Deposit for HALF Beef $500 (Approx. End cost $2800)

Price: The final price is determined by the final packaged weight of your beef. A larger animal will have a larger total weight of packaged beef and your final invoice will reflect the total weight at a rate of $12.50 per packaged lb of beef and includes all processing.

Questions about your order or availability:
Call or text Justin - (970)217-3163

🥩 HALF BEEF – SIMPLIFIED CUT LIST (TYPICAL COUNTS)

STEAKS

• Ribeye steaks: ~10–12

• T-Bone / Porterhouse OR Strip + Filets:

  • If kept as T-bone/Porterhouse: ~12–14 total

  • If split into strip + filet: ~10–12 strips + 4–6 filets

• Sirloin steaks: ~6–8

• Round steaks (optional; can be ground instead): ~6–8

ROASTS

• Chuck roasts: ~5–7

• Arm roasts: ~2–3

• Sirloin tip roast: 1–2

• Rump roast: 1

• Top round roast: 1

• Bottom round roast: 1

• Eye of round roast: 1

OTHER WHOLE CUTS

• Brisket: 1 (sometimes split into 2 halves)

• Short ribs: 4–6 packages

• Flank steak: 1

• Skirt steak: 1

GROUND / TRIM

• Ground beef: 45–65 lbs (varies depending on how many steaks/roasts you keep)

• Stew meat: 6–10 lbs

• Soup/marrow bones: 4–8 lbs