Quick Answer
Half a cow in Wisconsin costs $2,000-2,800 ($8.50-12.00/lb per pound take-home). There are 5 local suppliers to choose from. Best time to buy: September-November. Most beef is grain-finished.
Wisconsin maintains approximately 1.1 million beef cattle alongside its famous dairy industry, creating a unique 'dairy-beef' crossover market. The state's strong agricultural identity, German and Scandinavian heritage, and 'America's Dairyland' reputation extend to quality beef production. The direct-to-consumer market benefits from Wisconsin's farm-friendly culture and processing infrastructure.
Half cow: $2,000-2,800
Hanging weight: $4.00-6.79/lb
Take-home: $8.50-12.00/lb
Peak season: September-November
Fall harvest (September-November) produces peak quality as cattle finish on summer grass before winter. Wisconsin's cold winters mean cattle go on stored feed (hay/silage) from November-May, affecting finishing quality. Book processing 4-8 months ahead; deer season (November) creates bottlenecks. Spring beef is available but may be hay-finished.
Black Angus, Hereford, Simmental, Red Angus, Holstein-beef crosses
Typical practice: Grain-finished
Take advantage of Wisconsin's sausage-making tradition—local processors excel at bratwurst, summer sausage, and other German-heritage products. Request specialty sausages on your cut sheet. For storage, Wisconsin winters allow unheated garage freezers November-March, but invest in a chest freezer for year-round reliability.
Marshfield
★5.0(22)Central Wisconsin heritage meats including grass-fed beef and pastured pork. Akaushi Wagyu beef available. Farm-to-table and CSA options.
Brodhead
★4.9(148)South Central Wisconsin regeneratively raised grass-fed beef, pork, lamb, and poultry. Delivered directly from the farm.
Elkhorn
★4.6(197)Elkhorn, Wisconsin guide to buying half a cow. Emphasis on sustainability and transparency. Typical half cow yields 200-300 pounds of meat.
La Crosse
La Crosse, Wisconsin grass-fed beef raised with regenerative methods. Delivers throughout the Driftless region of WI, MN, and IA.
Menomonie
Menomonie, Wisconsin small family farm. 100% grass-fed beef raised all naturally on pasture.
Get notified when new suppliers are added in Wisconsin
No spam. Just a heads-up when we find new farms in your state.
Explore suppliers in neighboring states - many offer delivery or are worth the drive.
A half cow in Wisconsin costs $2,000-2,800 total. At $5.00/lb hanging weight (360 lbs), expect ~$1,800 for meat, plus $50 kill fee (half share) and $1.00/lb processing (~$360), totaling ~$2,210. Grass-fed Driftless Area beef runs higher. Your take-home yield is about 215-235 lbs, making effective cost $8.50-12.00/lb.
The Driftless Area is a region of southwest Wisconsin that glaciers missed—it has rolling, unglaciated terrain with fertile valleys and steep bluffs. The topography supports excellent pasture management and has attracted farmers focused on sustainable, grass-fed production. It's Wisconsin's premier region for quality grass-finished beef and has a strong local food movement.
Holstein-beef refers to dairy bull calves raised for meat rather than dedicated beef breeds. Holstein beef is typically leaner with less marbling than Angus or Hereford. It's perfectly good beef but has a different texture and flavor profile. Wisconsin's dairy industry makes this common. Ask your producer about breed composition if marbling matters to you.
Absolutely. Wisconsin's German heritage means local processors excel at bratwurst, summer sausage, ring bologna, and other specialty products. Request sausage-making on your cut sheet—use trim and tougher cuts for excellent results. Many processors have signature recipes. This maximizes value from your beef and takes advantage of local expertise.
Everything you need to know
What cuts you'll actually get
How to customize your order
Compare share sizes and costs
Understand the real differences
How much space you'll need
See the real cost comparison
Estimate your total cost