Quarters, Halves and Wholes
Fill your freezer with grass-fed beef or lamb or a pasture-raised hog, custom cut for the way your family eats.
Place your deposit below or call 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’ll help with the cutting instructions, but the choices are yours. Select the cuts, package sizes, organs and extras your family will actually use. Fat and bones are available for $3 per pound; if you leave them, you aren’t charged for them.
After you place your deposit, we’ll provide an estimated butcher date and cutting instructions. Beef is dry-aged for 14–21 days before cutting; lambs and hogs are cut once properly chilled. Choose pickup, delivery or shipping. Additional charges may apply.
For quarter-beef orders, you share a side with another customer and receive cuts from both the front and hind portions. Some cutting choices may be limited, but we match steak thickness and packaging preferences as closely as possible. Half- and whole-beef orders do not require shared cutting decisions.
How Quarter, Half & Whole Animal Orders Work
Step 1: Place a $200 deposit for beef or hog, or $100 for lamb.
Step 2: We’ll provide an estimated butcher date and help you complete the cutting instructions.
Step 3: Beef is dry-aged for 14–21 days. Lambs and hogs are cut once properly chilled, usually within 1–3 days.
Step 4: When processing is complete, we’ll send the exact packaged weight and final balance.
Step 5: Pay the remaining balance at pickup or delivery, or on the day your order ships.
Ready to buy? Select your choice below:
More Info:
Beef
$11 lb vacuum-sealed beef
$3/lb for fat and marrow bones if you choose to keep them
Pork
$10/lb vacuum-sealed pork
$3/lb with fat and marrow bones if you choose to keep them
Lamb
$17/lb vacuum-sealed lamb
$3/lb with fat and marrow bones if you choose to keep them
Beef: Estimated Take-Home Weight
Quarter Beef: 110–130 lb
Half Beef: 220–260 lb
Whole Beef: 440–520 lb
Custom cut, vacuum-sealed, labeled and weighed. $11 per pound. We’ll help you complete the cutting instructions.
Freezer Space
Plan on approximately:
Quarter Beef: 5 cubic feet
Half Beef: 10 cubic feet
Whole Beef: 20 cubic feet
Actual weight and freezer space will vary by animal. As a general rule, a cubic foot is about the size of a (4) gallon of milk jugs.
Pork: Estimated Take-Home Weight
Half Hog: 80–90 lb
Whole Hog: 160–180 lb
Custom cut, vacuum-sealed, labeled and weighed. $10 per pound. We’ll help you complete the cutting instructions.
Freezer Space
Half Hog: 3–4 cubic feet
Whole Hog: 6–8 cubic feet
Actual weight and freezer space will vary by animal. As a general rule, a cubic foot is about the size of a (4) gallon of milk jugs.
Lamb: Estimated Take-Home Weight
Whole Lamb: 30–40 lb
Custom cut, vacuum-sealed, labeled and weighed. $17 per pound. We’ll help you complete the cutting instructions.
Freezer Space
Plan on approximately 1½–2 cubic feet for a whole lamb. Actual weight and freezer space will vary by animal. As a general rule, a cubic foot is about the size of a (4) gallon of milk jugs.
You will get approximately 120-130 pounds of 100% Grass Fed and Grass Finished Beef. It is 1/4 of a beef consisting of steaks, roast, ground and more. The price includes vacuum sealed, 14-21 day dry aging of some of the best Texas beef you can put in your mouth.
Share great meat at a great price with your family and friends!