Bundle
The Family Pack.
One bundle, two weeks of dinners, a family of four fed without a single trip to the meat counter. The cuts our repeat customers reorder.
What's in the box
Every cut is from a single Piedmontese animal raised on Magic Valley pasture, dry-aged, vacuum-sealed, and frozen at peak.
| Cut | Quantity | |
|---|---|---|
| Ribeye steaks | 2 lb total | |
| Chuck roast | 3 lb | |
| Ground beef | 5 lb total | |
| Sirloin steaks | 2 lb total | |
| Marrow bone | ~2 lb | |
| Total | ~13 lb takeable beef | |
All weights are approximate — a Piedmontese steer doesn't read a spreadsheet. Final pack ±10 %.
Who this is for
The Family Pack is built for a four-person household that eats beef three or four nights a week. The cut-mix balances fast-and-easy weeknight cooking — steaks on the cast iron, ground for tacos and burgers, the marrow bone enriching a pot of soup — with one slow weekend meal: the chuck roast, braised low for Sunday and reheated all week as French dip sandwiches or shredded over rice.
It's also the one to send when you want to gift beef without gifting a confusing $400 quarter-share. A friend who just moved into a house, parents who keep a deep freezer, the neighbor who just had a baby — they'll thank you for two solid weeks.
Best fit if you
- · Cook for 3–5 people most nights
- · Have at least ½ cubic foot of freezer space
- · Want one Sunday roast meal and 3+ weeknight dinners
- · Care where your beef came from
- · Are gifting beef and want it to feel real, not promotional
Pricing
Priced at our 20 lb bundle tier — $14/lb across the whole box — even though this pack leans heavier toward steaks (ribeye, sirloin) than the standard tier mix. You're getting steakhouse cuts at the bundle rate.
A cooking calendar — what to make this week
A sample 7-day plan to get you started. Mix and match around your week.
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Monday — Cast-iron sirloin + roasted potatoes
Pull two sirloin steaks Sunday night. Sear hot in tallow, rest, plate with roasted potatoes from the oven. 25 minutes start to finish.
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Tuesday — Taco night
1 lb of ground browned with onion and a packet of chili-seasoned salt. Warm corn tortillas, cilantro, lime, and whatever salsa is in the fridge.
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Wednesday — Marrow bone soup
Roast the marrow bone 400 °F for 25 min, then drop it in a pot with onion, carrot, celery, and 2 quarts of water. Simmer 90 min for a five-dollar dinner that tastes like forty.
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Thursday — Burgers
Two 1 lb chubs, four ¼-lb patties each. Salt, pepper, hot pan. Smash if you're feeling fancy.
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Friday — Ribeye date night
Two ribeyes, reverse-seared. Salad on the side, glass of red, no kids invited.
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Saturday — Off
Eat leftovers from the soup, or order pizza. Let the kitchen rest.
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Sunday — Pot roast
3 lb chuck, seared and braised in the dutch oven 4 hours with onion, garlic, carrots, and a cup of broth. Leftover meat is Monday's French dip and Tuesday's beef-and-rice bowl.
Storage
Everything ships frozen, vacuum-sealed. Move what you'll cook this week into the fridge to thaw 24 hours ahead — the rest can live happily in the deep freeze for 12 months without quality loss. Full pickup-day handling and freezer-life details are linked below.
Reserve a Family Pack
Bundles aren't live as one-click SKUs yet — text or email, we'll confirm price and pickup window, and pull the cuts off the next harvest.