BUY BEEF
BUY RETAIL
Purchase Beef in Small Quantities
BUY BULK
Purchase Full, Half, or Quarter Steers
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Order minimum of $100.
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Premium cuts based on availability.
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Local pickup at farm
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Pickup in Greater Richmond Area
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$500 deposit required for half and full steers.
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$250 deposit required for quarter steers.
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Charging by the hanging/carcass weight:
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$5.25 / lb full​
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$5.50 / lb half
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$6.00 / lb quarter
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Delivery fees may apply.
Angus Beef Chart
Frequently Asked Questions
How Much Will Half a Steer Cost?
You’ll be charged $5.50 per pound based on the steer’s hanging weight. For example, if a steer's hanging weight is 690 lbs, half the steer’s hanging weight will be 345 lbs. This is the weight the processor uses to determine the cost of cutting and vacuum-sealing the meat. We cover all processing fees. Since hanging weight is the most reliable measure before customizing the cuts, you’ll pay $5.50 per lb for the 345 lbs, totaling $1,898 for half a steer.
Live vs. Hanging vs. Packaged Weight
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Live Weight: The weight of the steer while alive.
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Hanging Weight (Carcass Weight): The weight after the animal is slaughtered. This is usually about 60% of the live weight and is the most consistent measure before customizing cuts.
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Packaged Weight: The weight of the meat once it’s been packaged, which is typically 60% of the hanging weight. The difference comes from water and bone loss.
How much freezer space do I need?
For storing half a steer, you'll need a freezer with 7-10 cubic feet of space. The meat will come frozen, vacuum-sealed, and labeled. Consider using baskets or partitions to organize the cuts. Since the meat is vacuum-packed, it will last for up to 12 months in the freezer.
Do You Use Any Additives in Your Feed?
No, our cattle are grass fed and grain finished. There are NO growth hormones, steroids or other additives given to our herd.
How much meat will I recieve?
Typically, you'll receive 200-220 lbs of meat from half a steer, though this can vary based on the animal's size and butchering style. There are three key weights to know:
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Live Weight
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Hanging Weight
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Packaged Weight
Beef Processing
Our Black Angus beef is dry-aged for an impressive three weeks, surpassing the typical two-week aging process used by most producers. This results in beef that is exceptionally tender, juicy, and flavorful. The meat is custom-cut between two USDA-inspected facilities, located in Harrisonburg and Fauquier, Virginia, ensuring the highest quality. Once prepared, it is then delivered vacuum-packed, labeled, and frozen, preserving freshness. When stored frozen, our beef maintains its peak quality for at least 12 months.