Now let’s say that you’d like to order more than 5 pounds of burger and a few steaks. You need a larger quantity for the freezer. How does this work and how much beef will I actually take home from this share??

Things to keep in mind: You will get to choose the cuts of meat your family will most enjoy, so it’s very customizable.
  1. A 1/4 of beef you will pay for is on average 160-200#, but that does not mean you will be taking home that many pounds for your freezer.
  2. Hanging weight is calculated before the butcher starts making the cuts.
****Keep in mind: the bones are part of the hanging weight, so more boneless = less weight.

Here is a close list of weights for a comparison: (This is only used as an example: real weights and take home weights will vary depending on cuts)


If you break down the cost per pound, you will see that it is very economical for a family to order in a large quantity. You get burger, roasts, steaks, soup bones, brisket, and organ meats for a reasonable price!!


All large quantity orders will be picked up by the customer at either Caro Packing in Caro or C Roy’s in Yale. Yale will incur a $20 delivery charge per animal.


Price per lb

Smoked Meat

All Natural Smoked Meat



Coon Creek- Vacuum Seal


$.88/lb additional

Not offered

$.50/lb additional

C Roy’s

Vacuum Seal


$.75/lb additional

$1.55/lb additional

$1.00/lb additional

$.55/lb additional

C Roy’s

Paper Wrap


$.75/lb additional

$1.55/lb additional

$1.00/lb additional

$.55/lb additional

Upon pick up you will need to leave payment for our farm, Eight Plates Farm, and also payment to the butcher.

To order a 1/8, 1/4, 1/2, or whole please contact Carla at 989.553.2295 or shoot me an email at eightplatesfarm.com so I can get you set up with a butcher.

Room needed in your freezer for:
1/4 beef = 4 cubit feet (Should fit in a top freezer of a kitchen refrigerator. It will be full, but it will fit!)
1/2 beef = 8 cubit feet


These are some possible cuts that you will receive with a 1/4 beef:

  • 4 Porterhouse steaks
  • 3 Sirloin steaks
  • 3 Rib steaks
  • 4 T-bone steaks
  • 2-3 Delmonico steaks
  • 2-3 Soup bones
  • 2 Round steaks
  • 2 Short ribs
  • 3 Stew meat packs
  • 60 pounds of ground beef
  • 1-2 Tip roasts
  • 2 Round bone roasts
  • 2 English roasts
  • 1 Flank steak
  • 1 Brisket
  • 2-3 Livers

Possibilities for a whole hog:
  • 1 Baby back rib
  • 1 Pork tenderloin
  • 24 Bone-in pork chops
  • 2 Spare ribs
  • 2 Shoulder roasts
  • 6 Fresh ham roasts
  • 2 Ham slices
  • 1 Liver
  • 18 Pounds of bacon
  • 4 Smoked hams
  • 10 Smoked hocks
  • 4 Smoked ham slices
  • 8 Pounds of brats
  • 10 Pounds of fresh ground
  • 20 Pounds of bulk sausage