Schedule a bulk beef order
Locally raised, pasture-finished beef — sold by the half or quarter.
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Month
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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
$2,879.00
~$26.17/lb · 110 lbs ground beef
190–200 lbs take-home
~7 cu ft freezer space
Feeds a family 6–9 months
See exactly what’s in the box
| Cut | Packs | Total qty |
|---|---|---|
| Ribeye Steaks (1¼” thick) | 6 × 2 | 12 steaks |
| NY Strip Steaks (1¼” thick) | 6 × 2 | 12 steaks |
| Filet Mignon (1¼” thick) | 3 × 2 | 6 steaks |
| Sirloin Steaks (1″ thick) | 3 × 2 | 6 steaks |
| Picanha Steaks (1″ thick) | 2 × 2 | 4 steaks |
| Denver Steaks | 2 × 2 | 4 steaks |
| Flat Iron Steaks | 4 × 2 | 8 steaks |
| Cubed Steaks | 5 × 4 | 20 steaks |
| Stew / Fajita Meat (1 lb) | 4 × 1 | 4 packs |
| Brisket | 4 × 1 | 4 pieces |
| Chuck Roast (3 lb) | 3 × 1 | 3 pieces |
| Sirloin Tip Roast (3 lb) | 2 × 1 | 2 pieces |
| Shoulder Roast (3 lb) | 2 × 1 | 2 pieces |
| Ground Beef (2 lb packs) | 55 × 2 lb | 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
$1,394.37
~$27.89/lb · 50 lbs ground beef
90–100 lbs take-home
~4 cu ft freezer space
Feeds a family 3–4 months
See exactly what’s in the box
| Cut | Packs | Total qty |
|---|---|---|
| Ribeye Steaks (1¼” thick) | 3 × 2 | 6 steaks |
| NY Strip Steaks (1¼” thick) | 3 × 2 | 6 steaks |
| Filet Mignon (1¼” thick) | 2 × 2 | 4 steaks |
| Sirloin Steaks (1″ thick) | 1 × 2 | 2 steaks |
| Picanha Steaks (1″ thick) | 2 × 2 | 4 steaks |
| Denver Steaks | 2 × 2 | 4 steaks |
| Flat Iron Steaks | 2 × 2 | 4 steaks |
| Cubed Steaks | 2 × 4 | 8 steaks |
| Stew / Fajita Meat (1 lb) | 2 × 1 | 2 packs |
| Brisket | 2 × 1 | 2 pieces |
| Chuck Roast (3 lb) | 1 × 1 | 1 piece |
| Sirloin Tip Roast (3 lb) | 1 × 1 | 1 piece |
| Shoulder Roast (3 lb) | 1 × 1 | 1 piece |
| Ground Beef (2 lb packs) | 25 × 2 lb | 50 lbs |
Bundle does not include organs, bones, tallow, or specialty items. Cuts are pre-configured — no custom sheet needed.
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.
Year
Month
Pickup location
Your cut preferences — Part 1 of 2
Steaks & roasts
Tell the butcher how you want each section of beef cut. Anything left blank defaults to the butcher’s choice — we’ll note that on your sheet.
Not sure? Pick what sounds good — we’ll review your selections before sending to the processor. You can always call us to adjust.
Steak preferences (applies to all steaks)
🥩 Brisket
Not selected
What is brisket & how do people use it?
Brisket comes from the chest of the animal — it’s a large, tough cut that becomes incredibly tender with low-and-slow cooking. It’s the cut used for Texas BBQ brisket and pot roast. A whole brisket from a half beef is typically 8–14 lbs. Half gives you two smaller pieces. Grind turns it into very flavorful burger meat.
Whole
Half
Grind
Brisket Burger +$20/half
🥩 Chuck
Not selected
What is chuck & how do people use it?
Chuck comes from the shoulder area and is one of the most versatile parts of the animal. Chuck roasts are perfect for pot roasts and slow cooker meals. Chuck eye steaks are a budget-friendly alternative to ribeye with great flavor. Boneless roasts are easier to slice. Ground chuck makes incredibly rich, flavorful burgers.
Roast bone-in
Roast boneless
Chuck Eye Steaks
Grind
Ground Chuck +$20/half
🥩 Shoulder
Not selected
What is shoulder roast?
The shoulder roast (also called the arm roast) is a lean, flavorful cut great for slow cooking, braising, or pot roast. It has good connective tissue that breaks down into a rich, silky texture when cooked low and slow. Grinding it adds flavor to your ground beef mix.
Shoulder Roast
Grind
🥩 Ribs
Not selected
Short ribs vs Korean ribs vs Bacon — what’s the difference?
Short ribs — thick, meaty bone-in ribs. Braise them low and slow for fall-off-the-bone results. Great for a Sunday dinner centerpiece.
Korean-style ribs — the same rib, cut thin across the bone (flanken-cut). Marinates fast, grills in minutes. Perfect for Korean BBQ at home.
Beef bacon — the rib area cured and smoked like pork bacon. Rich and savory with a slightly different flavor profile. (+$2/lb processing fee)
Korean-style ribs — the same rib, cut thin across the bone (flanken-cut). Marinates fast, grills in minutes. Perfect for Korean BBQ at home.
Beef bacon — the rib area cured and smoked like pork bacon. Rich and savory with a slightly different flavor profile. (+$2/lb processing fee)
Short ribs
Korean-style
Grind
Beef Bacon +$2/lb
🥩 Skirt Steak
Not selected
What is skirt steak?
Skirt steak is a long, thin cut from the diaphragm muscle with intense beefy flavor. It’s the classic cut for fajitas and carne asada. It has a coarser grain and is best cooked hot and fast, then sliced thin against the grain. If you don’t want it as a steak, it grinds into flavorful burger meat.
Skirt Steak
Grind
🥩 Ribeye / Prime Rib
Not selected
Prime rib roast vs ribeye steaks — what’s the difference?
It’s the same cut — the question is how the butcher cuts it. Prime rib roast keeps the section whole (or in large roasts) for a dramatic slow-roasted centerpiece — perfect for holidays. Ribeye steaks are sliced into individual steaks — the most popular steakhouse cut, rich with fat marbling. Bone-in ribeyes have extra flavor from the bone; boneless are easier to cook and eat.
Prime Rib Roast
Ribeye bone-in
Ribeye boneless
Grind
🥩 T-Bone / Filet & Strip
Not selected
T-Bone vs Filet Mignon + NY Strip — what’s the difference?
T-Bone — keeps both muscles together on the bone. You get a bit of tenderloin (filet) on one side and NY strip on the other. Great for visual impact and classic steakhouse experience.
Filet Mignon & NY Strip — the butcher separates the two muscles into individual steaks. You get more total steaks, more versatility, and they’re easier to cook to different doneness levels if needed.
Filet Mignon & NY Strip — the butcher separates the two muscles into individual steaks. You get more total steaks, more versatility, and they’re easier to cook to different doneness levels if needed.
T-Bone steaks
Filet + NY Strip
Grind
🥩 Flank Steak
Not selected
What is flank steak?
Flank steak is a lean, flat steak from the belly muscle with bold beefy flavor. It’s excellent for marinating and grilling — think London broil, steak tacos, or stir fry. Like skirt steak, always slice it thin against the grain. It’s a thinner cut so it cooks fast and stays tender if not overcooked.
Flank Steak
Grind
Your cut preferences — Part 2 of 2
Sirloin, round & more
🥩 Sirloin
Not selected
Sirloin steak vs roast — what’s the difference?
Sirloin is a lean, flavorful cut from the rear of the animal. Sirloin steaks are great for grilling — leaner than ribeye but still tender. Sirloin roast is excellent for Sunday roasts and deli-style sliced beef. Ground sirloin is the leanest ground beef option — great for lean burgers or dishes where you want less fat.
Sirloin Steaks
Sirloin Roast
Grind
Ground Sirloin +$20/half
🥩 Sirloin Tip
Not selected
Sirloin tip steak vs roast?
The sirloin tip (also called the round tip) is a lean, economical cut. Sirloin tip steaks are thin, best marinated and cooked quickly — great for budget weeknight dinners. Sirloin tip roast is excellent when slow roasted or used for deli-style beef. It’s leaner than chuck so it needs moisture to stay tender.
Sirloin Tip Steaks
Sirloin Tip Roast
Grind
🥩 Top Round
Not selected
What is top round?
Top round is a lean cut from the hind leg — one of the most economical cuts in the whole animal. Top round steaks (sometimes called London broil) are best marinated and cooked medium-rare, then sliced thin. Cube steak is top round that has been tenderized by the butcher — it’s the classic chicken-fried steak cut. Top round roast is great for slow roasting or making roast beef for sandwiches.
Cube Steak (tenderized)
Top Round Steak
Top Round Roast
Grind
🥩 Rump Roast
Not selected
What is rump roast?
Rump roast comes from the hindquarter and is a classic, no-fuss roast. It’s lean but very flavorful when slow-cooked. It’s the cut most people picture when they think of a Sunday pot roast — great in a Dutch oven or slow cooker with vegetables. Grinding it adds lean, flavorful beef to your ground mix.
Rump Roast
Grind
🥩 Stew Meat
Not selected
What is stew meat?
Stew meat is trimmed, cubed beef — typically from the chuck or round — packaged ready to go straight into a pot. It saves you prep time and is perfect for beef stew, beef chili, and braised dishes. If you’d rather maximize your ground beef, grinding it is a good option.
Stew Meat
Grind
Extras & ground beef options
Bones, organs & ground beef
These are all opt-in — skip anything you don’t want. Ground beef settings apply to all ground beef in your order.
🦴 Soup Bones / Osso Bucco / Marrow
Not selected
What do people do with beef bones?
Soup bones — large knuckle and joint bones loaded with collagen. Roast them and simmer for hours to make rich bone broth that gels when cooled.
Osso Bucco — cross-cut shank with the marrow bone exposed. Braise it in wine and vegetables for the classic Italian dish.
Marrow bones — the femur bones split lengthwise. Roast at high heat, scoop out the marrow, spread on toast. A delicacy.
Osso Bucco — cross-cut shank with the marrow bone exposed. Braise it in wine and vegetables for the classic Italian dish.
Marrow bones — the femur bones split lengthwise. Roast at high heat, scoop out the marrow, spread on toast. A delicacy.
Yes, include them
No thanks
🫀 Organs, Tongue & Oxtail
Not selected
What’s included & what do people do with these?
This includes liver, heart, kidneys, tongue, and oxtail. These are the most nutrient-dense parts of the animal.
Liver — pan-fry with onions and bacon. Extremely high in iron and B12.
Heart — grill or slice thin for stir fry. Mild flavor, very lean.
Tongue — braise and peel for an incredibly tender, rich meat. Classic in tacos de lengua.
Oxtail — slow-braise for the richest, most gelatinous stew you’ve ever had.
Liver — pan-fry with onions and bacon. Extremely high in iron and B12.
Heart — grill or slice thin for stir fry. Mild flavor, very lean.
Tongue — braise and peel for an incredibly tender, rich meat. Classic in tacos de lengua.
Oxtail — slow-braise for the richest, most gelatinous stew you’ve ever had.
Yes, include them
No thanks
🧈 Tallow & Carcass Fat
Not selected
What is beef tallow and why would I want it?
Beef tallow is rendered beef fat — one of the most stable cooking fats available. It has a high smoke point and adds incredible flavor to roasted vegetables, pan-seared steaks, and even fries. Many people also use it for skin care. The raw carcass fat can be taken home to render yourself, or you can ask us about pre-rendered tallow.
Yes, include it
No thanks
Ground beef settings
Lean/Fat Ratio
Not selected
Which ratio is right for me?
80/20 — the classic burger ratio. More fat means more flavor and juiciness. Great for smash burgers and meatloaf.
85/15 — the standard for most ground beef. Good balance of flavor and leanness. Works for everything.
90/10 — very lean. Less shrinkage when cooked. Best for dishes where you drain the fat anyway, like tacos or pasta sauce.
85/15 — the standard for most ground beef. Good balance of flavor and leanness. Works for everything.
90/10 — very lean. Less shrinkage when cooked. Best for dishes where you drain the fat anyway, like 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. Easy to thaw exactly what you need. Best for smaller households or if you cook ground beef often in single-pound increments.
2 lb — good for families. Covers a pasta night or a batch of burgers without leftover.
5 lb — great for meal prep and bulk cooking. Takes longer to thaw but saves on packaging.
2 lb — good for families. Covers a pasta night or a batch of burgers without leftover.
5 lb — great for meal prep and bulk cooking. Takes longer to thaw but saves on packaging.
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 patties designed to be smashed on a hot griddle. The higher surface area = more crust and caramelization. Perfect for smash burgers.
Puck patties (+$2/lb) — thicker, tightly packed. Classic backyard burger shape. Hold together well on the grill.
Puck patties (+$2/lb) — thicker, tightly packed. Classic backyard burger shape. Hold together well on the grill.
No thanks
Smash +$1.50/lb
Puck +$2/lb
Sausage (25 lb min · $2/lb)
Not selected
Links vs patties, and what flavors?
Both links and patties are $2/lb with a 25 lb minimum. Flavoring is an additional $10 per flavor choice — the processor offers a variety of seasonings (breakfast, Italian, bratwurst, etc.). If you choose sausage, we’ll follow up with you 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?
Ancestral blend is ground beef mixed with organ meats (typically liver and heart) in a ratio where you can’t taste the organs, but you get all the nutritional benefits. It’s popular with people who want to eat nose-to-tail but find organ meats challenging to cook or eat on their own. Great for hiding nutrition in everyday ground beef dishes.
No thanks
Yes $2/lb
Special instructions for the butcher
Order summary
Your cut preferences
Payment breakdown
We’ll review your order and contact you within 1–2 business days to collect your deposit and 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.