Grass-fed: Half Beef/Whole Beef

ACCURATE PRICING: We charge $6.50 / Lb (hot weight). The price you pay today is just your deposit. Once we cut and weigh your completed order, we will email you a follow-up invoice for the price difference. That way, you don’t overpay! 😀

JBar Cattle Company, LLC raises grass-fed beef to the highest standard for both, production of high-quality grass-fed beef, and the sustainable, humane management of our land and herd. We hope you enjoy it as much as we do. In an effort to prepare your beef to your taste, we ask that you make some decisions about how to butcher your beef. (View beef descriptions)

If you have never made these decisions before, the process can be intimidating. We strive to make it as effortless as possible, while still allowing you as many choices as possible. We will provide your selections to the butcher, who will use them as a guide in the preparation of your beef. You have the option to leave instructions for the butcher, as well! 

NOTE: Selections below are based on one side of beef (half the cow). If you purchase whole beef, those selections will be applied to both sides of beef.

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Cut sheet

Half Beef / Whole Beef: Choose your Cuts

NOTE: The cuts you choose will be applied to both sides of the cow. So if you order a whole beef, your order will be cut the same as the half beef.

STEW MEAT AMD HAMBURGER – If you select the maximum number of roasts and/or steaks on your cut-sheet, you will still get about a significant amount of ground beef or stew meat. This is because there is always a lot of perfectly good meat that is unusable for roasts and steaks as a result of its shape or size. If you prefer more hamburger or stew meat, you can make choices that will increase that amount.

CHUCK – The chuck is a large section containing about 40 pounds of meat and bones per side. Chuck is often ground into hamburger, but you can also get 4 or 5 chuck and shoulder roasts per side. These cutes are often prized for pot roast and other slow-cooking recipes. Please indicate how many roasts you would like. The trim and any remaining meat will be ground. Note: about 4 lbs. of “short ribs” also are in the Chuck section. You can opt to keep them on the bone or have them ground.

RIB – The rib yields about 15 lbs bone-in (or 10 lbs. boneless) of high quality steaks or roasts. If you cut the whole rib into steaks, you get about 10 steaks, 1 ¼” thick, each weighing 20-24 oz. bone-in or 14-16 oz. boneless. Should you opt for all roasts, you can get three small roasts, two medium-sized roasts, or one large roast, suitable for a large group.

SHORT LOIN — The short loin contains the very best cuts on the beef. From the short loin you can get the NY strip steak and filet mignon. If you prefer the whole tenderloin as a separate roast, please specify. Assuming your steaks are cut 1 ¼” thick, you will get about 8 steaks from a side. Due to the time and care involved in raising our grass-fed cattle, we do not offer t-bone and porterhouse steaks.

SIRLOIN — The sirloin accounts for about 16 lbs of a side of beef. If you opt to have the sirloin cut into steak, you will get a variety of types of bone-in steaks, plus a few boneless. Alternately, the option of grinding all the sirloin adds a nice flavor to the ground beef. You can also choose to have the tip roast (about 2 lbs.) cut from the sirloin.

ROUND — The Round is a large section of beef – 32 pounds or more per side. The “eye of the round” roast is a lean, flavorful cut that is often kept as a whole roast. The Bottom Round can be ground into hamburger or cut into roasts for slow cooking. The Top Round can be ground or cut into roasts (top round roasts are good for cutting into London broil steaks). The Rump can be ground or it can be boned, rolled and tied into a Rump Roast.

Additional information

Half / Whole

Half Beef, Whole Beef

Accurate Pricing Information for Half- and Whole-Cow Purchases

Weight varies for each cattle we process, and the overall price for your beef is calculated on a per pound basis (the hot weight). So, in order to charge you accurately, the price you see for a half-cow or whole cow is your deposit price. Once the processing of the beef is complete and the weight is totaled, we will send you a follow-up invoice for the difference in price.

For instance, you purcahse a side of beef:

  • You purchase a half-cow
  • Your checkout price is your deposit (ex: $500).
  • We process the cattle.
  • We weigh the order and calculate the total price. (example total: $700)
  • We subtract what you already paid and send you an invoice for the difference only. (ex: $700 - $500 = $200 remaining)
  • You pay the difference, and we deliver your order!

For additional questions, please contact us.