Potato and grain finished whole Beef

The whole beef is the animal.

Not a portion, not a share of one — the entire steer, cut and wrapped for your freezer. Sourced from a local Inland Northwest ranch and finished on potatoes and grain, the finish that builds heavy marbling and the deep, rich flavor most people are chasing when they buy a steak. Local. Traceable. Finished on purpose for eating quality, not for speed.

One flat price. No math at pickup.

$5,400 covers everything — the beef, USDA processed, vacuum sealed, butcher fees included. No hanging-weight arithmetic. No surprise processing bill when you show up. You order, we handle the rest, you take home a freezer full of beef.

Cut it your way

At a whole beef, the cut sheet is yours. Take our standard Primal Acres spec, or work directly with the butcher and build it exactly how you want — steak thickness, roast sizes, ground ratio, whatever fits how your family eats. This is the size where that decision actually pays off.

Standard spec — $5,400

Steaks are cut 1¼” thick and packaged individually. Tenderloin filets cut 1½”.

Steaks

• Ribeye

• New York striploin

• Tenderloin filets

• Flat iron

• Denver

• Chuck eye

• Top sirloin

• Coulotte

• Tri-tip

• Sirloin tip

• Flank and skirt

• Top round

• Arm steaks

Roasts — 2 to 3 lbs each

• Chuck

• Rump

• Brisket (halved)

Braising, stew, and ground

• Flanken-style short ribs

• Osso buco

• Eye of round, cubed

• Stew meat

• All bones and fat trimmings

• Ground beef

Weights

Averages about 800 lbs hanging weight, yielding roughly 480 to 520 lbs of finished, boxed beef. Every animal cuts out different. You pay the flat average price either way, so your cost is known before harvest.

Processing

USDA processed and vacuum sealed. Butcher dates every month. We use processors in our own region on purpose — the money you spend here stays in the Inland Northwest instead of leaving it. That is the point of buying direct.

Payment

Payment is due when your cattle are gathered, typically a few days before harvest. You’ll receive a harvest notification and an invoice at that time. We bill the card on file or deposit your check, with payment due within 48 hours of that notice.

Freezer space

Plan on twenty to twenty-four cubic feet. That is a large chest freezer, or two mid-size units. Have it bought, plugged in, and holding temperature before harvest notification comes — a whole beef arrives all at once and there is nowhere else to put it.

Split it

Whole beeves often go between two or three families. If that’s the plan, sort the split before harvest — and if you’re custom cutting, everyone needs to agree on the cut sheet first. We deliver the whole as one share and dividing it is on you.

Local pickup and regional delivery available. Sold by the quarter, half, and whole — limited quantities, first come, first served.