Quarter Share Beef Program
- Regular price
- $500.00
- Unit price
- per
• Corn and Soy Free
• Grass-Fed and Grass-Finished
• Regeneratively Raised
• No Hormones, No Antibiotics, No Supplemental Feed
Our Quarter Beef Share gives your family access to truly exceptional meat: 100% pasture-raised, grass-fed and grass-finished beef from animals that grazed on diverse California grasslands throughout their lives.
Each share provides approximately 100-160 pounds of premium cuts, including steaks, roasts, and ground beef. Everything comes professionally butchered, vacuum-sealed, and clearly labeled for convenient storage and cooking.
These cattle are raised according to nature's design; never confined to feedlots, never administered antibiotics or hormones. They're part of our regenerative system that improves soil health, enhances biodiversity, and produces deeply nourishing food.
No industrial shortcuts. No compromises. Just clean, nutrient-rich beef from regenerative pastures.
We are able to ship quarter shares to the following states: California, Nevada, Utah, Colorado, New Mexico, Washington, Oregon, Texas, Idaho, Wyoming and Idaho.
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How the Program Works
Place Your Order
Standard Cut Sheet
With the Quarter Cow option, the cuts are made according to our standard cut sheet, which includes a variety of steaks, roasts, and ground beef.
Processing & Butchering
Once the cow is processed, your beef will be packaged and labeled according to your selections. We’ll notify you when your order is ready for pickup or delivery.
Free Nationwide Shipping
Your order will be packed and shipped 2-day air via FedEx. You must be home to receive the package and sign for it.
About our Beef Program
Our Quarter Beef Program fills your freezer with premium, grass-fed, grass-finished beef that’s raised with care for top-notch quality. By purchasing in bulk, you’ll save money compared to buying individual cuts while enjoying the freshest, most flavorful beef possible.
Our beef comes from a Hereford/Angus cross, raised right on the beautiful Central Coast of California. These cows roam freely across 18,000 acres of open land, where they graze on lush, nutrient-rich grass and forage in a natural, stress-free environment. This ensures that our beef is not only delicious but also ethically and regeneratively raised.
After our cattle are raised on the land, they are carefully processed at Sinton and Sons Butchery in Paso Robles, CA, known for their high standards and expert craftsmanship. The beef is then aged to perfection, ensuring each cut is tender, flavorful, and ready to be enjoyed in your home.
BEEF SHARE FAQs
What is hanging weight?
What is hanging weight?
Hanging weight refers to the weight of the cow after slaughter, once the hide, head, hooves, and internal organs are removed. The final weight of your beef after butchering may differ, but we base our pricing on the hanging weight for consistency.
How long does the entire process take?
How long does the entire process take?
The entire process from slaughter to delivery typically takes 35-40 days. We schedule slaughter dates every month, and it’s recommended by the butcher that you age your beef for 21 days to maximize flavor and tenderness, though you have the option to choose a shorter aging time if you prefer.
What cuts will I receive?
What cuts will I receive?
For the Quarter Cow, cuts are made according to our standard cut sheet. This typically includes steaks (ribeye, sirloin), roasts (chuck, round, brisket), and ground beef. Please see the image above for a standard cut list.
How much freezer space do I need?
How much freezer space do I need?
Whole Cow: 12-15 cubic feet
Half Cow: 7-8 cubic feet
Quarter Cow: 4-5 cubic feet
Can I get organ meats and other cuts like bones, suet, and tongue?
Can I get organ meats and other cuts like bones, suet, and tongue?
Only half share and whole share orders are eligible for organ meat and bone options.
What is the final weight I'll receive?
What is the final weight I'll receive?
Typically, the final weight of the beef you receive will be about 60% to 65% of the hanging weight. This accounts for the weight lost during processing, such as trimming and bones removed.