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STOCK YOUR FREEZER WITH THE BEST BEEF

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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!

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).

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.

Note that all deposits and sales are final.

We recommend that customers allow for approx. 4 cu/ft of freezer space for each bulk share.

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​

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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

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