Premium 100% Grass Fed / Grass Finished Black Angus Beef

Regular price $2,211.78

Shipping calculated at checkout.

Our 1/4th Angus Beef Box option is a great way to enjoy our pasture raised Angus Beef for months while saving some money. Meat is already cut, wrapped, packed and shipped frozen with dry ice or ready for local pickup. 

An 1/4th Angus Beef Boxes Contains Approx. 204 lbs. of Meat,

  • 6 Angus Chuck Roast Steaks
  • 3 Angus Beef Cross Rib Roasts
  • 2 Angus Arm Roasts Roast
  • 4 Angus Ribeye Steaks
  • 3  Short Ribs
  • 3 T-Bone Steaks
  • 4 Angus Top Sirloin Steaks
  • 3 Sirloin Tip Roast
  • 3 Top Round Steaks
  • 78# of Angus Ground Beef


  • 1/4 beef requires about 6.0 cubic feet of freezer space. 
  • Shipped in 4 boxes.
  • Actual weight and sizes of cuts may vary based on the size of the animal.
  • 1/4 beef orders may take up to a 5 business days to process and ship.
  • Angus Beef Boxes are shipped on Mondays and Tuesdays only.

About us:


We are a small Beef Operation located in North Stanwood, WA and started in 2017

We source the very best of Orchard, Alfalfa, Barley and Timothy grass from local sustainable farms. We don't buy grass that's been sprayed with chemical fertilizers or sprays. We prefer the natural and sustainable method of spreading cow manure back onto the pastures where we harvest the very best grasses.

Our cattle have access to 50 acres of grass and pastures and are fed 2-3 round bales of grass daily.

More important Info:

  • You are not charged per pound of take-home meat.

  • You are charged per pound of hanging weight. The amount of take-home meat will vary depending on details like the breed, butcher process, how long it hangs, etc.

  • Hanging weight is determined immediately after the animal is harvested—-and hung. After it is weighed, cows 'hang' for 14-28 days. This is an ideal range and it improves the taste and tenderness. This is also referred to as Dry Aging.

  • Actual take-home meat will be 25-40% less than hanging weight. This is normal due to moisture loss during hanging, breed (ratio of meat to bone / non-meat,) and cartilage/bones/waste during the butchering process. Lots of math here simple answer is take home is less than hanging weight.

  • Your average price of take-home meat is calculated once final take-home meat is weighed, and that is divided by your initial quarter share payment. In the above scenario, This includes everything from the ground to roasts to tenderloin and Strip steaks.

  • For the Bold, you have the option of requesting soup bones, dog bones, offal (oxtail, kidney, tongue, heart, tallow). Contact us directly for more information.

  • Prices are based on 1150# Hanging Weight