{"title":"Bulk Grassfed Beef","description":"\u003cp\u003eBuying beef by the share is how families used to fill a freezer. One animal, raised right, picked up in McKinney. No grocery store guesswork.\u003c\/p\u003e\n\u003cp\u003eOur partner ranchers raise Angus and Hereford on Texas pastures, grassfed and grass-finished. No antibiotics, no added hormones, no mRNA vaccines, no glyphosate.\u003c\/p\u003e\n\u003ch2\u003ePick your share\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQuarter\u003c\/strong\u003e (~75–90 lbs): a half split between two people, standard cuts. Good for a couple or small family. \u003cstrong\u003eHalf\u003c\/strong\u003e (one side of beef, ~150–180 lbs): full custom cut sheet, you decide every cut. \u003cstrong\u003eWhole\u003c\/strong\u003e (both sides, ~300–360 lbs): best per-pound value. Full detail and pricing on each share's page below.\u003c\/p\u003e\n\u003ch2\u003eHow it works\u003c\/h2\u003e\n\u003cp\u003eDeposit by the 15th to reserve. Cut sheet by the 22nd (half and whole). Pickup in McKinney, TX the next month once processing is finished. We invoice the balance once the final weight is in, paid before your Saturday pickup.\u003c\/p\u003e\n\u003cp\u003eQuestions? \u003ca href=\"mailto:contact@texasgrassfedfarms.com\"\u003econtact@texasgrassfedfarms.com\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"quarter-cow-for-sale","title":"DEPOSIT for 100% Grass-Fed Quarter Cow Share, Raised in Texas","description":"\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eREAD CAREFULLY BEFORE BUYING.\u003c\/strong\u003e\u003c\/span\u003e  This is a \u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eDEPOSIT\u003c\/strong\u003e\u003c\/span\u003e for a quarter cow share based on hanging weight.  Final Price is determined on Hanging Weight of the Carcass (divided by 4).\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePrice per lb of hanging weight: \u003cstrong\u003e$10.00\u003c\/strong\u003e, locked in on the day you place your deposit\u003c\/li\u003e\n\u003cli\u003eTypical quarter hanging weight: 150 to 175 lbs\u003c\/li\u003e\n\u003cli style=\"font-weight: bold; color: rgb(255, 42, 0);\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eTypical total: $1,500 to $1,750\u003c\/strong\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eDeposit to reserve: \u003cstrong\u003e$850\u003c\/strong\u003e, applied toward your total\u003c\/li\u003e\n\u003cli\u003eProcessing (cut, package, freeze): included in your price\u003c\/li\u003e\n\u003cli\u003eEffective cost per lb of beef in your freezer: about $19.55 to $21.50, depending on the yield\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA quarter cow is the easiest way to try bulk beef without committing to a whole freezer full at once. You get a real spread of steaks, roasts, and ground beef from a single animal, raised on Texas pasture, picked up in McKinney. It's a good fit for a couple, a smaller family, or anyone buying a quarter of a cow for the first time.\u003c\/p\u003e\n\u003cp\u003eOur partner ranchers raise Angus and Hereford cattle (and crosses) on Texas pasture with rotational grazing. No feedlots. No confinement. Never grain-finished to fatten them up at the end. No antibiotics. No added growth hormones. No mRNA vaccines. No glyphosate. That's the beef in every quarter cow share.\u003c\/p\u003e\n\u003ch2\u003eWhat you get in a quarter cow\u003c\/h2\u003e\n\u003cp\u003eA quarter cow share runs roughly 75 to 90 lbs of packaged beef, depending on the animal's hanging weight. Every quarter comes back with the same standard lineup. Nothing to fill out, nothing to decide:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFilet mignon: 6 oz (typically 3-4 filets)\u003c\/li\u003e\n\u003cli\u003eNew York strip, ribeye, and sirloin: 1.25 inches thick (typically 4-6 each)\u003c\/li\u003e\n\u003cli\u003eFlank steak and skirt steak (flank and skirt steaks are split between 1\/4 share buyers)\u003c\/li\u003e\n\u003cli\u003eChuck roasts: about 2 lbs each, boneless (typically 3-5 roasts)\u003c\/li\u003e\n\u003cli\u003eStew meat: \u003cmeta charset=\"utf-8\"\u003etypically four 1 lb packs (about 4 lbs)\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eGround beef: vacuum-packed in 1 lb packs, typically around 40 lbs. The biggest share of the box, and usually the most-used part\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eYour quarter also includes about 3.5 to 5 lbs of split brisket. Instead of two quarters splitting one brisket end for end, we cut the full brisket lengthwise so each quarter gets half of the whole thing: both the point and the flat. The point is the richer, fattier side, made for burnt ends and chopped brisket. The flat is leaner and slices clean. You get a taste of both in one piece, and at this size it's a Saturday cook instead of an all-nighter.\u003c\/p\u003e\n\u003ch3\u003eWhat a quarter doesn't include\u003c\/h3\u003e\n\u003cp\u003eWorth knowing up front. A quarter doesn't include short ribs, dino ribs, tri tip, picanha, shank, soup bones, or organ meats. Those go to the half and whole shares, where the buyer builds their own cut sheet. Value-added products like sausage, beef bacon, and hamburger patties are also half and whole only.\u003c\/p\u003e\n\u003cp\u003eOne more thing that surprises people: we run an over-30-month grass-finished program, so the loin gets cut as New York strip and tenderloin instead of T-bones or porterhouse. Same meat, two steaks instead of one. If T-bones are what you're after, this isn't the program for you.\u003c\/p\u003e\n\u003ch3\u003eWhy quarters come standard\u003c\/h3\u003e\n\u003cp\u003eTwo quarter buyers share a single side of beef, and a side gets one cut sheet. Since you and the other buyer would have to agree on every line of it, we cut every side the same way and split it evenly. If you want to choose your own cuts, the \u003ca href=\"\/products\/half-cow-for-sale\" title=\"Half Cow for Sale\"\u003ehalf cow share\u003c\/a\u003e gives you your own side and your own sheet.\u003c\/p\u003e\n\u003ch2\u003eHow quarter cow pricing works\u003c\/h2\u003e\n\u003cp\u003eQuarter cow price is based on hanging weight (hot carcass weight, or HCW), not the final packaged weight. When the animal is processed, it's weighed at the USDA-inspected facility before cutting and trimming. Your quarter is priced from that weight.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePrice per lb of hanging weight: \u003cstrong\u003e$10.75\u003c\/strong\u003e, locked in on the day you place your deposit\u003c\/li\u003e\n\u003cli\u003eTypical quarter hanging weight: 135 to 190 lbs\u003c\/li\u003e\n\u003cli\u003eTypical total: $1,450 to $2,045\u003c\/li\u003e\n\u003cli\u003eDeposit to reserve: \u003cstrong\u003e$850\u003c\/strong\u003e, applied toward your total\u003c\/li\u003e\n\u003cli\u003eProcessing (cut, package, freeze): included in your price\u003c\/li\u003e\n\u003cli\u003eEffective cost per lb of beef in your freezer: about $19.55 to $21.50, depending on your yield\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSee the full breakdown, including a worked example on a real animal, on our \u003ca href=\"\/pages\/how-we-price-your-beef-share\" title=\"How We Price Your Beef Share\"\u003eHow We Price Your Beef Share\u003c\/a\u003e page.\u003c\/p\u003e\n\u003ch2\u003eHow to reserve your quarter cow\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlace your deposit by the 15th.\u003c\/strong\u003e Reserve your quarter cow share with an $850 deposit. Order by the 15th of the month and your share goes into that month's batch, with pickup the following month. Your deposit lets us match you with other quarter and half buyers to make up a whole animal.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe 15th is also the lock-in date.\u003c\/strong\u003e Cancel any time before the 15th and we refund your deposit in full to the card you paid with, no fee. After the 15th your share is matched and scheduled for processing, so the order can't be cancelled or changed. See our \u003ca href=\"\/policies\/refund-policy\" title=\"Refund and Cancellation Policy\"\u003eRefund \u0026amp; Cancellation Policy\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWe handle processing.\u003c\/strong\u003e Your beef goes through a USDA-inspected Texas facility. Their process uses electrical stimulation, which starts tenderizing right after harvest and prevents the cold-induced toughening that makes some grass-finished beef disappointing. The quarter comes as our standard selection, so there's no cut sheet to fill out.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWe confirm your balance.\u003c\/strong\u003e Once the hanging weight is confirmed at the processor, we calculate your final balance from that weight and send you a second invoice. You pay by entering your card on the invoice; we don't store your card or charge it automatically. The balance is due within 3 business days of the invoice, and no later than 48 hours before your pickup day, whichever comes first.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWe send your pickup date.\u003c\/strong\u003e Pickup is on a scheduled Saturday afternoon in McKinney, TX. We'll send the date and your assigned arrival window once processing is done.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eFulfillment runs \u003cstrong\u003eabout four to six weeks\u003c\/strong\u003e after the cycle closes. That covers finishing the cattle, scheduling and delivering to the processor, harvest, aging, cutting, packaging, and our pickup from the plant.\u003c\/p\u003e\n\u003ch2\u003ePickup in McKinney\u003c\/h2\u003e\n\u003cp\u003eAll shares are pickup only in McKinney, TX right now. We're not shipping.\u003c\/p\u003e\n\u003cp\u003ePickup happens on a scheduled Saturday afternoon, and we assign each customer an arrival window, generally between 12:00 PM and 6:00 PM. Your beef comes packed frozen in sealed boxes with a packing slip inside. You sign for your box count at pickup, then check the contents against the slip when you get home and tell us within 72 hours if anything's off.\u003c\/p\u003e\n\u003cp\u003eCan't make your window? Send someone in your place. No charge, just let us know in advance and have them bring photo ID. How you get your beef home is up to you, so bring whatever coolers or bags you want for the drive. Full details are in our \u003ca href=\"\/policies\/shipping-policy\" title=\"Shipping and Pickup Policy\"\u003eShipping \u0026amp; Pickup Policy\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eDo you have room for a quarter?\u003c\/h2\u003e\n\u003cp\u003ePlan on 7 to 10 cubic feet of freezer space, which fits a small-to-mid chest or upright freezer. Real-world packing eats about a quarter of a freezer's rated capacity once you account for package shapes and shelving, so size up rather than down.\u003c\/p\u003e\n\u003ch2\u003eNot sure a quarter is enough?\u003c\/h2\u003e\n\u003cp\u003eA quarter cow splits cleanly with a neighbor, a friend from church, or family, and still gives each household a meaningful amount of grass-finished beef. If you cook beef most nights or you've done bulk before, take a look at the \u003ca href=\"\/products\/half-cow-for-sale\" title=\"Half Cow for Sale\"\u003ehalf cow share\u003c\/a\u003e instead. You'll get more per-pound value and full control over your cuts.\u003c\/p\u003e\n\u003ch2\u003eQuarter cow, answered\u003c\/h2\u003e\n\u003ch3\u003eIs buying a quarter cow worth it?\u003c\/h3\u003e\n\u003cp\u003eFor most families, yes. You typically pay less per pound than comparable grass-finished beef at the grocery store, you know exactly where it came from, and you cut way down on grocery trips. A quarter cow makes the most sense for a couple, a smaller family, or anyone trying bulk beef for the first time before stepping up to a half. If you rarely cook beef, a quarter can still be a lot at once, so it's worth splitting with someone.\u003c\/p\u003e\n\u003ch3\u003eHow much does a quarter cow cost?\u003c\/h3\u003e\n\u003cp\u003eQuarter cow cost is based on hanging weight, not packaged weight. You pay $10.75 per pound of hanging weight, with processing to cut, package, and freeze included. A quarter typically hangs 135 to 190 lbs, so your total usually lands between $1,450 and $2,045, which works out to about $19.55 to $21.50 per pound of actual beef in your freezer. You reserve with an $850 deposit and pay the balance once the exact hanging weight is confirmed.\u003c\/p\u003e\n\u003ch3\u003eHow many pounds of beef is a quarter cow?\u003c\/h3\u003e\n\u003cp\u003eExpect roughly 75 to 90 lbs of packaged beef, depending on the hanging weight. Your take-home weight is always lower than the hanging weight because of trimming and boning, which is normal and why we price on your actual animal's weight.\u003c\/p\u003e\n\u003ch3\u003eCan I choose my cuts on a quarter?\u003c\/h3\u003e\n\u003cp\u003eNo. Two quarter buyers share a single side of beef and a single cut sheet, so quarters come as our standard selection. Everything in a quarter is listed above, so you know exactly what's in the box before you order. If you want to build your own cut sheet, look at a \u003ca href=\"\/products\/half-cow-for-sale\" title=\"Half Cow for Sale\"\u003ehalf\u003c\/a\u003e or \u003ca href=\"\/products\/whole-cow-for-sale\" title=\"Whole Cow for Sale\"\u003ewhole share\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eCan I add sausage or beef bacon to a quarter?\u003c\/h3\u003e\n\u003cp\u003eNo. Value-added products like sausage, flavored ground beef, hamburger patties, and beef bacon are available on half and whole shares only, since they're ordered on the cut sheet.\u003c\/p\u003e\n\u003ch3\u003eHow much freezer space does a quarter cow need?\u003c\/h3\u003e\n\u003cp\u003ePlan on 7 to 10 cubic feet once you account for real-world packing, which fits a small-to-mid chest or upright freezer.\u003c\/p\u003e\n\u003ch3\u003eHow long does the beef last in the freezer?\u003c\/h3\u003e\n\u003cp\u003eProperly vacuum-sealed and kept frozen at 0°F, a year or more without meaningful quality loss. Your beef comes to you frozen and ready to store.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBy placing a deposit you agree to our \u003ca href=\"\/policies\/terms-of-service\" title=\"Terms of Service\"\u003eTerms of Service\u003c\/a\u003e, \u003ca href=\"\/policies\/refund-policy\" title=\"Refund and Cancellation Policy\"\u003eRefund \u0026amp; Cancellation Policy\u003c\/a\u003e, and \u003ca href=\"\/policies\/shipping-policy\" title=\"Shipping and Pickup Policy\"\u003eShipping \u0026amp; Pickup Policy\u003c\/a\u003e. Questions about your order: orders@texasgrassfedfarms.com or 469-809-8098.\u003c\/em\u003e\u003c\/p\u003e","brand":"Texas Grass Fed Farms","offers":[{"title":"Default Title","offer_id":67090766987309,"sku":null,"price":850.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0718\/2775\/0957\/files\/quarter-cow-share_1d8ec646-250f-4675-b418-6fae362d681c.png?v=1786647315"},{"product_id":"half-cow-for-sale","title":"DEPOSIT for 100% Grass-Fed Half Cow Share, Raised in Texas","description":"\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eREAD CAREFULLY BEFORE BUYING.\u003c\/strong\u003e\u003c\/span\u003e This is a \u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eDEPOSIT\u003c\/strong\u003e\u003c\/span\u003e for a half cow share based on hanging weight. Final Price is determined on Hanging Weight of the Carcass (divided by 2).\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePrice per lb of hanging weight: \u003cstrong\u003e$9.75\u003c\/strong\u003e, locked in on the day you place your deposit\u003c\/li\u003e\n\u003cli\u003eTypical half hanging weight: 300 to 350 lbs\u003c\/li\u003e\n\u003cli style=\"font-weight: bold; color: rgb(255, 42, 0);\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eTypical total: $2,925 to $3,412\u003c\/strong\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eDeposit to reserve: \u003cstrong\u003e$1,650\u003c\/strong\u003e,\u003c\/span\u003e \u003cspan style=\"color: rgb(0, 0, 0);\"\u003eapplied toward your total\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eProcessing (cut, package, freeze): included in your price\u003c\/li\u003e\n\u003cli\u003eEffective cost per lb of beef in your freezer: about $18.50 to $20.50, depending on your cuts and yield\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA half cow is how a lot of Texas families used to keep the freezer full. One animal, raised right, cut the way you want it, picked up in McKinney. No mystery meat from the grocery case, and no wondering where it came from.\u003c\/p\u003e\n\u003cp\u003eOur partner ranchers raise Angus and Hereford cattle (and crosses) on Texas pasture with rotational grazing. No feedlots. No confinement. Never grain-finished to fatten them up at the end. No antibiotics. No added growth hormones. No mRNA vaccines. No glyphosate. When you buy a half cow from us, that's the beef you're filling your freezer with.\u003c\/p\u003e\n\u003ch2\u003eWhat you get in a half cow\u003c\/h2\u003e\n\u003cp\u003eA half cow share runs roughly 150 to 175 lbs of packaged beef, depending on the animal's hanging weight and the cuts you choose. That's a genuine half of the animal: steaks, roasts, ground beef, ribs, brisket, and the odds and ends that make bulk beef worth it.\u003c\/p\u003e\n\u003cp\u003eThe half is where you get full control. A half is one side of beef and one cut sheet, all yours. You tell us ribeye and steak thickness, the size you want the roasts, whether the brisket comes whole, split, halved, or ground, whether you want the soup bones and organ meats, and whether you want value-added products like sausage or beef bacon.\u003c\/p\u003e\n\u003cp\u003eIf cut sheets feel overwhelming the first time, that's normal. We walk you through it and handle the details with the processor.\u003c\/p\u003e\n\u003ch3\u003eHalf cow cuts\u003c\/h3\u003e\n\u003cp\u003eYour half cow meat package includes a mix like this, all from the same animal:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSteaks: ribeye, New York strip, sirloin, filet (tenderloin), flank, skirt, tri tip, and picanha\u003c\/li\u003e\n\u003cli\u003eRoasts: chuck, arm, rump, and round\u003c\/li\u003e\n\u003cli\u003eRibs: short ribs and dino ribs\u003c\/li\u003e\n\u003cli\u003eBrisket: whole, split, halved, or ground\u003c\/li\u003e\n\u003cli\u003eGround beef: the workhorse of the whole share, in 1 lb vacuum-sealed packs or 2 lb chubs, your choice\u003c\/li\u003e\n\u003cli\u003eBraising and slow-cook cuts: stew meat, shank, and osso bucco\u003c\/li\u003e\n\u003cli\u003eOrgan meats, if you want them: liver, heart, tongue, oxtail, and cheek meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEverything is packaged one per pack. Anything you leave blank on the cut sheet comes back as ground beef.\u003c\/p\u003e\n\u003cp\u003eOrgans are inspected individually at the plant and any of them can be condemned even when the carcass passes, so we can't guarantee a specific organ on a specific animal.\u003c\/p\u003e\n\u003cp\u003eOne thing worth knowing before you order: we run an over-30-month grass-finished program, so the loin gets cut as New York strip and tenderloin rather than T-bones or porterhouse. Same meat, two steaks instead of one. If T-bones are what you're after, this isn't the program for you.\u003c\/p\u003e\n\u003ch3\u003eWhat's included, and what costs extra\u003c\/h3\u003e\n\u003cp\u003eStandard cut, wrap, and freeze is included in your price per pound. Two things cost extra.\u003c\/p\u003e\n\u003cp\u003eValue-added products are sausage, flavored ground beef, hamburger patties, and beef bacon, with a 25 lb minimum per sausage variety and per flavored ground variety. They're priced separately, shown as their own line on your invoice, and they can't be refunded once production starts. Here's the part people don't expect: sausage, flavored ground, and patties are all made from ground beef, so every pound you order is a pound of ground you don't get back. A half yields roughly 75 lbs of ground in total, which three varieties at 25 lbs each would use up entirely.\u003c\/p\u003e\n\u003cp\u003eExtra processing covers soup bones at $1.00\/lb and hamburger patties at $0.75\/lb. That charge is for labor, not for the beef, which you've already paid for by the hanging pound. Bone-in cuts carry no extra charge; the soup bone charge applies only to bones packaged on their own.\u003c\/p\u003e\n\u003ch2\u003eHow half cow pricing works\u003c\/h2\u003e\n\u003cp\u003eHalf cow price is based on hanging weight (also called hot carcass weight, or HCW), not the final packaged weight. Here's the plain version of how that works and why.\u003c\/p\u003e\n\u003cp\u003eWhen the animal is processed, it's weighed at the USDA-inspected facility before it's cut and trimmed. That hanging weight is what your price is calculated from. After the butcher trims and cuts everything to your sheet, your take-home weight comes in lower. That's normal for every beef share everywhere, and it's why comparing a per-pound hanging weight price to a grocery per-pound price isn't apples to apples.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePrice per lb of hanging weight: \u003cstrong\u003e$9.75\u003c\/strong\u003e, locked in on the day you place your deposit\u003c\/li\u003e\n\u003cli\u003eTypical half hanging weight: 300 to 350 lbs\u003c\/li\u003e\n\u003cli\u003eTypical total: $2,925 to $3,412\u003c\/li\u003e\n\u003cli\u003eDeposit to reserve: \u003cstrong\u003e$1,650\u003c\/strong\u003e, applied toward your total\u003c\/li\u003e\n\u003cli\u003eProcessing (cut, package, freeze): included in your price\u003c\/li\u003e\n\u003cli\u003eEffective cost per lb of beef in your freezer: about $18.50 to $20.50, depending on your cuts and yield\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSee the full breakdown, including a worked example on a real animal, on our \u003ca href=\"\/pages\/how-we-price-your-beef-share\" title=\"How We Price Your Beef Share\"\u003eHow We Price Your Beef Share\u003c\/a\u003e page.\u003c\/p\u003e\n\u003cp\u003eWe'd rather show you the real math than a headline number. If anything here is unclear, reach out before you reserve and we'll walk you through a realistic estimate for your household.\u003c\/p\u003e\n\u003ch2\u003eHow to reserve your half cow\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlace your deposit by the 15th.\u003c\/strong\u003e Reserve your half cow share with a $1,650 deposit. Order by the 15th of the month and your share goes into that month's batch, with pickup the following month. Your deposit lets us pair you with another half cow buyer, or two quarter cow buyers, to make up a whole animal.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe 15th is also the lock-in date.\u003c\/strong\u003e Cancel any time before the 15th and we refund your deposit in full to the card you paid with, no fee. After the 15th your share is matched and scheduled, so the order can't be cancelled or changed. See our \u003ca href=\"\/policies\/refund-policy\" title=\"Refund and Cancellation Policy\"\u003eRefund \u0026amp; Cancellation Policy\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBuild your cut sheet by the 22nd.\u003c\/strong\u003e We email your cut sheet as soon as your deposit goes through, and help you fill it out. Scan it or photograph it and send it back to orders@texasgrassfedfarms.com by the 22nd. If we don't hear from you by then, we apply our standard cut sheet so your batch stays on schedule. Once you submit it, selections are final, because the processor schedules against them.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWe handle processing.\u003c\/strong\u003e Your beef goes through a USDA-inspected Texas facility. Their process uses electrical stimulation, which starts tenderizing right after harvest and prevents the cold-induced toughening that makes some grass-finished beef disappointing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWe confirm your balance.\u003c\/strong\u003e Once the hanging weight is confirmed at the processor, we calculate your final balance from that weight and send you a second invoice. You pay by entering your card on the invoice; we don't store your card or charge it automatically. The balance is due within 3 business days of the invoice, and no later than 48 hours before your pickup day, whichever comes first.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWe send your pickup date.\u003c\/strong\u003e Pickup is on a scheduled Saturday afternoon in McKinney, TX. We'll give you the date and your assigned arrival window once processing is complete.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eFulfillment runs about four to six weeks after the cycle closes. That covers finishing the cattle, scheduling and delivering to the processor, harvest, aging, cutting, packaging, and our pickup from the plant.\u003c\/p\u003e\n\u003ch2\u003ePickup in McKinney\u003c\/h2\u003e\n\u003cp\u003eAll shares are pickup only in McKinney, TX right now. We're not shipping.\u003c\/p\u003e\n\u003cp\u003ePickup happens on a scheduled Saturday afternoon, and we assign each customer an arrival window, generally between 12:00 PM and 6:00 PM. Your beef comes packed frozen in sealed boxes with a packing slip inside. You sign for your box count at pickup, then check the contents against the slip when you get home and tell us within 72 hours if anything's off.\u003c\/p\u003e\n\u003cp\u003eCan't make your window? Send someone in your place. No charge, just let us know in advance and have them bring photo ID. How you get your beef home is up to you, so bring whatever coolers or bags you want for the drive, and plan for the space. A half cow is a lot of beef. Full details are in our \u003ca href=\"\/policies\/shipping-policy\" title=\"Shipping and Pickup Policy\"\u003eShipping \u0026amp; Pickup Policy\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eDo you have room for a half?\u003c\/h2\u003e\n\u003cp\u003ePlan on 13 to 15 cubic feet of freezer space, which is a standard chest or upright freezer at the hardware store. If you already have a full-size upright or a garage chest freezer, you're likely set. Real-world packing eats about a quarter of a freezer's rated capacity once you account for package shapes and shelving, so size up rather than down.\u003c\/p\u003e\n\u003ch2\u003eSee the cut sheet before you order\u003c\/h2\u003e\n\u003cp\u003eCurious what you'll actually be filling out? Here's the real thing, exactly as we'll email it to you once your deposit goes through.\u003c\/p\u003e\n\u003ch3\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0718\/2775\/0957\/files\/TGFF_Cut_Sheet-Half.pdf?v=1785540738\" title=\"Texas Grass Fed Farms Half Cow Cut Sheet\" rel=\"noopener\" target=\"_blank\"\u003eDownload the half cow cut sheet (PDF)\u003c\/a\u003e\u003c\/h3\u003e\n\u003cp\u003eWorth a look before you place your deposit, especially if you've never built one before. It looks like a lot at first and it isn't. Nothing to submit now; this is just so you know what you're getting into. When it's your turn, it's due back by the 22nd, and we'll walk you through anything you're unsure about.\u003c\/p\u003e\n\u003ch2\u003eWhy buy your beef this way\u003c\/h2\u003e\n\u003cp\u003eBuying a half cow means you know the animal, the ranch, and how it was raised. It usually beats grocery-store prices per pound for comparable quality, it cuts way down on trips to the store, and it puts a season's worth of clean protein in your freezer at once. For a lot of North Texas families, one half cow a year is the whole beef budget, handled.\u003c\/p\u003e\n\u003ch2\u003eHalf cow, answered\u003c\/h2\u003e\n\u003ch3\u003eHow much does a half cow cost in Texas?\u003c\/h3\u003e\n\u003cp\u003eHalf cow price is based on hanging weight, not packaged weight. You pay $10.35 per pound of hanging weight, with processing to cut, package, and freeze included. A typical half hangs 275 to 375 lbs, so your total usually lands between $2,845 and $3,880. After trimming, that works out to roughly $18.80 to $20.70 per pound of actual beef in your freezer. You reserve with a $1,650 deposit and pay the balance once the exact hanging weight is confirmed.\u003c\/p\u003e\n\u003ch3\u003eHow much meat do you get from a half cow?\u003c\/h3\u003e\n\u003cp\u003eExpect roughly 150 to 175 lbs of packaged beef, depending on the hanging weight and your cut choices. Ask for more boneless cuts and the number comes down a little; keep bone-in cuts and soup bones and it comes up. Grass-finished animals can hang a bit differently than grain-finished feedlot cattle, which is part of why we price on the actual weight of your animal rather than a flat rate.\u003c\/p\u003e\n\u003ch3\u003eWhat cuts do you get from a half cow?\u003c\/h3\u003e\n\u003cp\u003eSteaks (ribeye, New York strip, sirloin, filet, flank, skirt, tri tip, picanha), roasts (chuck, arm, rump, round), brisket, short ribs and dino ribs, plenty of ground beef, plus stew meat, shank, and osso bucco. Organ meats like liver, heart, tongue, oxtail, and cheek meat are yours if you want them. You choose all of it on the cut sheet. Work through our \u003ca href=\"\/pages\/grass-fed-beef-cuts-guide\" title=\"Complete Grass-fed Beef Cuts Guide\"\u003egrass fed beef cuts guide\u003c\/a\u003e before you fill it out.\u003c\/p\u003e\n\u003ch3\u003eWhen is my cut sheet due?\u003c\/h3\u003e\n\u003cp\u003eBy the 22nd, seven days after the order cutoff. We email it as soon as your deposit goes through. If we don't get it back by the 22nd we apply our standard cut sheet so your batch stays on schedule, and once you submit it selections are final.\u003c\/p\u003e\n\u003ch3\u003eCan I add sausage or beef bacon?\u003c\/h3\u003e\n\u003cp\u003eYes, on the cut sheet. There's a 25 lb minimum per sausage variety and per flavored ground beef variety. These are priced separately and billed as their own line on your invoice, and they can't be refunded once production starts. Keep in mind that sausage, flavored ground, and patties all come out of your ground beef.\u003c\/p\u003e\n\u003ch3\u003eHow long does a half cow last in the freezer?\u003c\/h3\u003e\n\u003cp\u003eProperly wrapped and kept at 0°F, your half cow keeps its quality for 12 to 18 months. For a Texas family of four eating beef a few nights a week, a half cow is often close to a year's supply.\u003c\/p\u003e\n\u003ch3\u003eHow much freezer space does a half cow take?\u003c\/h3\u003e\n\u003cp\u003ePlan on 13 to 15 cubic feet once you account for package shapes and shelf spacing, which is a standard chest or upright freezer. If you're buying one for this, size up rather than down. You'll use it.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBy placing a deposit you agree to our \u003ca href=\"\/policies\/terms-of-service\" title=\"Terms of Service\"\u003eTerms of Service\u003c\/a\u003e, \u003ca href=\"\/policies\/refund-policy\" title=\"Refund and Cancellation Policy\"\u003eRefund \u0026amp; Cancellation Policy\u003c\/a\u003e, and \u003ca href=\"\/policies\/shipping-policy\" title=\"Shipping and Pickup Policy\"\u003eShipping \u0026amp; Pickup Policy\u003c\/a\u003e. Questions about your order: orders@texasgrassfedfarms.com or 469-809-8098.\u003c\/em\u003e\u003c\/p\u003e","brand":"Texas Grass Fed Farms","offers":[{"title":"Default Title","offer_id":67100284977197,"sku":null,"price":1650.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0718\/2775\/0957\/files\/half-cow-share_a7231ad9-e5e9-4b6c-9a0f-e4e995b61505.png?v=1786671570"},{"product_id":"whole-cow-for-sale","title":"DEPOSIT for 100% Grass-Fed Whole Cow Share, Raised in Texas","description":"\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eREAD CAREFULLY BEFORE BUYING.\u003c\/strong\u003e\u003c\/span\u003e This is a \u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eDEPOSIT\u003c\/strong\u003e\u003c\/span\u003e for a whole cow share based on hanging weight. Final Price is determined on Hanging Weight of the Carcass.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePrice per lb of hanging weight: \u003cstrong\u003e$9.50\u003c\/strong\u003e, locked in on the day you place your deposit\u003c\/li\u003e\n\u003cli\u003eTypical whole hanging weight: 600 to 700 lbs\u003c\/li\u003e\n\u003cli style=\"font-weight: bold; color: rgb(255, 42, 0);\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eTypical total: $5,700 to $6,650\u003c\/strong\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eDeposit to reserve: \u003cstrong\u003e$3,200\u003c\/strong\u003e, applied toward your total\u003c\/li\u003e\n\u003cli\u003eProcessing (cut, package, freeze): included in your price\u003c\/li\u003e\n\u003cli\u003eEffective cost per lb of beef in your freezer: about $18.00 to $19.50, depending on your cuts and yield\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA whole cow is the best value per pound we offer, and the last stop for anyone who's done with the grocery meat counter. You get the entire animal, cut exactly the way you want it, from cattle raised on Texas pasture and picked up in McKinney.\u003c\/p\u003e\n\u003cp\u003eOur partner ranchers raise Angus and Hereford cattle (and crosses) on Texas pasture with rotational grazing. No feedlots. No confinement. Never grain-finished to fatten them up at the end. No antibiotics. No added growth hormones. No mRNA vaccines. No glyphosate. That's the beef in every whole cow share.\u003c\/p\u003e\n\u003ch2\u003eWhat you get in a whole cow\u003c\/h2\u003e\n\u003cp\u003eA whole cow share typically runs roughly 300 to 350 lbs of packaged beef, depending on the animal's hanging weight, the cuts you choose, and the yield. That's the entire animal: every steak, every roast, the brisket, the ribs, the ground beef, and all the odds and ends most people never get access to.\u003c\/p\u003e\n\u003cp\u003eIt's a lot of beef. For most families it's a year of eating, and it's why plenty of buyers split a whole with a sibling, a neighbor, or a friend from church and each take a half.\u003c\/p\u003e\n\u003ch2\u003eWhole cow cuts, your call\u003c\/h2\u003e\n\u003cp\u003eBuy a whole and you design it. A whole animal is two sides, so you get two cut sheets and can cut each side differently if you want. One side heavy on steaks, one side heavy on ground and roasts, if that's what fits how you cook.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSteaks: boneless or bone-in ribeye, New York strip, filet, sirloin, picanha, flank, skirt, tri tip. You pick thickness.\u003c\/li\u003e\n\u003cli\u003eRoasts: chuck, arm, rump, round. Bone-in or boneless, and you choose the size per roast.\u003c\/li\u003e\n\u003cli\u003eRibs: short ribs or dino ribs.\u003c\/li\u003e\n\u003cli\u003eBrisket: whole, split, halved, or ground. Two briskets in a whole animal, so you can do one of each.\u003c\/li\u003e\n\u003cli\u003eBraising and slow-cook: shank, osso bucco, stew meat.\u003c\/li\u003e\n\u003cli\u003eVariety meats: liver, heart, oxtail, tongue, cheek meat, if you want them.\u003c\/li\u003e\n\u003cli\u003eGround beef: in 1 lb vacuum-sealed packs or 2 lb chubs, your choice. Anything you don't assign becomes ground.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePrefer more ground and fewer roasts? Say so. Want every steak cut thick at 1.5 inches? That's your call too. Everything is packaged one per pack, and anything you leave blank on the sheet comes back as ground beef.\u003c\/p\u003e\n\u003cp\u003eOrgans are inspected individually at the plant and any of them can be condemned even when the carcass passes, so we can't guarantee a specific organ on a specific animal.\u003c\/p\u003e\n\u003cp\u003eOne thing worth knowing before you order, especially on a whole animal: we run an over-30-month grass-finished program, so the loin gets cut as New York strip and tenderloin rather than T-bones or porterhouse. You get the same meat, cut into two steaks instead of one. If T-bones are what you're after, this isn't the program for you.\u003c\/p\u003e\n\u003ch3\u003eWhat's included, and what costs extra\u003c\/h3\u003e\n\u003cp\u003eStandard cut, wrap, and freeze is included in your price per pound. Two things cost extra.\u003c\/p\u003e\n\u003cp\u003eValue-added products are sausage, flavored ground beef, hamburger patties, and beef bacon, with a 25 lb minimum per sausage variety and per flavored ground variety. They're priced separately, shown as their own line on your invoice, and they can't be refunded once production starts. Worth planning for: sausage, flavored ground, and patties are all made from ground beef, so every pound you order is a pound of ground you don't get back.\u003c\/p\u003e\n\u003cp\u003eExtra processing covers soup bones at $1.00\/lb and hamburger patties at $0.75\/lb. That charge is for labor, not for the beef, which you've already paid for by the hanging pound. Bone-in cuts carry no extra charge; the soup bone charge applies only to bones packaged on their own.\u003c\/p\u003e\n\u003ch2\u003eHow whole cow pricing works\u003c\/h2\u003e\n\u003cp\u003eWhole cow price is based on hanging weight (hot carcass weight, or HCW), not the final packaged weight. When the animal is processed, it's weighed at the USDA-inspected facility before cutting and trimming. Your share is priced from that weight.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePrice per lb of hanging weight: \u003cstrong\u003e$9.50\u003c\/strong\u003e, locked in on the day you place your deposit\u003c\/li\u003e\n\u003cli\u003eTypical whole hanging weight: 550 to 750 lbs\u003c\/li\u003e\n\u003cli\u003eTypical total: $5,470 to $7,460\u003c\/li\u003e\n\u003cli\u003eDeposit to reserve: \u003cstrong\u003e$3,200\u003c\/strong\u003e, applied toward your total\u003c\/li\u003e\n\u003cli\u003eProcessing (cut, package, freeze): included in your price\u003c\/li\u003e\n\u003cli\u003eEffective cost per lb of beef in your freezer: about $18.10 to $19.90, depending on your yield\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThat per-pound number is the lowest of our three sizes. A whole animal is where the math works hardest in your favor. See the full breakdown, including a worked example on a real animal, on our \u003ca href=\"\/pages\/how-we-price-your-beef-share\" title=\"How We Price Your Beef Share\"\u003eHow We Price Your Beef Share\u003c\/a\u003e page.\u003c\/p\u003e\n\u003ch2\u003eHow to reserve your whole cow\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlace your deposit by the 15th.\u003c\/strong\u003e Reserve your whole cow share online with a $3,200 deposit. Order by the 15th of the month and your share goes into that month's batch, with pickup the following month. Your deposit reserves the next available whole animal for you.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe 15th is also the lock-in date.\u003c\/strong\u003e Cancel any time before the 15th and we refund your deposit in full to the card you paid with, no fee. After the 15th your share is scheduled for processing, so the order can't be cancelled or changed. See our \u003ca href=\"\/policies\/refund-policy\" title=\"Refund and Cancellation Policy\"\u003eRefund \u0026amp; Cancellation Policy\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFill out your cut sheets by the 22nd.\u003c\/strong\u003e We email both sheets as soon as your deposit goes through and walk you through them. There are no wrong answers, and we'll tell you what most families do if you'd rather not think about it. Scan or photograph them and send them back to orders@texasgrassfedfarms.com by the 22nd. If we don't hear from you by then, we apply our standard cut sheet so your batch stays on schedule. Once submitted, selections are final.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWe handle processing.\u003c\/strong\u003e Your beef goes through a USDA-inspected Texas facility. Their process uses electrical stimulation, which starts tenderizing right after harvest and prevents the cold-induced toughening that makes some grass-finished beef disappointing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWe confirm your balance.\u003c\/strong\u003e Once the hanging weight is confirmed at the processor, we calculate your final balance from that weight and send you a second invoice. You pay by entering your card on the invoice; we don't store your card or charge it automatically. The balance is due within 3 business days of the invoice, and no later than 48 hours before your pickup day, whichever comes first.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWe send your pickup date.\u003c\/strong\u003e Pickup is on a scheduled Saturday afternoon in McKinney, TX, with an assigned arrival window.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eFulfillment runs about four to six weeks after the cycle closes. That covers finishing the cattle, scheduling and delivering to the processor, harvest, aging, cutting, packaging, and our pickup from the plant.\u003c\/p\u003e\n\u003ch2\u003ePickup in McKinney\u003c\/h2\u003e\n\u003cp\u003eAll shares are pickup only in McKinney, TX right now. We're not shipping.\u003c\/p\u003e\n\u003cp\u003ePickup happens on a scheduled Saturday afternoon, and we assign each customer an arrival window, generally between 12:00 PM and 6:00 PM. Your beef comes packed frozen in sealed boxes with a packing slip inside. You sign for your box count at pickup, then check the contents against the slip when you get home and tell us within 72 hours if anything's off.\u003c\/p\u003e\n\u003cp\u003ePlan your vehicle. A whole cow is roughly 300 to 360 lbs of frozen beef and it takes real space, not just freezer space. Bring a truck or an SUV with the seats down, bring gloves, and bring help loading. How you get it home is up to you, so bring whatever coolers or blankets you want for the drive.\u003c\/p\u003e\n\u003cp\u003eCan't make your window? Send someone in your place. No charge, just let us know in advance and have them bring photo ID. Full details are in our \u003ca href=\"\/policies\/shipping-policy\" title=\"Shipping and Pickup Policy\"\u003eShipping \u0026amp; Pickup Policy\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eDo you have room for a whole cow?\u003c\/h2\u003e\n\u003cp\u003eBe honest about this before you reserve. Plan on 25 to 30 cubic feet of freezer space, which for most people means more than one freezer: a large dedicated chest freezer plus whatever you already have. Real-world packing eats about a quarter of a freezer's rated capacity once you account for package shapes and shelving, so size up rather than down.\u003c\/p\u003e\n\u003cp\u003eThis is the thing that catches people out. There's no fixing it on pickup day, and 340 lbs of beef with nowhere to put it is a bad Saturday. Measure before you order.\u003c\/p\u003e\n\u003cp\u003eIf that's more than you can store, the \u003ca href=\"\/products\/half-cow-for-sale\" title=\"Half Cow for Sale\"\u003ehalf cow share\u003c\/a\u003e gives you the same beef and the same cut sheet control at half the volume. You can also split a whole with someone and each take a side.\u003c\/p\u003e\n\u003ch2\u003eSee the cut sheet before you order\u003c\/h2\u003e\n\u003cp\u003eCurious what you'll actually be filling out? Here's the real thing, both sides, exactly as we'll email it to you once your deposit goes through.\u003c\/p\u003e\n\u003ch3\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0718\/2775\/0957\/files\/TGFF_Cut_Sheet-Whole.pdf?v=1785540740\" title=\"Texas Grass Fed Farms Whole Cow Cut Sheet\" rel=\"noopener\" target=\"_blank\"\u003eDownload the whole cow cut sheet (PDF)\u003c\/a\u003e\u003c\/h3\u003e\n\u003cp\u003eWorth a look before you place your deposit, especially if you've never built one before. Four pages, two sides, and you only fill out the B Side if you want it cut differently from the A Side. Nothing to submit now; this is just so you know what you're getting into. When it's your turn, it's due back by the 22nd.\u003c\/p\u003e\n\u003ch2\u003eWhole cow, answered\u003c\/h2\u003e\n\u003ch3\u003eHow much does a whole cow cost?\u003c\/h3\u003e\n\u003cp\u003eWhole cow cost is based on hanging weight, not packaged weight. You pay $9.50 per pound of hanging weight, with processing to cut, package, and freeze included. A whole animal typically hangs 600 to 700 lbs, so your total usually lands between $\u003cmeta charset=\"utf-8\"\u003e5,700 and $6,650, which works out to about $18.10 to $19.90 per pound of actual beef in your freezer. You reserve with a $3,200 deposit and pay the balance once the exact hanging weight is confirmed.\u003c\/p\u003e\n\u003ch3\u003eHow many pounds of beef is a whole cow?\u003c\/h3\u003e\n\u003cp\u003eExpect roughly 300 to 350 lbs of packaged beef, depending on the hanging weight and your cut choices. Ask for more boneless cuts and the number comes down a little; keep bone-in cuts and soup bones and it comes up. Your take-home weight is always lower than the hanging weight because of aging, trimming, and boning, which is normal for every beef share.\u003c\/p\u003e\n\u003ch3\u003eIs it cheaper to buy a whole cow?\u003c\/h3\u003e\n\u003cp\u003ePer pound, yes. A whole cow is the best per-pound value of our three sizes, and it costs less per pound than buying the same grass-finished cuts one at a time. The tradeoffs are freezer space and paying more up front, which is exactly why we offer \u003ca href=\"\/products\/half-cow-for-sale\" title=\"Half Cow for Sale\"\u003ehalves\u003c\/a\u003e and \u003ca href=\"\/products\/quarter-cow-for-sale\" title=\"Quarter Cow for Sale\"\u003equarters\u003c\/a\u003e too.\u003c\/p\u003e\n\u003ch3\u003eHow many cut sheets do I get?\u003c\/h3\u003e\n\u003cp\u003eTwo, one per side. You can cut the two sides differently if you want. Both are due back by the 22nd, seven days after the order cutoff.\u003c\/p\u003e\n\u003ch3\u003eCan I add sausage or beef bacon?\u003c\/h3\u003e\n\u003cp\u003eYes, on the cut sheet. There's a 25 lb minimum per sausage variety and per flavored ground beef variety. These are priced separately and billed as their own line on your invoice, and they can't be refunded once production starts. Keep in mind that sausage, flavored ground, and patties all come out of your ground beef.\u003c\/p\u003e\n\u003ch3\u003eHow much freezer space does a whole cow need?\u003c\/h3\u003e\n\u003cp\u003ePlan on 25 to 30 cubic feet, which usually means more than one freezer. Real-world packing eats about a quarter of a freezer's rated capacity, so give yourself more room than the math suggests.\u003c\/p\u003e\n\u003ch3\u003eCan I split a whole cow with someone?\u003c\/h3\u003e\n\u003cp\u003eYes, and plenty of people do. You can each take a side and split the cost. Shares are for personal and household use, so splitting with family, friends, or neighbors is fine; reselling commercially isn't.\u003c\/p\u003e\n\u003ch3\u003eHow long does the beef last in the freezer?\u003c\/h3\u003e\n\u003cp\u003eProperly vacuum-sealed and kept frozen at 0°F, a year or more without meaningful quality loss. Your beef comes to you frozen and ready to store.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBy placing a deposit you agree to our \u003ca href=\"\/policies\/terms-of-service\" title=\"Terms of Service\"\u003eTerms of Service\u003c\/a\u003e, \u003ca href=\"\/policies\/refund-policy\" title=\"Refund and Cancellation Policy\"\u003eRefund \u0026amp; Cancellation Policy\u003c\/a\u003e, and \u003ca href=\"\/policies\/shipping-policy\" title=\"Shipping and Pickup Policy\"\u003eShipping \u0026amp; Pickup Policy\u003c\/a\u003e. Questions about your order: orders@texasgrassfedfarms.com or 469-809-8098.\u003c\/em\u003e\u003c\/p\u003e","brand":"Texas Grass Fed Farms","offers":[{"title":"Default Title","offer_id":67100375842861,"sku":null,"price":3200.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0718\/2775\/0957\/files\/whole-cow-share_dbd4a2c3-3812-403f-9f55-09a1bd26ec73.png?v=1786670416"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0718\/2775\/0957\/collections\/Bulk_beef.jpg?v=1783283232","url":"https:\/\/texasgrassfedfarms.com\/collections\/bulk-grassfed-beef.oembed","provider":"Texas Grass Fed Farms","version":"1.0","type":"link"}