Deposit for Whole Cow (Click on the picture to learn the process of buying beef from us)

$500.00

This is an economical method to acquire our top-tier pasture-raised, grass-fed, and grass-finished beef (also called “Pastured Beef”).

Bottom Line: A whole cow will cost the customer an average of $4000-$5000. That includes the price of the live animal, the butchering, and processing fees to package the meat.

You will receive roughly 400-500 pounds of packaged beef. A value of $8000-$9000!

Continue reading if you would like to learn more!

When you buy a live animal from us, we manage the humane harvest of the creature at our Eremos Farm, its transportation to a nearby trusted butcher for processing, and liaise with the butcher for you. Your beef is then hung and aged for 25-28 days, letting natural enzymes tenderize and boost its taste. The local butcher will subsequently contact you to discuss options for meat cuts (number of steaks, ground beef, etc.). Afterward, your beef will be tailored to your specifications and prepared for collection. Once cooled, your order is set for pickup at the butcher/processor in either Hodges or Anderson, SC. Please note: we're unable to ship full/half cow orders since they are live animal buys and aren't USDA processed. We can deliver within 30 miles of Anderson, pending that the entire order has been paid for in full.

When can I order my beef?

We currently have 4 slots for 2024. 2 for July of 2024 and 2 for October of 2024..

Here's a breakdown of the costs:

- Live whole or half animal: $3.50 per pound live weight, payable to the farmer.

- Slaughter fee: $100 for a half, $200 for a whole, payable to the farmer.

- Meat preparation (aging, cutting, wrapping, freezing): $1.50 per pound (hanging weight). This fee is paid to the butcher.

For instance, purchasing a 1,000-pound cow might cost:

- $3500 for the live animal

- $200 for slaughtering

- $880 for packaging of beef. (Each cut is vaccum sealed and labeled)

The total comes to $4580 for roughly 450 pounds of beef. This is significantly more affordable than the individual meat cuts we offer, with our in-store and soon-to-be online steaks and roasts average $18 per pound. All the beef from a cow would cost you over $9000 at the store.

We offer our full and half cows as a live animal sale, bypassing the need for a USDA processing facility and ensuring minimal stress for the cattle.

We usually harvest our cattle between 24-36 months, weighing between 900-1200 pounds. For our example, we will use a 1000-pound live animal.

What meat will I get from the cow?

You can expect:

- 50% ground beef and bones

- 30% roasts

- 20% steaks

Plus, a share of bones and organ meats.

SEE BELOW FOR A FURTHER BREAKDOWN.

How much storage will I need?

Typically, you'd require space for 28 pounds of meat per cubic foot. We suggest an 8 cubic foot freezer for half a cow and 16 cubic feet for a whole cow, ensuring freshness for over a year and

Ready to proceed?

A deposit is required: $250 for half a cow or $500 for a whole. The remaining amount for the live animal is due post-slaughter. The butcher's charges for aging, cutting, wrapping, and freezing are separate and paid upon meat collection. Remember: this is a live animal purchase, not USDA processed, and can't be shipped.

We can deliver within 40 miles of the butcher in Hodges/Anderson for a fee of $2/mile.

The customer must be available to receive the meat within 1 week of meat being available. If the customer does not pick up meat or coordinate for meat pickup, they will forfeit the meat. This is because smaller abattoirs do not have the freezer space to hold 500 pounds of meat for long times. We will help the customer ensure they have the correct freezer space and coordinate dates for delivery.

For further queries, please reach out at eremosfarm@gmail.com

Please see below for more information about how the meat is divided:

Here is the amount of beef a cow will produce:

These are ROUGH ESTIMATES based upon national butcher standards/cow processing weights.

Based upon a cow that will produce around 400 pounds of meat

CHUCK: (Shoulder)

25 pounds of Chuck roasts,

3 pounds of Short ribs,

10 Arm Roasts Flat Iron Steaks Shoulder Petite Tenders

5 Pounds MOCK TENDER

55 pounds of ground beef.

RIB:

34 pounds of Ribeye steaks (Boneless),

8 pounds of short ribs,

20 pounds of Ground beef/Stew Meat

LOIN:

12 Pounds of Tenderloin Steaks

25 ponds of Strip Loin (NY Strip),

20. (Top sirloin steaks or sirloin roasts),

8 pounds of Tri- Tip,

8 Pounds of Sirloin Flap,

5 pounds Ball Tip,

20 Pounds Ground Beef.

THIN CUTS

2 pounds Flank Steak-

2 pounds outside skirt steak,

4 pounds inside skirt steak,

15 pounds Brisket,

55 Pounds Ground Beef

ROUND (RUMP)-

15 Pounds Sirloin Tip Roasts/Steaks-

25 Pounds Top Round-

30 Pounds Eye of Round/Bottom Round-

3 Pounds Ground beef-

** Customers are able to request tongue/heart/liver/etc. Additional butcher fees may apply for these speciality items.


Quantity:
Add To Cart

This is an economical method to acquire our top-tier pasture-raised, grass-fed, and grass-finished beef (also called “Pastured Beef”).

Bottom Line: A whole cow will cost the customer an average of $4000-$5000. That includes the price of the live animal, the butchering, and processing fees to package the meat.

You will receive roughly 400-500 pounds of packaged beef. A value of $8000-$9000!

Continue reading if you would like to learn more!

When you buy a live animal from us, we manage the humane harvest of the creature at our Eremos Farm, its transportation to a nearby trusted butcher for processing, and liaise with the butcher for you. Your beef is then hung and aged for 25-28 days, letting natural enzymes tenderize and boost its taste. The local butcher will subsequently contact you to discuss options for meat cuts (number of steaks, ground beef, etc.). Afterward, your beef will be tailored to your specifications and prepared for collection. Once cooled, your order is set for pickup at the butcher/processor in either Hodges or Anderson, SC. Please note: we're unable to ship full/half cow orders since they are live animal buys and aren't USDA processed. We can deliver within 30 miles of Anderson, pending that the entire order has been paid for in full.

When can I order my beef?

We currently have 4 slots for 2024. 2 for July of 2024 and 2 for October of 2024..

Here's a breakdown of the costs:

- Live whole or half animal: $3.50 per pound live weight, payable to the farmer.

- Slaughter fee: $100 for a half, $200 for a whole, payable to the farmer.

- Meat preparation (aging, cutting, wrapping, freezing): $1.50 per pound (hanging weight). This fee is paid to the butcher.

For instance, purchasing a 1,000-pound cow might cost:

- $3500 for the live animal

- $200 for slaughtering

- $880 for packaging of beef. (Each cut is vaccum sealed and labeled)

The total comes to $4580 for roughly 450 pounds of beef. This is significantly more affordable than the individual meat cuts we offer, with our in-store and soon-to-be online steaks and roasts average $18 per pound. All the beef from a cow would cost you over $9000 at the store.

We offer our full and half cows as a live animal sale, bypassing the need for a USDA processing facility and ensuring minimal stress for the cattle.

We usually harvest our cattle between 24-36 months, weighing between 900-1200 pounds. For our example, we will use a 1000-pound live animal.

What meat will I get from the cow?

You can expect:

- 50% ground beef and bones

- 30% roasts

- 20% steaks

Plus, a share of bones and organ meats.

SEE BELOW FOR A FURTHER BREAKDOWN.

How much storage will I need?

Typically, you'd require space for 28 pounds of meat per cubic foot. We suggest an 8 cubic foot freezer for half a cow and 16 cubic feet for a whole cow, ensuring freshness for over a year and

Ready to proceed?

A deposit is required: $250 for half a cow or $500 for a whole. The remaining amount for the live animal is due post-slaughter. The butcher's charges for aging, cutting, wrapping, and freezing are separate and paid upon meat collection. Remember: this is a live animal purchase, not USDA processed, and can't be shipped.

We can deliver within 40 miles of the butcher in Hodges/Anderson for a fee of $2/mile.

The customer must be available to receive the meat within 1 week of meat being available. If the customer does not pick up meat or coordinate for meat pickup, they will forfeit the meat. This is because smaller abattoirs do not have the freezer space to hold 500 pounds of meat for long times. We will help the customer ensure they have the correct freezer space and coordinate dates for delivery.

For further queries, please reach out at eremosfarm@gmail.com

Please see below for more information about how the meat is divided:

Here is the amount of beef a cow will produce:

These are ROUGH ESTIMATES based upon national butcher standards/cow processing weights.

Based upon a cow that will produce around 400 pounds of meat

CHUCK: (Shoulder)

25 pounds of Chuck roasts,

3 pounds of Short ribs,

10 Arm Roasts Flat Iron Steaks Shoulder Petite Tenders

5 Pounds MOCK TENDER

55 pounds of ground beef.

RIB:

34 pounds of Ribeye steaks (Boneless),

8 pounds of short ribs,

20 pounds of Ground beef/Stew Meat

LOIN:

12 Pounds of Tenderloin Steaks

25 ponds of Strip Loin (NY Strip),

20. (Top sirloin steaks or sirloin roasts),

8 pounds of Tri- Tip,

8 Pounds of Sirloin Flap,

5 pounds Ball Tip,

20 Pounds Ground Beef.

THIN CUTS

2 pounds Flank Steak-

2 pounds outside skirt steak,

4 pounds inside skirt steak,

15 pounds Brisket,

55 Pounds Ground Beef

ROUND (RUMP)-

15 Pounds Sirloin Tip Roasts/Steaks-

25 Pounds Top Round-

30 Pounds Eye of Round/Bottom Round-

3 Pounds Ground beef-

** Customers are able to request tongue/heart/liver/etc. Additional butcher fees may apply for these speciality items.


This is an economical method to acquire our top-tier pasture-raised, grass-fed, and grass-finished beef (also called “Pastured Beef”).

Bottom Line: A whole cow will cost the customer an average of $4000-$5000. That includes the price of the live animal, the butchering, and processing fees to package the meat.

You will receive roughly 400-500 pounds of packaged beef. A value of $8000-$9000!

Continue reading if you would like to learn more!

When you buy a live animal from us, we manage the humane harvest of the creature at our Eremos Farm, its transportation to a nearby trusted butcher for processing, and liaise with the butcher for you. Your beef is then hung and aged for 25-28 days, letting natural enzymes tenderize and boost its taste. The local butcher will subsequently contact you to discuss options for meat cuts (number of steaks, ground beef, etc.). Afterward, your beef will be tailored to your specifications and prepared for collection. Once cooled, your order is set for pickup at the butcher/processor in either Hodges or Anderson, SC. Please note: we're unable to ship full/half cow orders since they are live animal buys and aren't USDA processed. We can deliver within 30 miles of Anderson, pending that the entire order has been paid for in full.

When can I order my beef?

We currently have 4 slots for 2024. 2 for July of 2024 and 2 for October of 2024..

Here's a breakdown of the costs:

- Live whole or half animal: $3.50 per pound live weight, payable to the farmer.

- Slaughter fee: $100 for a half, $200 for a whole, payable to the farmer.

- Meat preparation (aging, cutting, wrapping, freezing): $1.50 per pound (hanging weight). This fee is paid to the butcher.

For instance, purchasing a 1,000-pound cow might cost:

- $3500 for the live animal

- $200 for slaughtering

- $880 for packaging of beef. (Each cut is vaccum sealed and labeled)

The total comes to $4580 for roughly 450 pounds of beef. This is significantly more affordable than the individual meat cuts we offer, with our in-store and soon-to-be online steaks and roasts average $18 per pound. All the beef from a cow would cost you over $9000 at the store.

We offer our full and half cows as a live animal sale, bypassing the need for a USDA processing facility and ensuring minimal stress for the cattle.

We usually harvest our cattle between 24-36 months, weighing between 900-1200 pounds. For our example, we will use a 1000-pound live animal.

What meat will I get from the cow?

You can expect:

- 50% ground beef and bones

- 30% roasts

- 20% steaks

Plus, a share of bones and organ meats.

SEE BELOW FOR A FURTHER BREAKDOWN.

How much storage will I need?

Typically, you'd require space for 28 pounds of meat per cubic foot. We suggest an 8 cubic foot freezer for half a cow and 16 cubic feet for a whole cow, ensuring freshness for over a year and

Ready to proceed?

A deposit is required: $250 for half a cow or $500 for a whole. The remaining amount for the live animal is due post-slaughter. The butcher's charges for aging, cutting, wrapping, and freezing are separate and paid upon meat collection. Remember: this is a live animal purchase, not USDA processed, and can't be shipped.

We can deliver within 40 miles of the butcher in Hodges/Anderson for a fee of $2/mile.

The customer must be available to receive the meat within 1 week of meat being available. If the customer does not pick up meat or coordinate for meat pickup, they will forfeit the meat. This is because smaller abattoirs do not have the freezer space to hold 500 pounds of meat for long times. We will help the customer ensure they have the correct freezer space and coordinate dates for delivery.

For further queries, please reach out at eremosfarm@gmail.com

Please see below for more information about how the meat is divided:

Here is the amount of beef a cow will produce:

These are ROUGH ESTIMATES based upon national butcher standards/cow processing weights.

Based upon a cow that will produce around 400 pounds of meat

CHUCK: (Shoulder)

25 pounds of Chuck roasts,

3 pounds of Short ribs,

10 Arm Roasts Flat Iron Steaks Shoulder Petite Tenders

5 Pounds MOCK TENDER

55 pounds of ground beef.

RIB:

34 pounds of Ribeye steaks (Boneless),

8 pounds of short ribs,

20 pounds of Ground beef/Stew Meat

LOIN:

12 Pounds of Tenderloin Steaks

25 ponds of Strip Loin (NY Strip),

20. (Top sirloin steaks or sirloin roasts),

8 pounds of Tri- Tip,

8 Pounds of Sirloin Flap,

5 pounds Ball Tip,

20 Pounds Ground Beef.

THIN CUTS

2 pounds Flank Steak-

2 pounds outside skirt steak,

4 pounds inside skirt steak,

15 pounds Brisket,

55 Pounds Ground Beef

ROUND (RUMP)-

15 Pounds Sirloin Tip Roasts/Steaks-

25 Pounds Top Round-

30 Pounds Eye of Round/Bottom Round-

3 Pounds Ground beef-

** Customers are able to request tongue/heart/liver/etc. Additional butcher fees may apply for these speciality items.