Reserve your whole, half, or quarter beef bulk purchase by making a deposit here.
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Shadowbrook Farm offers a few different options regarding bulk animal purchases. We raise both premium grass-fed/grass-finished beef as well as grass-fed/grain-finished beef.
Meat from grass fed cattle has higher levels of Omega-3′s, up to four times the amount of vitamin E and is much higher in conjugated linoleic acid. In terms of taste, our grass-finished beef has a well developed complex flavor, with some similarities to wild venison. This is beef in its "purest" form- fed the most natural diet, effectively mimicking the animal's lifestyle as if it were undomesticated.
Meat from our grain-finished cattle is a slightly more economical option that is closer in taste to what you would find in a grocery store. However, our grain-finished animals are raised in a much different manner, never seeing a feedlot style system and always raised on green pasture. Our grain-finished beef has a less gamey flavor common in grass-fed beef as well as more marbling throughout most cuts. All grains fed to this herd are made locally in Hudson, NY.
The total price will be dependent on the hanging weight (aka hot carcass weight) of the beef - our half beef HCW on average weighs 312 lbs and a whole beef HCW is on average 625 lbs. Pricing is as follows:
Grass-Finished Half Beef: $5.50/lb
Grass-Finished Whole Beef: $5.00/lb
Grain-Finished Half Beef: $5.25/lb
Grain-Finished Whole Beef: $4.75/lb
So the average grass-finished half steer will cost total of $1,716, a whole being $3,125. The average grain-finished half steer will cost total of $1,638, a whole being around $2,969.
Included cuts in bulk animal purchases:
- Ribeye Steak
- T-bone Steak
- Porterhouse Steak
- Filet Mignon
- Flat Iron Steak
- Chuck Eye Steak
- Chuck Roast (Pot Roast)
- Bavette Steak
- Sirloin Steaks
- Sandwich/Fajita Steak
- Skirt Steak
- Flank Steak
- Round Tip Steak
- Short Ribs
- London Broil
- Stew Meat
- Osso Buco (Shanks)
- Bottom Round Roasts
- Soup and Marrow Bones
- Ground Beef
The average cutout from a beef is about 60-65% of the HCW. So, for a whole cow weighing the average 625 lbs, 60% dressed beef then divided by half is a yield of ~400lbs of meat. We can estimate the dressed beef as 33% ground beef, 11% steaks (all the rib & loin steaks like ribeyes, T-bones, porterhouse, sirloin, and filet as well as flank, skirt, flap, etc.), 10% other cuts (chuck or round roasts, brisket, shortribs, shanks, etc.), 5% bones and 1% offal.
You need 5 to 7 cubic feet for storing a cut and packed half cow - a manual defrost chest freezer is ideal. The meat is professionally cut, cryopacked and flash frozen just like the beef cuts available in our farm store. Unopened frozen packages of beef if not thawed will last a couple years in your freezer. After thawing, unopened packs of beef should be consumed within a week.