Thick steaks, bone left in wherever it belongs, and a richer grind.
The Oak Package is built for people who cook over fire and take their time. Steaks are cut a full two inches thick, two to a pack, with the bone left in on every cut that can carry one. Ground beef is 70/30 in one pound bags, fattier than our standard and better for burgers that stay juicy over high heat. Here is how the whole animal comes back to you.
Every steak comes off the saw at a full two inches and gets packed two to a pack. The bone stays in wherever the cut can carry one, so the rib steak, the rib roast, and the loin all come back bone-in, with the loin cut into T-bones and porterhouses. Rounding out the steaks are sirloin, sirloin tip, top round, London broil, flank steak, and cubed steak. A two inch steak is a different animal on the grill than an inch and a half, so expect fewer steaks overall and plan on a slower cook.
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. Where a roast can be left bone-in, it is.
Reserve Now!Ground beef is a 70/30 blend, richer than our standard 80/20 and the one to pick if you want burgers that stay juicy, bagged in 1 pound portions. Stew meat comes in four to six 2 pound packs. You also get soup bones, heart, tongue, 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. Because the Oak leaves the bone in wherever a cut can carry one, more of that weight comes home as bone than it does on the Dev. Here is a rough estimate of how the Oak 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 |
|---|---|---|---|
| Porterhouse (2″) | 7 | 3 to 4 | 1 to 2 |
| T-bones (2″) | 7 | 3 to 4 | 1 to 2 |
| Sirloin steaks (2″) | 6 | 3 | 1 to 2 |
| Top round steaks (2″) | 6 | 3 | 1 to 2 |
| 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 |
| Heart | 1 whole | 1 whole | 1 whole |
| Tongue | 1 whole | 1 whole | 1 whole |
| Liver | 1 whole | 1 whole | 1 whole |
| 70/30 ground beef | about 210 lbs | about 105 lbs | about 52 lbs |
You also get bone-in rib steaks, plus 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 reserves your order, $500 for a quarter, $1,000 for a half, and $2,000 for a whole, and it goes toward your final balance. Once your beef is cut and weighed, we will 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. A 7 cubic foot chest freezer, the common big box size, holds roughly 250 pounds of packaged beef, which covers a quarter with room to spare but will not hold a half. 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.