You can also download the PDF version of our price list here.
We also have halves and whole beef available, contact us for pricing.
1/2 beef will yield approximately 180-210 lbs. of meat.
Whole beef will yield approximately 360-420 lbs. of meat.
Meat will be dry aged for 14-21 days, frozen, and vacuum sealed.
- Filet (2”)- $20.00/lb
- Ribeye Steak - $15.00/lb
- New York Strip - $13.00/lb
- Sirloin Steak - $7.00/lb
- Skirt Steak - $6.00/lb
- Flank Steak - $6.00/lb
- Minute Steaks - $5.50/lb
- Cube Steaks - $5.50/lb
- Ground Beef Patties - $5.50/lb
- Ground Beef - $4.50/lb
- Stew Meat/Kabobs - $5.50/lb
- Brisket - $5.00/lb
- Ribs - $5.00/lb
- Top Round Roast - $6.50/lb
- Eye of Round Roast - $6.50/lb
- Sirloin Tip Roast - $6.50/lb
- Rump Roast - $6.50/lb
- Shoulder Roast - $6.50/lb
- Chuck Roast - $6.50/lb
- Liver - $4.00/lb
- Tongue - $5.00/lb
- Heart - $3.00/lb
- Meaty Bones - $4.00/lb
- Marrow Bones - $3.00/lb
We also have halves and whole beef available, contact us for pricing.
1/2 beef will yield approximately 180-210 lbs. of meat.
Whole beef will yield approximately 360-420 lbs. of meat.
Meat will be dry aged for 14-21 days, frozen, and vacuum sealed.