Purchasing beef from Farm to Freezer is simple and easy.

So Here’s what happens when you order a Whole/Half/Quarter Share from Farm to Freezer Beef:  (If you are ordering a 20/30/40/50lb package, please click here.)

Step 1

Click below to place an order for a quarter, a half, or a whole beef. A down payment is required at this time.

Call for total Estimated Price.

All deposits are non-refundable. This is a deposit to hold your meat. It is not your order total. Your deposit does go toward the Final Price. Balance is due upon receipt of your product.

Step 2

Once order is confirmed, you can download the Custom Meat Cut Order Form. This form will allow you to select your preferred cuts. Call or click here for all pricing information.

Step 3

Farm to Freezer will notify you that your beef is ready and at that time final payment via check or credit card. This bill must be paid in full before delivery can be made.

Step 4

Farm to Freezer will call and schedule your delivery.

The animal is picked up from the ranch in East Texas and transported to a local Certified, State Inspected, USDA Meat Processor. The Slaughterhouse inspects the meat, approves, and performs the harvest. The carcass is dry aged for 21 days, which improves flavor and allows natural enzymes to make the meat more tender. After dry-aging, the beef is ready to cut into your custom order.


CHUCK – The Chuck can be ground into ground beef, but if you like roasts, these roasts are delicious.

RIB – The Rib area yields an excellent quality meat with good marbling. It can be cut into rib steaks or rib roasts, not both.

LOIN –  The loin produces the best cuts of meat in the beef. It can be cut into T-Bone and Porterhouse steaks OR into Filet Mignon steaks/roasts and New York Strip steaks/roast.  NOTE:  The T-Bone and Porterhouse have bones and them.  The Filet Mignon and New York Strip are de-boned.

SIRLOIN – This portion is a flavorful part of the beef.  If you want a true taste of the beef, fix a sirloin steak.  While some have this ground to better the flavor of the ground beef, many others prefer to have it cut into steaks.

ROUND – The Round is typically used for roasts, though you can get some steaks out of it, as well.  While this portion is not as tender as other areas of the beef, it can make some delicious round steak.  These steaks are not steaks that you would want to grill, as a general rule.  If you choose steaks from this portion, it is best to have them tenderized.