~160–180 lbs
lbs packed
38–42
steak cuts
80–100 lbs
ground beef
What comes home · or write your own cut sheet
- Ribeyes
- 10–11
- NY strips
- 10–11
- Filets
- 7–8
- Top sirloins
- 7–8
- Chuck eye steaks
- 2
- Denver steaks
- 2
- Brisket
- 1
- Specialty cuts, your pick
- 4
- Chuck roasts
- 4–5
- Back ribs
- 1 rack
- Osso buco
- 3 pkgs
- Rump roasts
- 1
- Eye of round
- 1
- Marrow bones
- 4 pkgs
- Burger patties
- 5 pkgs
- Ground beef
- 80–100 lbs
- Primal grind
- 8 lbs
- Ancestral blend
- 5 lbs
Yours on request, free
Soup bones · split marrow bones · suet and trim fat · tongue (limited, priority to the largest share on your steer)
Ranch notes
You'll work through a cut sheet with the butcher before the cut date: steak thickness, roast sizes, porterhouse or strip and filet, short ribs or beef belly. Brisket and burger patties come standard at this size.
1/2 of a steer
Half of a steer
About six months of cooking for a family of four. At a half, you write your own cut sheet with the butcher, and brisket is yours to claim — there are only two on every steer.
Your share · change it here
Down today
$650
Balance at pickup
$1,950
$650/eighth · save 6%
$650 down today.
Pickup & weight
- Packaged weight
- ~160–180 lbs packed
- Freezer space
- ~8-10 cubic feet
- Pickup options
- Overton ranch or Dallas meetup