How It Works

Buying a half beef from Allen Family Farms is an excellent way to stock your freezer with high-quality, pasture-raised beef. Below, we outline the entire process, including deposits, pricing, and how we determine costs based on hanging weight.

Placing Your Order & Deposit

To reserve your half beef, a $500 non-refundable deposit is required at the time of ordering. This deposit secures your share and is applied toward the final cost. The remaining balance will be calculated based on the final hanging weight of the animal.

Pricing

Our beef is priced based on the hanging weight, which refers to the weight of the carcass after initial processing (removal of hide, head, hooves, and blood).

• Price Per Pound of Hanging Weight (Includes processing fees): $6.60

• Estimated Hanging Weight: 350-400 lbs per half

• Estimated Final Cost: $2,300–$2,700 (varies by individual animal)

• Delivery: Included for Charlotte Metro area

Final Cost Formula:
Hanging Weight × $6.60 per pound - deposit paid

Hanging Weight & Final Payment

Once the animal has been processed, we will notify you of the final hanging weight. The total cost will be calculated using this weight, and the remaining balance must be paid before beef is cut.

Cut Preferences & Processing Time

A half beef allows you the ability to customize your order. You can decide on your preferred steak thickness, roast sizing, etc. Once deposit is paid, we will send you an online cut sheet that we will provide to our processor to ensure that they cut the beef to your specifications. 

Once your beef has been aged, cut, and packaged (typically 2-3 weeks after final payment), we will contact you to arrange pickup or delivery. 

Pickup & Delivery

We offer free delivery in the Charlotte Metro area. If you live outside of our delivery zone or you prefer, you can pick up your order directly from the USDA processor we use.

Approximate Amounts & Cuts for a Half Beef Order

• Ground Beef: 100-140 lbs. (1 lb. packages) (*this will depend on what you decide to have ground vs. kept whole cuts)

• Ribeye: 10-12 steaks (1" thick)

• New York Strip: 12-14 steaks (1" thick)

• Filet Mignon: 6-8 steaks (1.5" thick)

• Flank Steak: 2 steak 

• Skirt Steak: 2 steak

• Flat Iron Steak: 2 steak 

• Sirloin Steaks: 10-12 steaks (1" thick)

• Picanha Steaks: 6 steaks (1" thick)

• Sirloin Tip Roast: 4 roast or 6-8 packages of kabob meat

• London Broil: 4 roasts

• Fajita Strips: 8-10 packages

• Chuck Roasts: 6 roasts

• Brisket: 1 brisket

• Bone-In Short Ribs: 8 packages

Note: These quantities may vary slightly based on the size of the cow.

Available Upon Request:

• Soup Bones

• Marrow Bones

• Liver, Heart, Tongue

• Knuckle Bones

• Stew Meat

• Beef Suet

• Osso Bucco