Quick Answer
Half a cow in Virginia costs $2,200-3,200 ($9.50-14.00/lb per pound take-home). There are 6 local suppliers to choose from. Best time to buy: September-November. Both grass-fed and grain-finished options available.
Virginia ranks 20th nationally in cattle inventory with 1.35-1.4 million head and is the largest cattle-producing state east of the Mississippi. The Shenandoah Valley serves as the agricultural heartland, producing over 40% of the state's cattle. The state's 'Virginia's Finest' and 'Virginia Grown' programs support a robust local beef brand.
Half cow: $2,200-3,200
Hanging weight: $4.75-8.75/lb
Take-home: $9.50-14.00/lb
Peak season: September-November
Late summer through fall (September-November) is optimal—cattle finish on summer pasture before winter. The Shenandoah Valley's 'fall foliage' season coincides with peak beef availability. For grass-fed, late summer harvest catches animals at their fattest before cool-season grasses slow down. Book processing 4-6 months ahead; fall slots fill fast.
Black Angus, Hereford, Charolais, Red Angus, Simmental
Typical practice: Mixed (pasture-raised, grain-finished)
Virginia's fescue toxicity peaks in June-August; Valley producers increasingly plant novel-endophyte varieties to eliminate this issue. Ask about fescue management. For NoVA residents, many Valley farms offer Fairfax/Loudoun delivery or pickup points—you don't need to drive to the Valley for every transaction.
Front Royal
★5.0(321)Front Royal, Virginia grass-fed beef. Quarter, half, or whole cow at bulk pricing. Free delivery over $350 in Northern Virginia and Maryland.
Marshall
★5.0(28)Marshall, Virginia grass-fed beef with whole, half and quarter options. Expected yields: Quarter 80 lbs, Half 160 lbs, Whole 320 lbs.
Charlottesville
★5.0(17)Half Wagyu half Angus cattle. Dry aged 14 days, cut to your specifications. Expect 44% ground beef, 35% roasts, 21% steaks.
Culpeper
★4.9(46)Virginia beef farm processing nearly every month. Quarter, half, and whole beef shares with scheduled processing dates throughout the year.
Stephens City
★4.4(254)Fauquier County, Virginia farm selling quarters, sides, or whole beef. Pickup in Stephens City. Take home 83 lbs (quarter), 165 lbs (half), or 330 lbs (whole).
Blue Ridge
Grass-fed, grass-finished Holstein beef from Blue Ridge, Virginia. Ships to VA, NC, MD, TN, FL, SC, GA, and AL. Never antibiotics or hormones.
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Explore suppliers in neighboring states - many offer delivery or are worth the drive.
A half cow in Virginia costs $2,200-3,200 total. Shenandoah Valley pricing runs lower ($4.75-6.00/lb HW), while NoVA/DC premium operations can reach $8.75/lb. At $5.50/lb hanging weight (360 lbs), expect ~$1,980 for meat, plus ~$100 processing fees and ~$400 cut/wrap, totaling ~$2,500. Take-home yield is about 220-240 lbs.
Virginia Verified Beef is a certification program that verifies production practices including animal welfare, feeding protocols, and traceability. Participating farms undergo third-party audits. The program provides assurance that claims like 'grass-fed' or 'no antibiotics' are verified, not just marketing. Look for the Virginia Verified logo or ask producers about their verification status.
Northern Virginia's proximity to Washington DC's wealth drives premium pricing. Land costs in horse country (Fauquier, Loudoun) are among the highest in the state. NoVA operations often invest in premium genetics, certifications, and marketing. Valley producers have lower overhead but may require a 2-hour drive for pickup. The quality can be equivalent—you're often paying for convenience and branding.
Toxic Kentucky-31 fescue is common in Virginia pastures. The endophyte fungus causes cattle to retain heat in summer, reducing weight gain during the 'summer slump' (June-August). Forward-thinking producers plant novel-endophyte varieties or manage toxicity through clover integration. Ask about fescue management—it's a marker of a knowledgeable producer.
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