Bulk Beef Orders

We offer 1/4, 1/2, 3/4, and full beef orders. Below you will find a summary of fees, beef quantities, and freezer space requirements. Also, as this maybe the first time ordering beef in this manner the last section provides a summary of our ordering and pickup process.

Fees:

• We charge $3.45 per pound hanging weight (weight of the beef as it hangs in the butcher's cooler).

  • Cash ($0.10 per lb discount), Personal Check ($0.10 per lb discount), PayPal, Venmo, & Credit Card payments are accepted.

• The butcher charges $0.85 per pound of hanging weight to process, plus a few fees (disposal fee, render fee, etc) which should be around $25 per quarter.

Estimates

• 1/4 of a beef

  • Hanging weight should be about 175 pounds

  • You should expect to get between 100 & 120 pounds of beef (depending on the cuts you choose, could be a little more or less)

  • Figure 3-4 cubic feet of freezer space

  • Cost estimate is around $750 +/- $50

• 1/2 of a beef

  • Hanging weight should be about 350 pounds

  • You should expect to get between 200 & 240 pounds of beef (depending on the cuts you choose, could be a little more or less)

  • Cost estimate is around $1500 +/- $100

  • Figure 6-8 cubic feet of freezer space

    These are estimates based on our historical data.

The Process:

• 1. Make your reservation.

  2. We provide you with a cut sheet (information for the butcher to cut and package your order) and instructions on how to fill it out.  We are happy to meet with you to discuss the options.  Available options include: ground beef, steaks (T-Bones/ KC Strip Fillet, Rib Steak/Rib Eye, Sirloin/Top Sirloin, & Round/Minute steaks), Roasts, Soup Bones, Brisket, Short Ribs, & Stew Meat. You can specify thickness of steaks, weights of roasts, ground beef packages sizes, and quantity of stew meat packages.

  3. You then return the cut sheet at least a week before processing.  We will review the cut sheet and if you are ordering a ¼ we will match it with another similar order.

  4. When we deliver the steer to the butcher we will receive the hanging weight and will use this information to prepare an invoice for you.

  5. The butcher will allow the beef age for about 2 weeks and then will prepare your order.  

  6. The butcher will call you when your order is ready, you can schedule a time to pick it up from them and you will pay them for their processing fees.  

  7. Finally, you can begin enjoying your fresh farm raised beef!

If you have any questions, would like to come see our operation, and/or would like to discuss this further, just let us know by completing our contact form or if you would like to reserve your Rock'E'Farm beef, please complete our Bulk Beef Reservation form.  Thanks for your interest.

Thanks,

The Elliott Family