Our cows are vegan so you don't have to be

Beef for Sale

Whole, half,  quarter, and bundles of Angus based beef for sale.  Custom processing available.  Taking reservations now! Reservations require a deposit, $500 for whole, $250 for half or quarter, and $100 for bundles.  

Contact us via phone or email to make reservations or ask questions.      We accept cash, check and Venmo @BrookefieldSouthBeef

Whole

 A whole weighs out between 600-800 lbs. 

$6 per lb  

$500 to reserve. 

 

 

Half

A half side of beef weighs out between 300-400 lbs.  

$7 per lb.

$250 to reserve.  

 

 

Quarter

A quarter side of beef  weighs between 150-200 lbs.  

$8 per lb

$250 to reserve.  

Bundles

$100 - 10 lbs. ground beef

$240- 30 lbs. ground beef 

Limited quantities available. 

Click on the image above to see angus beef cuts and quality standards. 

 Basically, there are three quality ratings for beef; prime, choice and select.   We only offer dry-aged, prime beef. Our beef is prime which means beef that is produced from young, well-fed cattle. It has the most marbling and is produced in smaller quantities than other grades. 

There are a lot of beef cuts, but here are some of our favorites.  

Porterhouse

Porterhouse is a well-marbled classic consisting of the New York strip and filet/tenderloin  connected by a telltale T-shaped bone. The tenderloin is 1 1/4 inch or larger in diameter., otherwise it is a T-bone.  


T-Bone

T-Bone is a well-marbled classic consisting of the New York strip and filet/tenderloin  connected by a telltale T-shaped bone. The tenderloin is less than 1/3" to  1 1/4 "  in diameter.


Bone in Ribeye

A rib steak that is fine-grained and juicy. Rich, beefy flavor and generous marbling throughout. One of the most tender beef cuts.


Bone in NY Strip

This premium, lean, bone-in steak is a steakhouse classic, known for its marbling, tenderness and flavor.

Filet Mignon aka Tenderloin

The most tender beef cut. Lean yet succulent and elegant. Melt-in-your-mouth texture, subtle flavor and compact shape.


Stew Meat

 

Well-trimmed beef, cut into 3/4 to 1 1/2-inch pieces. . Commonly cut from the sirloin but can come from any tender cut.



Chuck Roast

 

This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor.



Brisket

A flavorful cut that becomes tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue.

 

Finest Cuts of Beef

The chart shows the various cuts available from our Angus based beef.  If you are ordering a whole or half side of beef, you can custom order your cuts.  Or, we will custom cut your beef to the cuts our family loves best.

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