Bulk Beef - Paid to Stemple Creek Ranch

We offer whole and half that is 100% grass-fed and grass-finished Angus beef shares, harvested all year round. It usually takes 5-6 weeks from the time of placing your order to picking up everything at the butcher shop.

Whole Beef: $7.49 per pound on hanging weight. Hanging weights typically range from 600-800 pounds, resulting in a price range of $4,494 - $5,992 (does not include cut and wrap fees). Non-refundable deposit: $2,000.

Half Beef: $7.99 per pound on hanging weight. Hanging weights typically range from 300-400 pounds, resulting in a price range of $2,397 - $3,196 (does not include cut and wrap fees). Non-refundable deposit: $1,000.

Please note: these are average weight ranges and the final hanging weight may fall outside of these estimates. Once the weight of the beef is determined, you'll receive an invoice for the remainder due.

Butcher Selection & Fees - Paid to the Butcher Shop at Pick Up

You have the option to choose between two butchers for processing: Willowside Meats in Santa Rosa, CA or Bud's Custom Meats in Penngrove, CA. The butcher shop will communicate with you directly regarding the cut and wrap process and when they expect to have the meat ready for you. They will always strive to meet your preferred timeline. The custom cut and wrap fees for both butchers are around $1.25 per pound, charged on the hanging weight and paid directly to the butcher shop. Cut and wrap charges will amount to approximately $750-$1,000 for whole beef or $375-$500 for half beef.

Cost Per Meal

When purchasing bulk beef, it's important to understand the value you get with each meal. Take-home weight after processing will be approximately 70% of the hanging weight.

Whole Beef (600 lb example): ~420 lbs take-home weight. Total cost including butcher fees: $5,224 ($12.49/lb). Cost per ½ lb meal: ~$6.25.

Half Beef (300 lb example): ~210 lbs take-home weight. Total cost including butcher fees: $2,772 ($13.20/lb). Cost per ½ lb meal: ~$6.60.

What Do I Get?

20-25% Steaks | 20-25% Roasts | 40-45% Ground Beef | 10-15% Other Cuts (including stew meat, bones, fat, and offal)