Wholesale Beef Prices
We like to keep costs low for our consumers which is why we offer our beef in 3 simple packages.
- Full Cow – approximately 460lbs of freshly butchered and packaged meat at $5,070
- Half Cow – approximately 230lbs of freshly butchered and packaged meat at $2,535
- Quarter Cow – approximately 115lbs of freshly butchered and packaged meat at $1,267.50
- Starter Box – approximately 60lbs of freshly butchered and packaged meat at $750.00
Prices work out to approximately $11.00 per pound.
With all of our packages, they will come as a “standard cut” which includes:
Oxtail, Soup Bones, Stew Meat, Cube Steak, Tip Steak, Skirt Steak, Flank Steak, Rump Roast, Eye Round Roast, Bottom Round Roast, London Broil, Porterhouse Steak, T-bone Steak, Bone-in Sirloin, Brisket, 7 Bone Chuck Roast, Boneless Shoulder Roast, Short Ribs, Neck Bones, Ground Beef, and Bone-in Ribeye.
If a full Cow is purchased then you have the option to have a “custom cut” where you will complete a form where you can decide the thickness of certain cuts or if you want more of one thing and less of another.
Steak
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Skirt Steak (inquire on availability) $14.00
Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal's rear quarter.
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Boneless, Bone-in, Ribeye, Tomahawk $25.00
The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles.
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T-Bone (inquire on availability) $20.00
The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a "T"-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with a large strip steak.
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Porterhouse Steak (inquire on availability) $22.00
The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a "T"-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with a large strip steak.
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Sirloin $18.00
Sirloin steak has all the same premium texture of classic sirloin steak, but keeping the bone in adds extra flavour. It's a delicious beef cut from further back on the sirloin. It is generally less moist than rib-eye but keeping the bone in helps retain the moisture to get an incredibly tender steak.
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Flat Iron Steak $14.00
Flat iron steak, butlers' steak, or oyster blade steak is a cut of steak cut with the grain from the shoulder of the animal. This produces a flavorful cut that is a bit tough because it contains a gristly fascia membrane unless removed.
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Flank Steak (inquire on availability) $14.00
Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer. French butchers refer to it as bavette, which means "bib". Similarly, it is known in Brazil as fraldinha. The cut is common in Colombia, where it is known as sobrebarriga.
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New York Loin $24.00
The New York Strip Loin Steak is a cut of beef steaks from the top of the cow's short loin. This steak consists of a muscle in the cow that does little work, thus making this meat tender, thought not as tender as a rib eye or tenderloin.
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Tenderloin Whole $30.00
A steak of beef tenderloin, which is the inside muscle of the short loin. It is among the most desirable, tender, and expensive cuts of beef. The tenderloin makes an excellent roast or it can be cut into steaks.
Roast
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Rump Roast $10.00
A Rump roast is most often a bottom (outside) round, cut from the sirloin end of the round (different muscle from the eye). Somewhat tough, some marbling - can be braised or roasted. Traditionally used for thin sliced roast beef by deli's etc.
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7 Bone / Chuck Roast $10.00
The 7-bone roast is basically a slab of beef produced by making thick vertical cuts straight through a whole square-cut beef chuck, which comes from the shoulder section of the steer.
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Sirloin Tip Roast $10.00
Despite the name, sirloin tip is actually cut from the round portion of the steer, while tri tip comes from the bottom half of the sirloin. Whereas tri tip is a triangle-shaped roast with a decent amount of marbling, the sirloin tip is leaner and benefits from more robust seasoning.
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Bottom Round $10.00
The round is the rear leg of the cow. ... Bottom Round: One area is tougher than the other, and it's usually divided into two smaller cuts -- bottom round roast and rump roast (the end that comes to a point). Bottom Round Roast: Roasts from the bottom round. A bit tough and best suited as corned beef or pot roast.
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Brisket $10.00
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals.
Ground Beef
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Ground Beef $7.00
Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife or a meat grinder or mincing machine. It is used in many recipes including hamburgers and spaghetti Bolognese.
Misc.
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Osso Bucco $7.00
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Stew Meat $9.00
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Soup Bones $7.00
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Beef Heart (inquire on availability) $7.00
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Ox Tail $12.00
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Beef Liver $11.00
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Bones for broth $6.00
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Beef Tongue $10.00