Not sure which beef option is right for you? Take a look at our ordering guide to help you make your decision. On this page you will find information about:
What does Hanging Weight mean?
The hanging weight is the slaughter house’s measured weight of the entire animal after all of the internal organs, hide, head, hoofs, and tail have been removed (i.e. carcass weight). This is the weight we use to price orders.
What does Take-Home Weight mean?
The take-home weight, or butcher weight, is the estimated weight of the actual beef you will receive in your order based on the established loss percentage from the hanging weight. At this point, excess fat, bone, and gristle have been removed, leaving you with lean cuts of beef.
If you are looking to compare our prices to the price you would pay for beef at the grocery store, use the price per pound of the order’s take-home weight.
All of our beef options are processed just 3 weeks before delivery. Each order is slow cooled for increased tenderness, dry aged, vacuum packed, frozen to maintain quality and insure a long freezer shelf life. We also do a quality taste test on each animal to ensure great flavor & tenderness.
All hamburger is extra lean — typically 90-95% lean. No fat is added.
- $5.28/lb. hanging weight
- Estimated $7.85/lb. take home weight
- Estimated $300-$400 total
- $25 deposit required
The Mixed Eighth is the smallest of our three beef offerings. When you order a Mixed Eighth, you will get a small portion of cuts from both the front (chuck, rib), & rear (sirloin, round) quarters of the animal. Your order will be packaged in a single box and fits in standard freezer section of a refrigerator. We recommend this option for single buyers, or if you are new to purchasing grass fed beef and want to try it out.
Typical cuts are: Extra lean hamburger (no fat added) ~ 11-14 lbs, Stew beef – ~3 lbs, Sirloin steaks – 2-3 pkg (1”, 1/pkg), Fillet migon – 1 pkg (1.5”, 2/pkg), London broil – 1 pkg ~ 2 lbs, Rib eye steak – 1-2 pkgs (1.25”, 2/pkg), NY strip steak – 1-2 pkgs (1.25”, 2/pkg), Eye of round steak – 1 pkg (1.25”, 2/pkg), Chuck steak – 1 pkgs(1”, 1/pkg), Sirloin tip steak – 1 pkg (1”, 1/pkg), Ribs (short, long, baby back) – 1-2 pkgs, Roast – 1 (~3-4 lbs), Chuck roast – 1
- $5.06/lb. hanging weight
- Estimated $7.55/lb. take home weight
- Estimated $600-750 total
- $50 deposit required
When you order a Mixed Quarter, you can expect to receive about 100 lbs. of various beef cuts from both the front (chuck, rib), & rear (sirloin, round) quarters packaged in two boxes. This is twice what you receive in an eighth. This is a manageable amount of beef to consume in a reasonable time frame, but you will need a small/medium standalone freezer to store it.
- $4.73/lb. hanging weight
- Estimated $7.05/lb. take home weight
- Estimated $1000-1300 total
- $100 deposit required
A large amount of beef, and cost-effective of our 4 options, the Half Animal is ideal for a group of people to split or large family. You can expect to receive about 200 lbs. of beef, with customized cuts available. These orders will not be boxed, and will have to be sorted by the buyer if splitting with a group.
- $4.65/lb. hanging weight
- Estimated $6.95/lb. take home weight
- Estimated $2000-3500 total
- $200 deposit required
The largest, and most cost-effective of our 4 options, the Whole Animal is ideal for a group of people to split. You can expect to receive about 400 lbs. of beef, with customized cuts available. These orders will not be boxed, and will have to be sorted by the buyer if splitting with a group.
Cooking Tips & Recipes
Here is one of our favorite recipes for our grass fed beef.
Corned Beef & Cabbage
- Brisket or chuck roast (2-3” thick, 6-10” wide)
- Coarse Salt
- Whole Cloves
- Bay Leaves
- Ceramic or Enamel Medium Roast Pan
- Stone (heavy enough to hold the meat under water)
- Pressure Cooker
- Combine water and coarse salt in the roast pan to make a brine. Add enough salt to make a medium size potato float in the water.
- Hold the beef under water with the stone for 10 days in the refrigerator. Move or turn every 2 days.
- After 10 days, remove the meat. Rinse well to remove salt.
- Parboil in pressure cooker or Instant Pot for about 20 minutes with 6 whole cloves. Remove the water.
- Repeat the parboil with fresh water to reduce saltiness.
- Remove the meat and water.
- In pressure cooker or Instant Pot, add cabbage, potatoes, onions, carrots, celery salt, pepper, 2 bay leaves. If corned beef is cold, add it first with 4 whole cloves pressed into the meat. Otherwise, lay the meat on top of the vegetables.
- Process in pressure cooker or 7-10 min.
- Serve and enjoy!
Pick up to be coordinated after slaughter time. Our pick up locations include:
- Appomatox, VA
- Charlottesville, VA
- Fairfax, VA
- Falls Church, VA
- Fredricksburg, VA
- Gainsville, VA
- Glen Allen, VA
- Lynchburg, VA
- Midlothian, VA
- Washington, D.C.