Beef by the Quarter, Half or Whole

Taking limited orders for June. Email thegoodnessofgrass@gmail.com Call 989-590-7544. ThankYou!


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If you have the freezer space, buying a quarter or half of a cow is much more economical than buying beef by the cut. You receive a great variety of cuts. Some cuts, like tenderloin, are easy to prepare. However, short ribs, beef shank, or a chuck steak can be amazing too. It takes an adventurous spirit, and understanding that each cut will have its own unique texture and flavor. If you are inspired, it may be time to buy a quarter and fill up your freezer!

What you get 

Beef! On average 100 pounds (take home) per quarter

(take home is %65 of hanging weight)

25% Steaks

35% Roasts

40% Burger

Plus tongue, liver, heart, oxtail and soup bones

Half Cow = 200 pounds take home

Whole = 400 pounds take home

(20 pounds = 1 cu. ft. of freezer space)

What you pay

$3.25/lb. hanging weight

Hanging weight is the animal after harvest without the head, hide, feet, or viscera. Hanging weight varies based on the frame size of the animal. Early maturing animals reach a “finish” at a younger age and a lighter weight. Later maturing animals reach a "finish" at an older age and a heavier weight.

Hanging weight per quarter is about 150 pounds on average


Quarter Cow = $650

Half Cow = $1,300 INCLUDES BUTCHERING FEE

Whole Cow = $2,600


This works out to around $6 per pound for beef in your freezer.  It's a great deal if you like steaks! Our local grocer sells grass-fed and grass-finished ground beef for $8/lb and the quality does not compare to ours.

Butchering fee is approximately 60 cents a pound plus nominal amount per head. We ask for $100 deposit per quarter to reserve beef for winter 2022/2023.



In 2022 we will be using three butchers for animals sold by the quarter.   We prefer to use butchers local to Alpena but are not always able to do so as the good ones are overbooked. We also work with Ebels in Falmouth, this location maybe more convenient for our customers in southern Michigan. Once the animal is harvested, it hangs for two weeks to age. Aging helps tenderize the meat and bring out robust flavors. It will be another week for the butcher to cut, package and freeze meat before pickup. 

We sell animals by the whole, half or split quarters. A split quarter is the average of the whole side of beef, not a front or back. When your quarter is hanging, we will provide you with contact information for the butcher at which point you can call with cutting orders.  You can specify how you want your steaks cut and packaged, what size you want your roasts to be trimmed to, and to what fat/lean ratio you want your burger ground. Once you place an order and we receive a $100 deposit per quarter, we will get you on our schedule.  If you prefer one location to another (Alpena or Falmouth) or a timeframe (spring, summer or fall), please let us know and we will do our best to accommodate your request.  

If you would like to purchase a Quarter, Half or Whole Beef please contact us by phone, Brook (989) 590-7544 or email thegoodnessofgrass@gmail.com. We highly recommend contacting us to discuss details.