Buy by the share, the bundle, or the cut
Pricing and availability change through the year. Call or text Pete for current prices and to reserve your beef.
| Option | What you get | Approx. freezer space | Price |
|---|---|---|---|
| Whole Beef | Full animal, custom cut to your instructions. Best value per pound. | About 16–20 cu. ft. | Call for pricing |
| Half Beef | Half an animal, custom cut. Steaks, roasts, ground beef and more. | About 8–10 cu. ft. | Call for pricing |
| Quarter Beef | A mixed quarter — a balanced share of steaks, roasts and ground beef. | About 4–5 cu. ft. | Call for pricing |
| Bundles & Individual Cuts | Steak bundles, ground beef, roasts and specialty cuts as available. | Varies | Call for pricing |
Shares are typically priced per pound of hanging weight plus processing. Pete will walk you through what to expect.
Popular Cuts
Depending on availability, individual cuts and bundles may include:
- Ribeye
- New York Strip
- Filet Mignon
- Sirloin
- Flat Iron
- Skirt & Flank
- Chuck Roast
- Brisket
- Short Ribs
- Ground Wagyu
- Wagyu Patties
- Soup Bones & Tallow
Cooking Wagyu
Wagyu cooks differently than regular beef. Because of its marbling, it does best over moderate heat, pulled a little earlier than you'd expect, and rested well. Season simply — salt, pepper, and a hot pan are all it needs.
Ask Pete for cooking tips when you pick up your order.
Ordering a share of beef
Reach out
Call, text, or send a message to ask about availability and reserve your share.
Reserve
A deposit holds your spot. [Confirm deposit amount.]
Choose your cuts
Fill out a cut sheet with the processor — or let Pete suggest a standard cut.
Pick up
Your beef comes vacuum-sealed and frozen. Pick up at the farm or the processor. [Confirm location.]