How Much Does a Quarter Beef Cost?
The Short Answer
$1,354 - $1,390 total
This includes the beef itself plus processing fees. Here's how it breaks down:
- Beef cost: $1,101 - $1,131 (185-190 lbs hanging weight × $5.95/lb)
- Processing fees: $254 - $259 (paid separately to processor)
- Take-home weight: 111-124 lbs of packaged beef (avg ~118 lbs)
- Final cost per pound: $10.92-$12.52/lb average - that's the average cost for everything in your freezer (ribeyes, ground beef, roasts, all averaged together)
Complete Price Breakdown
Understanding beef share pricing can be confusing because there are multiple weights and fees involved. Let's walk through each component step by step.
Live Weight (Not What You Pay)
A typical beef animal weighs 1,200-1,400 lbs when alive. A quarter of that live weight would be 300-350 lbs. However, you don't pay based on live weight -- this is just for reference.
Hanging Weight (What You Pay For)
After harvest and initial processing (removing hide, head, hooves, organs), the beef is weighed. This is called "hanging weight" or "carcass weight." At TCR, we're targeting 750 lbs hanging weight for 2026, so a quarter share is approximately 185-190 lbs hanging weight.
Cost: 185-190 lbs × $5.95/lb = $1,101 - $1,131
Processing Fees (Paid to Processor)
Matt's Custom Meats charges $1.10 per pound of hanging weight for cutting and wrapping, plus a $50 mobile processing fee per quarter. For a quarter beef:
- Cut/wrap: 185-190 lbs × $1.10 = $203.5-$209
- Mobile processing fee: $50
Total processing: $254 - $259
Take-Home Weight (What You Get)
After cutting and trimming (removing bones, excess fat), you'll take home approximately 111-124 lbs of packaged, freezer-ready beef (average ~118 lbs). This is about 60-65% of the hanging weight.
Your Total Investment
What Affects the Final Price?
The estimates above are based on TCR's average hanging weights, but your final cost may vary slightly. Here's what can affect it:
Actual Hanging Weight
Our cattle range from 700-750 lbs hanging weight (175-190 lbs for a quarter). A larger animal means slightly more beef and a higher total cost, but the same per-pound rate ($5.95/lb for quarter beef).
Custom Cut Requests
Standard cuts are included in the base processing fee. However, if you request specialty items—like tenderized cube steaks, extra grinding for burger, or specific thickness cuts—there may be small additional fees from the processor.
Bone-In vs. Boneless
Choosing more boneless cuts (like boneless roasts or boneless short ribs) slightly reduces your take-home weight since bones add weight. However, the hanging weight (what you pay for) stays the same.
Fat Trim Preferences
If you ask for leaner ground beef (90/10 instead of 80/20) or extra fat trimming, you may get slightly less total weight. But again, the hanging weight doesn't change—you're just choosing how much fat you want in your final packages.
Understanding Take-Home Weight
One of the most confusing aspects of buying a beef share is understanding why you pay for 185-190 lbs (hanging weight) but only take home 111-124 lbs of beef.
Where Does the Weight Go?
The difference comes from:
- Bones: Steaks like T-bones and ribeyes include bones in the hanging weight, but you don't get to eat the bones. If you choose boneless cuts, those bones are removed.
- Excess fat: Some fat is trimmed away during cutting to give you lean, ready-to-cook cuts.
- Moisture loss: A small amount of weight is lost during the aging and cutting process.
Is This Normal?
Yes. A 60-65% yield (take-home weight divided by hanging weight) is standard across the beef industry. Some farms may claim higher yields, but this typically means they're leaving more fat or bone in your packages—not giving you more actual meat.
What You're Actually Getting
Your 111-124 lbs of take-home beef includes:
- Steaks + Roasts: 62-74 lbs (55-60% combined) - ribeye, sirloin, T-bone, chuck, rump, sirloin tip
- Ground beef: 44-56 lbs (40-45%)
- Stew meat, short ribs, and other specialty cuts if requested
How Does This Compare to Grocery Store Beef?
At $10.92-$12.52/lb average for premium, pasture-raised beef, is a quarter share from TCR a good value? Let's compare to typical grocery store prices in the Pacific Northwest:
Grocery Store Conventional Beef
- Ground beef (80/20): $6.99-8.99/lb
- Chuck roast: $11/lb
- Sirloin steak: $11.99-14.99/lb
- Ribeye steak: $20-22/lb
Weighted average: ~$12-15/lb
TCR Quarter Beef
- Ground beef: $10.92-$12.52/lb
- Chuck roast: $10.92-$12.52/lb
- Sirloin steak: $10.92-$12.52/lb
- Ribeye steak: $10.92-$12.52/lb
All cuts: $10.92-$12.52/lb average
Grocery Store "Natural" or Grass-Fed
- Ground beef: $10-13/lb
- Chuck roast: $14-16/lb
- Sirloin steak: $16-20/lb
- Ribeye steak: $25-30/lb
Weighted average: ~$16-20/lb
Grocery prices reflect approximate Pacific Northwest averages as of early 2026. Your local prices may vary.
The Real Savings
The biggest value of a beef share isn't in the ground beef—it's in the premium cuts. You're paying $10.92-$12.52/lb for ribeye steaks that would cost $20-22/lb at the store for conventional (or $25-30/lb for comparable pasture-raised quality). Over 111-124 lbs of beef, that's significant savings—plus you know exactly where your meat comes from.
How Payment Works
Reserve with Deposit
Pay a $150 usually non-refundable deposit to reserve your quarter beef share. This deposit secures your spot for the upcoming harvest (typically October/November).
Harvest & Aging
In October/November, Matt's mobile slaughter comes to the ranch. Your beef is taken to Matt's facility in Longview, WA to age for 14-21 days. During aging, Matt's contacts you to walk you through cutting instructions. This is easier than a form - they explain every option.
Final Balance Due
After harvest, we'll notify you of the actual hanging weight. Your remaining balance (hanging weight × $5.95/lb, minus your $150 deposit) is due within 5 days.
Example: If your quarter beef is 185 lbs hanging weight, your total beef cost is $1,101. Minus your $150 deposit = $951 balance due.
Pay Processing Fees at Pickup
You'll pay processing fees ($254 - $259) directly to Matt's Custom Meats when you pick up your beef at their Longview, WA location. They accept cash or check.
Pick Up Your Beef
Your beef will be ready for pickup at Matt's Custom Meats in Longview, Washington. The timeline is 3 weeks from drop-off to pickup. Bring coolers or boxes to transport your frozen beef home.
Is a Quarter Beef Worth It?
A quarter beef is a significant investment—both financially and in terms of freezer space. Here's how to decide if it's right for you:
A Quarter Beef is Worth It If...
- You're a couple or small family (1-3 people) who eats beef regularly
- You want to know exactly where your food comes from
- You value pasture-raised, hormone-free beef
- You have 5-7 cubic feet of freezer space available
- You're comfortable with $1,354 - $1,390 upfront (though paid in stages)
- You're willing to plan meals around the cuts you receive
- You want premium steaks at a fraction of grocery store prices
It Might Not Be Worth It If...
- You only eat beef once a month or less (it's a lot of meat)
- You don't have adequate freezer space (or aren't willing to buy a small chest freezer)
- You only like specific cuts (buying a share means you get a variety)
- You need the flexibility to buy exactly what you want, when you want it
- You're not comfortable paying several months in advance
- You can't commit to a pickup window at Matt's Custom Meats in Longview, Washington
Not Sure? Consider These Alternatives
- Split with a friend or family member: Go in on a half beef together—you each get ~180-190 lbs at a slightly better per-pound price.
- Start with a quarter beef to try it: If you love it, commit to a half or whole next year.
- Wait for our next availability: Our beef shares sell out quickly, but we harvest annually. Get on our waiting list for next year if this year's harvest is full.
Ready to Reserve Your Quarter Beef?
Our beef shares typically sell out by early spring for our fall harvest. Reserve your quarter beef today to secure your spot.
Reserve Your Beef Share