How a share of beef works

We sell 100% grass-fed beef as a quarter, a half, a three-quarter, or a whole.

Hanging weight is the beef after the hide, head, hooves, and organs are gone, and before it is cut into steaks, roasts, and ground beef. A quarter is often about 100–150 pounds hanging. A half, a three-quarter, and a whole are larger shares of the same kind of animal. Call for the hanging weight on the cattle we have now.

We do not post a price. All prices are subject to change. By serving a core group of people we have remained with consistent pricing. Essentially, we beat or match average grass-fed market reports prices released quarterly for public. Any deposit, and the date the balance is due, are set when we talk. We do not keep an old pickup date on the website.

Custom processing via The Country Butcher Shop in Palmyra, Missouri or Dawning Day Processing in Clayton, Illinois. You choose the steaks, the roasts, and the ground beef. Butcher fees are paid to the processor at pickup. You pay us for raising the animal, and you pay them for cutting it your way. That is your control of the food. If you custom order within a reasonable distance, we can deliver. Call and we will say whether your address is close enough.

We can also offer grass genetic animals. We are using a Greg Judy bull to breed our herd. Ask what is available. There is no price list for those animals on this page.

If you are trying to decide which share fits your freezer, write back under this note. Tell us the size of the household and how you cook. We would rather answer that than leave you guessing.