WHOLE CALF

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1. Place your deposit for a 1/2 or Whole share of a calf
2. We will reserve your calf while we finish raising it for you
3. We will have your beef professionally processed at a local USDA inspected processing facility
4. When it's ready, we will send you an email invoice to collect the final payment
5. You will be notified that your beef is ready for pick up or delivery  

APPROXIMATELY

• 40-45 steaks from the Ribeye, New York Strip and Filet Mignon trio 
• 12-16 Sirloin Steaks 
• 8-12 Chuck Roasts and/or Shoulder Roasts 
• 10-14 Osso Buco style Shanks  
• 12-15 lbs. of Fajita Meat, Skirt Steak, Flat Iron Steak, Flank Steak or Sirloin Bavette
• 9-12 lbs. of Stew Meat
• 20-25 lbs. of Beef Short Ribs  
• 2 briskets (7-15 lbs.) 
• 160-200 one lb. packages of Ground Beef (85% lean). 
• 8-15 lbs. of beef liver

*Each cow yields different quantities and weights of cuts. Cuts included may vary slightly.

Pick up from the processor or free local delivery within 15 miles. Fees apply for further distances, chat to us about your options.

An average half cow will take 8-9 cu ft of space in a freezer.

All cuts are individually vacuum sealed and labeled by a USDA inspected butcher.

Your order will be packed frozen into cardboard boxes, inventory will be labelled on the outside of the boxes.

If you are unsure and have questions please call or text Tyler (512) 921 1672

or use the contact form and we will be in touch.