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How to Buy

Beef

We sell direct, in quarters, halves, and now in cuts as well. Our beef is harvested humanely and locally, and it's dressed locally by butcher shops with deep history in the Sonoma County community.

As a buyer, you get an amazing deal. It works for us because we can keep things simple and keep our business local, and it works for you because it's healthy, clean, and economical.

A quarter of good dry-aged Angus beef usually weighs about 150-170 pounds hanging, prior to being cut and wrapped. They're technically called "split-quarters" because the cuts from the front and hind areas are divided up evenly.

This translates to about four cubic feet of meat (roughly four file boxes or three big reusable banana boxes), and it generally means you need to plan ahead. The beef comes to you in banana boxes, which are bigger than file boxes; I say file boxes to give a reference point. You can split it with friends or family, or you can make sure you have room in a chest freezer. It's too much for a standard freezer, and it comes frozen.

We harvest seasonally, but we have cuts available all year round. Beef comes frozen and packed in individually labeled cuts. Call us or email us for prices on individual cuts - everything from luscious steaks and roasts to the best ground beef you've ever tasted. And don't forget cuts like shanks and brisket - hard to find in grass-fed and so very delicious!

Quarters & Sides

Beef Cost: $4/lb hanging (gross) weight
Harvester Fee: $25
Butcher Fee: 89 cents/lb

You can expect your quarter to weigh about 150-170 lbs hanging, which would break down as follows, more or less:

Beef Cost: $600-680
Harvester Fee: $25 (100/4)
Butcher Fee: $133-$151

Beef Cost and Harvester Fee are payable to Freestone Ranch; Butcher Fee is payable directly to the butcher when you pick up your beef. There are three custom butchers in Sonoma County; all are excellent, and all will need to confirm your cut and wrap preferences prior to pickup. We can direct you to them, and they can help you choose the cuts that will work best for your family.

Your total will depend on the precise weight of your quarter, which will vary a bit. What you take home from the butcher will weigh about 105-130 lbs cut (net). Note that hanging weight (gross) includes organs, bones, and and other parts that are not included in the meat you pick up.

Estimated Total: $758-$856

This estimate breaks down to approximately $6.70/lb across all cuts: everything from steaks and roasts to the best ground beef you've ever tasted.

It also includes cuts that may be new to you, soup bones, and organ meats if you want them. You will need to request organ meats with the butcher if you want them included. All these details and more are covered in our cut/wrap survey.

Email us or call us at (707) 876-4610 to find out more.

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