Quarter Beef, 100 to 150 lbs. (hanging weight)

What you can expect to get (approximately) from a 125 pound hanging quarter (before it has been cut up)? 

• Steak: 15 - 20 lbs - Such as Filet Mignon, New York Strip or T-bone,Porterhouse, Delmonico, Flat Iron or Chuck steaks, Sirloin, Sirloin Tip, Hanger, Flank, and Skirt steaks.
• Roasts: 20lbs - Such as Chuck, Shoulder, Eye Round, Top Round, Bottom Round, Sirloin Tip, and Brisket
• Ground Beef: 38 lbs
• Other: 19 lbs - Ribs, Shanks, Soup Bones, Stew Meat
• Fat: 8 lbs of fat - For making tallow

Prices based on hanging weight and include cut, vacuum sealed packaging, and freezing. Take home weights are 25-30% less due to trimming and boning.

Down payment is required to secure your order and help buy the beefers that will be grazed all summer, on grass only.  At butcher time, you will be contacted to provide the cuts you want and schedule pick up. Final payment will be required a pick up time. 

Note: Order cancellations after butchering when the cuts have been made to your specifications will forfeit the down payment.