Articles
Guides on buying, storing and cooking a beef share, written for families buying from ranches in Utah, Idaho and Wyoming.
When to order a beef share
How deposits, harvest dates and wait lists work, with current openings from Utah, Idaho and Wyoming ranches.
Is a beef share cheaper than the grocery store?
Share prices per take-home pound compared with September 2026 BLS grocery averages, with ranch examples and a calculator.
Quarter vs half vs whole
Hanging weight, take-home meat and freezer space for a quarter, half or whole, from university extension ranges.
Questions to ask before you buy
A checklist of questions to ask the rancher and the processor before you pay a deposit.
How to cook every cut
Which cuts to grill and which to braise, plus safe temperatures, from university extension guides.
What's in a quarter or half
The cuts and pounds in a quarter or half, and why a front, hind or split side changes what you get.
How much freezer space you need
How many cubic feet a quarter, half or whole needs, chest vs upright, with a calculator.
Why your beef says Not for Sale
What the Not for Sale stamp means under federal and Utah custom-exempt rules.
What a quarter beef really costs
How hanging-weight prices turn into the real cost per packaged pound, with a calculator.
Storing and thawing your beef
USDA guidance on how long each cut keeps at 0 F, and how to thaw it safely.
How to fill out a cut sheet
What each cut-sheet choice means, what happens to boxes you leave blank, and what to ask before you turn it in.