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Availability is limited. Most available dates will be several weeks to months away. Call the butcher to purchase, or for more details at 314-944-6003 x4.

1/4 BEEF SECTION

For most families, a quarter beef section is like two bookends. Historically, this is where young families enthusiastically begin; because a quarter beef section is not an overwhelming amount, either physically or financially. That’s why it is likewise the favored section for those on the latter end of the bookshelf – the “empty nesters”. With an average take-home product yield of around 108 lbs, a quarter beef section should sustain a family of 2-4 for up to 6 months. Will require approximately 5 cubic feet of freezer space.

Requires a variable lead time set by the butcher, and a $250 deposit. The price you’re charged of $6.25/lb. is on hanging weight. The price of the take-home weight is typically around $9.95/lb. Take-home weight is around 108 lbs. Your beef section will be cut to order. A quarter cow will yield: 

  • 6 T-bone steaks (3/4 inch thickness)
  • 2 Porterhouse steaks (3/4 inch thickness)
  • 4 Sirloin steaks (3/4 inch thickness)
  • 8 Cube steaks (3/4 inch thickness)
  • 8 Rib-eye steaks (3/4 inch thickness)
  • 2 Chuck-eye steaks (3/4 inch thickness)
  • 1 Skirt steak
  • 1/2 Flank steak
  • 2 Arm roasts (approx. 4 lbs. each)
  • 3 Chuck roasts (approx. 4 lbs. each)
  • 1 Rump roast (approx. 4 lbs. each)
  • 1 Sirloin-tip roasts (approx. 4 lbs. each)
  • 2 Round roasts (approx. 4 lbs. each)
  • 1/2 Brisket (approx. 3.5 lbs.)
  • 35 lbs. Hamburger
  • 2 pkg. Short ribs
  • 1 pkg. BBQ ribs
  • 2 pkg. Soup bones
  • 2 lbs. Stew meat 

*These figures are based on a standard cut order for a quarter section of beef. They cannot be modified.

1/2 BEEF SECTION

Here’s a must-have for the family with teenagers – especially those with teenage boys! A side-of-beef won’t disappoint them or you. There’s enough here to satisfy your entire crew as well as your teenagers’ seemingly endless number of hungry friends that consistently show up at your supper table. On average, you’ll come home with approximately 70 lbs of ground beef, 60 steaks, 16 roasts, and a host of other goodies (i.e., brisket, etc.). With an average take-home product yield of around 215 lbs, a side-of-beef should sustain an active family of 4-6 for up to 6 months. Will require approximately 10 cubic feet of freezer space.

Requires a variable lead time set by the butcher, and a $500 deposit. The price you’re charged of $5.99/lb. is on hanging weight. The price of the take-home weight is typically around $9.60/lb. Take-home weight is around 215 lbs. Your beef section will be cut to order. A 1/2 cow will yield: 

  • 12 T-bone steaks (3/4 inch thickness)
  • 5 Porterhouse steaks (3/4 inch thickness)
  • 8 Sirloin steaks (3/4 inch thickness)
  • 16 Cube steaks (3/4 inch thickness)
  • 16 Rib-eye steaks (3/4 inch thickness)
  • 4 Chuck-eye steaks (3/4 inch thickness)
  • 2 Skirt steaks
  • 1 Flank steak
  • 4 Arm roasts (approx. 4 lbs. each)
  • 6 Chuck roasts (approx. 4 lbs. each)
  • 2 Rump roast (approx. 4 lbs. each)
  • 2 Sirloin-tip roasts (approx. 4 lbs. each)
  • 4 Round roasts (approx. 4 lbs. each)
  • 1 Brisket (approx. 7 lbs.)
  • 70 lbs. Hamburger
  • 4 pkg. Short ribs
  • 2 pkg. BBQ ribs
  • 4 pkg. Soup bones
  • 4 lbs. Stew meat 

*These figures are based on a standard cut order for a half section of beef. They cannot be modified.

WHOLE BEEF SECTION

Holy Cow!! (pun intended) That’s a load of beef! This is typically a landing spot for co-workers, neighbors, extended families, and church groups who like to split up and equally distribute an expansive variety of meaty goodness to all involved. Variety, and lots of it! If you elect to keep it all in-house, a whole beef section should feed a family of 6-8 for a full year. Will require approximately 20 cubic feet of freezer space.

Requires a variable lead time set by the butcher, and a $750 deposit. The price you’re charged of $5.49/lb. is on hanging weight. The price of the take-home weight is typically around $7.50/lb. Take-home weight is approximately 430 lbs. Your beef section will be cut to order. A whole cow will yield: 

  • 24 T-bone steaks (3/4 inch thickness)
  • 10 Porterhouse steaks (3/4 inch thickness)
  • 16 Sirloin steaks (3/4 inch thickness)
  • 32 Cube steaks (3/4 inch thickness)
  • 32 Rib-eye steaks (3/4 inch thickness)
  • 8 Chuck-eye steaks (3/4 inch thickness)
  • 4 Skirt steaks
  • 2 Flank steak
  • 8 Arm roasts (approx. 4 lbs. each)
  • 12 Chuck roasts (approx. 4 lbs. each)
  • 4 Rump roast (approx. 4 lbs. each)
  • 4 Sirloin-tip roasts (approx. 4 lbs. each)
  • 8 Round roasts (approx. 4 lbs. each)
  • 2 Brisket (approx. 7 lbs.)
  • 140 lbs. Hamburger
  • 8 pkg. Short ribs
  • 4 pkg. BBQ ribs
  • 8 pkg. Soup bones
  • 4 lbs. Stew meat 

*These figures are based on a standard cut order for a whole section of beef. They cannot be modified.

FAQ

IS PRICE FAMILY FARMS BEEF ORGANIC?

The Price Family Farm would qualify as organic. However, we supplement each beef’s natural foraging diet with locally-grown (hybrid variety) shell corn and commercially-produced soybean meal pellets during the final 4 months of the animal’s productive life. The free-choice grain ration offered to each of our beeves is free of any antibiotics or steroids, however it is not certified organic.

WHAT IS DIFFERENT ABOUT PRICE FAMILY FARMS’ BEEF?

The beef from our Angus cattle tastes like real beef – the very kind of beef that your parents and grandparents reminisce about. Price Family Farms beef is succulent, flavorful, juicy, and tender. Think of the finest steakhouse beef you have ever dined on. It’s better than that!
If you have some experience with hot-fire cooking, then you and your family will not need steak knives for any of the loin, rib, or chuck steaks once they hit your dinner plate. A fork should be all that you need. Likewise, slow cook one of our roasts- especially one from either the rib or chuck, and it should absolutely melt in your mouth! Our dry-aged ground beef will NOT shrink down during cooking and you won’t have to drain anything out of the frying pan once the burger is fully cooked.

The taste of Price Family Farm beef will find no equal. This is the direct result of our unique production system, which pairs a bovine diet of diversified cool-season grasses and legumes with a high-energy grain supplement.

Price Family Farm beef consistently grades in the high “Choice” to low “Prime” range, so you can expect to enjoy that kind of tenderness and succulence with each bite. In contrast to conventional, industrially-produced beef, Price Family Farm beef will not taste bland and uninteresting. The flavor profile in forage-fed beef is like the “terroir” in wine (the flavor of the earth)– in this case, the flavor of the rolling pasturelands of east central Missouri and west central Illinois. 

For marbling purposes, our animals are simply “offered” a supplemental grain ration during the final few months of their productive life. They are never confined to a dry lot, nor are they ever limited to a highly-concentrated grain ration at any point during their lifetime. Fresh growing pasture grasses, legumes, and forbs make up the majority of each animal’s lifetime diet. This causes our free-ranging beef to be a healthier, more flavorful alternative to conventionally-produced beef. The lean meat in Price Family Farm beef is packed with Conjugated Linoleic Acid (CLA) and is rich in Vitamins A and E. The fat in our forage fed beef is also loaded with Omega-3 fatty acids. 

At Price Family Farms LLC, we are quite often the recipients of praise and encouraging comments from our patrons about the flavor and tenderness of our beef. Our customers have often said that ours is the highest quality beef that they have ever consumed. They often add that they will never purchase store bought beef again and that we may count on their patronage for many years. It is our hope and long-term desire to make this the opinion of everyone who sources beef from us.

WHEN IS PAYMENT DUE?

Your deposit is due when you order. Full payment is due upon delivery of your order. Your order cannot be retrieved without full payment.

WHAT IS THE DIFFERENCE BETWEEN “HANGING WEIGHT” & “TAKE-HOME” WEIGHT?

Approximately 37% of the hanging carcass (hanging) weight will be lost during the processing phase. This is due to several factors involved in the processing of the beef. First, while dry-aging in the locker, the carcass will undergo water weight loss. Thereafter, the meat cutters will debone portions of the hanging beef carcass and trim excess fat away from the primal and subprimal sections. What remains is the take-home weight of the beef, which is then cut, wrapped, and frozen to the butcher’s specifications.

Since historically we have produced hanging weights of 680 pounds on whole carcasses, 340 pounds on halves, and 170 pounds on quarters, customers can expect the take-home weight of a whole beef section to be approximately 430 pounds (680 x .63), a side-of-beef should yield roughly 215 pounds (340 x .63), and a quarter beef section will produce about 108 pounds (170 x .63) of take-home product.

WHAT IS THE CANCELLATION POLICY?

In order for a reservation deposit to be returned, customers must cancel their order within 1 week (7 days) of the scheduled harvest date. The remaining balance due (minus the deposit) will be collected before your meat is delivered to you.