Schedule a bulk beef order
Locally Raised Black Angus Beef — Naturally Raised, Expertly Finished — sold by the whole, half or quarter.
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Month
Location
Cuts A
Cuts B
Extras
Review
Bundle packages
Fixed cuts · Known quantity · May ship from stock
Custom order
You choose every cut · 4-month lead time
Bundle packages are pre-configured for convenience — no cut sheet needed. We may be able to fulfill from existing inventory. Check with us on availability if timing matters.
Select a bundle
Most popular
½ Beef Bundle
$2,729.84
~$13.76/lb take-home
190–200 lbs take-home
~7 cu ft freezer space
Feeds a family 6–9 months
See exactly what’s in the box
| Cut | Qty |
|---|---|
| Ribeye Steaks (1¼” thick) | 12 steaks |
| NY Strip Steaks (1¼” thick) | 12 steaks |
| Filet Mignon (1¼” thick) | 6 steaks |
| Sirloin Steaks (1″ thick) | 6 steaks |
| Picanha Steaks (1″ thick) | 4 steaks |
| Denver Steaks | 4 steaks |
| Flat Iron Steaks | 8 steaks |
| Cubed Steaks | 20 steaks |
| Stew / Fajita Meat (1 lb) | 4 packs |
| Brisket | 4 pieces |
| Chuck Roast (3 lb) | 3 pieces |
| Sirloin Tip Roast (3 lb) | 2 pieces |
| Shoulder Roast (3 lb) | 2 pieces |
| Ground Beef (1 or 2 lb packs) | 110 lbs |
Bundle does not include organs, bones, tallow, or specialty items. Cuts are pre-configured — no custom sheet needed.
Great starter
¼ Beef Bundle
$1,324.64
~$14.21/lb take-home
90–100 lbs take-home
~4 cu ft freezer space
Feeds a family 3–4 months
See exactly what’s in the box
| Cut | Qty |
|---|---|
| Ribeye Steaks (1¼” thick) | 6 steaks |
| NY Strip Steaks (1¼” thick) | 6 steaks |
| Filet Mignon (1¼” thick) | 4 steaks |
| Sirloin Steaks (1″ thick) | 2 steaks |
| Picanha Steaks (1″ thick) | 4 steaks |
| Denver Steaks | 4 steaks |
| Flat Iron Steaks | 4 steaks |
| Cubed Steaks | 8 steaks |
| Stew / Fajita Meat (1 lb) | 2 packs |
| Brisket | 2 pieces |
| Chuck Roast (3 lb) | 1 piece |
| Sirloin Tip Roast (3 lb) | 1 piece |
| Shoulder Roast (3 lb) | 1 piece |
| Ground Beef (1 or 2 lb packs) | 50 lbs |
Bundle does not include organs, bones, tallow, or specialty items.
A 50% deposit secures your order — balance is due at pickup.
Preferred pickup month
Orders require at least 4 months lead time. Earliest available: . We’ll confirm your exact pickup date once your order is ready for processing.
Pickup location
Your cut preferences — part 1 of 2
Steaks & roasts
Tell the butcher how you want each section cut. Anything left blank defaults to the butcher’s choice.
Not sure? Pick what sounds good — we’ll review your selections before sending to the processor.
Steak & roast preferences
Brisket
Not selected
What is brisket & how do people use it?
Brisket comes from the chest of the animal — large and tough, it becomes incredibly tender with low-and-slow cooking. Classic for Texas BBQ and pot roast. A whole brisket from a half beef is typically 8–14 lbs.
Whole
Half
Grind
Brisket Burger +$20/half
Chuck
Not selected
What is chuck & how do people use it?
Chuck comes from the shoulder — one of the most versatile parts. Chuck roasts are perfect for pot roasts and slow cooker meals. Chuck eye steaks are a budget-friendly alternative to ribeye.
Roast bone-in
Roast boneless
Chuck Eye Steaks
Grind
Ground Chuck +$20/half
Shoulder
Not selected
What is shoulder roast?
The shoulder (arm roast) is lean and flavorful — great for slow cooking, braising, or pot roast. Has good connective tissue that breaks down silky when cooked low and slow.
Shoulder Roast
Grind
Ribs
Not selected
Short ribs vs Korean ribs vs Beef bacon
Short ribs — thick, meaty bone-in ribs; braise low and slow.
Korean-style — the same rib cut thin across the bone (flanken-cut); grills in minutes.
Beef bacon — rib area cured and smoked like pork bacon (+$2/lb).
Korean-style — the same rib cut thin across the bone (flanken-cut); grills in minutes.
Beef bacon — rib area cured and smoked like pork bacon (+$2/lb).
Short ribs
Korean-style
Grind
Beef Bacon +$2/lb
Skirt Steak
Not selected
What is skirt steak?
A long, thin cut from the diaphragm muscle with intense beefy flavor. The classic cut for fajitas and carne asada — cook hot and fast, slice thin against the grain.
Skirt Steak
Grind
Ribeye / Prime Rib
Not selected
Prime rib roast vs ribeye steaks
Same cut, different processing. Prime rib roast stays whole for a dramatic slow-roasted centerpiece — perfect for holidays. Ribeye steaks are sliced into individual steaks, the most popular steakhouse cut.
Prime Rib Roast
Ribeye bone-in
Ribeye boneless
Grind
T-Bone / Filet & Strip
Not selected
T-Bone vs Filet Mignon + NY Strip
T-Bone — keeps both muscles on the bone. You get a bit of tenderloin on one side and NY strip on the other.
Filet + Strip — butcher separates them into individual steaks. More total steaks, more versatility.
Filet + Strip — butcher separates them into individual steaks. More total steaks, more versatility.
T-Bone steaks
Filet + NY Strip
Grind
Flank Steak
Not selected
What is flank steak?
Lean, flat steak from the belly muscle with bold beefy flavor. Excellent for marinating and grilling — London broil, steak tacos, stir fry. Always slice thin against the grain.
Flank Steak
Grind
Your cut preferences — part 2 of 2
Sirloin, round & more
Sirloin
Not selected
Sirloin steak vs roast
Lean and flavorful from the rear of the animal. Sirloin steaks are great for grilling — leaner than ribeye but still tender. Sirloin roast is excellent for Sunday dinners and deli-style sliced beef.
Sirloin Steaks
Sirloin Roast
Grind
Ground Sirloin +$20/half
Sirloin Tip
Not selected
Sirloin tip steak vs roast
An economical, lean cut. Sirloin tip steaks are thin, best marinated and cooked quickly. Sirloin tip roast is excellent slow roasted or for deli-style beef. Leaner than chuck so needs moisture to stay tender.
Sirloin Tip Steaks
Sirloin Tip Roast
Grind
Top Round
Not selected
What is top round?
Lean cut from the hind leg. Top round steaks (London broil) are best marinated and cooked medium-rare, sliced thin. Cube steak is top round tenderized by the butcher — the classic chicken-fried steak cut.
Cube Steak
Top Round Steak
Top Round Roast
Grind
Rump Roast
Not selected
What is rump roast?
From the hindquarter — a classic no-fuss roast. Lean but very flavorful when slow-cooked. The cut most people picture for a Sunday pot roast — great in a Dutch oven or slow cooker with vegetables.
Rump Roast
Grind
Stew Meat
Not selected
What is stew meat?
Trimmed, cubed beef packaged ready to go straight into a pot. Saves prep time — perfect for beef stew, chili, and braised dishes. Grinding it maximizes your ground beef yield.
Stew Meat
Grind
Extras & ground beef
Bones, organs & ground beef
All opt-in — skip anything you don’t want. Ground beef settings apply to your entire order.
Soup Bones / Osso Bucco / Marrow
Not selected
What do people do with beef bones?
Soup bones — knuckle and joint bones loaded with collagen; simmer for rich bone broth.
Osso bucco — cross-cut shank with exposed marrow bone; braise for the classic Italian dish.
Marrow bones — femur split lengthwise; roast and spread on toast.
Osso bucco — cross-cut shank with exposed marrow bone; braise for the classic Italian dish.
Marrow bones — femur split lengthwise; roast and spread on toast.
Yes, include them
No thanks
Organs, Tongue & Oxtail
Not selected
What’s included & what do people do with these?
Includes liver, heart, kidneys, tongue, and oxtail — the most nutrient-dense parts.
Liver — pan-fry with onions and bacon. Heart — grill or stir fry. Tongue — braise for incredibly tender tacos de lengua. Oxtail — slow-braise for rich, gelatinous stew.
Liver — pan-fry with onions and bacon. Heart — grill or stir fry. Tongue — braise for incredibly tender tacos de lengua. Oxtail — slow-braise for rich, gelatinous stew.
Yes, include them
No thanks
Tallow & Carcass Fat
Not selected
What is beef tallow and why would I want it?
Beef tallow is rendered fat — one of the most stable cooking fats, with a high smoke point and incredible flavor for roasted vegetables, steaks, and fries. Many use it for skin care too.
Yes, include it
No thanks
Ground beef settings
Lean / Fat Ratio
Not selected
Which ratio is right for me?
80/20 — more fat, more flavor, juicier burgers. 85/15 — standard balance, works for everything. 90/10 — very lean, less shrinkage, best for tacos or pasta sauce.
80/20 juicy
85/15 standard
90/10 lean
Package Size
Not selected
Which package size should I pick?
1 lb — most flexible; thaw exactly what you need. 2 lb — good for families; covers a pasta night or burger batch. 5 lb — great for meal prep and bulk cooking.
1 lb flexible
2 lb family
5 lb bulk
Hamburger Patties (25 lb min)
Not selected
Smash patties vs puck patties
Smash patties (+$1.50/lb) — thin, loose-pack; designed to be smashed on a hot griddle for maximum crust. Puck patties (+$2/lb) — thicker, tightly packed; classic backyard burger shape.
No thanks
Smash +$1.50/lb
Puck +$2/lb
Sausage (25 lb min · $2/lb)
Not selected
Links vs patties & flavors
Both links and patties are $2/lb with a 25 lb minimum. Seasoning is an additional $10 per flavor (breakfast, Italian, bratwurst, etc.). We’ll follow up to choose a flavor before the order goes to the processor.
No thanks
Links $2/lb
Patties $2/lb
Ancestral Blend (25 lb min · $2/lb)
Not selected
What is ancestral blend?
Ground beef mixed with organ meats (typically liver and heart) in a ratio where you can’t taste the organs, but get all the nutritional benefits. Popular with people who want nose-to-tail nutrition hidden in everyday ground beef.
No thanks
Yes $2/lb
Order summary
Your cut preferences
Payment breakdown
We’ll review your order and contact you within 1–2 business days to confirm everything.
Order submitted!
We’ll be in touch within 1–2 business days to confirm your spot, review your cut preferences, and collect your deposit.