Whole Beef – Steakhouse Cut (More Steaks) The full experience. This is a whole, locally raised steer—cut to maximize steaks while still giving you a full range of premium cuts. If you want the highest volume of steaks possible from a single animal, this is it. Raised locally. Small batch. No shortcuts.Processed at a USDA facility, vacuum sealed, and ready for your freezer. How Pricing Works You’re reserving a whole steer with a deposit. Final price is based on hanging weight (the weight before processing). Typical hanging weight: 720–780 lbs Price: $8.50/lb (hanging weight) Estimated processing: ~$900–$1,100 What That Means for You Estimated total investment: $6,800 – $7,700 all-in (Final balance due at pickup) Deposit secures your animal and processing slot. Non-refundable once processing begins Put Into Perspective ~400–520 lbs of beef take-home Roughly $13–$17 per pound across all cuts Comparable or better than grocery store pricing for better quality beef Break It Down Feeds a family of 4 for ~10–12 months That’s about:$130–$150 per week for all your beef Why This Makes Sense You lock in your beef supply for the year You avoid rising grocery store prices You get premium cuts at an averaged cost This is the most cost-effective way we offer to buy beef. What Affects Final Price Final totals vary slightly based on: Exact animal weight Your cut preferences Processing selections What You Take Home ~400–520 lbs of beef Vacuum sealed and labeled Maximum number of steaks + balanced roasts and ground Feeds a family of 4 for ~10–12 months What Makes This Option Different Compared to a standard cut: More steaks across all premium cuts Fewer roasts Slightly less ground beef Built for people who want steak in the freezer at all times Typical Breakdown Steaks (approx. 40–60 total):(cut approx. 1–1.25 inches thick) Ribeye New York Strip T-Bone / Porterhouse Sirloin Flank / Skirt Roasts (approx. 12–20): Chuck Roast Rump Roast Sirloin Tip Ground Beef: ~120–180 lbs (1 lb vacuum sealed packs) Additional Cuts: Brisket Short Ribs Stew Meat Optional soup bones Freezer Space ~16–20 cubic feet required(Typically a full chest freezer or larger) Why People Choose This Maximum number of premium steaks Best overall value per pound Fully stocked freezer for the year This is for people who want to buy once—and not think about beef again. Availability We process in small batches. Next harvest: Very limited whole beef slots available
