(Please place an order for two halves to purchase a whole cow)

Why Buy In Bulk?

This is the most affordable way to purchase our premium pasture raised, grass-fed, and grass finished beef.

With your live animal purchase, we arrange the slaughter or harvest of the animal on our Trabuco Ranch, transportation to a local family butcher for processing, and communicate with the butcher on your behalf. Your meat will be hung and dry-aged for 25-28 days to allow natural enzymes to tenderize and enhance the flavor. Our local butcher will then call you and provide you with options for meat cuts (quantity of steaks, hamburger etc.). Your meat will then be custom cut and wrapped to your order. Once your meat is chilled, it is ready for you to pick up in Chino, CA. We can't ship whole/half cow orders as they are live animal purchases and not USDA processed.

The purchase dates we provide are an estimate and the actual time you will receive your meat may vary by a month or more. We process our animals when they have gained adequate weight and are fat enough. Weight gain and fat gain can be affected by climate and the amount of green grass available. During longer hot seasons, the cattle do not eat as much and gain less. This can extend the amount of time to get your whole/half cow ready. We never supplement with any grains to speed up this process and instead rely only on nature. Should you have any questions about the date you will receive your whole/half cow, we are always available to provide you with updates.

How much does it cost?

We sell our whole and half cows as a live animal purchase, which avoids the use of a USDA processing plant and is far less stressful for the animal.

We harvest our animals at 30 to 36 months of age, when they weigh 1200 to 1400 pounds.

• The live weight is obviously the weight of the live animal.

• The hanging weight is the weight after the blood, hide and inedible parts are removed. The hanging weight is 59%-62% of the live weight.

• The cut weight is the weight of the actual meat after it is dry aged for 28 days. The cut weight is 14% less than the hanging weight due to water evaporation during aging, saw cuts, and removal of ligaments, tendons and gristle.
  

What will it cost, and how much meat will I get?

The cost ends up being approximately $10 to $11 per pound of finished beef, and each half yields approximately 300 pounds of finished beef. Every animal is different, so these prices will vary based on the weight of the individual animal.

There are three different costs to calculate:

• The cost of the live whole or half animal is $4.00 per pound live weight, payable to the rancher.

• The cost to have the animal slaughtered is $100 for a half or $200 for a whole, payable to the rancher.

• The cost to have the meat aged, cut, wrapped and frozen so it's ready to take home is $1.40 per pound hanging weight. Hanging weight is usually 59% to 62% of the live weight. This is payable to the butcher.

As an example, buying half of a 1,200-pound cow would cost:

$2,400 to the rancher for the live animal

$100 to the rancher for the slaughter fee

$495 to the butcher for the aging, cutting, wrapping and freezing

$2995 total for approximately 300 pounds of finished beef, or $10 per pound. That is far cheaper than any individual cut of meat we sell; our steaks and roasts average $15 per pound at the farmers market and online.

What exactly do I get from a half cow?

The breakdown is approximately:

• 50% ground beef and bones

• 30% roasts

• 20% steaks

• as well as your portion of bones and organ meats.
  

How much freezer space will I need?

The general rule is 28 pounds of meat per cubic foot of freezer space. We recommend you invest in a 14 cubic foot freezer for a half-cow purchase. Your meat will stay fresh for more than a year.

What's the next step?

A deposit of $750 for a half cow and $1500 for a whole animal. The balance of the live animal purchase is due once the animal is slaughtered. You'll pay the butcher separately for the aging, cutting, wrapping, and freezing when you pick up your meat.