Buying Beef by the Cow: How to Fill Your Freezer With Locally Raised Meat

Each order comes with a variety of cuts, and the customer can make specific requests according to their preferences. Katarzyna Hurova/Shutterstock

It wasn’t long ago when everyone stocked freezers, pantries, and smokehouses each fall with beef, chicken, pork, wild game, and any other available protein source in preparation for the looming winter. A stocked freezer was reassurance that there would be food for the family even if roads were too treacherous for travel or money was scarce.

Mouths would still be fed and bodies would be nourished.

Supermarket convenience erased the need for stockpiling food, but momentum is growing for people who like the security of a freezer filled with a variety of meat, especially after the pandemic exposed weakness in our food supply chain. There’s something undeniably satisfying and comforting about having a supply of meat at your fingertips.

One way families can build a food safety net is to buy meat, in bulk, directly from a local farmer, purchasing a whole, half, or quarter animal’s worth of meat at a time—for example, half a cow, or “half beef” in industry lingo. Through the process, you’ll get to learn about where your food comes from and how it’s raised and gain new appreciation for your food and its journey to your table.

Is Buying Meat in Bulk Right for Me?

There are advantages and disadvantages to bulk meat purchases, and one family’s advantage may be another’s disadvantage. Consider your situation with a few questions:

Do you have enough freezer space to store one or more large purchases? 

Don’t expect a half or even a quarter beef to fit into your refrigerator freezer; you'll need a chest or upright freezer to secure your purchase. If you would need to purchase this, would it be a good investment right now? If you’re planning to move, for example, waiting to buy a freezer might be a better choice.

Will your family consume this quantity of meat within a reasonable time? 

In a stand-alone freezer running without interruption, vacuum-sealed meats have a shelf life of up to two years. The frost-free freezer portion of a modern refrigerator maintains regular thawing and freezing intervals to control frost buildup, causing crystals to form inside the packages. Meat stored in this type of freezer should be used within six months.

You’ll also need to be realistic about whether you’re willing to put the effort into thinking ahead, learning about possibly unfamiliar cuts, looking for recipes the family will enjoy, thawing the meat, and preparing and cooking meals.

Can you afford the upfront cost? 

Be prepared to pay $1,400 for a half beef (typically averaging about $6 to $7 per pound), or $550 for a whole hog (about $4 to $5 per pound), or maybe more.

If any of these factors are prohibitive, one option to consider is splitting a purchase with a willing neighbor, friend, or family member.

A benefit of buying meat directly from a farmer is knowing how the animals were raised. William Edge/Shutterstock

Finding Your Farmer

Begin by asking friends and family for recommendations for where to purchase your meat supply. Check to see if anyone has a local source and what they’ve experienced. Word of mouth—consumer to consumer—is usually a reliable reference.

Internet searches for your state’s cattle and hog producers may provide a directory of producers who sell directly to consumers. Social media is also rich with producers who are marketing their own products.

If any questions come up during your research, or if you have specific requirements, don’t hesitate to reach out and ask. Farmers and ranchers are eager to walk you through the buying process. They want your experience to be smooth, educational, and positive. They should expect and welcome your questions about how their animals are raised and fed.

“We want you to know about the meat you buy,” said Brenda Raterink, an owner and operator of Raterink Family Farm in Zeeland, Michigan. Her family dairy farm opened a store in 2019 to sell their beef and other locally sourced farm products.

“We also want you to respect the way each farm or ranch raises the animals and feeds their livestock; we cannot all raise animals with the same practices. We all have different feed and housing space available,” she said.

Janie Van Winkle, co-owner and operator of VanWinkle Ranch in Grand Junction, Colorado, suggests asking if the meat is processed at a USDA- or state-inspected facility.

“Neither answer is right or wrong,” she said. “Animals harvested through USDA facilities are subject to random tests for antibiotic residues, state-inspected facilities are not.”

Relationship-building is part of the buying experience. Most farmers and ranchers, including Ms. Raterink and Ms. VanWinkle, sell to consumers because they enjoy the interaction, sharing their food story, and helping connect people to their food.

Most stand-alone freezers can store meat for several years. McKinleys/Shutterstock

Choosing Your Meat

Keep in mind that when you purchase meat directly from a farmer or rancher, you’re likely buying an entire animal or part of the animal. Some producers may sell bundles of different products, such as a combination of beef, pork, poultry, or lamb, as well as a variety of sausages, grouped in smaller quantities. Bundles are a great entry point for inexperienced buyers, but not all farmers offer this option.

The initial expense can be surprising, and opinions vary about whether buying in bulk saves money. In the end, Ms. Raterink said, fewer hands handle direct purchases, and with each handling, labor costs increase.

“That cost has to be added somewhere, so you probably save by purchasing direct,” she said.

A half beef will provide your family with approximately 225 pounds of meat, cut and wrapped to your specifications. You’ll need a minimum of 11 cubic feet of freezer space to store it. A quarter of beef will give you 100 to 130 pounds of cut and wrapped meat, and you’ll need at least five to seven cubic feet of freezer space.

A whole hog yields 120 to 140 pounds of cut and wrapped meat; a half will yield 60 to 70 pounds, providing approximately 32 meals for a family of four. Plan for one cubic foot of freezer space per 15 pounds of meat.

However, keep in mind that no two animals are identical. The amount of meat you receive will not exactly match these estimates, but they provide a reasonable guideline. You won’t know the exact weight or cost until the animal is harvested and packaged, although most producers can provide a close estimate.

Also, keep in mind that there’s only so much bacon on a hog and only so many steaks in a cow. Each animal is broken down into different cuts, including steaks, chops, roasts, and ground meat, so be aware that when you buy a whole or half animal, you’re going to receive a wide variety of cuts, not just your favorites.

Placing an Order

When you place an order, be prepared to pay a deposit to the farmer. This shows the farmer or rancher that you are committed; backing out leaves a producer scrambling to find another buyer—and gives them a bad impression of you. However, if your life circumstances change, most farmers and ranchers will work with the situation by applying the deposit to a smaller quantity of meat or another arrangement.

Don’t haggle. The purchase price is established based on months of work, feed, management, and care provided for the animal and the land that grows the feed. Any deposits you’ve made will be deducted from the final cost, which cannot be calculated until the processing is complete.

While some farms and ranches accept card or cash app payments, others do not. You may have to write a check.

Once the order is placed, the farmer or rancher will transport the animal to the processor, where it will be butchered and aged in a cooler. Expect a 3- to 5-week turnaround from the time the animal is butchered until you pick it up. Some farms offer delivery or shipping, but if this is your personal requirement, make sure to ask if the service is available.

Choosing Your Cuts

When it’s time to break the animal down, the processor will ask how you want the meat cut and packaged. They’ll read their standard cut list, and you can decide if you want each cut or not. If you want a particular cut, always ask for it.

It helps to list out the cuts that you like and frequently use beforehand. For example, you may prefer boneless roasts over bone-in roasts, which will affect your steak choices. Do you have no use for roasts, but love ground beef? The roasts can be ground into hamburger meat, then packaged in one- to three-pound portions or premade into patties. Be aware that extra services come at an extra cost.

Keep in mind that a processor’s standard steak thickness may not match your expectations, so always request your desired thickness.

Also, be aware that some cuts have two different names; for example, a London broil is the same as a flank steak. Do your research, and don’t be afraid to ask questions.

You’ll pay the remaining cost upon picking up the meat. In some cases, you may need to make separate payments to the farmer or rancher and the processor.

Enjoy the Meat—and the Process!

Building relationships and connecting people to their food is the foundational element of purchasing meat directly from a farm. As you cook through your supply, you may gain some new favorite cuts, recipes, and appreciation for your food and its journey to your table.