Bulk grass-fed beef
Farm-direct Black Angus beef from Boones Mill, processed locally, vacuum-sealed, frozen, and ready for your freezer.
Choose a share size
Final packaged weight varies by animal, processor yield, and cut-sheet choices. We will talk through availability and expected yield before you reserve.
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A practical first bulk order for families who want variety without filling an entire chest freezer. Includes steaks, roasts, ground beef, and other cuts.
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The best fit for many households that cook beef regularly. More room for cut-sheet preferences and a deeper mix of roasts, steaks, ground beef, and bones.
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The full animal, often split between households or used by families with significant freezer space. Best value per pound when available.
First-time buyer guide
A quarter beef often needs roughly 4-5 cubic feet of freezer space, a half needs roughly 8-10, and a whole needs roughly 16-20. Packaging shape, bone-in choices, and final yield can change that.
Hanging weight is measured before the beef is broken down into freezer-ready packages. It is useful for pricing and processing, but it is not the same as what you take home.
Packaged weight is lower than hanging weight because trimming, boning, moisture loss, and cut choices all affect final yield. We explain both so there are no surprises.
Cut sheet guide
A cut sheet tells the processor how to break down your beef. If you are not sure, we can help you choose based on how your household cooks.
Quick-cook cuts for grill, cast iron, or broiler. Best cooked hot and watched closely.
Rich, flavorful steak from the rib section. A favorite for the grill.
Grill / cast ironBeefy steak with a firmer bite than ribeye. Handles high heat well.
Grill / broilThe most tender steak cut. Lean, mild, and best not overcooked.
Pan-sear / grillA versatile everyday steak with solid flavor and less fat than rib cuts.
Grill / stir fryBone-in steak with strip on one side and tenderloin on the other.
GrillLean, flavorful cuts that benefit from marinade and slicing against the grain.
Marinate / slice thinThese reward time. Low heat turns working cuts into deep, satisfying meals.
Shoulder cut that shines as pot roast, shredded beef, or slow-cooker meals.
Braise / slow cookerA chest cut that needs time, smoke, or braising to become tender.
Smoke / braiseLean roast from the rear leg, good cooked low and sliced thin.
Roast / slice thinBone-in, flavorful, and built for slow cooking until tender.
Braise / smokeThe cuts that make bulk beef useful on normal weeknights.
The backbone of most freezer orders: burgers, tacos, chili, meatloaf, pasta sauce, and quick dinners.
Weeknight mealsPre-cut cubes from working muscles, ready for soups, stews, and slow-cooker meals.
Soup / stewUseful for stock, broth, and adding depth to soups and sauces.
Stock / brothAvailable by request when included in your cut sheet. Ask early if you want them.
Request aheadCommon questions
Plan on roughly 4 to 5 cubic feet for a quarter beef, 8 to 10 cubic feet for a half beef, and 16 to 20 cubic feet for a whole beef. Final space depends on packaged weight and cut choices.
Hanging weight is the carcass weight before cutting, trimming, and packaging. Packaged weight is the frozen beef you take home. Packaged weight is lower because bone, trim, moisture loss, and cut choices affect final yield.
Mountain Valley Farms works with a trusted local USDA-inspected processor. Beef is returned vacuum-sealed, frozen, and labeled by cut.
No. Tell us how your family eats. We can help you think through steaks, roasts, ground beef, bones, stew meat, and organ meats before your cut sheet is finalized.