QUARTER, HALF, WHOLE


Cow or Pig

Get all the details below or click to shop

Our quality meats
at a great price

 


Pasture-raised
No antibiotics
No GMO feeds
No chemicals
100% grassfed beef

 

The Nitty Gritty

1 Choose your size +date. Place your $100 deposit.

You pick Quarter, Half, or Whole, the date your animal is processed, and place your deposit (deposits are non-refundable). You'll get an email confirmation when your order has processed, and a link to set up a time to talk with us.

2 We'll confirm how your meat will be butchered, then send it off to process.

You'll receive an email with a link to sign up to talk with us to finalize your order.

3 In 4 to 6 weeks, your order is ready. You pay the remainder + pick up your meat.

Your meat will be ready to pick up 4 to 6 weeks from the processing date of the animal you chose. We'll notify you when your order is ready and we will process the balance using the credit card on file. *Note-- all meat comes frozen.

Only Quality Raised Breeds

Our primary focus is not on one particular breed of cow or pig, but on animals coming from herds that are focused on our farming practices like raising on pasture and without GMO feed, chemicals, and antibiotics. Our cows are a mix of Wagu, Angus, Devon, Mashona, Charolais, and Braunvieh-- Our pigs are from Old Black, Large Spot, Duroc, Hampshire, and Yorkshire breeds.

The Costs

The weights used below are samples (exact weights will vary).













*Savings will depend on how you have your beef or pork butchered, and whether or not you elect to keep the bones. If you follow our recommendations, you'll get the most bang for your buck!

for BEEF: Choosing bone-in steaks/roasts and keeping the bones and organs will generate maximum savings versus retail. Boneless steaks/roasts, additional grinding, and not keeping any of the bones will reduce the savings.

for PORK: Choosing bone-in chop/roasts and keeping the bones and organs will generate maximum savings versus retail. Boneless chops/roasts, additional grinding, and not keeping any of the bones will reduce the savings.

Meat You'll Take Home

WHOLE + HALF

Whole and half animal orders are customizable, and we help walk you through your choice of cuts. Check out the samples below.

Whole BEEF Sample

9.2 lbs Stew Meat
4 lbs Flat Iron Steak
48 lbs Shaved Steak 2 lbs Heart
21.2 Ribeye
4 lbs Denver Steak 2.4 lbs Tri Tip Steak 1.6 lbs Skirt Steak
102 lbs Ground Beef
8 lbs Chuck Eye
8 lbs Liver
102 lbs Fat
17 lbs Brisket
2 lbs Flank Steak
1.2 lbs Tongue 60 lbs Bones
18 lbs Short Ribs
10 lbs Porterhouse Steak
1 lb Hanging Tender Steak
 
23.6 lbs Osso Bucco
11 lbs T-Bone 2 lb Kidney
 
15.6 lbs Chuck Roast
25 lbs Sirloin Steak
2.4 lb Oxtail
 

In this example steer, we left the brisket untrimmed, cut the shanks into osso bucco, cut the loin into ribeye, T-bone, porterhouse steaks, and bone-in sirloin steaks, cut the chuck roasts into 3 lb roasts, cut the Denver, Chuck eye, Ranch, and Flat Iron steaks off the chuck section, and cut the eye round, top round, bottom round and sirloin tip roasts as shaved steak.

Whole PORK Sample

34 lbs Shoulder Roasts 1 lb Tenderloin 4.5 lbs Short Ribs 12 lbs Bones
38 lbs Cured and Smoked Ham Roasts 15 lbs Chops 19 lbs Bacon  
9 lbs Boneless Loin Roasts 0.7 lbs Baby Back Ribs 15 lbs Bratwurst Sausages  

In this example, the hams and bacon cured and smoked. If you ground the hams or didn't cure the pork belly into bacon, it would cost even less.

Half BEEF + PORK

For an idea of the meat you'll take home with a half animal, divide totals in our above WHOLE samples by 2

QUARTER

Quarter animal orders come specifically in our most popular cuts (not customizable). The meat below is the meat you'll bring home.

Quarter BEEF Sample

2.3 lbs Stew Meat
1 lb Flat Iron Steak
12 lbs Shaved Steak 0.5 lbs Heart
5.3 Ribeye
1 lb Denver Steak 0.6 lbs Tri Tip Steak 0.3 lbs Skirt Steak
25.5 lbs Ground Beef
2 lbs Chuck Eye
2 lbs Liver
1.2 lbs Fat
4.2 lbs Brisket
0.5 lbs Flank Steak
1.2 lbs Tongue 15 lbs Bones
4.5 lbs Short Ribs
2.5 lbs Porterhouse Steak
0.3 lbs Hanging Tender Steak
 0.2 lbs Kidney
5.9 lbs Osso Bucco
2.7 lbs T-Bone 0.8 lbs Ranch Steak
 
3.9 lbs Chuck Roast
6.2 lbs Sirloin Steak
0.6 lbs Oxtail
 

NEW! Whiffletree is happy to offer a QUARTER BEEF option that comes in a standard list of cuts that have been widely popular over the years.

It requires a great deal of cost and complexity to do custom cuts on our WHOLE and HALF orders. By having a standard list of cuts for the QUARTER order, we were able to justify creating this new product, while still being able to offer it at a discounted bulk rate.

In the example in the chart above... we left the brisket untrimmed, cut the shanks into osso bucco, cut the loin into ribeye, T-bone, porterhouse steaks, and bone-in sirloin steaks, cut the chuck roasts into 3 lb roasts, cut the Denver, Chuck eye, Ranch, and Flat Iron steaks off the chuck section, cut the eye round, top round, bottom round and sirloin tip roasts as shaved steak.

*PLEASE NOTE: If the steer is over 30 months old, then the order will come with boneless loin steaks (filets, New York strips, and sirloin strips), instead of the T-bone, porterhouse, and sirloin steak.  Those boneless cuts will be slightly smaller by virtue of the bone that comes out.

From our freezer to yours...


If you’re trying to determine how much meat can fit in your size freezer, try this rule of thumb:

1 cubic ft of freezer space may hold about 10 to 25 lbs of packaged meat (see examples below).

Refrigerator-2.jpg

FREEZER

EXAMPLE #1

"The Modern"

This is roughly a 27 to 28 cubic ft. refrigerator.

It has a freezer capacity of about 9 cubic ft.

About 90 to 225 lbs of frozen meat could fit inside.

This freezer, completely empty, would hold a quarter cow or half pig or possibly a whole pig.

 

Refrigerator-1.JPG

FREEZER

EXAMPLE #2

"The Classic"

This is roughly an 18 cubic ft. refrigerator.

It has a freezer capacity of about 4 cubic ft.

About 40 to 100 lbs of frozen meat could fit inside.

This freezer totally empty could hold a half pig and possibly a quarter beef.   

Got Questions?

Call the Farm Store at (540) 935-0600 | Email your farmer at jesse@whiffletreefarmva.com

Upcoming Beef + Pork Dates

Quarter Cow Processed 10/3/22 (Ready 4 - 6 weeks after)

$100.00/ea (This is a deposit. The rest will be charged when we notify you that your order is ready.)
Sale Quarter Cow Processed 10/3/22 (Ready 4 - 6 weeks after)

Half Cow Processed 10/3/22 (Ready 4 - 6 weeks after)

$100.00/ea (This is a deposit. The rest will be charged when we notify you that your order is ready.)
Sale Half Cow Processed 10/3/22 (Ready 4 - 6 weeks after)

Whole Cow Processed 10/3/22 (Ready 4 - 6 weeks after)

$100.00/ea (This is a deposit. The rest will be charged when we notify you that your order is ready.)
Sale Whole Cow Processed 10/3/22 (Ready 4 - 6 weeks after)

Half Pig Processed 10/3/22 (Ready 4 - 6 weeks after)

$100.00/ea (This is a deposit. The rest will be charged when we notify you that your order is ready.)
Sale Half Pig Processed 10/3/22 (Ready 4 - 6 weeks after)

Whole Pig Processed 10/3/22 (Ready 4 - 6 weeks after)

$100.00/ea (This is a deposit. The rest will be charged when we notify you that your order is ready.)
Sale Whole Pig Processed 10/3/22 (Ready 4 - 6 weeks after)

Half Pig Processed 11/7/22 (Ready 4 - 6 weeks after)

$100.00/ea (This is a deposit. The rest will be charged when we notify you that your order is ready.)
Sale Half Pig Processed 11/7/22 (Ready 4 - 6 weeks after)