Beef from local farms are commonly sold whole, halves or quarters. This is how we do it as well.
We are collecting a deposit to "hold your spot" and it will be credited when beef is butchered and ready for your freezer. The deposit is $200 for 1/4 or 1/2 and $400 for a whole. The reason we do that is not only for commitment, but to help with some of the rising cost of the hay we feed them.
The shares can include rib steaks (think rib eye or rib roast, cut into steaks), T-bones, Pot Roasts, sirloin, Long Rib, Flank steak, Tri-Tip, Top Round, and burger. For a complete description of beef cuts, check this page out.
