Quarter
~$1,206 all-in
- ~187 lb hanging · ~116 lb take-home
- Deposit $250
- Needs 3–3.5 cu ft of freezer
- Mixed quarter: steaks and roasts from front and hind
- Standard cut sheet (we choose a balanced mix)
Beef shares
Quarter, half & whole beef
One steer, split four, two or one ways. You get every primal in proportion — steaks, roasts, ground and bones — cut to your sheet, dry-aged 14 days, vacuum-sealed and frozen hard. Priced by hanging weight so you only pay for what your animal actually weighed.
Half
~$2,418 all-in
- ~375 lb hanging · ~232 lb take-home
- Deposit $500
- Needs 6–7 cu ft of freezer
- Full custom cut sheet — your steak thickness, roast size, ground pack size
- Brisket, skirt, organs and bones if you want them
Whole
~$4,835 all-in
- ~750 lb hanging · ~465 lb take-home
- Deposit $1,000
- Needs 13–15 cu ft of freezer (a full chest)
- Full custom cut sheet, both sides
- Split it with friends; we'll invoice up to four households
Totals are estimates for an average 2026 steer (1,250 lb live, 60% dressing). Your invoice uses your animal's actual hanging weight from the locker's scale ticket. See how the math works.
Deposit & balance
How paying for a share works
Nobody can tell you the exact price of a quarter until the animal has hung on a scale. So you pay in two parts.
Deposit to reserve
$250 / $500 / $1,000 by card, check or Venmo. This holds your spot on a processing date and comes off your final bill. Fully refundable until 14 days before the date; after that we can move it to a later date but not refund it.
Cut sheet call
About a week before processing we email your cut sheet (half and whole) or confirm the standard quarter mix. You can call the locker directly if you'd rather talk through it.
Scale ticket and invoice
The day after processing, the locker sends us hanging weights. We email your invoice: beef at $5.25/lb × your hanging weight, plus the locker's processing charge, minus your deposit.
Balance at pickup
Beef is ready 14–18 days later. Pay the balance by card online, or check or cash when you pick up. Balance must be paid before beef leaves the locker or the truck.
Freezer space calculator
Will it fit?
Rule of thumb: 35–40 lb of vacuum-sealed beef per cubic foot. Pick a share and we'll tell you what you need.
116lb take-home
3–3.5cu ft needed
Fridge-topfits in
Bar shows share of a 15 cu ft chest freezer. A standard fridge-top freezer is about 4–5 cu ft; a small upright 7–9 cu ft.
What's in a quarter
Roughly what you'll bring home
Every quarter is a "mixed quarter" — a quarter of the front and a quarter of the hind — so nobody gets all round roasts and no ribeyes. For an average 116 lb quarter with the standard cut sheet:
| Cut | Approx. |
|---|---|
| Ground beef, 1 lb packs | 42 lb |
| Steaks (ribeye, strip, T-bone, sirloin, flat iron) | 22 lb · ~16 steaks |
| Roasts (chuck, arm, rump, sirloin tip) | 24 lb · ~7 roasts |
| Short ribs, brisket half, stew meat, cube steak | 18 lb |
| Soup bones, shank, liver (optional) | 10 lb |
Processing dates
One beef date a month, year-round
We take 8–10 head to Fjelstad Locker in Cresco the second Thursday of every month. Deposits close one week before. Beef is ready for pickup about two weeks after.
| Processing | Deposits close | Ready for pickup | Rides on routes | Status |
|---|---|---|---|---|
| Thu, Nov 12, 2026 | Nov 5 | Nov 27 | Dec 12 (MN/WI) · Dec 19 (IA) | 6 quarters left |
| Thu, Dec 10, 2026 | Dec 3 | Dec 24 | Jan 9 · Jan 16 | Open |
| Thu, Jan 14, 2027 | Jan 7 | Jan 29 | Feb 13 · Feb 20 | Open |
| Thu, Feb 11, 2027 | Feb 4 | Feb 26 | Mar 13 · Mar 20 | Open |
| Thu, Mar 11, 2027 | Mar 4 | Mar 26 | Apr 10 · Apr 17 | Waitlist for halves |
| Thu, Apr 8, 2027 | Apr 1 | Apr 23 | May 8 · May 15 | Open |
Reserve
Reserve your share
Fill this in and we'll email a deposit link within one business day. Nothing is charged until you pay the deposit.
Splitting a share? Reserve the half or whole under one name and list the other households in the notes. We'll send each household its own invoice for its portion, and the locker will package each portion separately. No extra charge.
Questions first? Call Anna at (555) 016-8810 — evenings are best — or read the FAQ.