Reserve your portion of our premium line of Purebred Japanese Wagyu in eighth cow, quarter cow, half cow or whole cow at $8.50/lb hanging weight including the dry-aging, USDA processing, vacuum-sealed packaging, and labeling fees.

Your total will be based on the official processor’s hanging weight slip provided after harvest.

Our Purebred Wagyu steers and heifers average between 850-950 lbs hanging weight.

Here is what you can expect for pricing and render on each size:

Whole Cow Purebred Japanese Wagyu(~900 lb hanging weight)

Estimated Take-Home: 400+ lbs
Estimated Total Cost: ~$7,650 (900 lb × $8.50)
Freezer Space Needed: ~20 cubic ft
Deposit to Reserve: $100

Includes:

• 140+ lbs Ground Beef

• 22-28 Ribeye Steaks

• 12 Filet Mignon Steaks

• 22-25 NY Strips

• 10 Sirloin Steaks

• 25 Roasts (Chuck, Arm, Eye of Round, London Broil, Sirloin Tip Roast, Rump, Tri-Tip, etc.)

• 4 Briskets

• 4 Skirt Steak

• 2 Flank Steak

• 20 Cubed Steak

• 20 Stew Meat

• Soup Bones

• Liver

• Heart

• Tongue

• Oxtail

• Assorted Bones

• Beef Fat

Half Cow (~900 lb hanging weight)

Estimated Take-Home: 200+ lbs
Estimated Total Cost: ~$3,825 (900 lb × $8.50)
Freezer Space Needed: ~14–16 cubic ft
Deposit to Reserve: $75

Includes:

• 80+ lbs Ground Beef

• 10–12 Ribeye Steaks

• 6 Filet Mignon Steaks

• 10–12 NY Strips

• 10 Sirloin Steaks

• 6 Chuck Roasts

• 1 Eye of Round Roast

• 1 Rump Roast

• 1 Tri-Tip Roast

• 3 London Broil Roast

• 2 Half Brisket

• 12 Short Ribs

• 2 Skirt Steak

• 2 Flank Steak

• 5 Cubed Steak

• 5 Stew Meat

• Soup Bones

Quarter Cow (~900 lb hanging weight)

Estimated Take-Home: 100+ lbs
Estimated Total Cost: ~$1,912 (900 lb × $8.50)
Freezer Space Needed: ~8–10 cubic ft
Deposit to Reserve: $50

Includes:

• 50+ lbs Ground Beef

• 5–6 Ribeyes

• 5–6 NY Strips

• 3 Filet Mignon (8oz)

• 2-3 Sirloins

• 3 Chuck Roast

• 1 Sirloin Tip Center Roast

• 4 Soup Bones

• 4 Short Ribs

• 1 Flank Steak

• 1 Skirt Steak

• 1 Brisket Half (8-12 lbs)

Eighth Cow (~900 lb hanging weight)

Estimated Take-Home: 50+ lbs
Estimated Total Cost: ~$900(900 lb × $8.50)
Freezer Space Needed: ~3–4 cubic ft
Deposit to Reserve: $25

Includes:

• 20 lbs Ground Beef

• 3 Ribeyes (1-2lbs each)

• 3 NY Strips (1-2lbs each)

• 2 Sirloin Steaks

• 2 Filet (8-12oz each)

• 1-2 Roasts (Chuck, Rump, Arm, etc.)

• 1 Short Rib

• 1 Stew Beef (1 lb pack)

• 1 Soup Bone

• 4 Cubed Steaks (1 pack)

Important Notes

• All hanging weights and yields vary slightly per animal.

• Hanging weight = the carcass weight after harvest (before cutting/packaging).

• Take-home weight is typically 60-75% of the hanging weight depending on cut choices.

• We’ll contact you two weeks after harvest to provide your official weight slip and invoice.

• Payment is due at pickup/delivery (less your deposit).

How It Works

1. Reserve Your Share
   Pay your deposit for the Whole, Half, Quarter, or Eighth option.

2. Harvest & Dry Age
   We’ll transport your cow to our USDA processor. Carcasses dry-age 14–21 days.

3. Final Invoice
   Once we receive the hanging weight from our processor, we’ll send your final total.

4. Pickup or Delivery

   We’ll contact you to schedule your pickup or local delivery once your beef is ready.
   All packages are vacuum-sealed, labeled, and frozen.

Still Have Questions? Contact us below!