WHAT EXACTLY IS A SHARE?
Shares are the traditional way beef farmers would sell meat directly to customers by allowing them to reserve a large portion (like a sixth or half) of the cow​. They are a great option for customers who want to have access to top-quality beef at an amazing price point.
Our bulk shares (1/6 of the animal) usually consist of approximately 75-90 lbs of beef, including approximately 50-60% assorted premium cuts and 40-50% extra-lean burger at an amazing price of only $11/lb. Total share price is based on exact final weight of the share - we take it down to the penny!
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A $200 deposit is required to reserve a bulk share (1/6 of the animal). Customers wishing to purchase a side share (1/2 of the animal) should reserve 3 bulk shares ($600 deposit).
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Our beef is locally processed, packaged, and frozen for our share customers. Once we have precise final share weights, our team will confirm and collect outstanding balances prior to pick-up.
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Note that all deposits and sales are final.
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We recommend that customers allow for approx. 4 cu/ft of freezer space for each bulk share.
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We release shares frequently, so be sure to sign up for our email list to receive the latest updates about beef drops!
What cuts are included in a share?
- 
Porterhouse Steak
 - 
Roasts
 - 
Short Ribs
 - 
Skirt Steak*
 - 
T-bone Steak
 - 
Tri-tip*
 - 
90% Lean Ground Beef
 
- 
Bone-in Sirloin Steak
 - 
Boneless Ribeye Steak
 - 
Boneless Sirloin
 - 
Boneless Stew Meat
 - 
Chuck Eye Steak
 - 
Flank Steak*
 - 
Flat Iron Steak*
 
* Some bulk shares may not include flank, flat iron, skirt or tri-tip cuts given there are not 6 of these cuts in each animal​


SELECT BEEF CUTS
rib
- 
Rib Roast, large end
 - 
Rib Roast, small end
 - 
Rib Steak
 - 
Rib Eye Roast
 - 
Rib Eye Steak
 - 
Back Ribs
 
short loin
- 
Boneless Top Loin Steak
 - 
T-Bone Steak
 - 
Porterhouse Steak
 - 
Tenderloin Roast
 - 
Filet Mignon
 
sirloin
- 
Sirloin Steak, flat bone
 - 
Sirloin Steak, round bone
 - 
Top Sirloin Steak
 
round
- 
Round Steak
 - 
Top Round Roast
 - 
Top Round Steak
 - 
Boneless Rump Roast
 - 
Bottom Round Roast
 - 
Tip Roast, cap off
 - 
Eye Round Roast
 - 
Tip Steak
 
- 
Beef for Stew
 - 
Cubed Steak
 - 
Beef for Kebabs
 - 
Ground Beef
 
OTHER CUTS
variety
- 
Tongue
 - 
Liver
 - 
Heart
 - 
Kidney
 
- 
Flank Steak
 - 
Flank Steak Rolls
 - 
Skirt Steak
 
         FLANK &
SHORT PLATE
brisket
& FORE SHANK
- 
Shank Cross Cut
 - 
Brisket, whole
 - 
Corned Brisket, point half
 - 
Brisket, flat half
 
chuck
- 
7-Bone Pot Roast
 - 
Arm Pot Roast
 - 
Blade Roast
 - 
Under Blade Pot Roast
 - 
Chuck Pot Roast
 - 
Chuck Eye Roast
 - 
Short Ribs
 - 
Flanken Style Ribs
 - 
Mock Tender Roast
 - 
Chuck Top Blade Steak
 - 
Flat Iron Steak
 - 
Shoulder Petit Tender
 - 
Shoulder Petit Tender Medallions
 



