Buy a quarter, half, or whole cow direct from local farms and ranches. Grass-fed, pasture-raised, and heritage breed beef — priced by hanging weight, processed to your custom specifications.
You pay a deposit to reserve your portion of an animal (quarter, half, or whole), then pay the balance after slaughter when you know the exact hanging weight. The farm coordinates slaughter, and a local butcher processes it to your custom cut sheet — specifying steak thickness, roast sizes, and how much ground beef you want. You pick it up (or it's delivered) frozen and vacuum-sealed.
A half cow typically yields 100–150 pounds of finished meat (after trimming and processing). You'll need approximately 4–6 cubic feet of freezer space — roughly one medium chest freezer or half of a large upright freezer.
Hanging weight is the weight of the carcass after slaughter but before final butchering — before trimming, deboning, and cutting. It's typically 55–65% of live weight. Beef shares are often priced at $4–$8 per pound of hanging weight, which works out to roughly $7–$14 per pound of finished meat when you factor in the yield — still typically cheaper than retail for comparable quality.
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