whole | 1 whole |
| Soup bones | 4 to 6 packs | 2 to 3 packs | 1 to 2 packs |
| Liver | 1 whole | 1 whole | 1 whole |
| 80/20 ground beef | about 200 lbs | about 100 lbs | about 50 lbs |
You also get London broil from the top round.
Not right now. Each package is cut the same way every time, which is what lets us hand the butcher one sheet and keep your order moving. If you want something different, take a look at our other packages, one of them may be closer to what you are after. We may open up custom cut sheets down the road.
Beef is priced by hanging weight, currently $8.50 to $14.50 per pound depending on the animal. Hanging weight is the weight before the butcher does the final cutting and trimming, so your take-home weight will be lower than the number you are billed on. A deposit of $500 for a quarter, $1,000 for a half, or $2,000 for a whole reserves your order. Once your beef is cut and weighed, we’ll email you an invoice for the remaining balance, payable before delivery.
A quarter needs about 4 to 5 cubic feet, a half about 8 to 10, and a whole about 16 to 20. If you are tight on space, the quarter is the safe starting point.
Plan on roughly 60 to 80 days from order to freezer. Our farmer always has cattle coming up that are already on corn or ready to start, which keeps the wait short. Once your animal is ready, it is harvested, hangs 10 to 15 days, and then is cut and packaged as specified on the cut sheet. We will confirm your timing with you when you order.
We will email you as soon as your order is finished and ready for pick up or delivery.