BUY LOCAL
Bulk Beef $7.50/lb
Price Subject To Change Without Notice.
1/2 Beef = approximately 325-380lbs hanging weight
1/4 Beef = approximately 160-190lbs hanging weight
We give approximate weights because each animal is different but we can typically estimate that it will be in the weight categories listed above.
NEXT ORDER DEADLINE FOR BULK
Aug 20th, 2024
A deposit of $200 is required when purchasing beef in bulk and the remainder on delivery.
Bulk Beef
Your bulk order can be placed at anytime but understand there maybe a wait list or limited supply available at the time of order. We will do our best to accommodate you. Our beef is dry aged for a 14 day period at the butcher's to ensure tenderness and optimal flavour. Your bulk beef will come frozen, wrapped in butcher paper or can be vacuum packed for an additional cost. We will notify you at the time of butchering so you can prepare your freezer and confirm an expected delivery/pick up date. Commonly we are about 4-8weeks turn around time from when you place your order.
FAQ & Terms
What is customizable in my bulk beef order?
You can have your steaks cut at a preferred thickness and roasts sized to suit your needs. If you LOVE steak you may consider getting more of the premium cuts done into steaks instead of roasts. Or maybe your less of a grill enthusiast and love a great pot roast then you can also order more roasts then steaks when filling out your order form - the choice is totally yours. You can also substitute some of your ground beef for stewing beef or have it made into hamburger patties for added convenience.
How much room does a 1/4 of beef take up in the freezer?
The rule of thumb is one cubic foot of freezer space for every 30 – 40 pounds of packaged meat. A quarter of beef will easily fit into a 5 -7 cubic foot chest freezer when empty. Please consider this will also vary a little bit with the freezer design.
Considering purchasing beef in bulk? Here are some terms to familiarize your self with:
Live weight is how much the cow weighs when it's out in the pasture. This is not the weight you will be paying for.
Hanging weight is how much the cow's carcass weighs "on the hook" after it's been processed, skinned, the internal organs removed and the limbs removed but hasn't been de-boned fully.
Cut and wrapped is the actual meat you put in your freezer.
It makes sense to use hanging weight because that's how the butchers also charges the farmers. Their butchering fees are based on the hanging weight of the animal and thus making it easy for the farmer to price their meat accordingly per pound.
Even though you're only paying $7.50/lb hanging weight, when it gets into cut and wrapped form, your actual cost is a little higher for the actual cut and wrapped meat that goes in your freezer because of the un-usable portion of the carcass.
Here is an example:
Our average 1/2 beef hanging weight is 360lbs (the weight you pay for).
Take away the cut-out waste estimated at around 15%-20% = Approximately 288-306lbs of cut and wrapped meat is what you receive.
In a half beef order you can expect approximately:
- 150lbs in Ground Beef (OR Hamburger Patties) /Stew beef
- 75lbs in Steaks
- 75lbs in Roasts
These ratios will change should you prefer to have more roasts vrs steaks or vice versa as well as possibly grinding less desirable roasts for extra ground beef.
Each animal is different in size so please note this is an example and the weights on all orders are not the same. Hang weights for a 1/2 beef will range between 280lbs - 380lbs depending on the animal.
