100% Certified Grassfed Beef Slaughter date MAY 2023 Reserve is $500 PER quarter.
If you wish to have items outside our standard cut, please contact us before the day before the slaughter date above.
Standard Cut 1/4 GRASSFED BEEF and approximate size: ** count may vary if steak thickness, or roast size is different than noted.
Chuck Roasts 2-3# 4-5 total
Beef Roasts 2-3# 2-3 total
Round Roasts 2-3# 2-3 total
Rump Roasts 2-3# 1-2 total
Sirloin Tip Roast 2-3# 1 total
Brisket 5-11# (varies by beef) 1/2 per quarter beef
T-Bone steak with tenderloin cut 3/4″ 1/pk 6-7 total
Bone-In Ribeye steak cut 3/4″ 1/pk 6-8 total
Sirloin Steak cut 3/4″ 1/pk 3 total
Hanger Steak 1/ half
Skirt Steak 1/ half
Flank Steak 1/ half
Beef Ribs (short or long cut) 2#/ pk 1-2 total
Soup Bones (neck bones) 2-3#/ pk 2-3 total
Knuckle Bones 2-3#/ pk ~Optional up to 20 lbs per 1/4 beef
Suet 2-5 lbs (varies by beef, not guaranteed to have any)
Heart, Liver, tongue (offal) OPTIONAL please request what you would like before cutting day.
Ground grass-fed beef 1# packages 45-50 (varies by beef)
Total 1/4 cow weight of packaged grassfed beef is approx 95-120 lbs
Your total will be $10/ lb less the reserve payment.
PLEASE NOTE: any beef not picked up within 10 days of your notification will be considered abandoned and you WILL loose your deposit.
Please see our terms for bulk ordering at https://grillinmeats.com/meat-price-sheet/
TIP: While we have many dozens of happy new bulk customers, We encourage all new customers to try our retail grassfed beef before making bulk purchases. With any bulk purchase, we understand it’s a significant investment, and we want you to be happy with the meats you get. We know that small variations of flavor, and tenderness are part of every individual animal in every breed. Tasting meats form 2-3 animals can help you decide if you like the overall general flavor and tenderness the way you cook. We do our best on our end to grow our animals to a nice finish in a humane, happy, and regenerative manner that is both kind and supportive to the land and air, as well as using our knowledge of our genetics within the herd to make each generation even better.
We have noted a little flavor variations between spring, summer, and early fall beefs. This is in part to the grasses they have access to in their natural setting. Some beefs are a little sweeter, and some have a little flatter, but clean flavor profile. NO matter what, we taste every one!
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