Because we are a beef farm of course we can offer customers and supporters of our small family farm a better price on bulk orders of beef than middle men and super markets.
People ask us all the time if they can buy a 1/4, 1/2, or whole beef. they also ask us if they have to buy in bulk. The quick answer to this question is we offer our beef both ways. If you do not want to buy a bulk order of beef visit our Price List Page for individual cut prices We try our best to appeal to the needs of the different size families and their budgets.
As our farm grows so does the size of our herd, we are now offering a whole sale beef program on our beef to re-sellers and restaurants. These prices are a based on quantity, please contact us to have a discussion on your requirements.
Want to know how you beef is raised and what choice is best for your family's needs? Checkout our information pages with more details on our beef.
All of the beef listed below is priced for the amount of beef you actually get in the box. We do not sell on hang weight to retail customers as it can be too confusing to people not used to buy this way of selling beef many butchers still use.
Pasture Raised Beef - Bulk Price
1/4 Beef: 75 Lbs. ............ $450
1/2 Beef 150 Lbs. ............... $885
Full Beef 300 Lbs. ............... $1,740
*All prices are for cut & wrapped weight
Bulk Beef FAQ:
Q: Where's the beef?
A: You can pick up at the farm for no fee. We can also ship the beef via courier at a cost depending on weight
Q: When do I pay?
A: Pay when you place your order, either online or at the farm store.
Q: How long does it take for my beef to be ready?
A: We dry age the beef for at least 14 days in the butchers cooler then it is cut up, this means it usually takes 3 - 8 weeks from the time you order. However if we just had one cut up and did not sell all the sides yet there may be one sitting here waiting to find a home in your freezer. Or it could take us a few weeks to get it booked at the butcher for slaughter and this can cause a longer wait time.
Q: I ordered my beef X weeks ago do you have a time line on when it will be ready?
A: We will contact you when it is ready for pick up, please do not send us Facebook messages, emails, texts, etc. asking when your beef is ready. We work our way down the list in the order in which people ordered. Once we pick the beef back up from the butcher and sort it out into quarters we contact the next people on the list and arrange for you to come pick it up. We are at the mercy of the butchers schedule, during the busy summer and fall seasons. Sometimes it can take us extra time to book in the beef with the butchers. 3-8 weeks waiting period is normal but can sometimes be longer. We appreciate your patience and understanding as well as your continued support for our small family farm.
Q: Can I customize the cuts I get with my beef
A: The short answer is no. This is because dealing with butchers already takes up much more of our time then it should and the problems that can go wrong with each ¼ being cut different is not a feasible business model for us as a small family farm. As such we only offer a standard cut that 99% of our customers seem to be happy with (please read the rest of the FAQ for what is in the standard cut) If you wish to buy a whole beef it is possible to have it custom cut but we would sell it to you on hang weight based on current market values and costs
Q: How much freezer room do I need for a 1/4 beef?
A: We have found that a stand up or 5 cu. ft. chest freezer is more than enough room to store your meat.
Q: What is the breakdown of what I will get in my beef?
A: The beef is cut up into about 1/3 lean ground beef and the rest is split between steaks, roast, stewing beef, braising ribs and some soup bones.
Q: What cuts will I get with my Beef?
A: Generally you will get most of the cuts we sell at the farm store these include but are not guaranteed to be: T-bone steak, Sirloin steak, Rib steak, Round steak, Blade steak, Cross rib roast, County roast (steak roast) Blade roast, Round roast, ground beef, stewing beef, braising ribs, and soup bones.
Q: How is the meat packaged?
A: Almost all of the meat is wrapped in brown butcher paper. The steaks are usually 2 per pack, the ground beef is in approximate 1 pound packs, the roasts are cut 2-4 pounds each, the stew is about 1 pound per pack, and the soup bones are 2-3 pound per pack.
Q: How old is your beef when it goes to the butcher?
A: All of the beef we sell in our bulk beef program is under 30 months old. For Grass fed / Grain finished beef the animals are usually 14-20 months. For 100% Grass fed beef the animals are generally 24-28 months old.
Q: What type of beef are we buying?
A: 95% of all the beef we raise are steers. We raise a variety of breeds of cattle and are either pure bread Angus, Limousine, Gallowway, or Charolais or one of these breeds crossed with a dairy breed.
Q: What type of packaging does my beef come in?
A: As a standard we have the beef wrapped in brown butcher paper. This paper is rated for 2 years in the freezer for most cuts and 6 months for ground products. If you would like you beef vac packed it is an extra $0.50 per pound.
Q: My friend got beef from a farmer for $2.50 / lbs. or $3.50 / lbs etc.. why are you more expensive per pound?
A: Your friend most likely paid hang weight for their beef. This means they are paying the price for the beef before it is cut up. We are only charging you for what you actually get in the box.
Q: Can you ship my beef to me in Ontario?
A: Yes we can ship your beef to you anywhere in Ontario Canada. It will be packed in cooler boxes and shipped via courier. The cost will depend on how much beef you are ordering but will generally be a fairly reasonable cost via CanPar.
Q: Can I pick the cuts that I get in my beef?
A: We only offer a standard cut ( mixed ) 1/4 or 1/2
Q: If I order a ¼ beef is it a front quarter or hind quarter?
A: We offer mixed quarters. This means you get and even mix of cuts from the front and back sections and you share this with the other person getting the other quarter
Any other questions please Contact us