How Much Does a Half Beef Cost?
The Quick Answer
$2,637 - $2,706 total
This includes the beef itself plus processing fees. Here's the breakdown:
- Beef cost: $2,135 - $2,194 (365-375 lbs hanging weight × $5.85/lb)
- Processing fees: $502 - $513 (paid separately to processor)
- Take-home weight: 219-244 lbs of packaged beef (avg ~232 lbs)
- Final cost per pound: $10.81-$12.36/lb average - that's the average cost for everything in your freezer (ribeyes, ground beef, roasts, all averaged together)
That's the best per-pound value of any share size, and significantly less than comparable pasture-raised beef at grocery stores.
Complete Price Breakdown
Understanding how beef share pricing works helps you see exactly what you're paying for. Let's break down every component of your half beef investment.
Hanging Weight (What You Pay For)
At Tucker Creek Ranch, we're targeting 750 lbs hanging weight for 2026. A half beef is half of that—approximately 365-375 lbs hanging weight.
365-375 lbs × $5.85/lb = $2,135 - $2,194
Note: Your final cost is based on actual hanging weight, not an estimate.
Processing Fees (Paid Separately)
Matt's Custom Meats charges $1.10 per pound of hanging weight for cutting and wrapping, plus a $50 mobile processing fee per quarter (2 quarters in a half). For a half beef:
- Cut/wrap: 365-375 lbs × $1.10 = $402-$413
- Mobile processing fee: $100 (2 quarters × $50)
Total processing: $502 - $513
You pay processing fees directly to Matt's Custom Meats at pickup in Longview, WA. They accept cash or check.
Take-Home Weight (What Ends Up in Your Freezer)
After cutting, trimming, and packaging, you'll take home approximately 219-244 lbs of packaged, freezer-ready beef (average ~232 lbs). This is about 60-65% of the hanging weight—a standard industry yield.
The difference comes from removed bones, trimmed fat, and moisture loss during aging and cutting. You're getting the same amount of actual edible meat—just without the parts you wouldn't eat anyway.
Your Total Investment
That's the average cost for everything in your freezer - ribeyes, ground beef, roasts, all averaged together
What You Get: 220-244 lbs of Premium Beef
A half beef gives you a complete variety of cuts—everything from everyday ground beef to special-occasion steaks. Here's what typically ends up in your freezer:
Steaks + Roasts (55-60% combined)
- 125-146 lbs of steaks and roasts combined
- Steaks: Ribeye, New York strip, T-bone, porterhouse, sirloin, filet mignon
- Roasts: Chuck roasts (pot roast, slow cooker), rump roasts (lean), sirloin tip roasts (tender), brisket (smoking/braising)
Ground Beef (40-45%)
- 88-110 lbs of ground beef
- Perfect for burgers, tacos, spaghetti, chili, meatloaf, and more
- You choose the lean-to-fat ratio (80/20, 85/15, or 90/10)
Other Cuts
- Short ribs (for braising or grilling)
- Stew meat (for soups and stews)
- Flank or skirt steak (for fajitas)
- Soup bones (optional, for bone broth)
Remember: These are estimates. During aging, Matt's Custom Meats contacts you to walk you through cutting instructions. Want more steaks and less ground beef? Prefer boneless roasts? They'll accommodate your preferences.
How Does This Compare to Grocery Store Prices?
At $10.81-$12.36/lb average for premium, pasture-raised beef, a half share from TCR offers exceptional value. Let's compare to typical Pacific Northwest grocery store prices:
Grocery prices reflect approximate Pacific Northwest averages as of early 2026. Your local prices may vary.
The Real Savings
The magic of a beef share is paying one flat rate for every cut. While you're paying market rate (or better) for ground beef, you're getting premium steaks at a fraction of grocery store prices. Over 219-244 lbs of beef, that adds up to hundreds of dollars in savings—plus you know exactly where your meat comes from and how it was raised.
Example Savings Calculation
Let's say your half beef includes approximately 68-80 lbs of premium steaks (ribeye, NY strip, filet, T-bone). At grocery store prices for comparable pasture-raised beef ($25-30/lb), those steaks alone would cost $1,700-2,400. With your half beef share, you're paying $10.70-11.60/lb average—just $727-928 for the same steaks. That's $973-1,472 in savings on steaks alone, essentially making your ground beef and roasts nearly free.
Is a Half Beef Worth It?
A half beef is a significant investment—both financially and in terms of freezer commitment. Here's how to know if it's the right choice for you.
A Half Beef is Perfect If...
- You're a family of 4-6 people who eat beef regularly (2-3 times per week)
- You want premium, pasture-raised beef at the best possible value
- You're willing to plan meals around the cuts you receive
- You have 8-10 cubic feet of freezer space (medium chest or upright freezer)
- You're comfortable with a $2,637 - $2,706 upfront investment (paid in stages)
- You value knowing exactly where your food comes from
- You want to support local, regenerative farming practices
- You enjoy cooking and trying different cuts
It Might Not Be Worth It If...
- You only eat beef occasionally (once a week or less)—a quarter might be better
- You don't have adequate freezer space and can't buy a standalone freezer
- You only like specific cuts (e.g., only steaks)—buying à la carte is more flexible
- You need the flexibility to buy exactly what you want, when you want it
- You're not comfortable paying several months in advance
- You can't commit to a pickup window at Matt's Custom Meats in Longview, Washington
- Your family is very picky about beef cuts
Who Should Buy a Half Beef?
The Busy Family
You're juggling work, kids, and activities. You want healthy, convenient dinners without the premium grocery store prices. A half beef gives you quick ground beef for weeknight tacos, roasts for the slow cooker, and steaks for weekend grilling—all at one flat rate.
The Health-Conscious Household
You care about what your family eats. You want hormone-free beef from animals raised on pasture, not feedlots. A half beef from TCR gives you peace of mind and quality nutrition at a price that makes it sustainable long-term.
The Value Maximizer
You've done the math. You know that $10.81-$12.36/lb average for pasture-raised ribeye is an incredible deal compared to $18-25/lb at the store. You're comfortable committing to a half beef because you understand the savings add up to hundreds of dollars over the year.
The Locavore
You prioritize supporting local farmers and sustainable practices. You want to know your food source personally, understand how your beef was raised, and keep your money in the community. A half beef share connects you directly to the ranch where your food comes from.
Freezer Space Requirements
One of the most common questions we hear: "Will this fit in my freezer?" Here's what you need to know.
Space Needed
A half beef requires approximately 8-10 cubic feet of freezer space. For reference:
- A standard refrigerator freezer compartment: 5-7 cubic feet (probably not enough)
- A small chest freezer (7 cu ft): Can work if mostly empty
- A medium chest freezer (10-14 cu ft): Perfect, with room for other items
- A medium upright freezer (10-15 cu ft): Ideal, easier to organize
Packaging Details
Your beef comes vacuum-sealed, labeled with cut and date. Typical package sizes:
- Ground beef: 1-2 lb packages
- Steaks: 2 steaks per package (or individually wrapped)
- Roasts: 3-5 lb roasts, wrapped individually
This makes it easy to grab exactly what you need without thawing extra.
Don't Have a Freezer?
A medium chest freezer (10-14 cu ft) costs $200-400 and pays for itself quickly with the savings from bulk beef purchases. Plus, you'll have room for other bulk buys, garden produce, and prepared meals.
Tip: Look for chest freezers on sale in spring (when demand is low). They're more energy-efficient than uprights and hold more per cubic foot.
Sharing with a Neighbor?
If you don't want to commit to a full half beef or don't have freezer space, consider splitting with a friend or neighbor. Buy a whole beef together and split it—you each get a half share, effectively.
Tip: Coordinate your cut instructions so one person gets more ground beef and the other gets more steaks, based on preferences.
The TCR Process: From Reservation to Pickup
Here's exactly how buying a half beef from Tucker Creek Ranch works, step by step.
Reserve Your Half Beef (6-8 Months Before Harvest)
Pay a $250 usually non-refundable deposit to secure your half beef share for our fall harvest (typically October/November). Our shares often sell out by early spring, so reserving early is key.
Harvest & Aging (October/November)
Matt's Custom Meats's mobile slaughter comes to the ranch. Your beef is taken to their facility in Longview, WA to age for 14-21 days. During aging, Matt's Custom Meats contacts you to walk you through cutting instructions:
- Steak thickness (3/4", 1", 1.5")
- Ground beef lean ratio (80/20, 85/15, 90/10)
- Roast sizes and types
- Any specialty cuts you want
Don't worry—Matt's walks you through every option. It's easier than filling out a form.
Pay Final Balance (Within 5 Days of Harvest)
Within a few days of harvest, we'll notify you of the actual hanging weight. Your remaining balance (hanging weight × $5.85/lb, minus your $250 deposit) is due within 5 days.
Example: If your half beef is 370 lbs hanging weight, your total beef cost is $2,165. Minus your $250 deposit = $1,915 balance due.
Pick Up Your Beef
Your beef will be ready for pickup at Matt's Custom Meats in Longview, WA. The timeline is 3 weeks from drop-off to pickup. At pickup, you'll pay processing fees ($502 - $513) directly to Matt's Custom Meats (they accept cash or check).
Tip: Bring coolers or boxes to transport your beef home. It will be frozen solid and well-packaged, but it's a lot to carry!
Ready to Reserve Your Half Beef?
Our half beef shares are our most popular option and typically sell out by early spring for our fall harvest. Don't miss out—reserve yours today.
Reserve Your Beef Share