When you buy an entire beef, you’re saving money and getting a variety of cuts. Farmer Matt’s black Angus cattle are dry-aged for at least 14 days. A whole beef consists of all the cuts from a whole beef. You will receive an average of 400 to 500 pounds of beef.

The cost is $9.50 per pound.
A non-refundable deposit is required.

Example: 400lb x $9.50 – $1,000 = $2,800

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)