1/4 Beef Share + FREEZER + Home Delivery (DEPOSIT ONLY)

$700.00

NOTE - Deposit Only: Balance due upon receipt of order.
 
SUMMARY: Place your deposit here for 1/4 Beef + Freezer + Home Delivery Deal.  Total price with freezer averages $1,500.  Deposit is $700.  Balance of approximately $800 due upon delivery.
 
 
Now for the details...
What is the Bulk Beef Program?
The Primal Pastures Quarter Beef program is our way of providing the absolute highest quality beef in Southern California to our neighbors at an affordable price Quarter cow shares.  We will do all of the legwork - "matchmaking", live animal purchasing, transportation, slaughter coordination, communication with the butcher, and offer delivery so that YOU can focus on your life and not feel overwhelmed with this simple but complicated process.
 
Tell me about the cows.
This privileged Black Angus herd lives in absolute cow-heaven.  Grazing over 600 acres of California native, and seasonal grasses ONLY they have fresh air, sunshine, and plenty of room to roam.  These cattle truly live according to nature, receive no supplemental feed whatsoever throughout their lives, and are 100% pasture raised, grass fed, grass finished, and free range.  I have personally visited the ranch and verified everything that I am telling you - this is what I personally eat and what I feed my family as well.  These are market steers, averaging 18-24 months and typically weighing around 1,100lbs.
 
How much does it cost?
$11/lb, average 125 pounds = $1,350.
Freezer: $150 (regular $250)
Delivery: FREE
Total: $1,500
Loaded question.  Before I can answer that properly we have to address whole beef 101.  If you have purchased a whole beef before skip ahead.
 
The Process
So here's what happens when you order bulk beef: the animal is hand picked from the ranch and transported the same day to a trusted small family owned USDA slaughterhouse in Paso Robles, CA.  The owner, Jim Fogle, takes the utmost care in ensuring that the animals are well taken care of and the final day is humane and as comforting as possible.  The slaughterhouse inspects the meat for anything weird, approves, and performs the slaughter.  We the hang the beef to dry age for approximately 10 days, which improves flavor and allows natural enzymes to make the meat more tender.  10 day dry age is considered the best for grass fed meat.  After dry-aging, the beef is ready for butcher and it's cut into all of the ribeyes, filets, tenderloins, ground beef, etc.  As soon as it's been cut, packaged, and chilled, it's ready for pickup (or delivery).
 
Weights 

The next thing we need to talk about is the weighing conventions used in the industry as standards.  You have 3 weights -

  • Live weight
  • Hanging weight
  • Packaged weight
Live weight is obvious, so that's easy.  Again, averages from this ranch have been in the low 1,100's.  Hanging weight is the weight reported by the slaughterhouse after killing, bleed-out, removing the skin and any unusable portions of the cow.  It averages 55% of the animal's live weight for a grass fed animal.  Hanging weight is also the metric used for most "whole cow" pricing schemes.  I think that pricing off of hanging weight is misleading and counterintuitive, so we don't do it like that.  Packaged weight is how much actual product that you can put back into your freezer.  It's what you actually care about.  Since that's the number you care about, that's how we price it.  You can expect 35% loss from hanging weight to packaged weight due to unusable items, water weight, and evaporation.
 
What's normal
Packaged weight per whole: 500lb
Packaged weight per half: 250lb
Packaged weight per quarter: 125lb
 
Got it, now how much does it cost?
Here's how we're breaking it down.  These are all packaged weights.  Again, most farms use hanging weights to price bulk beef - I don't know why.  If you see somebody offering $2 or $5 per pound bulk beef, the first question you should ask is - "Is that live weight, hanging weight, or packaged weight?".  Then, check their average yields.  See, I told you this can get complicated!  Ok, on to the prices:
Quarter share: $11.00/lb packaged - average 125lbs: average $1,350
Brand New Deep Freezer: $150 (retail price $200-$250)
 
And what exactly am I getting?
We have a standard cut sheet that most people go off of.  You can look through the photos and see what an average listing of cuts looks like.  You will get all of your favorite cuts (new york steak, filet mignon, ribeye), roast cuts (chuck roast, london broil, rump roast), ground beef, some organ meats, and some bones.  Maybe you have other special requests for the butcher - that's not a problem.
 
What about the freezer!?
The most common issue that we hear from people is that they don't have a freezer or don't have the freezer space.  We want everyone to be able to take advantage of the bulk pricing, so we're making it easy!  We'll provide you with a brand new 7.5 cubic foot deep freezer (white, chest style) -- delivered with your beef -- for even less than the cost in the stores!  The $150 freezer payment is included in the deposit payment.  Dimensions are approximately 30" tall x 24" deep x 36" wide.
 
So how do I get it?
We want to make this convenient.  So what good would all of this be if we can't deliver to you?  We offer FREE home delivery within our service area (see photo #2).
 
Next Steps!
This is a limited quantity program, with first deposits receiving priority in the queue.  If you have any specific questions or would like more detail on something just please give us a call or shoot us an email at info@primalpastures.com.  In order to reserve your spot in line, a deposit will be required.  You will be contacted when the steer goes to slaughter, before butchering begins, and when the beef is ready.
 

Balance is due upon receipt of your product.

Questions?  Give us a call!  951-297-9933.  Phone support available between the hours of 7am-9pm PST.

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