Half cow meat package - best half cow meat price at Midwest Prime Farms

HALF BEEF SHARE BUNDLE

$1,895.83
$1,895.83
$1,953.50
Sold Out

Date Available: Mid to end of December

Extras: With Offal / Shank

Only 1 left!

THIS ITEM DOES NOT SHIP. The Market (Oxford, Indiana) pick up is always welcome. We also have FREE delivery or will meet you somewhere in West Central Indiana.

Interested in buying a half beef bundle? This preselected half is ready to go. No waiting on butcher dates, no filling out cut sheets, no guessing on how much meat you will receive. 

How much does it cost to buy a half cow bundle?

 

At Midwest Prime Farms, we believe in transparency and fairness when it comes to pricing. Our half cow meat price reflects the quality and care that goes into every cut of beef we offer. Here’s a breakdown of what you can expect:

Price for a half cow bundle that is processed and packaged by the cut is $1855.83. This comes out to $10.31 per pound. You cannot beat getting t-bones, filet, ribeyes... for that price. This includes all cuts listed below in vacuum sealed packaging and the processing.

How much meat do I get from a half cow bundle?

You will get 180 pounds of pasture raised, hormone & antibiotic free, non-GMO angus beef.

 

A Half Beef Includes:

28 pounds of steak

  • 14 pounds premium (t-bone, ribeye, bone-in ribeye, filet, NY strip)
  • 14 pounds other (sirloin, cubed, round, flank, skirt, flat iron, denver, delmonico)

35 pounds of roast (assortment of rump, chuck, sirloin tip, and arm)

90 pounds of ground beef (1 pound packages)

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

17 pounds of other cuts (brisket, stew, short ribs, hot dogs)

You can also choose the add-on package that includes 20 lbs of- liver, kidney, heart, tongue, oxtail, and shank)

 

How much freezer space do I need for a half cow?

The rule of thumb is to allow one cubic foot of freezer space for every 35-40 pounds of meat. So a 6 cubic foot freezer should do the trick. I would suggest getting a little bit larger than that so that you have room to organize your cuts a little better. 

 

Where do I pick up my beef?

If you live in west central Indiana, we would be happy to deliver. Counties that we deliver to are Benton, Boone, Carrol, Clinton, Fountain, Hamilton, Hendricks, Jasper, Marion, Newton, Parke, Putnam, Tippecanoe, Vermillion, Warren, and White. 

You can also pick up your beef at our Market in Oxford, Indiana.

Is a half beef not the right size for you? Try our whole 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.