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The whole animal, your rules (mostly)
Buying the whole cow means you are not splitting a side with a stranger. You get every primal twice over, enough ground to feed a crowd, and bones to fill a chest freezer if you keep them. Weights swing with breed, finish, and locker style; treat the figures as a starting point for conversation with your farmer.
Reserve your whole cowNote: Weights and cuts are ballpark figures. They change with the animal, the farm, and how you mark up the cut sheet. Not every locker labels or offers the same items.
Very rough packaged total — four times a quarter, before you customize trim and bone-out choices
All the steak, roast, grind, and stew the locker puts in your boxes
Serious broth volume; many buyers trim this down or redirect some to pet food
Low-and-slow friend. Braise it, pot-roast it, shred it for tacos when you are tired of babysitting a grill.
Lean shoulder steak. Hot skillet, quick sear, slice thin. Also works cut up for stir-fry when you forgot to thaw something fancy.
The show-off cut. Fat and bone carry flavor; do not walk away from the heat.
Weekend project: smoke it low, or braise until it pulls apart. Either way, clear the calendar.
Thin, loose grain. Marinade helps. Slice across the grain after a hard sear — fajitas, rice bowls, whatever needs beef in a hurry.
Rich, sticky after a long braise. Good excuse to open wine you were saving.
Strip for beefy chew, filet for tenderness. Most lockers make you pick how they use the loin — this pair or the combo steaks below.
Same section as strip and filet, just left on the bone. Porterhouse carries a bigger tenderloin piece; T-bone is the lighter sibling.
Weeknight steak: leaner than ribeye, still grills fine. Do not cook it past medium if you can help it.
Versatile hip muscle. Roast it gently or slice into steaks for a quick sear — your sheet usually forces one or the other.
Rear leg, lean. Roast with liquid or slice thin for London-broil-style cooks.
Very lean roast. Slice thin across the grain and do not skip rest time — it tightens up if you hack at it hot.
Pot-roast territory, or slice thin for sandwiches if you chill it first.
Ground is what you burn through first. Splitting into 1 lb (or 1/2 lb) packs saves you from thawing two meals at once.
You can redirect a lot of this on the cut sheet: less neck, more marrow rounds, none at all if the locker allows. Ask early so the processor does not default to "give them everything."
Breed, age, grass vs grain finish, and how hard the animal finished all change hanging weight and yield. Use our ranges as a conversation starter with the farmer, not a guarantee.
Lockers have different saws, different default sheets, and different extra fees. If you want hanger steak spelled out, write it down.
Organs, off-cuts, fat for tallow, how many briskets — it is all on the table when you buy the whole. We help you ask the right questions so the locker does not guess.
Reserve and we will pair you with a farm, then stay in the loop while you and the locker lock the details.
Reserve your whole cow