Half Cow vs Quarter Cow: Which is Right for You?
The short answer: a quarter cow suits most families of 2-4, while a half cow works better for larger families or those who eat beef frequently.
Quick Comparison
| Quarter Cow | Half Cow | |
|---|---|---|
| Take-home meat | 100-130 lbs | 200-250 lbs |
| Freezer space needed | 4-5 cubic feet | 8-10 cubic feet |
| Typical cost | $800-$1,500 | $1,500-$2,800 |
| Cost per pound | $7-$12/lb | $6-$10/lb |
| Best for | 2-4 people | 4-6 people |
| Lasts approximately | 4-6 months | 8-12 months |
| Cut variety | Limited | Full variety |
When to Choose a Quarter Cow
A quarter cow makes sense if:
- •You're a household of 1-3 people
- •You eat beef 2-3 times per week
- •You have limited freezer space (standard fridge freezer + small chest freezer)
- •You want to try buying bulk before committing to more
- •You're on a tighter upfront budget ($800-$1,500)
The main trade-off with a quarter is variety. Because you're splitting a half cow with someone else, you won't get every cut. You might end up with more ground beef and fewer steaks, or vice versa, depending on how the split is arranged.
Some farms handle this by giving each quarter-buyer a proportional mix of cuts. Others let you and your split partner divide the cuts however you want. Ask your farmer how they handle quarter splits before you buy.
When to Choose a Half Cow
A half cow makes sense if:
- •You're a household of 4+ people
- •You eat beef 4+ times per week
- •You have or can buy a 10+ cubic foot chest freezer
- •You want the full variety of cuts
- •You want the best per-pound price
- •You want complete control over the cut sheet
With a half cow, you get the full range of cuts from one side of the animal: steaks, roasts, ribs, brisket, and ground beef. You fill out the cut sheet yourself, choosing steak thickness, roast sizes, and how much gets turned into ground beef.
The per-pound cost is usually lower than a quarter because you're buying more. Some farms also prioritize half-cow buyers for their best animals.
What Cuts Do You Actually Get?
A typical half cow breakdown looks something like this:
Steaks (~15-20%)
- Ribeye (8-12 steaks)
- NY Strip (8-12 steaks)
- Filet Mignon (4-6 steaks)
- Sirloin (6-10 steaks)
- Flank, Skirt, Flat Iron
Roasts (~20-25%)
- Chuck Roast (4-6 roasts)
- Rump Roast (2-3 roasts)
- Arm Roast (2-3 roasts)
- Brisket (1 whole or 2 halves)
Ground Beef (~40-50%)
- 80-120 lbs ground beef
- Usually in 1-2 lb packages
- Can request patties or bulk
Other (~10-15%)
- Short Ribs
- Stew Meat
- Soup Bones
- Organ meats (if requested)
These percentages vary based on your cut sheet choices. Want more steaks? You'll have less ground beef. Prefer roasts? The butcher can cut accordingly.
Splitting with Friends or Neighbors
Many people buy a half or whole cow and split it with others. This is a great way to get bulk pricing without needing all the freezer space yourself.
Tips for splitting:
- 1.Agree upfront on how to divide cuts. Will you split everything 50/50, or does one person want more steaks?
- 2.Decide who fills out the cut sheet. Usually one person takes the lead.
- 3.Plan pickup together. You'll need to divide the meat, which is easier when it's fresh from the butcher.
- 4.Settle payment before ordering. The deposit and final balance should be clear to everyone.
The Bottom Line
Choose a quarter if you're new to bulk buying, have limited space, or want a smaller upfront cost. It's a great way to test the waters.
Choose a half if you have the freezer space, want full control over your cuts, and eat beef regularly. The per-pound savings add up, and you'll have quality meat for most of the year.
Ready to find a supplier?
Browse local farms selling quarter and half cows.
Browse Suppliers