We sell our beef by the hanging side. A hanging side is one half of one animal, divided lengthwise, fully dressed, and hanging in the cooler — ready to be cut into your cuts.
Why it hangs
Before a side is cut, we require that it hang in the cooler for a minimum of seven days. This allows natural enzymes to firm and tenderize the meat, and it is a genuinely important part of preparing quality beef. Most beef sold in large grocery chains is cut into smaller pieces immediately after slaughter and shipped in boxes to be processed elsewhere; the industry treats shipping time as a substitute for hanging. It does not produce the same result.
What it weighs
Our sides weigh between 250 and 350 lb hanging. You can buy as many sides as you like, and you can ask for a smaller or larger side. The only real difference between a small side and a large one is the size of the steaks and roasts.
If a full side is more than you need, find a friend who wants their meat cut a similar way. Buy one side between you and you each effectively take home a quarter.
What is in it
One side provides one hind quarter (the round), one front quarter (the chuck), one flank, one tenderloin, and one complete rib.
We provide a cut sheet so you can specify exactly how the meat is cut, along with a description of the options, and we will gladly walk through those options with you. You choose:
- The type and size of roasts, bone-in or boneless
- Hamburger in 1, 2, or 3 lb packages — or some of each
- Tenderloin cut into filet mignon with New York strips, or left in for T-bones and Delmonico steaks
- Standing rib roasts, rib steaks, or some of each
- Sirloin and flank as steaks, or ground for hamburger
- Stew meat, liver, brisket, and even dog bones
What it costs
Our price for one hanging side includes cutting, vacuum packaging, and in most cases delivery, and is based on the hanging weight. The current price is $7.35 per pound. A 250 lb side is 250 × the price per pound.
One thing to remember: if you request mostly boneless cuts, you may lose up to 30% of the total weight in bone and trim. The actual weight of meat that goes into your freezer is therefore somewhat more expensive per pound than the hanging-weight figure. Our pricing page works a full example end to end.