100% Grass-Fed Bulk Beef Pricing & Estimated Yields
| Portion Size | Rate (Hanging Wt.) | Estimated Take-Home | Estimated Total Cost | Deposit Required |
|---|---|---|---|---|
| Medium (Quarter Cow / 1/4) | $6.99 / lb. + processing | Est. 85 lbs. | ~$1,165 (~$1,015 beef + ~$150 processing) | $300 |
| Large (Half Cow / 1/2) | $6.69 / lb. + processing | Est. 170 lbs. | ~$2,205 (~$1,905 beef + ~$300 processing) | $600 |
| X-Large (Whole Cow) | $6.29 / lb. + processing | Est. 340+ lbs. | ~$4,250 (~$3,650 beef + ~$600 processing) | $1,200 |
🧊 How Much Freezer Space Do I Need?
- Quarter Cow (85 lbs): Needs ~3.5 cu. ft. (easily fits in a small chest freezer or about half of a standard kitchen fridge-freezer).
- Half Cow (170 lbs): Needs ~7–8 cu. ft. (fits in a medium chest or upright freezer).
- Whole Cow (340+ lbs): Needs ~14–16 cu. ft. (fits in a large chest or upright freezer).
How Ordering & Payment Works
- Place Your Deposit Online: Select your desired portion size above and place your deposit today to reserve your beef for the upcoming seasonal harvest.
- Custom Cut Selection: For halves and wholes, you can fill out a custom cut sheet with our processor to specify steak thickness, roast sizes, and ground beef preferences. Quarters receive a standard balanced cut selection.
- Final Balance & Pickup: Prior to harvest, your final beef balance is paid to Lund Angus Farm based on carcass hanging weight minus your initial deposit. Processing fees are paid directly to the local butcher upon pickup in Gladys, VA.
Standard Cuts Included in a 1/4 Cow
(For halves and wholes, customers fill out a custom “cut sheet” with the butcher.)
Ground Beef & Stew Meat
- Extra Lean Hamburger (no fat added) – Approximately 24-32 lbs, packaged in 1 lb packs
- Stew Beef – 8 lbs total (eight 1 lb packs)
Steaks
- Sirloin Steaks – 3 to 4 packs, each 3/4″ thick, 1 steak per pack
- Filet Mignon – 2 packs, each 1.5″ thick, 2 steaks per pack
- Ribeye Steaks – 3 to 4 packs, each 1.5″ thick, 2 steaks per pack
- NY Strip Steaks – 3 to 4 packs, each 1.5″ thick, 2 steaks per pack
- London Broil – 2 packs, each approximately 2 lbs, cut 1.75″-2″ thick
- Chuck Steak (7-Bone) – 2 packs, each 1″ thick, 1 steak per pack
Ribs
- Short Ribs – 2 packs (standard cut, unless otherwise specified for Korean-style)
- Back Ribs – 2 packs
- Baby Back Ribs – 2 packs
Roasts (Each approximately 3-3.5 lbs)
- Sirloin Tip Roast – 1 pack
- Rump Roast or Bottom Round Roast – 1 pack
- Chuck Roast (7-Bone) – 2 packs
Note: Package quantities and cut yields may vary slightly depending on actual animal weight.