WHOLE COW

A Whole cut of beef is primarily divided into eight main sections known as primal cuts (Chuck, Rib, Loin, Round, Flank, Plate, Brisket, and Shank). These primal cuts are further broken down into sub-primal cuts (Examples include the rib-eye, New York strip, tenderloin, sirloin cap, flat iron, tri-tip, and brisket point/flat)

The front quarter consists of the chuck, rib, brisket, shank, and plate primal cuts, while the hind quarter yields the loin, round, and flank primal cuts. The front half is typically richer and more marbled, while the hind half tends to be leaner. Included in a Whole cut is the organ meats and bones if requested.

We will take a non-refundable deposit of $2500 and then invoice you the balance 30 days before harvest. Remaining due ahead of pick up or delivery.

*lbs = take home freezer weight