🥩 Disney Farm Beef
A year of beef from one cow, raised in Beechgrove, TN.
Why our beef
Real beef from one specific animal — not a blended box from who-knows-where. Raised on grass and hay on a Middle TN family farm, processed at a USDA-inspected plant, dry-aged 14–21 days, and traceable back to the cow you can meet in our pasture.
- No growth hormones. Ever.
- BQA Certified.
- USDA-inspected. Every pack is government-inspected, for standard USDA quality.
- Dry-aged 14–21 days at the processor for better flavor and tenderness.
- One cow, one customer. Your beef comes from one specific animal — never blended.
How it works
Instead of buying a pound or a cut at a time from a big box store, you reserve a share of a whole cow — a quarter, a half, or the whole animal. You get a mix of steaks, roasts, ground beef, and specialty cuts, already cut and vacuum-packed, ready for your freezer. A share feeds most families for about a year, and the per-pound price beats grocery grass-fed.
- Whole = the whole cow · Half = half the cow · Quarter = a quarter of the cow
- Roughly 40% ground beef, 25% roasts, 20% steaks, and 15% specialty cuts (ribs, brisket, stew, bones).
- You'll need freezer space — see each card below.
💰 See the math — is it cheaper than the grocery store?
🛒 À la carte — what's in the freezer RIGHT NOW
📈 Our prices are indexed to the local Middle TN cattle sale-barn market (Unionville / USDA Market News). We review them regularly and adjust up when the market rises and down when it falls — prices current as of June 2026. See the cost basis →
The calves we're buying for next year run about $400–500/head more than our 2025 calves — Middle TN sale-barn prices are at record highs (up 20–35% in a single year). That higher calf cost carries straight into next season's beef. We're absorbing most of it and holding the 2027 increase to just +$50 a quarter (+$100 a half, +$200 a whole). Reserve this season at 2026 prices — and once you place a deposit, your price is locked even if the market climbs before delivery. See the cost basis →
Order Now - build your cut sheet
Pick your share
* Numbers in red mean that share is priced a few dollars above what those same cuts would total a-la-carte at our own prices — a little money potentially left on the table. We price it that way on purpose: you're still getting one specific animal's beef, traceable and dry-aged, from a local family farm you can drive out and visit — value a grocery store can't sell you. We show you the honest number either way.
⚠️ Prices subject to change — live weight and processor costs vary by cow and season. See the grocery comparison or pricing sources for the math.
How to reserve
- Pick a share and sign up on the reservation form, or text 615-280-0582.
- Pay the deposit (Whole $500, Half $300, Quarter $200) by Venmo, Zelle, cash, or check. Deposit is non-refundable once your cow is at the processor.
- We confirm your pickup date — usually 3 to 6 weeks out.
- Pickup in Beechgrove. Bring coolers, pay the balance, load up a year of beef.
📝 Your cut sheet
Reserved a share? Tell the processor exactly how to cut it — steak thickness, ground packaging, what to grind vs. keep whole. Fill out the Disney Farm cut sheet or download the printable PDF.
Just want a single cut?
You don't have to buy a share. We also sell individual cuts by the pound — everything from ground beef to filet mignon. Availability varies by cow.
Show the full à la carte price list (40+ cuts)
Cuts are grouped by primal — the large section of the cow they come from (for example, all steaks from the rib area are under "Rib").
Ground
| Cut | $/lb | Notes |
|---|---|---|
| Ground 80/20 (1-lb pack) | $7.00 | Everyday workhorse — burgers, tacos, meatballs, chili, meat sauce. 80/20 stays juicy. |
Chuck
| Cut | $/lb | Notes |
|---|---|---|
| Chuck roast | $9.00 | The classic pot roast — low-and-slow braise (Dutch oven or crockpot) until fork-tender. |
| Chuck steak | $10.00 | Budget grilling steak — marinate and sear hot, or braise. Rich, beefy flavor. |
| Chuck-eye steak | $11.00 | The 'poor man's ribeye' — sear hot and fast. Big flavor for less. |
| Short ribs | $12.00 | Braise low-and-slow in wine or broth until they fall off the bone. Great smoked too. |
Rib
| Cut | $/lb | Notes |
|---|---|---|
| Ribeye steak | $18.00 | The steakhouse favorite — hot grill or cast-iron sear to medium-rare. Don't overcook. |
| Rib roast / prime rib | $18.00 | Prime rib / standing rib roast — the holiday centerpiece. Roast low, rest, slice thick. |
| Back ribs | $10.00 | Smoke or slow-roast then sauce — a grill-day favorite. |
Short loin
| Cut | $/lb | Notes |
|---|---|---|
| NY Strip (top loin) steak | $16.00 | Tender, well-marbled grilling steak — hot sear to medium-rare. |
| T-bone steak | $16.00 | Two steaks in one (strip + tenderloin) — grill hot. Great for sharing. |
| Porterhouse steak | $17.00 | Like a T-bone with a bigger tenderloin — grill hot, rest, slice off the bone. |
| Strip roast (whole top loin) | $15.00 | Whole top loin — roast for a crowd, or cut your own strip steaks. |
Tenderloin
| Cut | $/lb | Notes |
|---|---|---|
| Filet mignon steaks | $28.00 | The most tender cut — sear quick, don't overcook. Bacon-wrap or top with butter. |
Sirloin
| Cut | $/lb | Notes |
|---|---|---|
| Top sirloin steak | $12.00 | Lean, flavorful, versatile — great value for weeknight steak night. |
| Sirloin tip roast | $11.00 | Lean roast — roast to medium-rare and slice thin, or cube for kabobs. |
| Tri-tip | $14.00 | California favorite — grill or smoke whole, rest, slice across the grain. |
| Bottom sirloin (ball-tip/flap) | $12.00 | Ball-tip/flap — marinate and grill hot, slice thin for fajitas and sandwiches. |
Round
| Cut | $/lb | Notes |
|---|---|---|
| Top round roast | $9.00 | Lean — roast to medium-rare and slice thin for roast beef sandwiches. |
| Bottom round roast | $9.00 | Lean — slow-roast or braise; classic deli-style roast beef and pot roast. |
| Eye of round roast | $9.00 | Very lean — slow-roast to med-rare, slice paper-thin. Great for sandwiches or jerky. |
| Rump roast | $10.00 | Lean, economical roast — braise or slow-roast; slices well for sandwiches. |
| Round steak | $11.00 | Lean — best braised (Swiss steak), or marinate and grill; also great as cube steak. |
| Cube steak (tenderized round) | $12.00 | Tenderized round — chicken-fried steak with country gravy, or quick pan-fry. |
| London broil (top round) | $10.00 | Marinate the top round, broil or grill hot, slice thin across the grain. |
Plate/Flank
| Cut | $/lb | Notes |
|---|---|---|
| Flank steak | $14.00 | Lean and beefy — marinate, grill hot, slice thin across the grain. Fajitas, stir-fry. |
| Skirt steak | $14.00 | The fajita cut — marinate, sear screaming hot, slice across the grain. |
| Hanger steak ('butcher's cut') | $16.00 | The 'butcher's cut' — super flavorful; grill hot to med-rare, slice across the grain. |
| Plate short ribs | $12.00 | Meaty 'brisket on a stick' — smoke low-and-slow or braise until tender. |
Brisket
| Cut | $/lb | Notes |
|---|---|---|
| Whole packer brisket | $10.00 | Low-and-slow BBQ king — smoke 10-14 hrs, or braise / corned beef. |
| Brisket flat | $11.00 | Leaner brisket half — great for slicing; smoke or braise, slice across the grain. |
| Brisket point | $10.00 | Fattier brisket half — the burnt-ends cut; smoke until rich and tender. |
Other
| Cut | $/lb | Notes |
|---|---|---|
| Osso buco (cross-cut shank) | $10.00 | Cross-cut shank — braise low-and-slow until the marrow and meat melt. Italian classic. |
| Stew meat (1-lb packs) | $9.00 | Pre-cubed for stew, chili, soup, and kabobs — braise low until tender. |
| Soup bones | $5.00 | Simmer for rich beef stock and bone broth — deep flavor and nutrients. |
| Marrow bones | $8.00 | Roast and scoop the marrow onto toast, or add to broth for richness. |
| Oxtail | $12.00 | Braise low-and-slow — incredible gelatin-rich stews, soups, and pho. |
| Heart | $4.00 | Lean and rich — sear quick or grind into burger. Very nutrient-dense. |
| Liver | $4.00 | Classic liver-and-onions — quick sear, don't overcook. Iron-rich. |
| Tongue | $5.00 | Slow-simmer until tender, peel, and slice — amazing tacos de lengua. |
| Tallow / suet (raw fat) | $2.00 | Render for cooking fat (best fries ever), or use for soap, candles, and skincare. |