Wholesale Beef

Prime Grass-Fed Beef For Your Whole Family

Save Time

Save Money

Eat Well All Year

Wholesale Beef- Whole or Half Cow

100% Grass-Fed and Grass Finished Beef

No Hormones, No Antibiotics, Never Vaccinated

With the rising cost of food and busy lifestyles, lots of people are looking for options instead of purchasing pricey top-notch beef at stores.

But How Much Beef Will I Need?

Whole Beef

  • The Average American will eat 65 pounds of beef a year.

  • A whole cow will produce 350-450 pounds of packaged beef.

  • Feed a family of 4-6 People/year with 1 full cow.

  • Save money by never shopping for beef at the store again!

What a Whole Beef will look like in your refrigerator

The Cuts and Pounds of Beef you can expect from a Whole Cow (recently processed cow)

= 378 Pounds of Packaged Beef

STEAKS- 52.99 POUNDS

Tenderloin filet steak - 6.73 lbs

New York strip - 11.39 lbs

Sirloin steaks - 6.13 lbs

Ribeye Steaks - 18.94 lbs

Flank steak - 2.64 lbs

Skirt steak - 7.16 lbs

ROASTS- 75.17 POUNDS

Sirloin tip roast - 5.41 lbs

English pot roasts - 6.39 lbs

Chuck roast - 21.07 lbs

Top round roast - 8.57 lbs

Eye of Round - 6.74 lbs

Chuck eye steak - 6.4 lbs

Sirloin tip roast - 7.84 lbs

Shoulder roast - 12.75 lbs

GROUND BEEF

Ground Beef- 170 Pounds

MISC CUTS

Stew beef - 19.21 lbs

Short ribs - 9.41 lbs

Beef oxtail - 2.47 lbs

Beef soup bones - 7.51 lbs

Ground beef - 170 lbs

Organ: 12 Pounds

Liver - 6 lbs

Kidneys: 4 Pounds

Tongue- 2 pounds

Cost for Whole Cow

Here’s the breakdown: Example- 1000 Pound Steer

  • $6.60/Pound Hanging weight paid to farmer (Eremos Farm). 565 Pound Hanging weight- $3672.50

  • Butcher fees paid to processor (1.35-$1.60/lb hanging weight) = 565 pounds ($735)+tax

  • Average cost for whole cow- $4235 Avg.

  • Deposit of $500 required for whole cow. Deposit applied to cow hanging weight invoice.

  • Hanging weight is the weight of the animal after the organs, skin, and head are removed. You will get about 90% of the weight of meat of the hanging weight.

  • We charge based on the hanging weight, giving you an approximate cost for the meat you’ll receive. About a week before processing, we’ll send an invoice based on the estimated hanging weight to confirm your order and avoid last-minute cancellations. After processing, we’ll adjust the invoice to reflect the actual hanging weight.

To Buy all the cuts of beef above individually at the store would cost you between $7000-$8000

At Eremos Farm we guarantee you will love our 100% Grass-Fed and Grass Finished beef. If you are not satisfied, we'll buy back any uneaten cuts. Your satisfaction is our priority!

Not Sure if you will like our beef?

Try it for free!

We understand buying a whole cow is a big commitment. Even trying 100% Grass-Fed Beef from a new farmer may be something that gives you pause.

We want to show you how awesome our beef is.

Try a free pound of ground beef on us

Half Beef- 1/2 the Beef for 1/2 the Price

  • The Average American will eat 65 pounds of beef a year.

  • A half cow will produce 175-250 pounds of packaged beef.

  • Feed a family of 2-3 People/year with 1/2 a cow.

  • Save money by never shopping for beef at the store again!

What a Whole Beef will look like in your refrigerator

The Cuts of Beef you can expect from a Half Cow

(recently processed cow)

= 190 Pounds of Packaged Beef

STEAKS- 26.5 POUNDS

Tenderloin filet steak - 3.4 lbs

New York strip - 5.7 lbs

Sirloin steaks - 3.1 lbs

Ribeye Steaks - 9.5 lbs

Flank steak - 1.4 lbs

Skirt steak - 3.6 lbs

ROASTS- 38 POUNDS

Sirloin tip roast - 2.7 lbs

English pot roasts - 3.2 lbs

Chuck roast - 10.6 lbs

Top round roast - 4.3 lbs

Eye of Round - 3.4 lbs

Chuck eye steak - 3.2 lbs

Sirloin tip roast - 3.9 lbs

Shoulder roast - 6.4 lbs

GROUND BEEF

Ground Beef- 85 Pounds

MISC CUTS

Stew beef - 9.7 lbs

Short ribs - 5.7 lbs

Beef oxtail - 1.25 lbs

Beef soup bones - 3.8 lbs

Organ: 7 Pounds

Liver - 3 lbs

Kidneys: 2 Pounds

Tongue- 2 pounds

Cost for 1/2 Cow

Here’s the breakdown: Example- Steer with hanging weight of 575. 1/2 of that is 282.5 lbs.

  • $6.50/Pound Hanging weight paid to farmer (Eremos Farm)1 week prior to processing = $1836.25

  • Butcher fees paid to processor (1.35-$1.60/lb hanging weight) = 282.5 pounds= $381.38- $452 +tax

  • Average cost for half cow- $2166 (Average)

  • Deposit of $250 required for half a cow. Deposit applied to live cow weight invoice.

  • Hanging weight is the weight of the animal after the organs, skin, and head are removed. You will get about 90% of the weight of meat of the hanging weight.

  • We charge based on the hanging weight, giving you an approximate cost for the meat you’ll receive. About a week before processing, we’ll send an invoice based on the estimated hanging weight to confirm your order and avoid last-minute cancellations. After processing, we’ll adjust the invoice to reflect the actual hanging weight.

Grass-Fed Beef FAQ’s

  • The Rule Of Thumb Is 1 Cubic Foot Of Freezer Space For Every 30-35 Lbs Of Cut And Wrapped Meat.

    That Means You’ll Definitely Want A Stand-Alone Freezer When Buying A Cow. If You Don’t Have One Yet, You Can Usually Get A Good Deal At A Warehouse Store Like Sam’s Or Costco. We Have Both Chest And Upright Freezers At Our House And We Like Both Of Them.

    Our Biggest Piece Of Advice When Buying A Stand-Alone Freezer Is To Get One With A Lock And Key. This Is Very Important For Child Safety Reasons And Because A Physical Lock Will Make Sure Your Freezer Is Securely Closed. You Can Also Purchase An Aftermarket Lock.

  • Beef Will Keep Easily In The Refrigerator For Up To A Year. 100% Grass Fed Beef Will Kee Up To 18 Months Due To Its Reduced Fat Content. Fat Is The First Thing To Go Bad In Meat.

  • We Reserve Spots Every 6 Months With Our Processor. Email Us And Let Us Know When You Would Like To Receive Your Beef. When you sign up, to reserve beef, we list the current available dates. We we will work to schedule a processor that works for your requested dates.

  • We Recommend 14-21 Days For Grass Fed Beef. Some May Want A Longer Aged Piece Of Meat, But Only Someone Who Has Had Longer Aged Beef Should Age Beef Longer Than 21 Days. The Taste Can Get Rather Strong And We Would Be Unable To Refund Due To Any Issues With Taste.

  • We will send you a cut sheet from the processor you are scheduled with. If you would like to see a copy of those ahead of time, just email us @eremosfarm.com. We will walk you through how to pick the cuts you want. We also encourage you to call the processor for any other specifics. The processors we use are very wood with custom ordering and work hard to get it right for you.

  • We do have some clients who just prefer ground beef. We recommend you connect to us as we sell some of our older cows throughout the year for ground beef only. The ground beef and roasts from older cows is very good but the steaks are usually quite tough.

  • Our processos always default to 80/20 unless requested by customer to make the ground beef 90/10.

Don’t need this much beef? Check out our Grass-Fed Beef Cuts Page!