Ordering Quarters, Halves, & Whole Beef

When we take your order for a quarter/half or whole beef, we will give you a date when it will go to Key Packing in Robbins, NC.  When the steer goes to the processor we will call you to get your instructions for how you want your beef cut. The beef will then dry-age in a climate controlled cooler for 7-10 days before being cut.  The reason it is dry aged, is that dry-aging helps tenderize the meat.  Cutting, packaging and freezing takes another 2-3 days, so your order will be ready for pickup about two weeks after the delivery date. You will pick up the meat at the processor, and at that time, you will pay Key Packing for your processing fee.  

 
 

ordering a quarter

If you ordered a quarter, what you will receive is commonly called a “split half.”  Because, the cuts of meat in the front half differs dramatically from the back half, we evenly divide the cuts between the two to make it a fair offering.  This will somewhat limit how you can have your beef cut, as it is a compromise with the other customer, who will be sharing the half.  Again, this applies only to quarter orders.  If you ordered a half or whole beef, you won’t have to split the cuts. 

Our guarante 

If you are not satisfied with the quality of the beef you ordered from us, we will buy it back from you.  

What will your beef cost? 

The cost is $5.50/lb times the hanging weight. This does not include processing, which runs $0.65 per pound.  The hanging weight is the weight of the carcass, before it is processed into individual cuts.  Your take home weight of meat will be about 25%-35% less depending on how you have the meat cut.  

Average hanging weights

Quarter

~150 lbs x $5.50/lb  = approximately $825 for the meat, and about $97.50 for the processing.

Half

~300lbs x $5.50/lb. = approximately $1650 for the meat, and about $195 for the processing.

Whole

~600 lbs x $5.50/lb = approximately $3300 for the meat, and about $390 for the processing.

What you will receive with your order

You can choose your own cuts of beef. We highly recommend you choose to have some standard  cuts turned into ground beef, such as the brisket or short ribs. Riley’s Ranch hamburger is the best you have ever tasted when extra portions are turned into hamburger!

Following are approximate amounts of beef you can expect by ¼, ½ or whole beef orders and freezer space needed:

  • Individual Cut 

  • Quarter/split half

  • Half Beef Whole Beef

  • Chuck/Arm Roast 10 lbs 20 lbs 40 lbs 

  • Rolled Rump Roast 3 lbs 5 lbs  10 lbs

  • Sirloin Tip Roast 3 lbs 5 lbs 10 lbs

  • Round Steak, or Stew Meat 3 lbs 6 lbs 12 lbs

  • NY Strip Steak 2.5 lbs 5 lbs 10 lbs

  • Sirloin Steak 2 lbs 4 lbs 8 lbs

  • Tenderloin Filets 1.5 lbs 3 lbs 6 lbs

  • Flank Steak .5 lbs 1 lbs 2 lbs

  • Skirt Steak or Fajita Meat 2 lbs 4 lbs 8 lbs

  • Flat Iron Steak 1.1 lbs 2.2 lbs 4.5 lbs

  • Tri-tip Steak 1 lbs 2 lbs 4 lbs

  • Brisket 2 lbs 4 lbs 8 lbs

  • Short Ribs 2 lbs 4 lbs 8 lbs

  • Soup bones with meat 4 lbs 8 lbs 16 lbs

  • Liver 1 lb 2 lbs 4 lbs

  • Bones for Bone Broth 10 lbs 20 lbs 40 lbs

  • Ground Beef 45 lbs 90 lbs 180 lbs

  • Total amount of beef 84 lbs  168 lbs   336 lbs

  • Approximate Freezer space needed 4 cubic feet 7 cubic feet  14 cubic feet