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Halves, Quarters and Eighth Packs

Please email us at beef@wildtyperanch.com for availability

BEEF HALVES:

* $5.25 per pound of hanging weight.  (Hanging weight is the weight of the carcass before it is cut and packaged).
* Packaged weight is usually 60-65% of the hanging weight (approximately 160 pounds).
* Average cost $1050-1600 (processing included)
* 160 to 180 pounds of packaged, premium pasture-raised Angus beef
* Save over $1.00/lb over packaged price and $0.50 per pound over quarter price
* You get to select how you want it cut (i.e. prime rib roast instead of ribeye steaks)
* Reserve your half at least a month ahead of time
* $250 non-refundable deposit confirms your order
* Pick up your half after processing at Westphalia Market, near Lott, Texas.

BEEF QUARTERS: 

* $8.67 per pound of packaged weight. 
* 90 pounds; total price $780
* Split quarters-an even mix of cuts from front and hind quarters
* Reservations recommended, but sometimes we can fill an order on request.
* $250 non-refundable deposit confirms your order
* Quarters can be picked up at regular pickup points, or Wild Type Ranch near Cameron.

Example yield from a split quarter:

(This will vary occasionally and may include some other seasonal cuts)

90 pounds made up of seasonal variations of the following: (May sometimes include brisket and/or short ribs)

* 4 Chuck/Shoulder/Seven roasts
* 2 Rump/Pykes Peak/Sirloin roast
* 8 Rib steaks (Bone-in and/or boneless)
* 6 New York Strip steaks
* 6 Filet Mignon (tenderloin)
* 8 Top Sirloin steaks
* 4 packages Cutlets
* 2 Flank/Skirt (Fajita)
* 6 Shank/neck soup bones
* 4 Stir fry beef
* 4 Kabobs
* 6 Stew beef
* 4 Chili Beef
* 8 3-packs 1/3 lb patties (1 lb pack)
* 15 to 18 Ground beef

 



BEEF EIGHTH:

$8.90 per pound; 45 pounds: $400 total price

$250 non-refundable deposit at time of ordering.

45 pounds made up of seasonal variations of the following:

* 2 Chuck/Shoulder/Seven roasts
* 1 Rump/Pykes Peak/Sirloin roast
* 4 Rib steaks (Bone-in and/or boneless)
* 3 New York Strip steaks
* 4 Filet Mignon (tenderloin)
* 4 Top Sirloin steaks
* 2 packages Cutlets
* 1 Flank/Skirt (Fajita)
* 3 Shank/neck soup bones
* 2 Stir fry beef
* 2 Kabobs
* 3 Stew beef
* 2 Chili Beef
* 4 3-packs 1/3 lb patties (1 lb pack)
* 8 to 10 Ground beef