MYERS FARM BEEF

Grass Fed, Grain Finished, Dry Aged Angus Beef


Bulk Purchase Options:



Option 1: Standard Cuts (defined on detail page below)

1/8 Beef Approximately 46.6 lbs for $370.00

1/4 Beef Approximately 93.2 lbs for $740.00

1/2 Beef Approximately 187 lbs for $1480.00

Whole Beef Approximately 377 lbs for $2960.00


Download/View the bulk options detail page



Option 2: Custom Processing

This option allows the customer to customize the processing of the beef they purchase. Customer can decide steak thickness, number of steaks per package, Flat Iron Steak vs more Chuck roasts, keeping brisket or putting it into Ground beef, etc. Your choices will affect your processing fee and the total amount of meat you will receive. The only options are purchasing a half or a whole. Pricing for this option is as follows:

Typical Hanging Weight range: 700 - 850 lbs (Whole) or 350 - 425 lbs (Half)

1/2 Beef Cost: $3.40 X Hanging Weight + Processing Fee (Typically $390.00)

Whole Beef Cost: $3.15 X Hanging Weight + Processing Fee (Typically $780.00)


A non-refundable deposit of $600.00 for Half and $1200.00 for Whole is due at time of order. Please Note; that unlike in Option 1 above where we guarantee the approximate weight you will receive we cannot guarantee any weights in this option because each calf is unique and the processing specifications really defines what you can expect to receive.



Option 3: Customer wants to use their Processor

This option allows the customer to purchase the live calf from us when we meet them at their processor. Customer must schedule and handle all details with their processor. We will load the calf and get a weight at a certified scale and the customer must pay the balance upon delivery to the processor. Pricing for this option is as follows:

Typical Live Weight range: 1150 - 1300 lbs

Live Calf Cost: $1.95 X Live Weight


A non-refundable deposit $1200.00 is due at time of order.



To order any of the above options call John at 931-450-0469.



More Questions? Check out our FAQs








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