Thank you so much for your interest in our custom freezer beef! We are currently accepting orders for our summer/fall harvest.

Chuck: 107.5 lbs.

chuck roast or steak, arm roast or steak, short ribs, stew beef & ground beef

Brisket: 25.8 lbs.


Rib: 38.7 lbs.

rib eye steak, rib steaks, back ribs, stew beef & ground beef

Plate: 30.1 lbs.

skirt steak, short ribs, ground beef

Loin: 38.7 lbs.

porterhouse steak, t-bone steak, stew beef & ground beef


tri-tip roast, tri-tip steak, top sirloin steak

Round 103.2 lbs.

round steak, rump roast, sirloin tip steak, pikes peak roast, cubes steaks, stew beef & ground beef

Shank 17.2 lbs.

shank soup bone, stew beef, ground beef

Flank 17.2 lbs.

flank steak, short ribs, ground beef

1000 lb. Steer = 430 lbs. Cuts (approx.)

Not all of the cow makes it to the table. On average, a 1,000 pound steer will only weigh approximately 61% of its live weight once it is dressed and hanging in the cooler. The remaining 61% is often referred to as the “Hanging Weight” or the weight “On the Rail”. This approximately 39% weight loss happens during the slaughter and dressing procedure that removes the animals blood, hide, head, hooves, viscera, lungs, and heart. But the loss doesn’t stop there. Once the carcass is on the rail it begins to lose moisture and shrink, which accounts for additional weight loss. The fat and bone removal during the cutting combined with the shrinkage on the rail account for an additional 18% loss. In summary, a steer weighing 1,000 pounds live will yield an average of around 430 pounds of retail cuts such as steaks, roasts, ribs, etc.

Our cattle are bred, born and raised on our farm with quality genetics, marbling and excellent care in mind.  Our hormone-free calves are started on grass pasture and finished on our own hay and feed purchased from a local feed mill.  We believe this process not only produces the best quality meat, but it also allows us to support a local business!
We offer meat in mixed quarters, halves or whole.  A full grown steer is approximately 1250 (live) pounds, we sell based on the hanging weight which averages about 650-750 pounds (thus a quarter of beef will yield you approximately 150 pounds of meat assuming some cuts are bone in.)
Price is $2.75/pound hang weight, paid to the farm.
Processing is paid separately to the processor. 
Glenville offers an exceptionally clean state inspected facility and great customer service, too! They are so helpful in walking our clients through the cut choices available.
Packaging is available in freezer paper (the highest grade available on the market) or vacuum seal. Freezer paper averages a cost of .50/pound and vacuum seal averages .60/pound. 
There is a harvest charge per animal which breaks out to be approximately $20/quarter flat fee.
Here is an example of an order/cost:
1 Quarter (180 pounds) @ 2.75/pound to Crimson Knoll Cattle Co. =       $495
Vacuum Sealed Packaging @.60/pound to Glenville Packing, LLC =        $108.00
Harvest Fee included in Glenville Packing Invoice =                                   $20.00
Total Cost =   $623 (this example would net around 150# of packaged frozen meat once figuring in the 18% lost to fat and bone removal along with shrinkage on the rail.)

Please let us know if you have any questions about our cattle or the process to purchase – we are happy to help! We understand Bucyrus is a drive for some and we are happy to assist in delivering the meat to you as long as schedules can be arranged. Again, thanks for your interest!


The meat cuts chart for butchers contains different sub-primal cuts with recommended cooking methods and lean designations.



The meat cuts chart for foodservice contains the IMPS/NAMP number for each cut as well as order specifications and the cut tree.