Many people are interested in buying bulk beef but it can be a little overwhelming for a first time customer. Hopefully reading this can help customers understand the process and give them the knowledge to make the right decision for their family.
We have three options for bulk beef: Full beef, 1/2 beef, and 1/4 beef. Full and 1/2 beef are both readily available. The 1/4 beef option is less common and less available.
What’s the process to order bulk beef?
We always recommend reaching out to Jake personally to ensure we have the product that you are wanting.
We have links online for deposits on full beef and 1/2 beef. The deposit is $500 for 1/2 and $1000 for a full beef. Once the deposit is paid, you will be added to the next available spot for your portion ordered. Usually orders can be filled within 6 weeks, but by reaching out to Jake you can get current availability anytime.
Once your beef is delivered to the processor, we will have your name on a specific beef/portion of beef and you will pay based on the specific weight. The processor will have your name and phone number for your beef.
The beef will dry age for about 12-16 days. The processor usually calls within the first week to go over the cut order/cutting instructions. The beef will be processed at the 12-16 day mark. It will then be frozen and the processor will call you to pick the beef up.
You will need to have the balance paid to us before picking up the beef. You will pay the processor their fee when you pick up the beef.
When can I order bulk beef?
Our established customers usually transition into a “Spring” or “Fall” as a regular customer but most start out as a customer needing beef now. We try to have cattle available year round for those immediate needs but it is much easier for us and the customer to know they get beef every spring or fall. Our spring beef usually goes in March and fall beef goes in September.
What’s cuts of beef can I get?
Full beef and 1/2 beef both have “custom cutting options”. This means you get to pick how you’d like it cut. Many options pertain to your family/how you’ll most efficiently use beef. Most of these options are based on package size. One example is on ground beef. You can get 1/lb, 1.5/lb or 2/lbs packages. Another option is size of roasts or number of steaks in a package. You can get 2-3/lb roasts or 3-4/lb. If you have a family of 3, it would be most efficient to get your steaks packaged with 3 per package.
There are another number of options like having Fajita meat pre sliced, hamburger patties made, stew meat cut and many more. You can choose to have your steaks bone in or boneless and how thick you’d like them cut.
There’s many options when it comes to processing and our processor does a great job walking with customers through that process.
A list of common cuts are Sirloin, NY Strip and Filet(Tenderloin) OR T-Bone(if you separate the T-Bone, you get filets and Strips), Ribeye, Roasts(Arm, Chuck, Rump, Sirloin Tip, Chuckeye, Round), Short Ribs, Cross Cut Shank/Soup Bones(marrow bones with meat), Brisket, Tri Tip and Picanha.
Some other great options for bulk customers are Denver steaks, Chuckeye steaks, Flat Iron steaks, Dino Ribs, Tomahawk steak(Ribeye), Thor’s Hammer(Shank), Tenderized Round/Cube steak(chicken fry),
