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Interested in buying a quarter beef? This preselected quarter 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 quarter cow?

Price for a quarter cow that is processed and packaged by the cut is $995 + FREE SHIPPING/DELIVERY in our ground zone. This comes out to $10.47 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 quarter cow?

You will get 95 pounds of pasture raised, hormone & antibiotic free, non-GMO angus beef.

A Quarter Beef Includes:

16 pounds of steak

  • 8 pounds premium (will contain some of the following/ t-bone, ribeye, bone-in ribeye, filet, NY strip, or porterhouse) 
  • 8 pounds other ( will contain some of the following/ sirloin, cubed, round, flank, skirt, denver, ranch, or delmonico)

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

48 pounds of ground beef (1 pound packages)

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

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


How much freezer space do I need for a quarter 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 or delivers for FREE to our ground zone area. Check HERE to see if you are in it. 

Can I pick up my beef?

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

Is a quarter  beef not the right size for you? Try our whole beef, half beef or eigth 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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Insert a meat thermometer probe into the thickest part of the meat to take the temperature.


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


  • 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°


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