Know Exactly What You Are Getting
A beef share is a portion of one whole animal, cut and wrapped the way you want it. Here is how our cattle are raised, what each share size costs, and how much beef actually comes home with you.
Pasture Raised. Grain Finished. Never A Feedlot.
You will hear a lot of arguing about grass-fed versus grain-fed. Here is where we land, plainly.
Our cattle live on grass. They are born on our pasture, they graze our pasture, and they stay on open ground their entire lives. They are never moved into a feedlot, not for a week, not for a day.
In their last months we finish them on grain while they are still out on pasture. That finishing is what gives beef its marbling, its tenderness, and the rich flavor most families expect. Beef finished on grass alone is leaner and tastes noticeably different. Some folks love it, but most of our customers want the flavor they grew up on.
So you get both: the life we would want for the animal, and the beef you actually want on the plate.
- On pasture their whole lives — open ground, room to move
- Grain finished on pasture — for marbling, tenderness, and flavor
- No hormones, no antibiotics — ever, no exceptions
- Raised by us, start to finish — no sale barn, no middleman
Quarter, Half, Or Whole
Prices below are for the beef itself. The beef price is fixed. Processing is an estimate. It is paid separately, directly to the processor, from $0.40 per pound of live weight — what the animal weighs on the hoof, not what you take home. We aim to finish ours at around 1,200 lbs, so a whole works out near $480. It depends on your animal’s actual weight and the processor’s current rate. Extras you pick on your cut sheet — smoking, jerky, snack sticks, summer sausage, patties — cost more. We will confirm the rate with you before your beef goes in.
Weights are approximate. Every animal finishes a little differently, so your exact take-home weight will vary.
What Those Words Actually Mean
If this is your first share, these are the three terms that trip everybody up.
Live Weight
What the animal weighs on the hoof, before anything is done to it. Processing is priced on this number. We aim to finish ours at around 1,200 lbs.
Hanging & Take-Home Weight
Hanging weight is the carcass after dressing, roughly 62% of live weight. Take-home is what reaches your freezer once bone and trim come out — about 60–68% of that again.
Cut Sheet
The form where you tell the processor how you want your beef cut, steak thickness, roast size, how much ground beef. We walk you through it.
Adding Up Your Total
There are two payments: the beef, paid to us, and the processing, paid to the processor. Here is a worked example for a half share so nothing surprises you.
Half Share
EstimateWill It Fit?
The most common worry we hear. Here is the honest answer, using ordinary freezers as the yardstick.
- Quarter — about 4 cubic feet. Fits in the freezer on top of a standard refrigerator if you clear it out first.
- Half — about 8 cubic feet. You will want a small chest or upright freezer.
- Whole — about 16 cubic feet. A full-size chest freezer, or split it with family.
Not sure? Call or text us and describe your freezer. We have had this conversation plenty of times and we will tell you straight.
Ready To Pick Your Share?
Put down a deposit to hold your beef and we will take it from there, cut sheet, processing dates, and pickup all handled step by step.
Or call or text us: 270-766-9041 · 270-268-4394