How Much Does a Whole Beef Cost?
The Short Answer
$5,269 - $5,338 total
Here's what that gets you:
- Beef cost: $4,255 - $4,313 (740-750 lbs hanging weight × $5.75/lb)
- Processing fees: $1,014 - $1,025 (paid separately to processor)
- Take-home weight: 444-488 lbs of packaged beef
- Final cost per pound: $10.80-$12.02/lb average
Complete Price Breakdown
Whole beef pricing is simpler than quarter or half shares, but let's break down every component so you know exactly what you're paying for.
Hanging Weight
At TCR, we're targeting 750 lbs hanging weight for 2026 (after harvest and initial processing). As the buyer of a whole beef, you get the best price per pound: $5.75/lb.
Cost: 740-750 lbs × $5.75/lb = $4,255 - $4,313
Processing Fees
Matt's Custom Meats charges $1.10 per pound of hanging weight for cutting and wrapping, plus a $50 mobile processing fee per quarter (4 quarters in a whole).
- Cut/wrap: 740-750 lbs × $1.10 = $814-$825
- Mobile processing fee: $200 (4 quarters × $50)
Total processing: $1,014 - $1,025
Take-Home Weight
After cutting and trimming, you'll take home approximately 444-488 lbs of packaged, freezer-ready beef (average ~466 lbs). This is about 60-65% of the hanging weight—a standard industry yield.
Final Cost Per Pound
$5,269 - $5,338 total ÷ 444-488 lbs take-home = $10.80-$12.02/lb average. That's the average cost for everything in your freezer - ribeyes, ground beef, roasts, all averaged together.
Your Total Investment
What You Take Home
A whole beef provides 444-488 lbs of beef (average ~466 lbs)—enough to feed a family of 4-6 for an entire year. Here's the typical breakdown:
Steaks + Roasts (55-60% combined)
250-293 lbs total
- Steaks: Ribeye, NY strip, T-bone, porterhouse, sirloin, filet mignon, flat iron
- Roasts: Chuck, rump, sirloin tip, arm roasts, brisket
Ground Beef (40-45%)
176-220 lbs total
- 80/20 ground beef (standard)
- Or request 85/15 or 90/10 leaner blends
- Packaged in 1-lb or 1.5-lb portions
Specialty Items
Additional cuts as desired
- Short ribs
- Stew meat
- Soup bones
- Organ meats (liver, heart, tongue) available if you request ahead of time
- Oxtail
Custom Cut Instructions
When you buy a whole beef, you have complete control over how it's cut. Matt's Custom Meats will contact you during the aging period (14-21 days) to walk you through every option:
- Steak thickness (3/4", 1", or 1.5")
- Bone-in or boneless cuts
- Ground beef lean-to-fat ratio
- Package sizes (1 lb vs. 1.5 lb ground beef, steaks per pack)
- Specialty requests (cube steaks, stir-fry strips, etc.)
This is a phone call, not a confusing form. Matt's team has done this thousands of times and will explain each option clearly.
Processing Timeline
Reserve with Deposit
Pay a $500 usually non-refundable deposit to reserve your whole beef. This secures your spot for the upcoming harvest (typically October/November).
Harvest & Aging (October/November)
Matt's mobile slaughter comes to the ranch. Your beef is taken to Matt's facility in Longview, WA to age for 14-21 days. During aging, Matt's team contacts you to discuss cutting instructions.
Final Balance Due
After harvest, we notify you of the actual hanging weight. Your remaining balance (hanging weight × $5.75/lb, minus your $500 deposit) is due within 5 days.
Example: If your whole beef is 745 lbs hanging weight, your total beef cost is $4,284. Minus your $500 deposit = $3,784 balance due.
Cutting & Packaging
Matt's cuts, wraps, and freezes your beef according to your instructions. All cuts are vacuum-sealed for maximum freezer life (12+ months). The timeline is 3 weeks from drop-off to pickup.
Pick Up Your Beef
You'll pick up your beef at Matt's Custom Meats in Longview, Washington. Bring a truck or large vehicle with coolers—444-488 lbs of frozen beef takes up about 16-20 cubic feet of space. You'll pay processing fees ($1,014 - $1,025) directly to Matt's at pickup (cash or check).
What About Freezer Space?
A whole beef requires 16-20 cubic feet of freezer space. Most families buy a dedicated chest freezer for this much beef. A 20 cubic foot chest freezer costs $500-700 and will comfortably hold a whole beef with room to spare.
See our complete freezer space guide for recommendations on chest freezer models and organization tips.
How Does This Compare?
At $10.80-$12.02/lb average, a whole beef is the best per-pound value at TCR. Let's compare to smaller shares and grocery store prices:
Quarter Beef
- Take-home: 111-124 lbs
- Total cost: $1,354 - $1,390
- Per-pound: $10.92-$12.52/lb
Good for couples or small families
Half Beef
- Take-home: 219-244 lbs
- Total cost: $2,637 - $2,706
- Per-pound: $10.81-$12.36/lb
Good for families of 4-6
Whole Beef (Best Value)
- Take-home: 444-488 lbs
- Total cost: $5,269 - $5,338
- Per-pound: $10.80-$12.02/lb
Best value per pound
Grocery Store (Grass-Fed)
- Ground beef: $10-13/lb
- Roasts: $14-16/lb
- Ribeye: $25-30/lb
- Filet mignon: $28-38/lb
$16-20/lb weighted avg
Grocery prices reflect approximate Pacific Northwest averages as of early 2026. Your local prices may vary.
The Real Savings
A whole beef saves you compared to buying the same quality pasture-raised beef at the grocery store ($1-2/lb less than store prices based on local comparison). Over 444-488 lbs, that's significant savings. Plus, you get premium cuts like tenderloin and ribeye at the same low per-pound price as ground beef.
Is a Whole Beef Worth It?
A whole beef is a significant commitment—both financially and logistically. Here's how to decide if it's right for you:
A Whole Beef is Worth It If...
- You're a family of 4-6 who eats beef regularly (2-3 times per week)
- You want the best per-pound price available for pasture-raised beef
- You have 16-20 cubic feet of freezer space (or are willing to buy a chest freezer)
- You're comfortable with $5,269 - $5,338 upfront investment (though paid in stages)
- You value complete control over how your beef is cut
- You want to stock your freezer for an entire year
- You like the idea of never running out of premium steaks
It Might Not Be Worth It If...
- You're a small household (1-2 people) who doesn't eat beef daily
- You don't have adequate freezer space and aren't willing to buy a chest freezer ($500-700)
- You prefer smaller upfront costs (consider a quarter or half instead)
- You don't have a way to transport 450+ lbs of frozen beef
- You're not comfortable committing to beef from one source for a year
- You only like specific cuts (a whole beef gives you variety—ground beef, steaks, roasts, etc.)
Not Sure? Consider These Alternatives
- Split with another family: Each family takes half the beef (225-243.75 lbs) and splits the cost. You still get the whole beef price advantage.
- Start with a half beef: Test the commitment with less freezer space and a lower upfront cost. If it works, upgrade to a whole next year.
- Wait for next year's harvest: Our beef shares sell out quickly, but we harvest annually. Get on the waiting list if this year's harvest is full.
Ready to Reserve Your Whole Beef?
Whole beef shares are limited and typically sell out by early spring for our fall harvest. Reserve yours today to secure the best per-pound price.
Reserve Your Beef Share