Our tender, tasty beef is 100% grass-fed and finished. We don’t use hormones, steroids, or routine antibiotics.
Beef is processed at Uncle Danny's Meats in Mt. Eaton, OH, a local ODA-licensed facility and can be picked up at our farm after processing. All meat is frozen and vacuum packed.
Beef is sent to butcher year-round – as the cattle are finished. If you would like to reserve bulk beef, you can do so by paying a down payment of $200 per quarter ($400/half, $800/whole). We will then add your name to the list for the next available beef. (Contact us for availability if you'd like before making a down payment.)
Whole - $4.75/lb (550-650 lbs)
Half - $4.85/lb (275-325 lbs)
Split side (quarter) - $5.00/lb (130-165 lbs)
Price includes processing and is based on hanging weight, before cutting and trimming. Once the animal is harvested, Uncle Danny's Meats will confirm the total weight of the beef and we will contact you with final amount due at pick up.
If you’re interested in buying beef in bulk, we’re happy to work with you to set up a monthly or quarterly pre-payment plan. In addition to cash and personal check, we accept Visa, MasterCard, and PayPal
The aging process, which typically takes 10 days to 2 weeks, makes the beef more flavorful and tender. We feel this is the optimum length of time to age our beef. If you’d like your beef aged longer, please let us know and we’d be happy to accommodate you.
A quarter of beef will require about 4 cu. ft. of freezer space, and a half will require about 7.5 cu. ft. of freezer space.
Typical Cuts & Quantities
A 1000 lb. steer, ½ inch fat, average muscling, yields 600 lbs. after dressing which produces approximately:
- 390 lbs. boneless trimmed beef
- 120 lbs. fat trim
- 90 lbs. bone
An example of how the 390 lbs. of boneless, trimmed beef could break out includes:
- 155 pounds lean trim, or ground beef
- 65 pounds round roasts and steaks
- 70 pounds chuck roasts and steaks
- 60 pounds rib and loin steaks
- 40 pounds other cuts (brisket, flank, short ribs, skirt steak)
What is “Hanging Weight”?
Hanging weight is the weight of the beef after it’s been dressed and before it’s been processed. This includes bone that will be removed and fat that will be trimmed. On average, two-thirds of the hanging weight will be packaged (including liver, tongue, heart). Actual weight of beef delivered will vary depending on the cuts of meat you choose. No matter how you have your beef processed, you’ll end up with the same quantity of meat – the only difference is bones and fat.