Whole Cow (cash or check)

Our ultimate freezer-filling option: at least 400 pounds of our 100% Grass Fed Beef, including 200+ pounds of Ground Beef and about 200 pounds of premium Steaks, Roasts, Brisket, Short Ribs, and other cuts.

For families who want to stock up in a serious way, split an order with family or friends, or simply take advantage of our highest level of Bulk Beef savings, the Whole Beef offers the greatest quantity, variety, and overall value.

This isn't a stripped-down bulk package. We don't remove the most desirable Steaks just to make the price per pound look cheaper. A Whole Beef includes an exceptional assortment of Filet Mignon, extra-thick Ribeyes, New York Strips, Picanha, Tri-Tip, Bavette, Skirt Steak, and more, along with a freezer full of Roasts, Ribs, Brisket, and Ground Beef.

Purchased individually, the cuts in this bundle have an approximate retail value of more than $8,249.

There's no need to reserve an animal months in advance, coordinate with the butcher, fill out a complicated cut sheet, or pay additional butcher fees. Our Whole Beefs are already harvested, professionally cut, packaged, frozen, and ready whenever you are. If this product is available to order, it's in stock, and we can typically have your order ready for pickup in as little as a few days.

Our cattle are 100% Grass Fed & Grass Finished and raised slowly on our chemical-free regenerative pastures, without grain. Every package is flash frozen and vacuum sealed in extra-thick packaging for convenient, long-term freezer storage.

What's Included?

Cut weights and package counts naturally vary from animal to animal. The weights and quantities below show what you can generally expect.

Premium Steaks & Grilling Cuts — About 80 Pounds

• 6 lb Filet Mignon (12 Steaks)
• 18 lb Ribeye Steaks (16 Steaks)
• 15 lb New York Strip Steaks (16 Steaks)
• 6 lb Chuck Eye Steaks (6 Steaks)
• 10 lb Top Sirloin Steaks (8 Steaks)
• 4 lb Bavette Steaks (4 Steaks)
• 4 lb Skirt Steaks (4 Steaks)
• 10 lb Ranch Steaks (14 Steaks)
• 4 lb Picanha Steaks (6 Steaks)
• 4 lb Tri-Tip (2 Tri-Tips)

Roasts, Ribs & Slow-Cooking Cuts — About 120 Pounds

• 19 lb Chuck Roasts (6 Roasts)
• 15 lb Rump Roasts (6 Roasts)
• 8 lb Eye Round Roasts (4 Roasts)
• 9 lb Top Sirloin Roasts (4 Roasts)
• 22 lb Brisket (6 Roasts)
• 28 lb Short Ribs (12 Packages)
• 14 lb London Broil (6 Packages)
• 6 lb Beef Cubes (6 Packages)

Ground Beef — 200+ Pounds

• At least 200 (1 lb.) Packages of 80/20 Ground Beef

Because individual Steaks and Roasts naturally vary in weight, additional Ground Beef may be included when necessary to ensure every Whole Beef contains at least 400 pounds of packaged Beef.

400+ Pounds. Maximum Savings.

A Whole Beef gives you the greatest savings in our Bulk Beef collection while filling your freezer with an extraordinary variety of meals.

There are no additional butcher fees, no complicated cut sheet, no months-long processing wait, and no hanging-weight guessing. Your Beef is already butchered, individually packaged, frozen, and ready for your freezer.

And unlike traditional Whole Beef purchasing, we guarantee you'll take home at least 400 pounds of packaged Beef.

For a purchase this size, plan on approximately 12–14 cubic feet of available freezer space.

Pricing

Approximate Individual Retail Value: $8,249+

Cash or Check Price: $7,499.00
Credit Card Price: $7,723.97

Our lowest Bulk Beef pricing is available when paying by cash or check. Credit card pricing is 3% higher to cover processing costs.

Every Whole Beef contains a minimum of 400 pounds of packaged Beef. Package counts and cut weights shown above are representative of what you can generally expect. Because every animal is different, individual weights and quantities will naturally vary. Additional Ground Beef may be included to reach the guaranteed minimum weight. Comparable substitutions may occasionally be made when necessary. Bones and Organs may be included at no additional cost by request and when available.

What Makes Our Slowly Raised, Grass Fed & Grass Finished Beef So Special?

Truly great Beef doesn't need much. A little salt, maybe some pepper, and a good cooking method are usually enough.

But there is one ingredient behind the deep, unmistakable flavor of our Beef that you won't find in the spice cabinet:

TIME.

We believe cattle should be given the time to grow, mature, and finish naturally on grass. That's why we don't rush ours. Our cattle are raised slowly on pasture for more than three years, often up to 42 months, allowing them to reach physiological maturity and develop the rich Beef flavor and character we're looking for.

That takes significantly more time than producing conventional Beef, but we've never believed faster is better simply because it's easier or cheaper.

There are no shortcuts to great Beef.

We've spent more than 30 years developing the way we raise cattle, working with nature instead of trying to hurry the process. They graze our regenerative pastures, grow at their natural pace, and are given the time necessary to become truly finished cattle.

The result is Beef with deep flavor, real texture, and the character of mature, 100% Grass Fed cattle.

That maturity also means our Beef may eat differently than the very young Beef most people are accustomed to. Mature cattle develop more muscle structure, so our Steaks have a substantial, true-Beef texture rather than an unusually soft texture.

If your only goal is a Steak that can practically be cut with a fork, this may not be the Beef you're looking for. But if you're searching for exceptional Beef flavor, satisfying texture, and cattle that were allowed to grow and finish slowly on grass, you've found it.

Getting the Best From Your Steaks

Because our Beef is raised differently, a little extra care in preparation can make a tremendous difference. For consistently excellent results, we strongly recommend Dry Brining followed by the Reverse Sear method.

Dry Brining

Dry Brining gives salt time to penetrate the Steak while also drying the exterior, helping create a beautiful crust when seared.

1. Start with a completely thawed Steak that is at least 1 inch thick.
2. Remove the Steak from its packaging and pat the surface dry.
3. Season generously on both sides with kosher salt.
4. Place the Steak uncovered on a rack set over a tray or sheet pan.
5. Refrigerate for 1–4 days before cooking.

Important: Keep Beef properly refrigerated at 40°F or below throughout thawing and preparation.

Reverse Sear

The Reverse Sear is especially well suited to our thick-cut, mature Grass Fed Steaks because it allows the interior to cook slowly and evenly before developing a deeply browned crust at the end.

1. Preheat your oven to 250°F.
2. If you did not Dry Brine the Steak, season both sides with salt before cooking.
3. Place the Steak on a rack set over a foil-lined sheet pan.
4. Cook slowly in the oven until the Steak approaches your desired internal temperature.
5. Remove from the oven and allow it to rest briefly while heating a heavy skillet or cast iron pan until very hot.
6. Sear the Steak for approximately 1 minute per side, or until a deep brown crust develops.
7. Serve and enjoy.

We strongly recommend using an instant-read thermometer rather than relying on cooking time alone. For food-safety guidance, USDA recommends cooking whole cuts of Beef to a minimum internal temperature of 145°F followed by at least a 3-minute rest.

Steak Temperature Guide

Keep in mind that the internal temperature of a Steak may continue to rise after it is removed from the heat. Use an instant-read thermometer and adjust your cooking accordingly.

• Rare: 120–125°F
• Medium Rare: 130–135°F
• Medium: 140–145°F
• Medium Well: 150–155°F
• Well Done: 160°F+

For the tenderness, juiciness, and flavor we want from our Beef, we personally prefer not to cook our Steaks beyond Medium.

A Note About Wet Aging

Some customers also choose to Wet Age vacuum-sealed Steaks before cooking. Because safe Wet Aging depends on factors such as the original packaging date, refrigeration temperature, package integrity, and handling history, we recommend following the guidance provided by your processor or butcher rather than aging for a fixed number of days from the date of purchase.

For a simple method that requires much less planning, Dry Brining for a few days followed by a Reverse Sear produces excellent results.