Buying a whole cow is an incredible way to stock your freezer with high-quality, ethically-raised beef—especially when you're buying directly from a farm like ours. But if it’s your first time, you might be wondering:
How exactly do I make the most of a whole cow?
Don’t worry—we’ve got you covered. Here’s a simple breakdown of what to expect, how to plan, and how to enjoy every cut.
What You Get from a Whole Cow
When you purchase a whole cow, you're getting a wide variety of cuts—typically around 400–600 lbs of packaged beef. This includes:
Ground Beef – The most versatile cut, great for tacos, burgers, meatballs, and more.
Steaks – Ribeyes, T-bones, sirloin, filet mignon, and more for your grill or cast iron skillet.
Roasts – Chuck, rump, round roasts—ideal for slow cookers and Sunday dinners.
Brisket & Short Ribs – Perfect for BBQ season or hearty winter meals.
Soup Bones & Marrow Bones – Great for nourishing bone broths.
Organ Meats (optional) – Liver, heart, tongue—full of nutrients and often overlooked.
Fat (suet) – Can be rendered into tallow for cooking or homemade soap.
Freezer Space: What You’ll Need
A whole cow takes up a full-size chest freezer (around 16–20 cubic feet). If you're sharing with another family or planning to store over the seasons, this space will come in handy.
Meal Planning & Rotation Tips
Start with the cuts you're most excited about—steaks or roasts.
Plan meals around what's in your freezer. Rotate between ground, roast, and steaks so you don’t end up with a mountain of one thing left.
Try something new each month. Never cooked oxtail or made bone broth? Now’s your chance!
Batch cook and freeze meals. Great for busy weeks and helps prevent waste.
Make the Most of Every Cut
Cooking a whole animal means learning to love every part of it. Not sure how to cook short ribs or liver? There are countless tutorials online to guide you. here are some basic rules of thumb-
Match the cut of beef to the appropriate cooking method. Tougher cuts benefit from slow and low cooking, while more tender cuts are best suited for grilling or pan-searing.
Utilize a Slow Cooker or Pressure Cooker: These appliances are great for making tougher cuts tender and flavorful, like in pot roast, stew, or barbacoa.
Don't Forget the Bones: Bones can be used to make beef stock, adding depth of flavor to your cooking.
💡 Pro Tip: Share with Friends or Family
Buying a whole cow is a big investment—but it can also be split with others. Many families go in on a whole cow together and divide the cuts evenly. Everyone wins!
Ready to Order?
We raise our cattle with care on regeneratively managed pastures—no pesticides, no feedlots, just real food from healthy land. If you're ready to fill your freezer with clean, flavorful beef, we’ve got cows headed to the butcher soon.
Still have questions? Just shoot us a message—we’re happy to walk you through it.