Curious about how buying farm raised beef works? Whether you’re looking to save money, eat healthier, or support local farmers, it can feel overwhelming to know where to start.
With so many options and details to figure out—like where to buy, how much to get, and how to store it—it’s easy to put the idea on hold.
Don’t worry! I’ve been through the process and learned some helpful tips along the way.
Here’s my simple step-by-step guide to buying farm-raised beef that’ll make it simple, cost-effective, and rewarding for your family.
Benefits of Buying Farm-Raised Beef
- Freshness and Quality: Farm-raised beef is often fresher and higher quality than store-bought meat, as it hasn’t traveled long distances or undergone extensive processing.
- Cost Savings: Purchasing a half cow can be more economical, providing premium cuts like steaks and roasts at a lower price per pound than grocery stores.
- Customizable Cuts: Many local farms allow you to choose how the beef is processed, so you can get the exact cuts and packaging sizes that suit your family’s needs.
- Support for Local Farmers: Buying directly from a local farm supports sustainable agriculture and helps small-scale farmers thrive in your community.
- Ethical and Humane Practices: Many local farms prioritize certified humane treatment of animals, giving you peace of mind about the sourcing of your meat.
- Transparency: You can often visit the farm and see firsthand how the animals are raised, ensuring they are grass-fed, pasture-raised, or grain-finished to your preferences.
- Healthier Meat: Farm-raised beef tends to be free from added growth hormones and antibiotics, making it a healthier choice for your family.
- Less Packaging Waste: Purchasing in bulk reduces the need for individual packaging, which helps minimize waste and is more eco-friendly.
- Year-Round Convenience: Having a freezer stocked with beef ensures you’re prepared for meal planning, saving trips to the store and making dinner decisions easier.
- Deeper Connection to Your Food: Buying from a local farm allows you to connect with where your food comes from, fostering a greater appreciation for your meals.
Buy Farm Raised Beef: Complete Step-by-Step Guide
I’ve mentioned a few times that in an effort to eat healthier, we try to use grass-fed beef from Aldi when the budget permits.
Buying healthier meat is one of those things that I think is always a great idea.
But buying farm-raised beef is how it’ll be more cost-effective and still high quality.
We just purchased our second half cow, so I’ll share some tips and what we’ve learned through the process of buying farm raised beef in bulk.
Where To Get Farm Raised Beef
I have to be honest – it is relatively easy where I live in upstate New York.
There are many farms as close as 20 miles from my house… but unless you live in a very urban area or in the desert, chances are you can find a cattle farm pretty close to you, too.
But you have to ask around. Most small farms are family operations and don’t have websites, so you have to ask actual people… not Google.
You can also to to EatWild and search for a farm in your area.
I also recommend that you go out to the farm to visit. Most local farms would love to have you come to take a look and chat about the process.
Not interested in seeing that cow walking around that will soon be in your freezer? I completely understand, but I still think it’s a good idea to see the farm and talk to the cattle raiser in person.
The Cost Structure
It can cost anywhere between $3 and $9 per pound. The variety comes from what cuts you’re interested in and how much you get.
Because of that I won’t be able to say it will cost $x per pound since it depends on several factors- mainly the cut of meat or if you’re buying a quarter/half/full cow.
Buying a quarter cow can be a lot of money, but the upfront cost buying in bulk means that different cuts of meat have a smaller price per pound.
How Much Meat To Get
A half of a cow is PLENTY for us (Family of 4) and will last us a year with no problem.
But, some farms sell cows as a whole or has a bigger price cut per pound for a bigger bulk buy, so your best bet would be to find a friend who is also looking to buy some beef in bulk and split it.
We LOVE our beef. It’s healthier, it supports local business, and we prefer the flavor. Best of all, it is a bargain compared to buying it in the grocery stores.
How To Get Beef Butchered
When you call the butcher, they will ask you lots of questions about how you want your beef cut.
Be prepared ahead of time so that you get exactly what you want.
Want some tips? Well… here is how I get mine cut:
- All steaks cut to 1 – 1 1/2 inch. I did 1 inch this time around.
- Rib Roast – Do NOT turn into hamburger. I leave the rib roast not cut because I love prime rib. But I do get it cut in half, 3 front ribs and back 4 ribs. If cut into steaks, these are your ribeye steaks.
- Porterhouse/T-Bone/Strip/Tenderloin – Do NOT turn into hamburger. These 4 steaks are all variations and parts of the same part on the cow. If the tenderloin and strip are not separated, then you have T-Bones and Porterhouses. The difference between a T-bones and a Porterhouse is simply the size of the filet (or tenderloin – this muscle located along the back bone is thick on one end and narrows to the other). I prefer to separate the tenderloin from the strip and to keep the tenderloin whole and (its super easy to cut yourself and then you can control the thickness) and have the strip cut into steaks. My rationale (in case you’re wondering) – the filet and strip cook at different rates, so it can be tricky to grill a Porterhouse to perfection. Often, if you cook the strip side to a medium rare, then the leaner filet side is overcooked. But that’s just me. I’d rather just have them separated.
- Short ribs – Do NOT Turn into hamburger. Yes, you might want these. Braised short ribs are AMAZING – or grilled Korean style.
- Sirloin – Do NOT turn into hamburger. Sirloin will be your most plentiful source of decent steak in the cow, and while tougher than ribeye and strip, it’s pretty tasty. I get all the sirloin cut into steaks.
- Flank steak – Do NOT turn into hamburger. Your butcher might not ask about the flank steak, but it is amazing, and you should get this cut for yourself.
- Chuck Roast – Do NOT Turn into hamburger. This might be the most flavorful cut of beef. Ideal for the crockpot.
- Bottom Round, Top Round and Eye of Round Roasts – I could go either way on this one. When you get roast beef from the deli counter, it is often from one of these cuts of meat. They are all pretty tough, which is why it works best sliced against the grain or slow-cooked. I got the bottom round roast from our last cow, but never got around to making a pot roast. This time, I had it made it all into hamburger.
- Stew meat – I could go either way on this one. I love beef stew, so I get the stew meat.
- Brisket – I could go either way on this one. Do NOT Turn into hamburger. Brisket is AMAZING smoked, but I don’t have a smoker, so I got it turned into hamburger. If you have a relative who will let you use their smoker, its’ worth getting the brisket cut!
- Cube Steak – Turn into hamburger . A pretty tough cut of meat. Usually needs to be pounded with a meat tenderizer to make it edible. I have it ground into hamburger instead.
- Everything else – Hamburger/ground meat.
It typically ends up to be about 75% hamburger, 25% steaks and roasts. One more tip – it might cost more to get it vacuum sealed in plastic, but it is well worth it.
Even if you have a vacuum sealer at home, I can almost guarantee you that the commercial grade one that your butcher has will do a better job.
Live weight vs. hanging weight vs. boxed weight
Live weight is exactly what it sounds like, how much the cow weighs when it’s still walking around.
After it is slaughtered, the head, skin, hooves and other unusable pats of the cow are removed, leaving the “hanging weight”, usually about 60% of the live weight.
When you talk to the farm owner, they usually price the beef in hanging weight. Once the beef has beef aged and butchered, it looses more weight.
Boxed weight is typically 60% of hanging weight (but this will vary by butcher).
So here is the math you should be doing in your head to compare prices… if a cattle raiser gives you a price of $3.50 per pound hanging weight, then expect to be paying $5.83 per pound ($3.50 / 0.60) once it’s packaged.
Also – you will likely have to pay the butcher too.
When To Buy Farm Raised Beef
Around here, the cows are usually slaughtered in the fall, before it gets cold.
It’s mid October right now, so if you want one – GET ON IT! For next year, start looking around in the summer or earlier.
Many farms sell their cows a year in advance, so make sure that you plan ahead!
How To Store Meat To Last
Obviously, you’re gonna keep this meat frozen. But there is a big difference between a nice chest freezer and the freezer in your kitchen.
A standing freezer works for most meat, but if you’ve got a lot in bulk, you need space!
My advice – get a chest freezer. They’re cheaper than you think. We have a 8.0 cu ft freezer that we only paid about $200 for brand new.
Also, get a vacuum sealer- vacuum sealed meat will last much longer in a non-defrosting freezer, at least up to a year, maybe longer.
Certified Organic- We Skipped!
Our first half cow we bought in 2012 was certified organic. But it was also expensive. And since 2012, beef has skyrocketed in price… so this time, we didn’t go with an organic farm.
However – did you know that it is a TON of work and money for the farm to claim the USDA Organic designation? Many smaller farms just don’t have the resources and time to deal with it, but still provide amazing quality beef.
Many would pass the organic certification with flying colors if they jumped through the hoops and did the extra steps.
That’s another reason why I recommend visiting the farm, and talking with those who feed and raise the cattle.
Final Thoughts
Buying farm-raised beef is a fantastic way to enjoy healthier, high-quality meat while supporting local farmers.
From choosing the right cuts to storing your meat properly, it’s a rewarding process that provides great value for your family.
With a bit of planning and research, you can stock your freezer with delicious, grass-fed beef that’s perfect for every meal.
So, visit your local farms, chat with the farmers, and take the first step toward buying your next quarter, half, or whole cow!
Do you have experience buying beef from a local farm? Or maybe you are a local farmer!
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We buy 1/2 a year, we get the cow in August so it’s grass fed, I can’t explain to anyone the taste, it’s amazing and believe me we have not bought meat from a butcher or grocery store in years, started this back when my kids were little, we do pig also and chickens, the taste is so different from the rubbish at the grocery store, now that being said, Aldis meat, pork and chicken is good so if you don’t have a farm, buy Aldis, before you buy big grocery chains, Aldis has made a point of making sure… Read more »
Please become comfortable with the terms. Cows are female bovine; they give milk. Steers are male bovine, they give meat. (Female calves are heifers until they are bred and give birth and milk, then they are cows. Male calves are bulls until they are castrated (testicles removed) and then they are steers (unable to reproduce). Bulls allowed to grow to maturity are used for mating.
depends on the bread, females or cows give meat as well. Stop trying to sound smart. What happens to Dairy cows that are past lactating years??? meat
How do I know what breed of cow to buy? Looking at our local farmers it seems that each farm has a different breed of cow. I’m now throughly confused!!
I’m a small grass fed, clover finished Farmer/Rancher in East Texas (www.falsterfarm.com) Most of our customers respect and inspect our production methods which is bio-dynamic slow grow. We raise two English breeds: Mini – mid size Herefords and Mini – Mid size Red Angus for other breeders (seed stock) and for our beef customers. You will find there are 3 components that determines tenderness in beef: 60% -Genetics (the deep answer to your question), 30% – farming practice, 10% – How the animal was treat in the 36 hours prior to harvest. The marketing of Angus beef as tender is… Read more »
As a cattle rancher from Oklahoma, I really appreciate the way you outline this information for folks who might not be familiar with the cattle industry. I LOVE having the opportunity to share my way of life and ultimately the product I produce with local consumers. My husband and I are in the process of completely transforming how we market our beef, in order to cut out the middle man and make a more economical product for consumers.
Hi Susie,
I read your comment and wondered if you might be interested in this article: https://www.whitehorsestar.com/News/ranch-owner-becomes-a-licensed-butcher. It might not be exactly in-line with what you do, but your “cut out the middle man” comment made me think of it.
I’ve had a processor tell me that the breed of cow will cause the gamey taste. I was wondering if a beef farmer could verify this fact? I’ve moved a couple of times causing me to use different local farmers for our beef. The first farmer had non-game tasting meat, the second farmer’s meat tasted gamey, and our newest farmer there is not gamey taste. I’d like an objective opinion if I could get it from someone who I do not do business with. TY
Great question – hopefully someone will answer. I do know that not only does the breed matter, but what they are fed.
While I was researching to write a new blog post on this for our farm page I came across your article. We are in upstate NY too! If you ever want to visit the farm please contact us we love giving tours. We sell primarily Grass-Fed + Grain Finished Beef because that is what our clients love. We sell Grass fed + Grass Finished Beef when clients request and purchase a full beef (they usually share the purchase with a friend or family member). Great job on your article. Thank you for sharing and enjoy BEEF however you like it!… Read more »
Thank you! Small world!
This was SO helpful. Any chance you have a post like this for pork?
Not that you would know this answer, but my husband’s fave cut of beef is the Ribeye steak and the little marbling is why he doesn’t like getting grass fed beef, is there a breed that tends to be more fatty or is it just based on diet?
My husband always bought what was called 1/2 of a 1/2 only I never really understood what that term really meant. Why wouldn’t they just call it a quarter? However, he told me that there’s a different between 1/2 of a 1/2 and what’s classified as a 1/4. He has since passed away and I still don’t understand the different, I just know we got a LOT of hamburger and so many packages of spare ribs I can’t even give them away and I don’t even eat them because there’s virtually nothing on them! Can someone explain to me what… Read more »