Farm
Three D Ranch, LLC
Burgettstown
5.0(12)Local beef supplier in Burgettstown, West Virginia. Contact them directly for current availability and pricing on bulk beef purchases.
Beef
Natural
1/4 Cow · 1/2 Cow · Whole Cow
Farm Pickup
View DetailsBuy Half a Cow in Burgettstown, Pennsylvania
2 local suppliers selling bulk beef in the Burgettstown area.
How Much Does Half a Cow Cost in Burgettstown?
Half a cow in Burgettstown, Pennsylvania costs $1,800-2,800 ($8.00-12.00/lb per pound take-home). There are 2 local suppliers to compare. Best time to buy: September-November.
Avg. Rating
4.9 stars
81 reviews
Half Cow Cost
$1,800-2,800
in Pennsylvania
Best Season
September-November
peak availability
Hanging Weight
$4.00-6.75/lb
before processing
When to Buy in Pennsylvania
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.
2 Suppliers in Burgettstown
Farm
Birch Creek Farmery
Burgettstown
4.8(69)Local beef supplier in Burgettstown, West Virginia. Contact them directly for current availability and pricing on bulk beef purchases.
Beef
Natural
1/4 Cow · 1/2 Cow · Whole Cow
Farm Pickup
View DetailsLet us find you a farm near Burgettstown
Tell us what you're after and we'll connect you with a vetted farm near you. Free — and you can always contact farms directly too.
Local Tip for Pennsylvania Buyers
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.
Other Cities in Pennsylvania
Frequently Asked Questionsabout buying beef in Pennsylvania
01
What does half a cow cost in Pennsylvania?
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.
02
What's the difference between buying from Amish vs. non-Amish farms?
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.
03
What is chip steak and why should I request it?
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.
04
Is dairy-beef (Holstein) common in PA?
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.