What You Get From a Quarter Cow

Pro tips

• Order from a reputable local meat processor to ensure proper butchering, freshness, and food safety standards.
• Plan freezer space before purchase—a quarter cow requires 40–60 cubic feet of freezer capacity.
• Label and date all packages before freezing to track inventory and rotate stock efficiently.
• Thaw steaks and roasts in the refrigerator 24 hours before cooking for even, safe preparation.

Storage & make-ahead

Vacuum-seal and freeze all cuts; steaks and roasts keep 8–12 months frozen; ground beef keeps 3–4 months. Thaw in refrigerator before cooking.

How much meat do you get from a quarter cow?

A quarter cow typically yields 55+ pounds of ground beef, 7 filets, 5 ribeyes, 5 New York strips, 2 top sirloin steaks, 9 roasts, 1 brisket, cubed steaks, and soup bones—around 120–150 pounds total depending on the animal.

Is buying a quarter cow cheaper than grocery store beef?

Yes. Bulk beef from a local processor offers better per-pound pricing and higher quality (fresher, often grass-fed) than supermarket meat, while supporting local farmers.

How should you store a quarter cow purchase?

Freeze steaks and roasts in vacuum-sealed packages; store ground beef in meal-sized portions. Most cuts stay fresh frozen for 6–12 months.

What cuts does a quarter cow include?

Front and hind quarters include ground beef, steaks (ribeye, filet, New York strip, sirloin), roasts, brisket, cubed steaks, and soup bones for stock.

Who should buy a quarter cow?

Families who cook beef regularly, meal-preppers, and those seeking premium local meat. Requires freezer space and upfront cost (typically $600–$1,000).