When you buy a portion of a whole head of beef, you’re saving money and getting a variety of cuts. Farmer Matt’s black Angus beef is dry-aged for at least 14 days. A 1/2 Beef consists of one-half of all the cuts from a whole beef. You will receive an average of 200 to 250 pounds of beef.

The cost is $10.50 per pound.
A non-refundable deposit is required.

Example: 200lb x $10.50 – $600 = $1,500

Cuts include: Tenderloin, T-Bone and Porterhouse (or NY Strip and Tenderloin), Sirloin, Ribeye, Steak Tips, Flap and Skirt, Chuck Eye Steak, Flat Iron, Denver, Roasts, Short Ribs, Kabobs, Stew and ground (bones and organ meat available)