Quarter Beef Share

The Steaks (Approx. 20–25 lbs)

• Ribeyes: 5–6 steaks.

• T-Bones: 5–6 steaks

• Sirloins: 3–4 steaks.

• Eye of Round: 4–6 Steaks

• Top round steaks: 4-6 Steaks

2. The Roasts & Slow-Cookers (Approx. 25–30 lbs)

• Chuck Roasts: 3–4 roasts

• Rump Roast: 2–3 roasts.

• Pot Roast/Arm Roast: 1–2 roasts.

• Sirloin Tip Roast: 1-2 roasts.

• Brisket Roast: 3-4 lb.

• Short Ribs: 1–2 packages.

• Stew Meat: 3–5 lbs.

Ground Beef (Approx. 40–50 lbs)

• This usually makes up about half of your total weight. It is typically packaged in 1 lb, 1.5 lb or 2 lb "chubs".

The Logistics

Freezer Space

• The Rule: You need about 3 to 4 cubic feet of space.

• The Reality: A quarter beef will usually fit into the top or bottom freezer of a standard kitchen refrigerator if you clear everything else out. You do not necessarily need a standalone chest freezer for a quarter, though it helps.

The "Custom" Limits

Because you are sharing the half with someone else, you have slightly less flexibility than a whole beef buyer.

Pricing Breakdown

• Hanging Weight: ~170–200 lbs (What you pay the farmer for).

• Take-Home Weight: ~100–110 lbs (What you actually put in your freezer).

• The Savings: You generally save 20–30% compared to buying these same individual cuts at a high-end grocery store.

Is it right for you?

A quarter beef is perfect for:

• A couple or a small family (2–3 people).

• Someone who wants to try "farm-to-table" for the first time.

• People with limited freezer space.

*Quarter orders are a standardized cut. You will receive Roasts (Chuck,Arm, Rump & Sirloin Tip), Steaks (Top round,Eye round, T-Bone, Sirloin, & Rib steaks), Stew meat, Short Ribs, Brisket, Soup Bones, & Burger.