Black Angus Beef Box Pricing
We offer premium Black Angus Beef at just $6.50 per lb. hanging weight including the USDA processing fee for bulk orders. By buying in bulk, you save 25-50% off the price of our retail cuts, making it the most cost-effective way to stock up and beat the rising grocery prices.
Customize Your Order
When you purchase a half cow or more, you’ll receive a custom cut sheet to personalize your order.
Bulk Order Examples 1” Steaks
Whole Cow – 700 lbs. Hanging Weight
Final Price: $4,515.00
Approx. 400 lbs. of Beef
What you’ll receive:
Ribeyes: 24-26 steaks (1 lb. each) 1” thick
NY Strips: 24-26 steaks (.7-1 lb. each) 1” thick
Filet Mignon: 12 steaks (6-11 oz. each) 2” thick
Sirloins: 10-12 steaks 1” thick
Roasts: 20-25 roasts (+/- 3-4 lbs.)
Stew Meat: 20 packs (+/- 1 lb. each)
Ground Beef: 150-200 lbs. (1 lb. packs)
Brisket: 4 halves
Fajita Meat: 4-6 packs (1 lb. each) OR 4 packs of flank steak, 2 packs of skirt steak
Short Ribs: 15-20 packs (4-6 lbs. each)
Soup Bones: 10-12 packs (2-3 lbs. each)
Ox Tail: 1 pack
Optional Add-Ons for Whole Cow:
Liver, Tongue, Heart, Assorted bones, Beef fat
Half Cow – 700 lbs. Hanging Weight
Final Price: $2,257.00
Approx. 200 lbs. of Beef
What you’ll receive:
Ribeyes: 10-12 steaks (+/- 1 lb. each) 1” thick
NY Strips: 10-12 steaks (.7-1 lb. each) 1” thick
Filet Mignon: 6 steaks (6-11 oz. each) 2” thick
Sirloins: 5-7 steaks (full & petite mixed) 1” thick
Roasts: 12-15 roasts (+/- 3-4 lbs.)
Stew Meat: 10 packs (+/- 1 lb. each)
Ground Beef: 100-150 lbs. (1 lb. packs)
Brisket: 2 halves
Fajita Meat: 3-4 packs (1 lb. each) OR 2 packs flank steak / 1 pack skirt steak
Soup Bones: 2-3 packs (2.5-4 lbs. each)
Short Ribs: 3-4 packs (4-6 lbs. each)
Quarter Cow – 700 lbs. Hanging Weight
Final Price: $1,128.00
Approx. 100 lbs. of Beef
What you’ll receive:
Ribeyes: 6 steaks (+/- 1 lb. each) 1” thick
NY Strips: 6 steaks (.7-1 lb. each) 1” thick
Filet Mignon: 2-3 steaks (6-11 oz. each) 2” thick
Sirloins: 3 steaks (full & petite mixed) 1” thick
Roasts: 3 (+/- 3-6 lbs.)
Stew Meat: 4-5 packs (+/- 1 lb. each)
Ground Beef: 50 lbs. (1 lb. packs)
Brisket: 1 half
Fajita Meat: 1 pack (+/- 1 lb.) OR 1 pack flank steak
Soup Bones: 2-3 packs (2.5-4 lbs. each)
Short Ribs: 2 racks (+/- 3-6 lbs. each)
Eighth Cow – 700 lbs. Hanging Weight
Final Price: $564
Approx. 50 lbs. of Beef
What you’ll receive:
Ribeyes: 3 steaks (.5-1.5lb. each) 1” thick
NY Strips: 3 steaks (.5-1.5 lb. each) 1” thick
Filet Mignon: 2 steaks (9-16 oz. each) 2” thick
Sirloins: 2 steaks 1” thick
Roasts: 2 roasts (+/- 3-4 lbs.)
Stew Meat: 2 packs (+/- 1 lb. each)
Beef Ribs: 1 rack (3-6 lbs. each)
Ground Beef: 25 lbs. (1 lb. packs)
Fajita Meat: 1 pack (+/- 1 lb. each)
Wagyu Beef Box Pricing
We offer premium Black Angus Beef at just $8.50 per lb. hanging weight including the USDA processing fee for bulk orders. By buying in bulk, you save 62% off the price of retail cuts, making it the most cost-effective way to stock up and beat the rising grocery prices.
Customize Your Order
When you purchase a half cow or more, you’ll receive a custom cut sheet to personalize your order. Swap out cuts like NY strips or filets for T-bones, tomahawk steaks for ribeyes, and prime rib roasts for ribeyes. You can also request specific cuts to be converted into ground beef.
Bulk Order Examples 1” Steaks
Whole Cow – 900 lbs. Hanging Weight
Total Price: $7,650
Approx. 550 lbs. of Beef
What you’ll receive:
Ribeyes: 24-26 steaks (1.5-2 lb. each) 1” thick
NY Strips: 24-26 steaks (1.5-2 lb. each) 1” thick
Filet Mignon: 12 steaks (9-16OZ. each) 2” thick
Sirloins: 10-12 steaks 1” thick
Roasts: 20-25 roasts (+/- 3-6 lbs.)
Stew Meat: 20 packs (+/- 1 lb. each)
Ground Beef: 150-200 lbs. (1 lb. packs)
Brisket: 4 halves (8-15lbs. each)
Fajita Meat: 4-6 packs (1 lb. each) OR 4 packs of flank steak, 2 packs of skirt steak
Short Ribs: 15-20 packs (4-6 lbs. each)
Soup Bones: 10-12 packs (2-3 lbs. each)
Ox Tail: 1 pack
Optional FREE Add-Ons for Whole Cow:
Liver, Tongue, Heart, Assorted bones, Beef fat
Half Cow – 900 lbs. Hanging Weight
Total Price: $3,825
Approx. 250 lbs. of Beef
What you’ll receive:
Ribeyes: 14-16 steaks (+/- 1 lb. each) 1” thick
NY Strips: 14-16 steaks (.7-1 lb. each) 1” thick
Filet Mignon: 6-7 steaks (6-11 oz. each) 2” thick
Sirloins: 6-8 steaks (full & petite mixed) 1” thick
Roasts: 10-12 roasts (+/- 3-4 lbs.)
Stew Meat: 9-10 packs (+/- 1 lb. each)
Ground Beef: 100 lbs. (1 lb. packs)
Brisket: 2 halves (5-7 lbs. each)
Fajita Meat: 3-4 packs (1 lb. each) OR 2 packs flank steak / 1 pack skirt steak
Soup Bones: 2-3 packs (2.5-4 lbs. each)
Short Ribs: 3-4 packs (4-6 lbs. each)
Quarter Cow – 900 lbs. Hanging Weight
Total Price: $1900
Approx. 125 lbs. of Beef
What you’ll receive:
Ribeyes: 6-8 steaks (+/- 1 lb. each) 1” thick
NY Strips: 6-8 steaks (.7-1 lb. each) 1” thick
Filet Mignon: 2-3 steaks (6-11 oz. each) 2” thick
Sirloins: 3-4 steaks (full & petite mixed) 1” thick
Roasts: 3 (+/- 3-4 lbs.)
Stew Meat: 4-5 packs (+/- 1 lb. each)
Ground Beef: 50-75 lbs. (1 lb. packs)
Brisket: 1 half (4-10lbs.)
Fajita Meat: 2 packs (+/- 1 lb.) OR 1 pack flank steak/skirt steak
Soup Bones: 2-3 packs (2.5-4 lbs. each)
Short Ribs: 4 racks (+/- 3-6 lbs. each)
Eighth Cow – 900 lbs. Hanging Weight
Total Price: $950
Approx. 50 lbs. of Beef
What you’ll receive:
Ribeyes: 3 steaks (1-2 lb. each) 1” thick
NY Strips: 3 steaks (1-2 lb. each) 1” thick
Filet Mignon: 2 steaks (6-11 oz. each) 2” thick
Sirloins: 2 steaks (1-2lbs each) 1” thick
Roasts: 2 roasts (+/- 3-4 lbs.)
Stew Meat: 2 packs (+/- 1 lb. each)
Beef Ribs: 4 packs (3-6 lbs. each)
Ground Beef: 25-30 lbs. (1 lb. packs)
Fajita Meat: 1 pack (+/- 1 lb. each)
HOW TO ORDER:
CLICK ON THE SIZE YOU WOULD LIKE TO ORDER BELOW TO PAY THE REQUIRE DEPOSIT.
SOMEONE WILL REACH OUT TO YOU WITHIN 24 HOURS TO SCHEDULE A PICKUP OR DELIVERY DAY/TIME AND SEND OVER CUT SHEETS FOR YOU TO FILL OUT IF YOU ORDERED 1/2 OR MORE.
PICKUP AT OUR FARM OR REQUEST LOCAL DELIVERY FOR AN ADDITIONAL FEE.
WE ACCEPT ALL MAJOR CREDIT/DEBIT CARDS WITH AN ADDITIONAL 4% FEE. AFTER PAY IS AVAILABLE FOR 6% FEE. VENMO/CASHAPP PAYMENTS 1.9% FEE. CASH, CHECK, OR ZELLE IS FREE OF CHARGE.
