Quarters, Halves and Wholes

You can place your order with us at the bottom of this page, or by calling Mona at 806-683-2590.

You are in the driver's seat – you make the decisions on how to cut your animal (beef, lamb, or pig)! 

We will advise/assist you if needed, but you get your animal (beef, lamb or pig) cut like you want it, the cuts your family eats not the ones they don't!  Also all the pieces and parts you want ... all of it is yours, everything you want including organs and fat if you want it, we will even give you a discount on the fat & bones ($3 per pound), if you don't then don't worry we don't charge you for it!  This is a great way for you and your family to get a great deal on healthy, 100% grass-fed/finished beef, Pastured Hog or Grass Fed / Grass Finished Lamb! 

When you place your deposit for a quarter, half or whole animal, we will give you an approximate date of when it will go to the butcher.  You will complete cutting instructions that will be given to the butcher. Your beef will then dry-age in a climate controlled cooler for 14 to 21 days before being cut, Lamb & Hogs will be cut as soon as they cool to cutting temp.  When your meat is cut and packaged you will pick up the meat at the butcher, we will deliver it to you*, or have it shipped to you*.   (*Additional charges can apply) 

If you order a quarter beef (does NOT apply to hogs or lamb), you will split a side with another customer.  The cuts of meat in the front half are different from the back half, so in order to give you all the cuts we "share" these so you get “some of everything”.  This could limit your cutting options, as it is a compromise with the other customer, who will be sharing the half, but we do our best to match you in regards to steak thickness and packaging requested.  Again, this applies only to quarter orders.  If you ordered a half or whole beef, you won’t have to split the sides and you are in full control.

How the process works:

Step 1: Place your order with a $200 deposit for beef & hogs or $100 deposit for lamb.

Step 2: Your beef will be delivered to the butcher and aged from two to three weeks depending on the weight of the animal, pork & lamb are cut as soon as they reach cutting temp (1-3 days). 

Step 3: You will receive information for cutting instructions to the butcher and we will walk you through that process.

Step 4: After butchered, we will contact you with exact hanging weight and an estimated total cost.  

Step 5: You will pay the remainder of your balance to Buck Creek once we know the packaged weight, and can pick-up your meat or it will be delivered or shipped depending on your arrangement.


Ready to buy?  Select your choice below:


Custom cutting instructions:

Beef

$8/lb vacuum-sealed beef

$3/lb with fat and marrow bones

Pork

$9/lb vacuum-sealed pork

$3/lb with fat and marrow bones

Lamb

$12/lb vacuum-sealed

$3/lb with fat and marrow bones

AVERAGE HANGING WEIGHTS

Whole: 680 to 750 lbs hanging

Costs for a processed (to your specifications & vacuum sealed) whole beef that would yield between 480 - 500 pounds of package beef to your freezer @ $8.00 would cost you $3,840 - $4,000.

Half: 340 to 375 lbs hanging

Costs for a processed a half beef that would yield between 240 -250 pounds of package beef to your freezer @ $8.00 would cost you $1920 - $2,000.

Quarter: 175 to 225 lbs hanging

Costs for a processed a quarter beef that would yield between 120 -125 pounds of package beef to your freezer @ $8.00 would cost you $960 - $1,000.

FREEZER SPACE

The approximate freezer space needed is also dependent on the size of your animal.  A close estimate is: 3-4 cubic feet for a quarter, 6-8 cubic feet for a half, and 12-16 cubic feet for a whole.  As a general rule a cubic foot is about the size of a gallon of milk

AVERAGE HANGING WEIGHTS

Whole: Avg 216 lb hanging

Costs for a processed (to your specifications & vacuum sealed) whole hog that would average yield 175 pounds of package pork to your freezer @ $8.75 would cost you $1,531.

Half: Avg 108 hanging

Costs for a processed a half hog would that average yield pounds of package beef to your freezer @ $9.00 would cost you $792.

FREEZER SPACE

The approximate freezer space needed is also dependent on the size of your animal.  A close estimate is: 3-4 cubic feet for a half hog, 6-8 cubic feet for a whole hog.  As a general rule a cubic foot is about the size of a gallon of milk

AVERAGE HANGING WEIGHTS

Whole: 50 lbs hanging

Costs for a processed (to your specifications & vacuum sealed) whole lamb that would average yield 41 pounds of package lamb to your freezer @ $12.00 would cost you $492.

FREEZER SPACE

The approximate freezer space needed is also dependent on the size of your animal.  A close estimate is: 1.5 -2 cubic feet for a whole lamb.  As a general rule a cubic foot is about the size of a gallon of milk