Buy a half cow from local farms

A half cow typically costs $1,500-$2,800 total, which works out to $6-12 per pound of take-home meat. This includes premium cuts like ribeye and filet that would cost $20-40/lb at the store.

Plan for 8-10 cubic feet of freezer space for half a cow (200-250 lbs of meat). A 10 cubic foot chest freezer costs around $200-400 and is the most common choice.

Properly vacuum-sealed beef lasts 12-18 months in the freezer at 0°F. Most farms deliver meat vacuum-packed. Ground beef is best used within 4-6 months for optimal quality.

Hanging weight is the carcass weight after initial processing—this is what you pay for. Take-home weight is 60-65% of hanging weight after butchering. A 350 lb hanging weight yields about 200-225 lbs of packaged meat.

Yes! You fill out a cut sheet telling the butcher exactly how you want your meat processed: steak thickness, roast sizes, how much ground beef, and specialty items like stew meat or short ribs.

Grass-finished beef ate only grass its whole life—leaner with an earthier flavor. Grain-finished beef was fed grain for the last 90-120 days—more marbling and a richer, familiar taste. Both can be raised humanely on pasture.

Absolutely—it's one of the most common ways to buy bulk beef. Coordinate with your split partner on the cut sheet (you'll need to agree on steak thickness, roast sizes, etc.), decide how to divide costs (usually by weight), and arrange pickup or delivery. Some farms even help match buyers looking to split.

The main additional cost is processing (butchering), typically $0.75-$1.50 per pound of hanging weight. Some farms include this, others don't—always ask. You may also pay a kill fee ($50-100) and need to budget for a chest freezer ($200-400) if you don't have one. Delivery is sometimes extra for rural areas.

Look for farms that let you visit, answer questions about their practices, and have positive reviews. Ask about their processing timeline, how long they've been selling direct, and whether they can provide references. Local farms often sell out months ahead, so plan early—especially for fall harvests.

Supermarket beef comes from industrial feedlots, is wet-aged in plastic, and you have no control over cuts or sourcing. Bulk beef comes from a single animal you can trace to a specific farm, is typically dry-aged, and you customize every cut. You also save 30-50% on premium cuts while supporting local agriculture.

Generally yes. Local beef travels fewer miles, supports regional grasslands and open spaces, and small farms often use rotational grazing that improves soil health. Industrial feedlots concentrate waste and rely on grain shipped long distances. That said, the biggest environmental factor is how the cattle are raised, not just distance.

Some farms offer gift certificates or will arrange delivery to another address. A quarter cow makes an excellent wedding, housewarming, or holiday gift for families who cook. Coordinate with the recipient on freezer space and cut preferences before ordering—surprising someone with 100+ pounds of beef requires some planning.