Prices

Buy Direct – options include:

Side of Beef
Price per pound is based on hanging carcass side weight before cutting, boning & trimming
(avg. 340lbs). Yield to the customer is approximately 60% of side weight (avg. 205lbs) under normal cutting instructions. Please refer to the cutting chart below for cutting options, and reference as to what cuts are available in a side of beef.

1/2 Side of Beef

A package containing approximately 100lb of beef and contain a bit of everything you would receive in a side: variety of T-bone steaks, rib steaks, sirloin steaks, sirloin tip roast, round steaks, round roasts, cross rib roast, short ribs, ground beef in 1-1/2lb packages, and stewing beef. Price per pound is final cut & wrapped weight.

Freezer Sampler Packs

Sampler packages are either 30lb or 65lb and contain a little bit of everything you would receive in a side: variety of steaks and roasts, plus stewing beef, short ribs and ground beef in 1-1/2lb packages. Price per pound is final cut & wrapped weight.

Packages

We offer several options to choose from. All packages come cut, wrapped and frozen. Free delivery within the Kootenays

Description	Approx Weight	Price*	Approx Total
“Gourmet Grass Finished” Side	340 lb	$3.19/lb	$1090.00
“Gourmet Grass Finished” 1/2 Side	105 lb	$5.60/lb	$588.00
Sampler Pack +	65 lb	$5.70/lb	$370.00
Sampler Pack	30 lb	$5.80/lb	$174.00
Lean Ground Beef - 10lb minimum order preferred	1-1/2 lb packages	$4.00/lb
Burger Patties		Please ask
Sausages/Smokies/Pepperoni		Please ask
Soup Bones (great for soups or dog treats)		Included with sides	Can be sold separately

*Prices include cut & wrap and delivery.

*Prices are subject to change. Totals and weights are approximate only.

A typical cutting chart for sides:

The most tender cuts include:
Prime Rib Boneless or bone-in roasts or steaks
Sirloin Boneless or bone-in roasts or steaks

Loin Boneless New York (strip Loin) & Tenderloin, or bone-in Porterhouse, Wing, and T-bones.

Medium-tender cuts include:
Chuck Boneless or bone-in Cross Rib and Blade Roasts, and/or Blade Steaks
Hip Rump, Sirloin Tip & Baron of Beef Roasts, or Sirloin Tip Steaks

*we recommend blade to be ground