prices

We sell our beef by the quarter, half, or whole animal directly from our ranch throughout the year.  At this time we do not sell individual cuts.

Pricing

Our prices are based on the amount of finished beef you receive.

*Please keep in mind that every animal is different, and there can be substantial variations in hanging weights depending on each individual animal and its harvest time.

Whole Beef $7.00/lb
Half of Beef $7.50/lb
Quarter of Beef $8.00/lb
  • We accept cash & check.
  • Free delivery within Ouray County, then $.65/mile thereafter. Shipping is not available at this time.

Estimated Customer Out of Pocket Expenses

Quarter: (Approx. $700-$1,000 Total)

  • Approx. $4.00/lb hanging weight (100-200 lbs)
  • Processing fees approx. $150
  • 4.9% sales tax
  • You will receive at least 80-120 lbs of packaged meat for your freezer

Half: (Approx. $1,400-$2,000)

  • Approx. $4.00/lb hanging weight (200-400 lbs)
  • Processing fees approx. $300
  • 4.9% sales tax
  • You will receive approximately 160-220 lbs of packaged meat for your freezer

Whole: (Approx. $2,600-$4,000)

  • Approx. $4.00/lb hanging weight (600-800 lbs)
  • Processing fees approx. $500
  • 4.9% sales tax
  • You will receive approximately 250-400 lbs of packaged meat for your freezer

Processing

Our beef is humanely and efficiently processed into a product we are proud to offer our customers by Homestead Natural Meats at their USDA inspected facility located in Delta, CO.

  • On all animals, you will receive at least a 50% yield from the hanging weight as cut and wrapped meat in your freezer.  This percentage is likely to be much more, but we guarantee 50%.
  • For Whole or Half animals, you have the option to customize your order if it is placed in advance to the animal’s processing.  Our cut sheet can be found at the bottom of this page.
    •  Deposit for Half Animal Custom Order – $200
    •  Deposit for Whole Animal Custom Order – $400
  • When ordering a Quarter, you will receive our Standard Cut.  These cuts of meat are listed in the table below.

Beef Cuts
Steak-  Steaks are boneless & cut to 1″ thickness

Ribeye – Approx. 14 steaks per ½ beef.                                         New York – (aka Top Loin or Strip Steak) Approx. 7-10 per ½ beef                                                                                                   Tenderloin – (aka Filet) Approx. 5-6 per ½ beef. Cut to 1½” thickness.
Sirloin (Top Butt) – Approx. 8 Sirloins per ½ beef.
Top Round – More tender portion of the round.
Flank & Skirt – A fibrous cut of steak, (used in London Broil) One flank & 1 skirt per ½ beef.
Roasts & Other Cuts – Standard Roast Size approx. 2-3 pounds

Sirloin Tip – Portion at the more tender end of the bottom round. Approximately 1-2 roasts per ½ beef.
Chuck – Roast from the front quarter.  Approx. 6 roasts per ½ beef.
Rump – Tender hind quarter roast. Approx. 3 roasts per ½ beef.

Brisket – Used for corn beef roast, stew, jerky, or ground for burger. One per ½ beef.
Stew Meat – Lean cubes of meat in approx. 1 pound packages. Approx. 6 packages per ½ beef.
Short Ribs – Ribs used for barbecuing or boiling. Approximately 3-4, 1 ½ pound packages per ½ beef.
Soup Bones – Meaty portions of the shank bone. Approximately 3-4, 1 ½ pound packages per ½ beef.
Ground Beef – 1# Packages. Approx. 65-70 lbs of burger per ½ beef.
Oxtail – Cut that comes from the tail of the animal.  It is best used for stocks, soups, and braises.                                                     Liver –A rich source of iron, vitamins A & B, and zinc

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