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One-Eighth of a Steer. One Hundred Percent Done With the Meat Counter.
This is how ranch families have always stocked a freezer: not cut by cut, but a cross-section of the whole animal. Steaks off the loin and rib, roasts off the chuck, fajita meat off the plate, stew meat, and a deep bench of ground beef. Roughly seventy pounds, every pack from the same show-finished steer.
Buy beef this way and the per-pound math quietly embarrasses the grocery store — on steaks especially. But the real reason is simpler: for the next several months, dinner is already at your house.
Approximately 70 pounds, cut and vacuum-sealed. Fits a standard chest freezer with room to spare. Bring two large coolers at pickup.
Suggested preparation: Clear a shelf. Then clear another one. Start with the ground beef tonight and work your way up to the ribeyes — they'll keep, beautifully, and so will you.
One-Eighth of a Steer. One Hundred Percent Done With the Meat Counter.
This is how ranch families have always stocked a freezer: not cut by cut, but a cross-section of the whole animal. Steaks off the loin and rib, roasts off the chuck, fajita meat off the plate, stew meat, and a deep bench of ground beef. Roughly seventy pounds, every pack from the same show-finished steer.
Buy beef this way and the per-pound math quietly embarrasses the grocery store — on steaks especially. But the real reason is simpler: for the next several months, dinner is already at your house.
Approximately 70 pounds, cut and vacuum-sealed. Fits a standard chest freezer with room to spare. Bring two large coolers at pickup.
Suggested preparation: Clear a shelf. Then clear another one. Start with the ground beef tonight and work your way up to the ribeyes — they'll keep, beautifully, and so will you.