1/8th BEEF BUNDLE

1/8th BEEF BUNDLE

$436.00
$436.00
Sold Out
Only 2 left!

Interested in buying an eighth of a beef bundle? This preselected eighth is ready to go. No waiting on butcher dates, no filling out cut sheets, no guessing on how much meat you will receive. We take all of the guesswork out of it for you. 

How much does it cost to buy a eighth of a cow?

Price for an eighth of a cow that is processed and packaged by the cut is $436 + FREE SHIPPING/DELIVERY in our ground zone. This comes out to $10.90 per pound. You cannot beat getting t-bones, ribeyes... for that price. This includes all cuts listed below in vacuum sealed packaging and the processing.

How much meat do I get from an eighth cow?

You will get 40 pounds of pasture raised, hormone & antibiotic free, non-GMO angus beef.

An Eighth of a Beef Includes:

8 pounds of steak

  • 4 pounds premium dry-aged (1 t-bone, 2 ribeye, 2 NY strip)
  • 4 pounds other (assortment of some of the following cuts- sirloin, cubed, round, flank, skirt, denver, ranch, flat iron or delmonico)

6 pounds of roast (assortment of some of the following cuts- rump, chuck, sirloin tip, arm)

18 pounds of ground beef (1 pound packages)

4 pounds of patties (3 patties per 1 pound package)

4 pounds of other cuts (stew, beef franks, short ribs)

 

How much freezer space do I need for an eighth of a cow?

The rule of thumb is to allow one cubic foot of freezer space for every 35-40 pounds of meat. I would suggest getting a little bit larger than that so that you have room to organize your cuts a little better. 

Can my beef be shipped to me?

Yes! This item ships for FREE to our ground zone area. Check HERE to see if you are in it. If you live in Benton, Warren, Fountain, or Tippecanoe county it will be hand delivered.

Can I pick up my beef?

You can choose "FARM PICK-UP" or "MARKET PICK-UP" at checkout to pick up your beef on our farm outside of Williamsport, Indiana of our Market in Oxford, Indiana.. 

Is an eighth of a beef not the right size for you? Try our whole beef, half beef or quarter beef instead. 

  • 100% Pasture Raised
  • Grass & Grain Fed Premium Beef

  • Raised Without Hormones or Antibiotics

  • Dry-Aged

  • USDA Inspected

  • Premium Vacuum Sealed Packaging

 

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FAQs

Insert a meat thermometer probe into the thickest part of the meat to take the temperature.

Poultry

  • Dark meat (thigh, leg): 170º to 175º
  • White meat (breast, wing): 160º to 165ºF

Fish

  • Medium-rare: 120º
  • Medium: 135º

Beef & Lamb

  • Rare: 125°
  • Medium rare: 130° to 135°
  • Medium: 135° to 140°
  • Medium well: 140° to 150°
  • Well done: 155+°
  • Ground: 160°

Pork

  • Medium rare: 145°
  • Medium: 150°
  • Well done: 160°
  • Ground: 160°

Beef

Bold, robust spices enhance beef's hearty flavor.

  • Salt & Black Pepper: Essential for any beef preparation.
  • Garlic Powder/Onion Powder: Adds savory depth.
  • Paprika (Smoked/Regular): Great for grilling or roasting beef.
  • Rosemary & Thyme: Ideal for steaks or beef roasts.
  • Cumin: Perfect for ground beef dishes like tacos.
  • Chili Powder: Adds heat for brisket or ribs.
  • Worcestershire & Soy Sauce: Not spices, but fantastic umami boosters for marinades.
  • Mustard Powder: Great for rubs, especially with brisket.

Pork

Pork works well with both sweet and savory spices.

  • Brown Sugar: Adds sweetness for ribs and pork roasts.
  • Paprika & Cayenne: For spicy rubs, especially with BBQ.
  • Sage & Thyme: Ideal for sausages and pork roasts.
  • Garlic Powder: A go-to for most pork dishes.
  • Fennel Seeds: Adds a mild licorice flavor—excellent for Italian sausages.
  • Chinese Five-Spice: Pairs well with pork belly and ribs for an Asian twist.
  • Apple Cider Vinegar: Common in marinades or sauces to cut through pork’s richness.

Poultry (Chicken/Turkey)

Light herbs and spices bring out the mild flavors in poultry.

  • Lemon Pepper: Adds brightness to grilled or roasted poultry.
  • Garlic & Onion Powder: Basic yet essential for most poultry dishes.
  • Thyme, Sage & Rosemary: Fantastic for roast chicken or turkey.
  • Paprika & Chili Powder: Adds mild heat and smokiness.
  • Cumin & Coriander: Great for spiced chicken dishes.
  • Curry Powder: Adds depth to chicken stews and grilled dishes.
  • Herbs de Provence: A blend of thyme, basil, rosemary, tarragon, and lavender—perfect for poultry.
  • Buttermilk Marinade: Helps tenderize chicken while adding subtle tanginess.

Shipping & Delivery Info.