This is a EXAMPLE of what has been done with a quarter beef. Some parts of this is flexible. The main steaks are limited, but with certain parts of the beef you have a couple different options what you could do. The Chuck, Sirloin, and Round section - for example if you wanted no patties but would like to make stew meat etc. You must be specific when giving your cutting instructions. They will not cut some of these cuts unless you tell them to. It is good to write down what you want before you call, and keep that for record for when its time to pick it up.


​25 lbs ground beef, 25 lbs patties 
2 lb filet
6 lb new york strip (8 steaks)
7 lbs ribeye steak
6 lbs sirloin steak
2 pack short ribs(~6 LBS)
10 lbs round steak & cube
8 chuck roast (~3 lbers)
1 brisket ( 8 lbs)
keep organs- liver, heart, tongue

We take 4 beef to market each month, and require $100 deposit to hold your spot.  We take them to Delaware Meats, and also Trailside Custom Cuts for processing. After your animal is dropped off you will be given its number, and also the remaining total. The beef will hang and age for 2 weeks, during this time you will need to get us paid and also provide your cutting instructions to the butcher.

Please Contact Richard & Tracy Stover at 937-246-2124 to place order.

$2.75/LB Live weight, with the beef finishing around 1350 LBS.

Hanging weights are between 810-850 LBS. With our beef being Pure Bred Angus you will bring home approximately 120 pounds of packaged bring home meat per quarter. Approximately 480 from a whole. 

Processing fees will be roughly $150 per quarter for BASIC processing, you do get a break if doing a half or whole. If you choose to have certain things made the butcher does charge a small fee for making some things (hotdogs, patties, stew meat). 

Quarter Beef - $1080 with processing ($930+$150)
Half Beef - $2150 ($1850+300)
Whole Beef - $4300 ($3700+600)

A rule of thumb is one cubic foot of freezer space for every 35-40 pounds of cut and wrapped meat.