When you build your share in our order form, the blended price lands around $9 a pound. Next to the $5 ground beef at the box store, that can look high at first glance. But the blended number is hiding something: you are getting the whole animal — and most of that animal is premium steak and roast cuts that cost a small fortune on their own.
What those cuts actually cost at the store
| Cut | Grocery grass-fed price / lb |
|---|---|
| Filet mignon (tenderloin) | $25–$40 |
| Ribeye steak | $20–$30 |
| New York strip | $18–$25 |
| Sirloin / picanha | $12–$16 |
| Brisket | $9–$13 |
| Chuck & rump roasts | $8–$12 |
| Ground beef | $7–$9 |
A half beef isn't 230 lbs of ground beef — it's ribeyes, strips, sirloins, filet, brisket, and roasts plus the ground. Add up what those steaks and roasts alone would cost à la carte at grass-fed grocery prices and you're well past $2,000 for a half. Our blended ~$9/lb means your ribeyes and filets are effectively priced like hamburger.
The honest way to think about it
Yes, your ground beef costs a hair more per pound than the cheapest store tube. But every steak and roast in that freezer is costing you a fraction of the menu price — and it's local, grass-fed, and you know exactly which animal it came from. That's the deal hiding inside the per-pound number.