Half Cow vs Quarter Cow: Which Should You Buy?
The short answer: a quarter cow ($800-$1,500 for 100-130 lbs) suits most families of 2-4, while a half cow ($1,500-$2,800 for 200-250 lbs) works better for larger families or anyone who eats beef 4+ times per week.
8 min read
Sarah grew up on a cattle ranch in central Texas and spent 12 years managing direct-to-consumer beef programs for family farms across the Southern Plains. She has personally helped over 500 families navigate their first bulk beef purchase.
Quick Answer
A half cow yields 200-250 lbs of meat and costs $1,500-$2,800. A quarter cow yields 100-130 lbs and costs $800-$1,500. Half cows offer better per-pound value ($6-10/lb vs $7-12/lb) and more cut variety, but require a chest freezer (8-10 cu ft). Quarter cows fit in most kitchen freezers and are better for households of 1-3.
Best choice by family size: Quarter cow for 2-4 people eating beef 2-3x/week. Half cow for 4+ people or anyone eating beef 4+ times per week.
Quick Comparison: Quarter vs Half vs Whole Cow
| 1/8 Cow | Quarter Cow | Half Cow | Whole Cow | |
|---|---|---|---|---|
| Take-home meat | 50-60 lbs | 100-130 lbs | 200-250 lbs | 400-500 lbs |
| Freezer space | ~2 cu ft | 4-5 cu ft | 8-10 cu ft | 16-20 cu ft |
| Total cost | $400-$700 | $800-$1,500 | $1,500-$2,800 | $2,800-$5,000 |
| Cost per pound | $8-$12/lb | $7-$12/lb | $6-$10/lb | $5-$9/lb |
| Monthly cost* | $130-230 | $130-250 | $125-235 | $230-415 |
| Best for | 1-2 people | 2-4 people | 4-6 people | 6+ or splitting |
| Lasts approx. | 2-3 months | 4-6 months | 8-12 months | 12+ months |
| Cut variety | Very limited | Limited | Full variety | Full variety x2 |
| Cut sheet control | None | Partial | Full control | Full control |
*Monthly cost = total cost spread over how long the meat lasts. Use our price calculator for a personalized estimate.
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. A 5-7 cubic foot chest freezer is all you need - check our freezer space calculator for exact sizing.
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. Use our price calculator to estimate your total cost.
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. You'll need a 10 cubic foot chest freezer - see our freezer calculator for dimensions.
The per-pound cost is usually $1-2 less per pound than a quarter because you're buying more. Some farms also prioritize half-cow buyers for their best animals.
Is Buying Half a Cow Worth It?
For most families who eat beef regularly, yes. Here's the math on a typical half cow at $6-10/lb effective cost:
| Cut | You Pay (per lb) | Grocery Store | Your Savings |
|---|---|---|---|
| Ribeye Steaks | $6-10 | $16-22 | 50-60% |
| NY Strip | $6-10 | $14-18 | 40-55% |
| Tenderloin/Filet | $6-10 | $25-40 | 65-75% |
| Chuck Roast | $6-10 | $7-10 | ~Even |
| Ground Beef | $6-10 | $5-8 | Slightly more |
The savings are real on premium cuts. You're essentially getting tenderloin and ribeyes at ground beef prices. The catch is that 40-50% of your meat is ground beef - so the value depends on whether your family actually uses it. If you cook burgers, tacos, chili, pasta sauce, and meatloaf regularly, you'll use every pound.
Beyond the price tag
Most people who buy bulk beef say the quality difference matters more than the savings. You know exactly where your meat came from, how the animal was raised, and what went into it. That's hard to put a price on. Check our grass-fed vs grain-fed guide to understand the quality differences.
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. For a deep dive into every primal and individual cut, see our complete beef cuts guide.
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.
Planning Tools
Once you've decided on a size, these tools help you plan the details:
Frequently Asked Questions
How much is a quarter cow?
A quarter cow typically costs $800-$1,500 total, which works out to $7-12 per pound of take-home meat. That includes the hanging weight price ($4-7/lb) plus processing fees ($0.75-1.25/lb). For a family of 2-4, that's roughly $100-150 per month spread over 6 months of meals.
How long does half a cow last a family of 4?
For a family of 4 eating beef 3-4 times per week, a half cow (200-250 lbs) typically lasts 10-12 months. If you eat beef less frequently (1-2 times per week), it could last 18+ months. The key is calculating your actual consumption: most families use 4-6 lbs of beef per week.
Is buying half a cow worth it?
Yes, if your family eats beef regularly. At $6-10 per pound effective cost, you're getting ribeyes ($16-20/lb retail), NY strips ($14-18/lb), and tenderloin ($25-40/lb) at ground beef prices. The catch: about 40-50% of your yield is ground beef. The best value comes from families who cook diverse cuts - steaks, roasts, stews, and burgers. Most families save 30-50% compared to buying the same cuts at a grocery store.
Can I buy 1/8 of a cow?
Some farms offer 1/8 shares (50-60 lbs of meat, about $400-700). It fits in a standard fridge freezer, making it the easiest entry point. The trade-off is less variety - you'll get a mix of ground beef, a few steaks, and a roast or two. Not all farms offer this size, so check with suppliers in your state.
How do I find people to split a half cow with?
Start with neighbors and family - people you see regularly make pickup easier. Post in local community Facebook groups, Nextdoor, or church groups. Some farms maintain waitlists of people looking for split partners. When you find a partner, agree upfront on cut sheet preferences and how you'll divide "odd" items like the single brisket or flank steak.
What happens if I don't like certain cuts?
You have options: (1) Ask the butcher to grind cuts you won't use - chuck roasts and round roasts make excellent ground beef. (2) Request alternative preparations - round can become stew meat or jerky strips. (3) Trade with your split partner if one of you prefers roasts over steaks. (4) Learn to cook them - many people discover they love cuts they'd never tried.
How far in advance do I need to order?
Most farms book 2-6 months ahead, with fall being the busiest season (cattle reach peak weight after summer grazing). Popular farms may have 6-12 month waitlists. Place your deposit early, especially if you want a specific harvest date. The process from order to pickup typically takes 3-4 weeks once your animal is scheduled for processing.
How Much Freezer Space Do I Need?
Related Guides
Related Calculators
Sources & Methodology
- Penn State Extension - Understanding Beef Carcass Yields
- USDA Agricultural Marketing Service - Beef Market Reports
- Half a Cow Club supplier directory - 1,200+ verified listings
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