We offer three bulk beef options tailored to different household sizes and freezer capacities:

• Quarter Beef (1/4): Yields approximately 85 to 100 lbs of cut, vacuum-sealed meat. Requires a $300 reservation deposit (estimated total cost ~$1,165). This is our most popular option for couples and families looking to stock up for 4 to 6 months.
• Half Beef (1/2): Yields approximately 170 to 200 lbs of packaged meat. Requires a $600 reservation deposit (estimated total cost ~$2,205). Includes custom butcher cut sheets so you can select your preferred steak thicknesses and roast sizes.
• Whole Beef: Yields approximately 340+ lbs of packaged meat. Requires a $1,200 reservation deposit (estimated total cost ~$4,250). Provides maximum savings per pound and full custom butcher cutting.

You can reserve your portion directly online on our bulk beef reservation page.

Understanding the difference between hanging weight and take-home weight ensures complete transparency in bulk beef purchasing:

• Hanging Weight (Carcass Weight): This is the weight of the animal after initial dressing and preparation, as it hangs in the refrigerated cooler for its 14-day dry aging period. Our farm invoices bulk beef based on this certified hanging weight.
• Take-Home Weight (Packaged Meat): This is the actual weight of the finished, cut, and vacuum-sealed beef that you load into your coolers and place in your freezer.

During the 14-day dry aging process, moisture evaporates naturally from the muscle tissue, concentrating the rich beef flavor and tenderizing the meat. In addition, the butcher trims excess outer tallow and inedible bone during custom cutting. As a result, take-home yield is typically 60% to 65% of the hanging weight. You receive purely wholesome, premium table cuts and lean ground beef.

The standard rule of thumb for frozen meat storage is that 1 cubic foot of freezer space accommodates approximately 25 to 30 pounds of packaged, vacuum-sealed beef.

• Quarter Beef (~85–100 lbs): Requires approximately 3.5 to 4 cubic feet of freezer capacity. This portion easily fits inside two standard wire shelves of an everyday kitchen refrigerator-freezer combo without needing a standalone chest freezer.
• Half Beef (~170–200 lbs): Requires approximately 7 to 8 cubic feet of dedicated freezer space. A small-to-medium chest freezer or upright freezer is ideal.
• Whole Beef (~340+ lbs): Requires approximately 14 to 16 cubic feet of space. A standard full-size residential chest freezer or large upright unit will comfortably hold the entire order.

Every bulk beef order provides a wholesome, balanced variety of premium steaks, roasts, slow-cook cuts, and ground beef:

• Quarter Beef: Receives a proportionate, standard butcher cut mix representing the entire animal. This includes tender Filet Mignon, Ribeye, New York Strip, and Sirloin steaks; Chuck, Rump, and Arm roasts; Short Ribs; Stew beef; and convenient 1-lb packs of extra-lean ground beef.
• Half and Whole Beef: Include personalized custom butcher cut sheets. You decide steak thickness (e.g., 1 inch vs. 1.5 inches), roast package sizes (2–3 lbs vs. 3–4 lbs), bone-in vs. boneless selections, brisket preparation, and whether you wish to receive nutrient-dense soup bones and organ meats (liver, heart).

Our ground beef is naturally 90% to 95% extra lean with absolutely zero added fat, water, or commercial filler.

Unlike supermarket ground beef that blends trimmings from dozens of industrial animals, every package of Lund Angus ground beef comes from a single pasture-raised steer. It is packed in convenient, flat 1-lb vacuum-sealed bricks that thaw quickly, stack neatly in your freezer, and brown cleanly without boiling in grease.

All Lund Angus beef is traditionally dry-aged for a full 14 days in a strictly temperature- and humidity-controlled cooler at our local USDA-inspected processor in Central VA.

Dry aging delivers two crucial advantages over industrial supermarket beef (which is wet-aged in plastic bags):

1. Exceptional Tenderness: Natural enzymes break down tight connective fibers within the muscle tissue, producing remarkable tenderness without chemical tenderizers.
2. Concentrated Natural Flavor: Slow moisture evaporation concentrates the natural minerals and robust pasture-raised Angus flavor, resulting in a cleaner, richer dining experience.

Each individual cut is sealed in heavy-duty commercial clear vacuum packaging (cryovac) with heat-sealed perimeter borders and clear USDA butcher labels indicating the specific cut name and packaging date.

Immediately following cutting and packaging, every order is flash-frozen at sub-zero temperatures. Because commercial cryovac packaging completely locks out ambient air, your beef will remain in peak condition with zero freezer burn for 12 to 18+ months in a standard home freezer.

At Lund Angus Farm, 100% grass-fed and grass-finished means our Black Angus herd spends their entire lives on open Virginia pastures in Spout Spring, grazing natural forage from birth to maturity.

Family-owned and operated since 1982, we practice intensive rotational grazing across nearly 200 acres of lush rolling pastures and clean timber. Our animals never set foot in commercial feedlots, and they are never fed grain, corn, soy, distillers grains, or silage. They consume only fresh pasture grasses, clover, seasonal forage, and clean hay during the winter months.

No. We maintain a strict clean-pasture protocol:

• Zero Added Growth Hormones: We never administer hormonal growth implants, steroids, or artificial performance enhancers.
• Zero Fed Antibiotics: We never feed preventative or sub-therapeutic antibiotics or medicated feed blends.
• Zero Animal Byproducts: Our herd grazes solely on clean Virginia pastures with constant access to fresh, natural spring water.

By focusing on calm, humane herd management, rotational grazing, and pure genetics, our animals stay naturally healthy and vigorous.

Raising cattle exclusively on diverse pasture forage dramatically alters the nutritional composition of the meat compared to grain-fed animals:

• Healthy Omega Fatty Acid Profile: Industrial grain-fed beef often exhibits an inflammatory Omega-6 to Omega-3 ratio as elevated as 15:1. Pasture-raised Angus beef maintains an optimal ratio between 2:1 and 3:1, supporting cardiovascular health and reduced systemic inflammation.
• High in CLA (Conjugated Linoleic Acid): 100% grass-fed beef contains 3 to 5 times more CLA than grain-fed beef. CLA is a prized polyunsaturated fatty acid associated with metabolic health and lean muscle retention.
• Abundant Antioxidants & Micronutrients: Grazing on nutrient-dense pasture concentrates higher levels of Vitamin E, beta-carotene (Vitamin A precursor), bioavailable iron, zinc, and potassium.
• Naturally Lean: Pure grass-fed cuts contain fewer total calories and lower saturated fat while delivering deep natural beef flavor and tenderness.

Ordering bulk beef is simple, transparent, and direct from the farm:

1. Place Your Reservation Deposit: Secure your portion online via our reservation deposit page ($300 for a Quarter, $600 for a Half, or $1,200 for a Whole). This reserves your steer for the upcoming processing window.
2. Processing & Certified Hanging Weight: Once the steer is dressed at our local processor, the official certified hanging weight is recorded.
3. Farm Beef Balance: We calculate your beef subtotal based on hanging weight, subtract your deposit, and invoice you for the remaining farm balance.
4. Butcher Processing Fee: The cut, wrap, cryovac packaging, and flash-freezing fee is paid directly to our local USDA-inspected processor at pickup.

We believe in straightforward, upfront pricing with zero hidden surcharges. Estimates are based on average carcass hanging weights:

• Quarter Beef (~145 lbs hanging wt / ~85 lbs take-home): Estimated total of ~$1,165 (approx. $1,015 beef balance + ~$150 processing). $300 deposit credited toward final balance.
• Half Beef (~285 lbs hanging wt / ~170 lbs take-home): Estimated total of ~$2,205 (approx. $1,905 beef balance + ~$300 processing). $600 deposit credited toward final balance.
• Whole Beef (~580 lbs hanging wt / ~340+ lbs take-home): Estimated total of ~$4,250 (approx. $3,650 beef balance + ~$600 processing). $1,200 deposit credited toward final balance.

Final costs vary slightly based on the exact certified hanging weight of the individual animal.

We offer flexible, secure payment options:

• Online Reservation Deposits: Paid through our secure checkout using major credit cards or debit cards via our bulk beef product page.
• Final Farm Beef Balance: Paid prior to or at pickup via Zelle, Venmo, personal check, or cash.
• Processor Fee: Paid separately to our local USDA-inspected processor upon order pickup (cash, check, or card accepted at the facility).

All beef orders are self-pickup in Central VA at our local USDA-inspected processor during dedicated seasonal windows:

• Spring Batch: Pickup window in May (orders open late winter).
• Fall Batch: Pickup window in late November / early December (orders open late summer, cutoff in early November).

To ensure product safety and keep bulk beef affordable, we do not ship via commercial freight carriers or provide residential delivery. Self-pickup guarantees your beef remains frozen solid at sub-zero temperatures and avoids hundreds of dollars in courier shipping surcharges.

Transporting your bulk beef home is straightforward and reliable:

• Quarter Beef: Bring 2 to 3 standard 48-to-60-quart picnic coolers, or heavy cardboard boxes lined with clean blankets.
• Half Beef: Bring 4 to 6 large coolers, or line your SUV/truck cargo bed with heavy insulated moving blankets or sleeping bags.
• Whole Beef: Bring 8 to 10 coolers, or prepare your cargo area with heavy insulated blankets to bundle the boxes tightly together.

Because the meat is packed in dense vacuum-sealed packages and flash-frozen at sub-zero temperatures, the sheer thermal mass keeps the beef frozen rock-solid during a drive anywhere across Virginia without requiring dry ice.

Families regularly travel to our local processor in Central VA from across the Commonwealth to stock their freezers with pure pasture-raised Angus beef. We invite you to explore our regional customer guides:

• Charlottesville & Albemarle County (including Crozet, Keswick & Scottsville)
• Richmond, Midlothian & Chesterfield (including Henrico & Short Pump)
• Lynchburg, Forest & Bedford (including Campbell & Amherst County)
• Roanoke Valley & Smith Mountain Lake (including Salem & Botetourt)
• Northern Piedmont & Fredericksburg (including Culpeper & Orange)
• Southside Virginia (including Danville, Farmville & South Boston)

We are always glad to assist you. If you have questions about cut options, freezer dimensions, or upcoming processing schedules, please reach out via our contact page or email us directly at [email protected]. We will respond promptly with helpful guidance.