Wholesale Beef Options

Pasture-Raised • Registered Purebred Black Angus • Dry-Aged 14–21 Days • No Hormones • No Shortcuts

When you order from Geary Farms, you’re not getting a store-bought label or imported “grass-fed” claim. You’re getting the same clean beef we feed our own family, raised on Georgia pasture and finished the right way for 18 months.

This season, we’re making it easier than ever to fill your freezer!

Choose between our flat-rate beef boxes or bulk by-the-pound pricing. Same premium beef, just two ways to make it yours!

  1. Flat-Rate Boxes - Pre-packed, ready to go, and sized for every household.

  2. Bulk by the Pound - Whole, half, or quarter shares at $6.50/lb hanging weight (includes USDA processing & packaging fees).

Whichever you choose, you’ll taste the same local quality - no shortcuts, just honest Georgia beef.

Wholesale Beef Options

Flat Rate Boxes

  • The Lil' Heifer

    (Sampler Box)

    20+ lbs l $350

    Includes:

    8 Ground Beef (~10+ lbs)

    1 Ribeye (~1+ lbs each)

    1 NY Strip ~1+ lbs each)

    1 Sirloin Steak (~1+ lbs each)

    1 Filet Mignon (~6-8oz each)

    1 Roast (~3.5 lbs)

    1 Stew Meat (~1+ lbs)

    Freezer Space ≈ 1.5 cu ft. 

  • The Herd Starter

    (⅛ Cow Box)

    50+ lbs l $650

    Includes:

    20 Ground Beef (~25 lbs)

    3 Ribeyes (~1.5 lb each)

    3 NY Strips (~1.2 lb each)

    2 Filet Mignon (~6-8oz.)

    2 Sirloin Steaks (~1.5 lb each)

    1 Chuck Roast (~3 lb)

    1 Short Rib (~2-3 lb)

    1 Stew Meat (~2 lb)

    1 Soup Bone Pack (~2 lb)

    1 Flank/Fajita Meat (~1 lb)

    Freezer Space ≈ 3 cu ft. 

  • The Home-Steader

    (¼ Cow Box)

    125+ lbs l $1350

    Includes:

    45 Ground Beef (~55 lbs)

    5 Ribeyes (~1 lb each)

    5 NY Strips (~1 lb each)

    2 Filet Mignons (9 oz.each)

    3 Sirloin Steaks (~1 lb each)

    3 Chuck Roasts (~3–4 lb each)

    1 Round Roast (~2-3 lb each)

    1 Brisket (~10-15 lb)

    2 Stew Meat (~1 lb)

    1 Flank Steak/Fajita Meat (~2 lbs)

    2 Short Rib Packs (~2–3 lb each)

    2 Soup Bone Packs (~2 lb each)

    Freezer Space ≈ 4 cu ft.

  • The Big Heifer Energy

    (½ Cow Box)

    250+ lbs l $2,500

    Includes:

    80 Ground Beef (~100 lbs)

    10 Ribeyes (~1.5 lb each)

    10 NY Strips (~1.2 lb each)

    6 Filets (~9 oz each)

    4 Sirloins (~1.5 lb each)

    6 Chuck Roasts (~3–4 lb each)

    6 Round Roasts (~2-3 lb each)

    2 Briskets (~10-15 lb each)

    6 Stew Meat (~1 lb each)

    2 Cubed Steak (~4 per pack)

    6 Short Ribs (~2–3 lb each)

    6 Soup Bone Packs (~2 lb each)

    Optional Add Ons (free):

    Assorted Bones (~25+ lbs)

    1 Liver (~2 lbs)

    2 Beef Tallow

    Freezer Space ≈ 12 cu ft.

  • The Holy Cow

    (Whole Cow)

    500+ lbs | $5,200

    Includes:

    200 Ground Beef (~250 lbs)

    22 Ribeyes (~1.5 lb each)

    22 NY Strips (~1 lb each)

    12 Filet Mignons (~9 oz each)

    8 Sirloin Steaks (~1 lb each)

    20 Roasts (~3–4 lb each)

    4 Briskets (~10-15 lb each)

    8 Stew Meat (~1 lb each)

    12 Short Rib Packs (~2–3 lb)

    12 Soup Bone Packs (~2 lb)

    1 Oxtail (~2-3 lb)

    1 Tongue (~2 lb)

    Assorted Bones (~40+ lbs)

    2 Liver (~4 lbs)

    4 Beef Tallow

    Freezer Space ≈ 12 cu ft.

By The Pound

Reserve your portion of an eighth cow, quarter cow, half cow or whole cow at $6.50/lb hanging weight including the dry-aging, USDA processing, vacuum-sealed packaging, and labeling fees.

Each animal is locally raised here on Georgia pasture, and dry-aged 14–21 days for rich, tender flavor.

Your total will be based on the official processor’s hanging weight slip provided after harvest. Our cows average between 700-850 lbs hanging weight.

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

Whole Cow (~750 lb hanging weight)

Estimated Take-Home: 500+ lbs
Estimated Total Cost: ~$4,875 (750 lb × $6.50)
Freezer Space Needed: ~20 cubic ft
Deposit to Reserve: $100

Includes:

  • 200+ 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

Perfect for:
Families who cook often, split-buyers (friends/family), or those stocking the freezer for the year. Custom cut sheet included.

Half Cow (~750 lb hanging weight)

Estimated Take-Home: 200–225 lbs
Estimated Total Cost: ~$2,437 (750 lb × $6.50)
Freezer Space Needed: ~14–16 cubic ft
Deposit to Reserve: $75

Includes:

  • 10–12 Ribeye Steaks

  • 6 Filet Mignon Steaks

  • 10–12 NY Strips

  • 10 Sirloin Steaks

  • 5–6 Roasts (Chuck, Arm, Eye of Round, Brisket, etc.)

  • 20–25 lbs Ground Beef

  • Skirt, Flank, Cubed, Stew, and Soup Bones

Perfect for:
Families of 3–5 who eat beef regularly.
Custom cut sheet included for thickness, roast size, etc.

Quarter Cow (~700 lb hanging weight)

Estimated Take-Home: 100–130 lbs
Estimated Total Cost: ~$1,235 (750 lb × $6.50)
Freezer Space Needed: ~8–10 cubic ft
Deposit to Reserve: $50

Includes:

  • 5–6 Ribeyes

  • 3 Filets

  • 5–6 NY Strips

  • 2 Sirloins

  • 4 Roasts

  • 50 lbs Ground Beef

  • Variety cuts (Skirt, Flank, Cubed, Brisket portions, etc.)

Perfect for:
Smaller families or first-time bulk buyers who want a variety of cuts without needing a large freezer. Standard farm cut mix (not customizable, but we are happy to exchange items at pickup for those we have available.

Eighth Cow (750 lb hanging weight)

Estimated Take-Home: 50–60 lbs
Estimated Total Cost: ~$617 (750 lb × $6.50)
Freezer Space Needed: ~3–4 cubic ft
Deposit to Reserve: $25

Includes:

  • 25+ lbs Ground Beef

  • 3 Ribeyes

  • 3 NY Strips

  • 2 Sirloins

  • 2 Filet

  • 1-2 Roasts (Chuck, Rump, Arm, etc.)

  • 1 Short Rib

  • 1 Fajita Meat

  • 1 Stew Beef

  • 1 Soup Bone

  • 1 Cubed Steak

Perfect for:
Individuals, couples, or those wanting to “test the waters” before committing to a larger share.
Standard farm cut mix.

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!