Pine Ridge Beef

Beef Shares & Transparent Pricing

Here’s everything you need to know about buying beef in bulk from Pine Ridge Beef. We keep it simple, honest, and local—no surprises when it comes to weight, cost, or cuts.

¼ Share beef share example packaging

¼ Share

  • Estimated take-home: 105–120 lb
  • Freezer space: 4–5 cu ft
  • Hanging weight: ~162.5 lb
  • Farm price: $4.50/lb hanging
  • Slaughter fee (split): 37.50 for quarter, 75.00 for half, 150 for whole
  • Cut & wrap: $1.10/lb hanging
  • Yield: 65–75%

Estimated Total: $900–$1,050

Reserve ¼ Share
½ Share beef share example packaging

½ Share

  • Estimated take-home: 210–240 lb
  • Freezer space: 8–10 cu ft
  • Hanging weight: ~325 lb
  • Farm price: $4.50/lb hanging
  • Slaughter fee (split): 37.50 for quarter, 75.00 for half, 150 for whole
  • Cut & wrap: $1.10/lb hanging
  • Yield: 65–75%

Estimated Total: $1,750–$2,050

Reserve ½ Share
Whole beef share example packaging

Whole

  • Estimated take-home: 420–480 lb
  • Freezer space: 16–20 cu ft
  • Hanging weight: ~650 lb
  • Farm price: $4.50/lb hanging
  • Slaughter fee (split): 37.50 for quarter, 75.00 for half, 150 for whole
  • Cut & wrap: $1.10/lb hanging
  • Yield: 65–75%

Estimated Total: $3,400–$3,900

Reserve Whole

Example Breakdown (¼ Share)

Here's a sample calculation so you can see exactly how the pricing works:

  • Average hanging weight: 650 lb total → ¼ = 162.5 lb
  • Farm price: 162.5 × $4.50 = $731.25
  • Slaughter fee (split 4 ways): $150 ÷ 4 = $37.50
  • Cut & wrap: 162.5 × $1.10 = $178.75
  • Total estimated cost: $947.50
  • Yield (65–75%) → 105–120 lb take-home → ~$8.00/lb finished beef

*Estimates vary by animal and your chosen cuts. You’ll receive an exact invoice once hanging weights are confirmed.

Typical Cuts Included

  • • Ribeye / T-Bone / NY Strip (varies by cut sheet)
  • • Sirloin Steaks
  • • Roasts (Chuck, Arm, Rump, Sirloin Tip)
  • • Brisket (or ground)
  • • Stew meat
  • • Short ribs
  • • Soup bones (optional)
  • • Ground beef (approx. 40–60 lb per quarter)
  • • Liver, heart, or tongue (optional)
  • • All vacuum-sealed and labeled

Common Questions

How much freezer space will I need?

A ¼ cow requires about 4–5 cu ft, ½ needs 8–10 cu ft, and a whole about 16–20 cu ft.

Do I get to choose my cuts?

Yes! Before butchering, you’ll complete a cut sheet to select your preferred steak thickness, roast sizes, and more.

How long does the process take?

From your reservation to pickup, plan on 4–8 weeks depending on butcher scheduling and dry-aging time.

Ready to reserve your share?

Reserve today and we’ll confirm the next available butcher date.

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