Spring, 2024 Bulk Beef Deposit
Reserve your whole, 3/4, half, or quarter beef. Ready for pick up mid March – mid April, 2023 (we’ll be in touch over email with exact dates!)
Price per Lb for Wholes, 3/4’s, Halves, and Quarters is based on the hanging weight of the Cow, which is between 550 and 750 Lbs for a whole animal, and includes the price of butcher, cut and wrap.
A Whole Beef is $6.40 / Lb, a 3/4 Beef is $6.60 / Lb, a Half Beef is $6.75 / Lb, a Quarter Beef is $7.00 / Lb, and an Eighth Beef is $7.20 / Lb. Our Whole Beef hanging weight averages between 550 and 750 Lbs, with a Whole Beef averaging around $4,000, a 3/4 Beef $3,200, a Half Beef $2,200, a Quarter Beef $1,150, and an Eighth Beef $590.
Please select the bulk beef amount you would like to reserve.
What is included in your bulk beef:
- Ground Beef, 1 lb chubs
- Stew Meat, 1-2 lb packages
- Short Ribs
- Soup Bones
- Top Sirloin Steaks
- Rib Steaks
- T-Bone Steaks
- Porterhouse Steaks
- Tenderloin Steaks
- Chuck Roasts
- Chuck Arm Roasts
- BRT Rump Roasts
- BRT Sirloin Roasts
- Flank Steak
- Skirt Steak
- Tri Tip
If you are purchasing a quarter or an eighth, some of the listed cuts (brisket, tri tip, skirt steak, and flank steak) may not be included depending on how it is divided out.
Organs and fat are an additional $5.00 / Lb.
Why Buy Bulk?
Purchasing bulk beef is a great way to stock up on quality meat at an affordable price. When you buy a whole, half, or quarter beef, you get a diversity of cuts of meat, and it feels good knowing that you have meat at home in the freezer. If you have the freezer space, buying bulk is the way to go.
About Our Beef
Our cows are grass fed and finished, which means that they don’t eat grain (corn, soy, etc.) at any point in their lifetime – beginning, middle, or end.
We raise our beef on our farm (and some neighboring pastures), without the use of any antibiotics, hormones, medication, chemical wormers, or chemical fly sprays.
From May through November, our herd is rotated through fresh pasture, that hasn’t been sprayed with herbicides or chemical fertilizers. They then move on to eat hay from December through early spring. We feed hay out of our open barn with a deep bedding mulch or in the field, depending on weather and timing. The deep bedding mulch allows us to capture manure to build compost for our farm-made soil mixes and garden compost, while feeding in the field helps add organic matter in place. We source only non-GMO hay that has not been sprayed with chemical herbicides. Our cows always have access to fresh water, and are offered access to free choice minerals. In addition to preventatively managing flies and parasites by rotationally grazing, we have began experimenting with quarterly treatments of natural soaps in their water to thwart any internal parasites, and also have been mixing organic garlic powder into their minerals to further manage flies.
During our grazing season (May-November), we use electric fencing to make small grazing areas with the intention of having the herd graze the entire fenced area quickly and efficiently, while only grazing each plant once. The goal is to accomplish this in a 24-48 hour period, and then move the herd to a new fenced area. This system promotes efficient grazing, good weight gain, and ultimately healthier, tastier, and well-marbled grass-fed beef. It also cycles carbon back into the soil promoting plants to regrow quickly, and helps distribute manure throughout the pasture and prevents overgrazing, all with the goal of adding to the soil and ecosystem health.
We handle our livestock based off of Temple Grandin’s low stress techniques, which involves reading the animals’ behavior and allowing them to go at the pace that they feel comfortable with when we are moving them. We treat our animals humanely, and love our herd.
Woods Meat Processing
We take our cows to Woods Meats in Sandpoint, ID to be butchered. Woods Meats is USDA certified, and we’ve enjoyed working with them for the past 9 years. They not only do an amazing job butchering, but also treat the animals humanely before they are butchered.
Please email email@example.com with any questions!