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All Natural

Grass-Fed Beef

Place your order for 1/4, 1/2, or whole beef.

Please also review our timeline for purchase and pickup of your order below 

 

Purchase and Pickup Timeline and Policy

The Above Prices are Your Approximately 50% Deposit 

Your final cost is determined by final hanging weight

For your purchase of 1/4, 1/2, or whole beef the following stipulations are in place:​

  • A 50% deposit is required on all orders; if you do not wish to pay via credit card or PayPal on our website please contact our office.

  • All deposits are non refundable.

  • When we receive notification of your deposit we will send you a confirmation email.

  • After your order is confirmed, we will send out Atlas' Beef Processing Form. This form tells Atlas Processing how you want your meat portioned and cut. 1/4 orders of beef do not have the option to choose preferred cuts, you will receive a standard portion with this option.

  • Once your steer is delivered to be processed, MacGregor Ranch will be notified of the hanging weight and we will bill you for the cost of the meat minus your deposit. 

  • You will have 5 days to make this final payment to MacGregor Ranch. After this time your purchase option will be surrendered.

  • Payment for processing and packaging will be made directly to Atlas Meat.

 

Standard Cuts of Beef

Steaks
  • Filet Steak

  • Ribeye Steak

  • Sirloin Steak

  • Skirt Steak

  • Strip Steak

  • Flank Steak

Brisket
  • Roasts

  • Chuck Roast

  • Arm Roast

  • Tri Tip Roast

  • Sirloin Tip Roast

Miscellaneous 
  • Stew Meat

  • Kabob Meat

  • Beef Short Ribs

  • Beef Back Ribs

  • Soup Bones (if desired)

  • Liver (if desired)

  • Heart (if desired)

  • Tongue (if desired)

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Whole Beef

Whole Beef gives you complete control over what you want in your beef package.  While the weight varies by animal, an average final packaged weight can be around 350 pounds of beef. The average hanging weight is around 450 pounds but again, this varies animal to animal and the hanging weight can vary as much as 120 pounds either way
 

  • Twice what is in a half, of course. Recommended for large families with 2 adults and hungry children.

  • It take up almost all of a large upright freezer (20 cu.ft.)

  • A rule of thumb is that one cubic foot of freezer space is needed for every 25 to 30 pounds of packaged meat.

Half Beef

A half beef is divided into the front quarter and the hind quarter. The front consists of chuck steaks, pot roasts, rib steaks, short ribs and soup bones. The hind consists of ground beef, top round, bottom round, t-bones, top sirloins, tender loins, flank steaks, sirloin tip, rump roast.

  Half customers get all the bones and organ meat if they select them when you fill out the cutting instructions.  While the package weight is different for each animal, an average final packaged weight can be around 200 pounds of beef. The average hanging weight is around 250 pounds but again, this varies from animal to animal and the hanging weight can vary as much as 50 pounds either way.
 

  • Recommended for large families with 2 adults and hungry children

  • Will take up to 50% of a large upright freezer (20 cu.ft.)

  • A rule of thumb is that one cubic foot of freezer space is needed for every 25 to 30 pounds of packaged meat.

Quarter Beef

The Quarter Beef includes a few types of cuts like flank steak or brisket and stew meat and short ribs. Its a great value that gives you all the beef standards like steaks, roasts and burger but also gives you some of the best kept secret cuts like flank steaks, brisket and short ribs. While the hanging weight is different for each animal, the hanging weight for Quarter Beef is in the 120-150 pound range, with final packaged weights averaging around 90 pounds.
 

  • Recommended for families with 1-2 adults and a child or 2.

  • It will take up half of a small chest freezer or 25% of small upright freezer.

  • A rule of thumb is that one cubic foot of freezer space is needed for every 25 to 30 pounds of packaged meat.

Only 1/2 or whole orders of beef choose their cuts.  1/4 orders are standard.