Custom Bulk Beef | Taking Orders for 2025!
There’s a lot to consider and understand when you’re purchasing in bulk, and if it’s a new experience for you, don’t be afraid to ask questions. Some of the questions to ask your farmer and yourself are: Do I have enough freezer space? Am I prepared to cook all of the cuts included in that part of the animal? How quickly can a butcher date be booked? Can I request cuts that aren’t listed on the cut sheet? We can help you answer all of these questions and more!
PLEASE contact us before filling out the order form to discuss available butcher dates.
A whole beef is priced at $8.75 per pound based on the hanging weight (also known as wet weight, dressed weight or carcass weight). The hanging weight typically ranges from 650 to 780 pounds, meaning the total cost is approximately $6,400.
After processing, you'll receive 350 to 450 pounds of meat in your freezer, depending on your cutting instructions and the size of the animal. You'll need approximately 12 to 15 cubic feet of freezer space.
After processing, you'll receive 350 to 450 pounds of meat in your freezer, depending on your cutting instructions and the size of the animal. You'll need approximately 12 to 15 cubic feet of freezer space.
A half beef is priced at $9.25 per pound based on the hanging weight (also known as wet weight, dressed weight or carcass weight). The hanging weight typically ranges from 280 to 390 pounds, making the total cost approximately $3,060.
After processing, you'll receive 180 to 240 pounds of meat in your freezer, depending on your cutting instructions and the size of the half. You'll need approximately 6 to 9 cubic feet of freezer space.
After processing, you'll receive 180 to 240 pounds of meat in your freezer, depending on your cutting instructions and the size of the half. You'll need approximately 6 to 9 cubic feet of freezer space.
A front quarter is priced at $9.50 per pound based on the hanging weight (also known as wet weight, dressed weight or carcass weight). The hanging weight typically ranges from 140 to 195 pounds, making the total cost approximately $1,568.
After processing, you'll receive 90 to 115 pounds of meat in your freezer, depending on your cutting instructions and the size of the front quarter. You'll need approximately 6 to 9 cubic feet of freezer space.
After processing, you'll receive 90 to 115 pounds of meat in your freezer, depending on your cutting instructions and the size of the front quarter. You'll need approximately 6 to 9 cubic feet of freezer space.
A hind quarter is priced at $10.50 per pound based on the hanging weight (also known as wet weight, dressed weight or carcass weight). The hanging weight typically ranges from 140 to 195 pounds, making the total cost approximately $1,735.
After processing, you'll receive 90 to 115 pounds of meat in your freezer, depending on your cutting instructions and the size of the hind quarter. You'll need approximately 6 to 9 cubic feet of freezer space.
After processing, you'll receive 90 to 115 pounds of meat in your freezer, depending on your cutting instructions and the size of the hind quarter. You'll need approximately 6 to 9 cubic feet of freezer space.
What do I get for that price?
You get everything the carcass has to offer — steaks, roasts, ground beef, bones, fat, shanks, and more. The price you pay is based on the hanging (carcass) weight and includes all butcher fees, cutting, and wrapping, so there are no hidden costs.
Your final take-home weight will depend on your cutting instructions and the size of the animal, but you can expect to receive approximately 60-65% of the hanging weight as packaged meat for your freezer. All these cuts are available, but you must request them when submitting your cutting instructions, otherwise, they will be ground meat. If you choose not to take bones or fat, that weight is not replaced with more meat. Your final take-home weight will depend what you decide to keep and if you choose boneless or bone-in.
Organs are not included in the hanging weight price, as they are removed from the carcass before weighing. However, they are available for purchase at a discounted rate for bulk customers. If you'd like liver, heart, tongue, or other organ meats, just let us know!
Your final take-home weight will depend on your cutting instructions and the size of the animal, but you can expect to receive approximately 60-65% of the hanging weight as packaged meat for your freezer. All these cuts are available, but you must request them when submitting your cutting instructions, otherwise, they will be ground meat. If you choose not to take bones or fat, that weight is not replaced with more meat. Your final take-home weight will depend what you decide to keep and if you choose boneless or bone-in.
Organs are not included in the hanging weight price, as they are removed from the carcass before weighing. However, they are available for purchase at a discounted rate for bulk customers. If you'd like liver, heart, tongue, or other organ meats, just let us know!
What our customers say:
We just purchased a side of beef from Chatsworth Farm, and we’re so glad we did! The beef is delicious, and it was a very simple process. They handled everything for us.. all we had to do was give cutting instructions! And then they delivered it to our door. Now we’re well stocked for the foreseeable future, and we were able to support a great local farm family! If you are in need of meat for your BBQs this summer, or to tide you over through the winter, I would definitely recommend reaching out to them. |
We recently bought a side of beef from Chatsworth Farm! Great service, a simple process and a delicious affordable product that is local. We also bought eggs which are very beautiful to look at and taste great! We will be repeat customers!" |
Charlotte was great at communicating with us throughout the process, ie estimated pick up times and made sure to double check our cutting preferences when the beef was ready on the off chance we had changed our mind. We’re very happy with the amount of meat we received in our order and the quality of the beef is incredible. Everything we’ve tried so far has been top notch! We will definitely use again in the future." |
|
If buying in bulk is on your mind, you can listen to the August 17, 2022 podcast from A Little Self Reliant with host Ashley Constance speaking to Charlotte all about bulk purchasing. There are so many benefits, from saving money, supporting family farms who support their communities, reducing your carbon footprint and increasing sustainability, being able to shop your freezer, and much more!
If buying a whole, half, or a quarter of a beef is something you’d like to try but don’t know where to start, just give us a shout and we’d be happy to walk you through the steps and process. |
About our beef
Our beef is grass-fed and grain- and grass-finished, on mostly native pastures and from our own alfalfa fields, where we do all the cutting, raking, and baling. All of the animals in our beef program are born and raised on our farm from our herd which is primarily Black Angus and Simmental. The cows calve from March to mid-April. Calving after the long winter makes for healthier calves, happier cows, and happier farmers too. Grain is a part of our animals' diet -- the grain increases the marbling in the beef, provides extra energy to help them keep warm in the -40C temperatures, and allows us to train the cattle for ease handling. Our cattle don’t receive growth hormones, steroids, growth enhancers, or routine antibiotics. For more on how we raise our cattle, click on the "Our Animals" tab above at right.
Our farm is part of the Verified Beef Production+ program, a voluntary program which recommends best production practices for farmers and ranchers to reduce food safety risks during beef production for customers who demand more transparent, accountable, and sustainable beef production, and expect assurances on sound animal care, environmental stewardship, and adherence to animal health and disease control practices.
Learn more about the best cooking methods for each cut, plus where they're located on the carcass. Thanks to Canada Beef for this great resource!
Our farm is part of the Verified Beef Production+ program, a voluntary program which recommends best production practices for farmers and ranchers to reduce food safety risks during beef production for customers who demand more transparent, accountable, and sustainable beef production, and expect assurances on sound animal care, environmental stewardship, and adherence to animal health and disease control practices.
Learn more about the best cooking methods for each cut, plus where they're located on the carcass. Thanks to Canada Beef for this great resource!