Frequently asked questions
FREEZER BEEF
Can I buy a whole or half cow for my freezer?
Yes. We sell our grassfed beef by the whole or half. Butcher dates are in March, June and August.
We finish a limited number of animals each year. We are sold out for 2026, but we are taking names for our 2027 interested list.
Our price for 2027 is $4.25/lb hanging weight. This does not include processing fees paid to the butcher, which is $1.20/lb.
We require a nonrefundable deposit for new customers that will be subtracted from the total cost at pickup: $250 for a half and $500 for a whole.
What does it cost to buy a whole or half cow?
Between $1,700 to $2,100 all told for a half. Double that for a whole.
To break it down for you, $4.25/lb to us and $1.20/lb to the butcher = $5.45/lb The butcher also has a flat $60 kill fee per half. You may also incur some extra fees depending on how you get it cut. Chipping, cubing or getting patties made costs a little extra per pound.
Hanging weights for our cattle have are between 300-400 pounds for a half.
300 pound half - basic
Money to farmer: 300*4.25=1275
Money to butcher: (300*1.20)+60=420
Total cost for customer: $1695
400 pound half - basic
Money to farmer: 400*4.25=1700
Money to butcher: (400*1.20)+60=540
Total cost for customer: $2240
Why don't you charge one flat rate for it all?
While this would simplify everything, I haven't figured out an equitable way to do this because butcher costs can vary slightly based on the types of cuts you get. The added cost of extra services isn't a lot, but it does exist.
Getting a half or whole beef is all about having a customized experience. If you want to do it as cheaply as possible, you should be able to do that. If you want to get all the extra stuff done, you should also be able to do that, too, but then you knowingly incur the extra cost.
How much meat will I get back?
It depends. I hate this answer because it feels wishy-washy but it's the most honest one I can give. An accepted calculation is that you'll take home about a 60% yield from the hanging weight (and hanging weight is about a 60% of live weight). That is a rough estimate because of a bunch of variables.
It depends on the live weight of the animal at the time we take it to the butcher. We’re not a feedlot, so we’re not feeding our animals a scientifically balanced mixed ration with the goal of reaching the optimal finished weight in the shortest time possible. We’re not controlling as many variables, but as a result, we think the cows live a more natural and enjoyable life. Also, we’re a small farm that has limited butcher dates. When we have a date coming up, we select the cows that are the most ready to go to the butcher.
What you get back also depends a lot on the cuts you select. Bones have weight. If you choose all boneless cuts, your overall yield by weight will weigh less than someone who selected all bone-in cuts, but the amount of edible meat could be more or less the same.
It could also depend on how long the carcass is hung in the cooler at the butcher, which is something we can ask for, but it’s ultimately out of our hands. An animal that hangs for longer will lose more weight as water evaporates.
That’s why your overall yield of meat may look different than someone else who got a cow at the same time or even got the other half of a whole cow.
How much freezer space will I need?
A 10.7 cubic foot deep freezer will do the trick for a half cow. That’s the bare minimum you’d want. In my experience, that will just barely fit all the meat and you’ll have no room to maneuver anything. But it should fit.
What butcher do you use?
We use Weimer Meats in Bradenville, Pennsylvania.
How do I reserve a spot?
Email us at tallpineslivestock@gmail.com or call/text Rachel at 724-730-5421 to inquire about availability, timing, etc.