The Grillmaster 1/4
$200 deposit.
$5.19 / lb hanging weight includes processing (avg. 165-220)
Estimated total cost: $800-$1,200
Do you long for summertime and spending time making great meat on the grill? If you’re a real “grillmaster” you probably are out firing up that grill in the middle of our frigid winters as well. This grass-fed beef quarter package contains a great variety of your favorite cuts for the grill or smoker as well as ground beef and hamburger patties.
Weight & pricing
You'll pay a deposit today to reserve your grass-fed beef quarter. Once your beef is processed, we'll let you know your total amount, and we'll deduct your deposit.
Our beef quarter is $5.19/lb based on hanging weight and includes processing fees (average 165 - 220 lbs), so $800 - $1,200 total. The average take home weight (after processing and dry aging) for a quarter is 100 – 125 lbs.
Packaging
- 1” Steaks
- 2 Steaks per package
- 1 ½ lb. ground beef packages
- 1/3 lb. hamburger patties; 4 per pack
Cuts
- Ribeye (bone-in)
- Tenderloin (cut into 1" Filet Mignon)
- NY Strip (boneless)
- Sirloin Steak
- Flank Steak
- Skirt Steak
- Brisket (Typically half; either the point or the flat. You can specify in notes of order)
- Ground Beef
- Hamburger patties (10 lbs. total)
Have questions about how bulk beef works? Check out our FAQ.
Compare Bulk Bundles
* Final amounts and/or weights will vary.
| Included Cuts | The Foodie | Family Variety | The Grillmaster | Mostly Burger | ||||
|---|---|---|---|---|---|---|---|---|
| 1/4 Beef | 1/2 Beef | 1/4 Beef | 1/2 Beef | 1/4 Beef | 1/2 Beef | 1/4 Beef | 1/2 Beef | |
| Rump roasts | 1 | 2 | 1 | 2 | ||||
| Sirloin tip roasts | 1 | 2 | 1 | 2 | ||||
| Chuck/arm roasts | 4 | 6 | 4 | 6 | ||||
| Tenderloin (cut into 1" filet mignon) | 5 | 8 | 5 | 5 | 5 | 8 | ||
| Ribeye steaks, boneless | 6 | 12 | 6 | 12 | ||||
| Ribeye steaks, bone-in | 6 | 12 | 6 | 12 | ||||
| NY strip steaks, boneless | 6 | 12 | 6 | 12 | 6 | 6 | 12 | |
| T-bone &/or Porterhouse steaks | 8 | |||||||
| Top Sirloin steaks | 4 | 8 | 4 | 8 | ||||
| Flank steaks | 1 | 1 | 1 | 1 | ||||
| Skirt steaks | 1 | 1 | 1 | 1 | ||||
| Brisket | 1/2 | 1 | ||||||
| Hanging tender steaks | 1 | 2 | ||||||
| Short ribs | 2 | 4 | ||||||
| Stew meat | 6 lbs | 12 lbs | ||||||
| Ground beef (in 1.5-lb pkgs) | 25 lbs | 45 lbs | 60 lbs | 120 lbs | 60 lbs | 120 lbs | 75 lbs | 150 lbs |
| Ground beef (in 2-lb pkgs) | ||||||||
| Soup bones (meat-on beef shank) | 4 | 8 | ||||||
| Marrow bones | 4 lbs | 8 lbs | ||||||
| Liver | 2 lbs | 4 lbs | ||||||
| Hamburger patties (1/3 lb each) | 30 | 30 | ||||||
Our Standards
100% Grass-fed
from birth until butcher
Raised on pasture
year-round
Well-marbled
(grass-fed does not mean overly lean here!)
Dry-aged for 3+ weeks
to enhance beef flavor and tenderness
Flat cryovac packaging
stays fresh, stacks easily, defrosts fast
No hormones, antibiotics or pesticides
