Premium Angus Whole Beef Bundle

One animal. Your freezer. A year of not thinking about it.

A whole beef is the best per-pound value we sell, and it's the only option where every cut off the animal is yours — both tenderloins, both ribeye rolls, all four shanks, the whole brisket. 

This is beef we raised. Registered Angus genetics, grown out on Mills County grass, grain finished on our own ration, and processed at a small USDA-inspected plant twenty minutes from the ranch. We know which pasture it came off of and what it ate the last sixty days.

We're a licensed Certified Angus Beef ® Ranch to Table partner — one of a small number of ranches permitted to sell direct to you with the brand on the package. That license isn't a sticker we bought. Every carcass is evaluated by a USDA grader against the brand's ten specifications, and only beef that clears all ten carries the logo. Most beef doesn't.

PRICING

• $7.25/lb hanging weight. Standard processing is included in that price.
• Whole carcasses typically hang 800–1,050 lbs, putting most whole beeves between $5,800 and $7,625.
• Final price is calculated when your beef is ready, not when you order — we can't know the exact hanging weight until the animal is on the rail.
• Price per pound may adjust up or down with cattle and input costs. We'll confirm your rate before we take your animal in.
• $1,000 deposit reserves your spot on the kill schedule and is applied to your final balance. Deposits are non-refundable.
• Your balance is invoiced the day your carcass is weighed and hung, roughly two weeks before pickup — you'll see the weight, the grade, and the math before you pay a cent of it.
• Financing is available through Shop Pay at checkout, on both the deposit and the balance.

WHAT YOU TAKE HOME

• Roughly 450–590 lbs of packaged beef, depending on hanging weight and how you cut it.
• About 40% ground beef; the rest steaks, roasts, ribs, brisket, shanks, and soup bones.
• You build the cut sheet. Steak thickness, roast size, how much you want ground, package weights — all of it. We'll walk you through it.
• Plan on 16–18 cubic feet of freezer space. That's a dedicated chest freezer, not the one over your fridge. Contact us if you'd like to buy a freezer from us. 

HOW IT WORKS

1. Place your deposit. We put you on the schedule and confirm your delivery window.
2. About two weeks before harvest, we call to build your cut sheet.
3. The day your beef is hung, we weigh it and email you your final invoice — the actual hanging weight times $7.25, less your deposit. Your animal's photo and USDA grade come with it. You pay by card or Shop Pay from the link in that email.
4. Your beef ages 14 days, then gets cut, wrapped, and frozen to your cut sheet specs.
5. You pick up at Local Cuts Meats in Zephyr, TX within 14 days of completion. Balance must be paid before pickup.

ABOUT OUR BEEF

• Licensed Certified Angus Beef ® Ranch to Table partner
• Every carcass graded by a USDA grader against the brand's ten specifications
• Registered Angus genetics from our own program
• Beef Quality Assurance (BQA) certified operation
• Grown on grass, finished on grain
• Dry aged 14 days — longer than the 7–10 days most beef gets, for better flavor and tenderness
• Processed under USDA inspection
• Vacuum sealed and flash frozen
• Photographed alive on delivery day — ask and we'll send you the picture of your animal
• Backed by our money-back guarantee