Quick Answer
Half a cow in Pennsylvania costs $1,800-2,800 ($8.00-12.00/lb per pound take-home). There are 6 local suppliers to choose from. Best time to buy: September-November. Most beef is grain-finished.
Pennsylvania is the 4th-largest beef producing state in the Northeast with 470,000 beef cattle across 18,000 farms. The state is defined by its agricultural diversity—from Amish-heritage operations in Lancaster County to mountain-grazing in the Alleghenies. Pennsylvania's strong 'buying local' culture and proximity to major metro markets (Philly, Pittsburgh) drives a robust direct-to-consumer sector.
Half cow: $1,800-2,800
Hanging weight: $4.00-6.75/lb
Take-home: $8.00-12.00/lb
Peak season: September-November
Peak harvest runs September through November as cattle come off summer pasture in prime condition before winter. Reserve shares in spring for fall delivery. Pennsylvania's processing bottleneck during hunting season (November-January) can extend wait times. Book slaughter dates 4-8 months in advance.
Black Angus, Hereford, Shorthorn, Simmental, Dairy-beef crosses
Typical practice: Grain-finished
Ask for 'chip steak' on your cut sheet—a Pennsylvania specialty where beef is sliced paper-thin for Philly cheesesteaks. Many out-of-state processors don't know this cut. In dairy country, confirm whether you're buying beef breeds or Holstein crosses—both are available but have different characteristics.
East Donegal
★5.0(5)Black Angus beef raised and butchered exclusively in Lancaster County. Premium dry-aged beef through their Freezer Beef Program with a wide variety of cuts.
State College
★5.0(4)First generation Central Pennsylvania farm selling grass fed beef, pork, and pastured chicken. Biodiverse pastures with year-round access.
Avella
★5.0(14)Pittsburgh-area grass-fed beef sold by the half and split quarter. Dry-aged and processed at their own facility. Liver, tongue, heart and oxtail included free with beef orders.
Reading
★4.9(30)Vacuum-sealed, boxed meat with shipping available. Quarter and half cow options for Pennsylvania and beyond.
Greencastle
★4.9(29)Premium reserve beef in 1/4, 1/2, and whole options. Quality family farm beef with custom processing available.
Lancaster
Connects Pennsylvania families with local grass-fed beef farmers. Quarter, half, or whole cow with delivery to Central & Eastern PA.
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A half cow in PA costs $1,800-2,800 total depending on region and finishing method. At $5.00/lb hanging weight (350 lbs), you pay ~$1,750 for the meat, plus $50 kill fee (half share) and $1.00/lb processing (~$350), totaling ~$2,150. Grass-fed premium operations run higher. Your take-home yield is about 210-230 lbs.
Amish farms often offer competitive pricing due to lower overhead and traditional methods. Their processors are known for excellent craftsmanship. However, communication can be challenging (limited phone/internet), and you may need to visit in person. Non-Amish operations often have websites, online ordering, and easier scheduling. Both can offer excellent quality.
Chip steak is beef sliced paper-thin (1/16 inch) for authentic Philly cheesesteaks. It comes from the sirloin or round. Many out-of-state or unfamiliar processors don't know this cut—specify it explicitly on your cut sheet. It's a Pennsylvania regional specialty that maximizes value from leaner cuts.
Yes, Pennsylvania's strong dairy industry means Holstein bull calves are often raised for beef. This is especially common in dairy-heavy Lancaster County. Holstein beef is leaner with less marbling than dedicated beef breeds. If breed matters to you, specifically ask whether you're buying Angus/Hereford beef cattle or dairy-beef crosses.
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