2025/26 Half Beef Deposit
This is a deposit for a Half Beef. Talk to Farmer directly to determine projected availability
2025/26 Half Beef Deposit. We raise and provide Whole Hogs mostly in the fall, but occasionally we will do a second batch that tends to be ready in the late winter / Early Spring. Contact us direct to for insight on the 2026 production year.
This Deposit will be subtracted from the final price once the beef has been inventoried. This is not the final price. The deposit is to reserve an animal.
Price: Whole and Half Beef are sold on the cut and pack weight at a cost of $11 a pound. We do charge for fat or bone.
How much Meat do you get ? : Our carcasses hang around 650 pounds. This is an average beef that had a live weight of ~1000 pounds. If you want a bigger animal make that known in customer notes. A 650 pound carcass will yield between 150-180 pounds of cut and pack weight for your freezer.
Cost estimate : is between $1650 - $1980. We do charge for bone or fat.
How it works:
1) Discussion first. Before you make a deposit, discuss the arrangement with me. I routinely sit down and talk to customers about the process & about availability. I want you to be completely comfortable before going forward.
2) Commitment and deposit.
3) Animal is selected and placed against a USDA kill date
4) Animal is killed and hangs in cool storage for 10-14 days. Hanging weight provided to customer
5) Customer and farmer sit down and discuss how the customer wants it cut (the hanging weight of the carcass helps inform these choices)
6) Carcass is butchered and packaged and frozen.
7) Meat is picked up by farmer and inventoried. Final numbers sent to customer.
8) Customer picks up at the farm.
Note: Most bulk beef purchases are done using custom butchers and involve live weight or hanging weight to determine cost to customer. Further customer is involved with and pays for butcher bill.
Our cut and pack method simplifies the process for the customer and land basket farm does all the work on behalf of customer. No calculating % yields, no multiple pay outs to farmer and butcher, no guessing on what you will get.
Monetarily both methods of sale work out about the same, we just think our is straight forward and more transparent.
