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1/2 Beef Share
2 Left in Stock
Manufacturer: River Cottage Farm
Approximately 175 lbs
- This share gets you a full side of beef. Your side can be cut to your specifications, but the cuts below represent how we cut our RCF Beef. The Half Beef Share is about eight boxes It will fit inside a large (about ten cf) chest freezer
- 75 - 80 lbs Ground Beef
- 5 lbs NY Strip Steak
- 4.5 lbs Top Sirloin Steak
- 6 lbs Rump Roast
- 10 lbs Sirloin Tip Roast
- 4 lbs Flat Iron Steak
- 2.5 lbs Filet
- 4.5 lbs Stew Meat
- 11 lbs Short Ribs
- 6 lbs Brisket
- 9 lbs Ribeye Steak
- 4 lbs Kabob Meat
- 21 lbs Chuck Roast
- 6 lbs Marrow Bones
- 4.5 lbs Shanks
- 1 lb Hanger Steak
- 1 lb Flank Steak
- 1 lb Skirt Steak
Our 1/2 Beef Share includes all processing costs. Upon receiving your order, you will receive an invoice for a $250.00 deposit fee. To read more about our Beef Share Program, check our Bulk Beef page here, https://rivercottagefarm.net/whole-and-half-animals
So glad to connect with you on the phone today. After looking over your site, we decided the best thing for our family would be to purchase a 1/2 a cow. When can we expect to be able to order this?
Great! I have contacted my butcher and will get a steer in for you asap. I’ll keep you posted on the progress. Once we take the steer to the butcher I’ll contact you to go over all the cutting instructions and make sure you get everything cut the way you like. The steer will dry-age for at least two weeks as our butcher keeps an eye to get it cut up at it’s peak tenderness.
You can either pick it up from the butcher, the farm, or one of our drop off locations.
are we able to also have the “scraps” from the butchered cow? such as the cheek, tongue, head, liver, heart, sweetbreads, and tripe?
what is the wait time right now for getting a full cow?
Thanks for checking in with us regard a whole steer. Yes, this is actually the only way they allow you to keep everything from the cow, custom butchering.
I’m checking with our butcher now about the head.
We have a full steer left for custom butchering and we’re taking them in on Monday.