Cuts · Bulk Share
Half Beef Share
Reserve half of a pasture-raised Piedmontese animal — ~375 lb of take-home cuts, delivered after harvest and custom-butchered to your cut sheet.
$300.00 deposit
~375 lb take-home cuts · custom cut sheet · Magic Valley pickup
How the half-share works
Buying a half is different than buying a 1 lb pack of ribeye — the price is set on the animal's hanging weight after harvest, not per-cut at checkout. Here's exactly how the money and timing work.
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1 · Reserve with a $300 deposit
Click Add to Cart on this page and check out for $300. That deposit locks in a half on our next harvest. It's credited against your final balance — not an extra fee.
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2 · Submit your cut sheet
After your deposit clears, we send a cut-sheet form: steak thicknesses, roast sizes, ground-beef pack sizes, whether you want bones, organ meats, etc. You have 72 hours to respond once the butcher reaches out — if you don't, the butcher uses standard defaults so nothing stalls the harvest.
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3 · We harvest + the butcher hangs the carcass
On harvest day the animal goes to our USDA-inspected local processor. The carcass hangs for 14–21 days for dry-age flavor. The butcher reports the hanging weight of your half when it's ready to be cut.
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4 · Balance invoiced on the animal's hanging weight
Your final balance is set on the animal's hanging weight after harvest, minus your $300 deposit — so the exact price depends on the size of the animal. Contact us for current per-pound pricing and to see which animals are available, and we'll confirm your total before the cuts are released.
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5 · Butcher cut-and-wrap fee (paid to butcher)
The butcher's labor for cutting, packaging, and freezing your half runs ~$500–$600, paid directly to them at pickup. This is separate from the deposit + balance and not collected by Spring Lake.
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6 · Pickup at Twin Falls, Burley, or Rupert
Once everything's cut, wrapped, and frozen we coordinate a pickup window. Bring a cooler — a half fills 6–8 cubic feet of freezer space and you'll want to get it home cold.
What a half costs
Because every animal finishes at a different weight, we don't quote one flat price for a half. Your $300 deposit reserves your share; the balance is set on the animal's actual hanging weight after harvest, and the butcher's cut-and-wrap fee is paid to them at pickup.
Want exact numbers and to see which animals are available right now? Get in touch — we'll walk you through current per-pound pricing and our available stock before you commit.
What you'll typically take home
Final mix depends on your cut sheet — these are typical quantities for a standard half cut sheet, around 250 lb of finished, wrapped beef.
| Category | Typical amount | |
|---|---|---|
| Steaks | ~50–60 lb | |
| Roasts | ~40–50 lb | |
| Ground beef | ~80–100 lb | |
| Short ribs & stew | ~10–15 lb | |
| Bones & offal | opt-in | |
| Total finished weight | ~250 lb of wrapped, frozen beef | |
All amounts ±10%. The cut sheet you submit dictates the final mix — more ground = fewer roasts, all steaks bone-in vs boneless, etc.
Freezer space — plan before you book
A half-share fits in:
- · A 7 cu ft chest freezer (the standard "second freezer in the garage" size) with a little room to spare
- · The freezer compartment of two full-size kitchen refrigerators if you stack carefully
- · A 5 cu ft upright, tightly — possible but tight
Won't fit:
- · A standard side-by-side fridge/freezer combo — capacity is roughly 4–5 cu ft of freezer and most of it is already in use
- · The freezer drawer on a French-door fridge
- · A dorm-style mini freezer (~1 cu ft)
If you don't have the freezer for a full half but want pasture-raised in bulk: ask us about splitting one between two households — we can sometimes coordinate.
Bulk-share FAQ
Why a $300 deposit instead of just paying the full price up front?
We can't know your final balance until the butcher reports the hanging weight — every animal comes in a little different. The $300 deposit reserves your half so we can plan the harvest, and the balance gets invoiced once we have the actual weight.
What if I miss the 72-hour cut-sheet window?
The butcher proceeds with a sensible default cut sheet — standard steak thicknesses, 1 lb ground packs, mix of chuck and sirloin tip roasts, bones and organs not included. We'd rather not stall your harvest waiting on the cut sheet, so the default kicks in automatically at 72h.
Can I split a half with a neighbor or family member?
Yes — many of our half-share customers do exactly this. We issue one invoice for the half and you handle the split on your end. The butcher can't usually package two separate cut sheets from one half, so you'd need to coordinate one cut sheet between both households.
What's the difference between a half and a quarter?
We don't currently sell quarter shares — the butcher can't cleanly quarter most animals (front quarter vs hind quarter gets you very different cuts, which leads to disappointment). If a half is too much, our 50 lb Bulk Bundle is the closest alternative — same Piedmontese beef, smaller commitment.
How long does the beef stay good in the freezer?
Vacuum-sealed and kept at 0 °F: ground beef stays best for 4–6 months, steaks and roasts hold up beautifully for 8–12 months, and many people eat well past that with no noticeable quality loss. Plan to work through your half in about a year and you'll never see freezer burn.
Reserve your half-share
$300 holds your spot on the next harvest. Balance invoiced after the butcher reports the hanging weight. Questions? Hit us up before you book — bulk-share buying is a real commitment and we'd rather walk you through it.