1. WHOLE BEEF

Hanging weight: 700–900 lbs
The best value for larger families, freezer stockers, or those who love to share.
TYPICAL TAKE-HOME WEIGHT385–495 lbsBased on an estimated yield of around 55%. Actual yield varies.
ESTIMATED TOTAL$4,200–$5,550DEPOSIT TO RESERVE: $1,400Includes butcher processing. Final price is based on the animal’s actual hanging weight.
YOUR APPROXIMATE TAKE-HOME BEEF MAY INCLUDE:
Actual take-home weight and the amount of each cut will vary by animal, trimming, boning, steak thickness, roast size and your individual processing selections.
- Steaks (Rib, Loin, Sirloin, Tenderloin)85–110 lbs
- Roasts (Chuck, Rib, Sirloin, Rump)70–90 lbs
- Ground Beef150–190 lbs
- Stew Meat20–25 lbs
- Short Ribs15–20 lbs
- Soup Bones10–15 lbs
- Misc. (Brisket, Flank, Skirt, Shank, Plate, etc.)35–45 lbs
Freezer requirement: 20–25 cu. ft. (Chest freezer or large upright freezer recommended)


