Custom Quarters, Half and Whole Animals

Direct connection of beef to eaters, people to land is the heart of our work.

As a buyer and stewardship supporter, 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, delicious, and economical. Our herd is closed for optimally happy healthy animals, 100% grass fed and grass finished. Our only supplements are premium hay, mineral salt licks, and kelp meal when they’re really lucky. No grain, no fillers, no confusion.

Quarters, halves, and whole animals offer everything from luscious steaks and roasts to the best ground beef you’ve ever tasted. And don’t forget braising cuts like shanks and brisket – hard to find in grass-fed and so delicious! Ready your Crock Pot, Instant Pot, or a good stock pot on your stove and drink in the goodness. Offal and bones are optional, and we recommend saying YES!

A custom cut quarter, half or whole beef is the best way to stock up on our beef.

The process

  1. Make a deposit for your quarter, half or whole with us.
  2. We confirm and date and which butcher will process the animal. Lead times vary depending on when animals are ready for harvest and the butcher’s schedules.
  3. We handle the harvest of the animal and getting it to the butcher.
  4. You give the butcher your cutting instructions. You get more options with a half or a whole animal than with a split quarter.
  5. You pay us for the animal based on the hot weight of the carcass after harvest.
  6. You pick up frozen and boxed meat directly from the butcher and pay the butcher for the cutting and packaging.

Live, Hanging and Cut Weights

A typical live steer we harvest will weigh from 900 to 1100 lbs for the whole animal. We charge and the butcher fee is based on the hanging weight after the animal has been harvested and is ready to be sent to the butcher. For our animals this typically ranges from 500-600 lbs. The butcher then cuts and packages the meat into steaks, roast, ground beef, bones and organ meats. This cut weight is less than the hanging weight because bone and trim is lost in the cutting process. Some cut’s like a ribeye are very expensive and other parts like bones have less value. We think our price averages out to a bit less than you would pay for meat at the grocery store. We provide you with a high quality local product  and the knowledge that your meat came from a single animal raised on our land its whole life.

With a 520 lb hanging weight, a whole cow yields approximately:

  • 72 lbs of steaks
  • 135 lbs of ground beef
  • 130 lbs of roasts and braising cuts
  • 65 lbs of bones
  • 25 lbs of organ meats

You can share it with friends or family, or stock your chest freezer. 3.5 cubic feet holds a quarter and more. 5 cubic feet holds a half and more. A whole generally requires a 7 cubic foot freezer. A new 5 cubic foot chest freezer costs around $150.

Here’s What We Do:

Harvest Season is Spring and Summer, into early Fall. 

  1. Walk the fields, watch the grass, mend fences, maintain water troughs, check calves…
  2. Move the herd when the grass says it’s time to go
  3. Teach the herd to trust our sense of grass along with theirs
  4. Adjust our sense of time and trust the herd
  5. Endless gratitude for the land and the herd and all we are learning

At harvest time, we select optimally ready animals, give our thanks, and send them to a humane local processor (slaughterhouse).

  1. The processor weighs and sections each animal: from live weight to hanging weight
  2. Sections are sent to the butcher shop: from hanging weight to dry aging, for flavor and tenderness
  3. Sections are cut to order, wrapped, frozen, and boxed for buyer pickup: from hanging weight to cut weight, with boxes labeled by name and cut weight

Here’s What You Do:

As a buyer, you support land stewardship, plain and simple. You choose what your dollars support.

  1. Call the butcher shop at the number we give you to go over cut and wrap instructions
  2. Pick up your beef at the butcher shop in Santa Rosa or Penngrove when they call you to say it’s ready. They have limited freezer space, and want you to pick up within a week or so
  3. Pay the butcher fee at pickup
  4. Prepare your friends and family to circle up and share cuts that day, or store the Yum in your chest freezer
  5. We will send you an invoice by email detailing hanging weight cost and processor fee
  6. Thaw a cut or two at a time and enjoy!


We harvest seasonally, to ensure premium flavor and tenderness. Beef cost and processor fees are payable to Freestone Ranch, by check or credit card. Butcher fee is payable directly to the butcher when you pick up your beef.


Sonoma county is fortunate to have a local harvest facility, Marin Sun Farms, in Petaluma and a variety of local butchers who cut package and freeze the beef. We use three different local butchers and have space reserved on their busy schedules.

  • Sonoma County Meat Company – They vacuum seal your beef and charges $1.10/lb
  • Bud’s Custom Meats – Buds uses paper wrap and charges $1.05/lb
  • Lepe’s Meat Co – Lepe’s is a new option for us. They vacuum seal your beef and charge $0.95/lb

We can try to accommodate a preference for a butcher but we are limited in our ability to schedule with each butcher. Make your deposit early if you have a strong preference.

All are excellent, and all will need to confirm your cut and wrap preferences. We can direct you to them, and they can help you choose the cuts that will work best for your family.

Any other questions, by all means let us know!