Beef is billed on hanging weight — the carcass weight before cutting. Here's what each size actually puts in your freezer.

FWCC Reserve Quarter — $9.00/lb
Averages 212.5 lbs hanging, about 100 lbs of beef in your freezer. Roughly $1,912. $400 reserves it.
Fits a standard 5 cu ft chest freezer. Right for a couple or small family.
Note: quarters don't include brisket — an animal only has two, so briskets start at the half.

FWCC Reserve Half — $8.00/lb
Averages 425 lbs hanging, about 200 lbs of beef. Roughly $3,400. $800 reserves it.
Wants a 7 cu ft freezer or bigger. Includes a whole brisket. Our most popular size.

FWCC Reserve Whole — $7.50/lb
Averages 850 lbs hanging, about 400 lbs of beef. Roughly $6,375. $1,200 reserves it.
Needs 14–16 cu ft. Best price per pound, two briskets, and enough beef for a year.

Final price is calculated on your animal's actual hanging weight at the processor. These are averages — yours will land close.

Bulk beef is priced on hanging weight — what the carcass weighs after harvest, before it's aged and cut. It's the industry standard, and it's the honest way to price a whole animal, because no two are identical.

Here's the part nobody explains: you don't take home the hanging weight. With us, you take home about 47% of it. A 212.5 lb quarter puts roughly 100 lbs of vacuum-sealed beef in your freezer.

That number is lower than what some operations quote, and the reason is simple — we don't send you bones. No soup bones, no organ meats. Bone is heavy, and you'd be paying $9 a pound for it. We'd rather trim it out and have every pound you pay for be beef you'll actually cook.

The other thing worth knowing up front: a little over half of what you take home is ground beef. That's 55–60 lbs on a quarter. It's true of every animal from every supplier — there are only so many ribeyes on a steer, and the rest is trim. We grind ours 80/20.

You get an estimate when you order. The final invoice is trued up against actual hanging weight at delivery. You pay for exactly what you get.

Most places hand you a butcher's form full of terms you've never heard and hope for the best. We give you seven choices, with our recommendation already selected on each one. Accept our picks as-is, or make it your own.

Ribeye — boneless or bone-in

New York strip — boneless or bone-in

Filet — 8 oz or 6 oz

Chuck — chuck eye + Denver steaks, or extra roasts

Picanha — cut into steaks, or left whole

Tri tip — cut into steaks, or left whole

Short ribs — tablitas, or a whole short rib plate

Everything else comes the standard way. Ground beef is 80/20. Before you confirm, you'll see a complete list of every single package headed to your freezer.

In a quarter (~100 lbs):

Steaks — 4–5 ribeye (1.25"), 3–4 New York strip (1.25"), 3–4 filet mignon (8 oz), 1 T-bone, 1 porterhouse, 2–3 top sirloin baseball (8 oz), 1–2 chuck eye, 1–2 Denver, 1–2 picanha (1"), 1–2 tri tip (1"), 1 flat iron, 1 flank, 1 teres major

Cuts for the grill and the pan — 1 flap meat, 1 inside skirt, 1 outside skirt, 2–3 bone-in rib tablitas, 1 lb kabob meat, 3.75–5 lbs cutlets

Roasts — 1 chuck roast (3 lb), 1 rump roast (3 lb)

Ground — 55–60 lbs of 80/20, in 1 lb bricks

Halves will double everything and add a whole brisket. Wholes double it again, add a second brisket and a hanging tender.

Free delivery across DFW. Anywhere within about 30 miles of downtown Fort Worth or Dallas, we bring it to you at no charge, frozen and ready for the freezer.

Shipping elsewhere. We ship outside the metroplex — rates are quoted with your order based on size and destination.

Your deposit reserves your beef. The balance is due after production and right before delivery, calculated on actual hanging weight.

$400 reserves a quarter. Delivered free across DFW in 2-4 weeks.