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The average weights of each product are listed in the product description.
Avg wt per pack 1lb
Beef tips are tender, bite-sized pieces of beef, often simmered or sautéed in rich, savory gravy. Season with salt, pepper, and garlic, then brown in a hot skillet before adding broth, onions, mushrooms, or Worcestershire sauce. For best results cook slow until tender, then serve over rice, mashed potatoes, egg noodles, or roasted vegetables for a comforting meal.
Average weight per pack 1lb
Beef kabobs are a flavorful, easy-to-prepare meal made by threading seasoned pieces of beef onto skewers with vegetables such as bell peppers, onions, mushrooms, pineapple, or zucchini. For tender results, slow cook or grill the kabobs over low-medium heat, turning them every few minutes, until the beef reaches your preferred doneness and the vegetables are lightly charred.
Average Weight Per Pack 1lb
Beef stew meat is a convenient, flavorful cut of beef prepared for slow cooking. It typically consists of bite-sized pieces cut from tougher, well-exercised areas of the animal, such as chuck or round. When simmered gently in broth, wine, or sauce, the connective tissue breaks down and creates tender, rich pieces of meat. It is ideal for classic beef stew, chili, soups, pot roast-style dishes, and hearty casseroles. For best results, brown the meat in small batches before adding liquid, then cook it slowly over low heat until fork-tender. Keep refrigerated and cook thoroughly to an internal temperature of 145°F, followed by a three-minute rest.
Average Weight Per Pack 1lb
Beef stir fry is a quick, flavorful meal made with thinly sliced beef, crisp vegetables, and a savory sauce. Cook the beef in a very hot skillet or wok in small batches so it browns instead of steaming. Add vegetables such as bell peppers, broccoli, snap peas, carrots, and onions, then toss everything with a simple sauce made from soy sauce, garlic, ginger, sesame oil, and a touch of honey or brown sugar. Serve immediately over steamed rice or noodles for an easy, satisfying dinner.
Average Weight Per Steak .30 oz
Packaged 1 Steak Per Pack
Beef tenderloin filet is a premium, exceptionally tender cut taken from the tenderloin, a muscle that does very little work and therefore has a naturally delicate texture. Often served as filet mignon when cut into individual portions, it has a mild, refined beef flavor and benefits from simple preparation. For best results, season generously with salt and pepper, sear in a hot skillet or grill until browned, and finish to your preferred doneness—typically medium-rare for maximum tenderness and juiciness. Let the filet rest for several minutes before slicing so the juices can redistribute. Pair it with roasted vegetables, potatoes, a red wine reduction, or a classic béarnaise sauce for an elegant meal.
Average Weight Per Pack .56 oz
Packaged Per Steak
Beef chuck ranch steaks are lean, flavorful cuts taken from the shoulder area of the cow. They offer a hearty beef taste and are a budget-friendly option for weeknight meals. Because chuck ranch steaks are relatively lean, they are best cooked quickly over high heat or braised gently to help maintain tenderness. For grilling or pan-searing, season simply with salt, pepper, and your favorite spices, then cook to medium-rare or medium and let the steaks rest before slicing. Serve with roasted vegetables, mashed potatoes, a fresh salad, or a savory pan sauce for a satisfying meal.
Average Weight Per Pack .63 oz
Skirt steak is a flavorful, thin cut of beef taken from the cow’s diaphragm muscles. Known for its rich beefy taste and loose grain, it is a popular choice for fajitas, tacos, stir-fries, and grilled steak dishes. Because skirt steak can become tough if overcooked, it is best prepared quickly over high heat and served medium-rare to medium. Marinating the meat for 30 minutes to several hours can add flavor and help tenderize it. After cooking, let the steak rest briefly, then slice it thinly against the grain for the most tender bite. Whether seasoned simply with salt and pepper or paired with a bold marinade, skirt steak delivers satisfying flavor in a quick, versatile meal.
Average Weight Per Pack .25 oz
Each Steak Packages Seperately
Loin strip steak, often called New York strip steak, is a tender, flavorful cut of beef taken from the short loin. It is known for its firm texture, rich beef taste, and balanced marbling. This steak is well suited to grilling, pan-searing, or broiling. For best results, season it simply with salt and pepper, cook it over high heat to develop a browned crust, and let it rest for several minutes before slicing. Loin strip steak is commonly served with roasted vegetables, potatoes, salads, or a classic steak sauce.
Average Weight Per Pack .53 oz
Each Steak Packaged Seperately
Ribeye is a richly marbled cut of beef taken from the rib section, prized for its tender texture and bold, buttery flavor. The generous fat marbling melts as it cooks, helping keep the steak juicy and flavorful. Ribeye can be served boneless or bone-in, with the bone-in version often called a rib steak or cowboy ribeye when the bone is left long. For best results, season simply with salt and pepper, sear over high heat, and cook to your preferred doneness. Let the steak rest for several minutes before slicing so the juices can redistribute.
Average Weight Per Pack .58 oz
Each Steak Packaged Seperately
Ribeye is a richly marbled cut of beef taken from the rib section, prized for its tender texture and bold, buttery flavor. The generous fat marbling melts as it cooks, helping keep the steak juicy and flavorful. Ribeye can be served boneless or bone-in, with the bone-in version often called a rib steak or cowboy ribeye when the bone is left long. For best results, season simply with salt and pepper, sear over high heat, and cook to your preferred doneness. Let the steak rest for several minutes before slicing so the juices can redistribute.
Average Weight Per Pack .35 oz
1 Steak Per Pack
Sirloin steak is a flavorful, versatile beef cut from the back of the cow near the loin. Known for its balance of tenderness, rich flavor, and lean texture, it offers excellent value despite being less tender than ribeye or filet mignon. Sirloin responds well to high-heat methods including grilling, broiling, pan-searing, and roasting. Season simply with salt, pepper, and a little oil, cook to your preferred doneness, and rest for several minutes before slicing. Cut against the grain for more tender bites. Serve with roasted vegetables, potatoes, fresh salad, or your favorite steak sauce.
Average Weight Per Pack 1lb
Cube steak is a tenderized cut of beef, typically made from top round or top sirloin, that has been mechanically tenderized to create its distinctive cubed pattern. It is an affordable, flavorful option that cooks quickly and works especially well for classic comfort-food dishes such as chicken-fried steak, country-fried steak, or steak with onion gravy. For best results, season cube steak with salt, pepper, and your preferred spices, then pan-fry it over medium-high heat for a few minutes per side until browned and cooked through. Avoid overcooking, as this lean cut can become dry. Serve it with mashed potatoes, vegetables, rice, or a simple pan gravy for a satisfying meal.
Average Weight Per Pack 2.4 lbs
London broil is a classic American dish made by marinating a lean cut of beef—most often flank steak or top round—then broiling or grilling it at high heat. Despite its name, it is not traditionally associated with London, England. The key to a tender result is to marinate the meat for several hours, cook it quickly to medium-rare or medium doneness, let it rest, and slice it very thinly against the grain. A simple marinade may include soy sauce, olive oil, garlic, Worcestershire sauce, lemon juice or vinegar, and black pepper. Serve London broil with roasted vegetables, potatoes, a fresh salad, or crusty bread for a satisfying meal.
Average Weight Per Roast is 1.8 lbs.
Chuck roast is a flavorful, budget-friendly cut of beef from the shoulder area. It is well suited to slow cooking methods such as braising, roasting, or using a slow cooker, which soften its connective tissue and create tender, juicy meat. For a classic chuck roast, season the beef with salt and pepper, sear it on all sides, then cook it slowly with broth, onions, carrots, potatoes, and herbs until fork-tender. Chuck roast is a popular choice for pot roast, shredded beef sandwiches, stews, and comforting family dinners.
Average Weight Per Pack .74 oz
Flat iron steak is a flavorful, tender cut of beef taken from the shoulder, specifically the top blade portion of the chuck. Once the connective tissue is removed, it becomes a well-marbled steak with a rich beefy taste and a texture similar to more expensive cuts. It is best cooked quickly over high heat by grilling, pan-searing, or broiling. For medium-rare doneness, cook it until the internal temperature reaches about 130–135°F, then let it rest for 5–10 minutes before slicing. Cut the steak against the grain to help keep each bite tender. Flat iron steak pairs well with roasted vegetables, potatoes, salads, chimichurri, or a simple garlic-butter finish.
Average Weight Per Pack .75 oz
Flank steak is a flavorful, lean cut of beef taken from the abdominal muscles of the cow. It has a pronounced grain and a rich, beefy taste, making it a popular choice for fajitas, stir-fries, salads, sandwiches, and grilled steak dishes. Because it is relatively lean, flank steak is best cooked quickly over high heat to medium-rare or medium doneness; overcooking can make it tough. For the best texture, let the steak rest for several minutes after cooking, then slice it thinly against the grain. A simple marinade with oil, citrus juice or vinegar, garlic, and seasonings can add flavor and help tenderize the meat before grilling, broiling, or pan-searing.
Average Weight Per Pack 1lb
Regenerative grass-fed ground beef comes from pasture-raised cattle managed with grazing practices that can support healthier soils, diverse grasslands, and long-term stewardship. Cattle primarily eat grass and forage rather than grain, producing flavorful, versatile beef for burgers, meatballs, tacos, chili, sauces, and more. Choose regenerative grass-fed ground beef for reliable everyday protein connected to thoughtfully managed pastureland.
1/2 and whole available average weight for 1/2 is 1lb
Brisket is a flavorful cut of beef taken from the lower chest of the cow. Because it contains a good amount of connective tissue, it is best cooked low and slow until tender. Popular preparation methods include smoking, braising, and slow roasting. When properly prepared, brisket becomes juicy, tender, and rich in beefy flavor. It is often served sliced with barbecue sauce, paired with classic sides such as coleslaw, baked beans, and potatoes, or used in sandwiches, tacos, and other hearty dishes.
Average Weight Per Pack 1lb
Beef liver is a nutrient-dense organ meat with a rich, savory flavor and a tender texture when cooked properly. It is an excellent source of high-quality protein, iron, vitamin B12, vitamin A, folate, and several other essential nutrients. Because liver has a distinctive taste, it is often prepared by soaking it briefly in milk, then seasoning and pan-searing it with onions, herbs, or a light sauce. To avoid a tough texture, cook beef liver only until it is just done rather than overcooking it. Enjoy it as part of a balanced diet, and keep portions moderate because it is especially high in vitamin A and cholesterol.
Average Weight Per Pack 2.5lbs
Beef marrow bones are cut from the leg bones of cattle and contain rich, flavorful bone marrow. They are commonly roasted, simmered for broth, or used to make stock. When roasted, the marrow becomes soft and spreadable, with a savory, buttery texture that pairs well with toast, herbs, and a pinch of salt. For broth or stock, simmer the bones gently with water, vegetables, and seasonings to create a full-bodied base for soups, sauces, and stews. Choose bones from a trusted butcher or supplier, and cook them thoroughly before serving.
Average Weight Per Pack 1.8 lbs
Beef soup bones are a flavorful foundation for homemade broths, soups, stews, and sauces. Typically cut from shank, knuckle, marrow, or neck bones, they contain connective tissue and marrow that add rich taste and body as they simmer. For a simple beef broth, roast the bones first for deeper flavor, then simmer them gently with water, onions, carrots, celery, herbs, and seasonings for several hours. Strain the finished broth before using it in recipes or storing it in the refrigerator or freezer. Beef soup bones are an economical, traditional choice for creating hearty, comforting meals from scratch.
Beef fat, also known as tallow when rendered, is the natural fat trimmed from cattle. It has a rich flavor and a high smoke point, making it useful for roasting, frying, searing, and making savory pastries. Rendered beef fat is solid at room temperature and can be stored for later cooking when kept in a sealed container. In addition to culinary uses, tallow is sometimes used in soaps, candles, and skincare products. Because it is high in saturated fat, it is best enjoyed as part of a balanced diet.
1 Quart Container
Beef tallow is a rendered form of fat from cattle, valued for its high smoke point, rich flavor, and versatility. It is commonly used for frying, roasting, sautéing, and making pastries, where it can add a crisp texture and savory depth. Because it is solid at room temperature, beef tallow can also be used in traditional soaps, candles, and skin-care products. Store it in an airtight container in a cool, dark place or refrigerate it for a longer shelf life. When choosing beef tallow, look for products that are properly rendered and free from added ingredients if you want a simple, single-ingredient cooking fat.
This deposit saves your spot for a quarter beef order. We’ll reach out to go over the details and set up your order schedule.
The total cost is $14.00 per pound of finished beef. A quarter beef usually gives you around 100 pounds, but the final amount can vary depending on the animal.
Here’s a look at the cuts you can typically expect:
Ground Beef – about 40 lbs.
Steaks: Ribeye, Tenderloin Filet, Sirloin, and Strip
Roasts: Chuck Roast, Shoulder Pot Roast, London Broil, Sirloin Tip Roast, Brisket, and Shanks
Other Cuts: Stew Meat, Short Ribs, and Beef Kabobs
Organs and Bones: Liver, Kidney, Soup Bones, Marrow Bones, and Knuckle Bones
Reserve your spot for a 1/2 Beef Bulk Order with this deposit. We’ll be in touch to let you know when your order fits into our schedule.
Your total will be $13.50 per finished pound of beef you receive. Everything included in the 1/2 is priced at $13.50/lb. A 1/2 beef typically comes out to around 200 lbs, though the final weight can vary a little depending on the animal.
This deposit secures your reservation for a 1/2 beef. After you order, we’ll reach out to schedule your order.
Cuts typically include:
Ground Beef - 80 lbs
Steaks (Ribeye, Tenderloin Filet, Sirloin, Strip)
Roasts (Chuck Roast, Shoulder Pot Roast, London Broil, Sirloin Tip Roast, Brisket, Shanks)
Small Cuts (Stew Meat, Short Ribs, Beef Kabobs)
Organs and Bones (Liver, Kidney, Soup Bones, Marrow Bones, Knuckle)
This is the final payment for your bulk beef order after your deposit. The total is $13.50 per lb for a 1/2 cow.
Once you submit your final payment order, we’ll adjust the total to reflect your deposit and the correct weight. You will only be charged the difference.
Get ready to fill your freezer!
