Purchase a Whole or Half Beef from our Pasture
At Black Jack Ranch, we offer Wagyu and Black Angus whole and half beef reservations so you can fill your freezer with the very best. Whether you’re looking for a whole beef to feed a crowd or a half beef for a more manageable option, we’ve got a package to fit your family and your freezer space!
Whole Beef (Your Best Value!)
When you reserve a whole beef, you’re getting both sides of the animal, and the most bang for your buck. A whole beef typically includes a wide range of steaks, roasts, ground beef, bones, and specialty cuts such as organs, skirt and flank steaks, oxtail, and ribs.
One of the biggest perks? You can customize each side differently. Want more roasts on one side and more steaks on the other? No problem. This flexibility gives you the widest possible variety in your freezer.
Average Yield: Roughly 60% of the animal’s hanging weight
Half Beef
A half beef gives you all the variety of a whole beef but at half the size, and is ideal for smaller households or those with limited freezer space. You’ll still enjoy a mix of steaks, roasts, ground beef, bones, and specialty cuts, but your cut options may be more limited depending on how your half is broken down.
Average Yield: Based on an average hanging weight, expect about:
- 50% ground and stew beef
- 20% roasts
- 20% steaks
- 10% specialty cuts
How Whole and Half Beef Pricing Works
Our pricing is based on the hanging weight (the weight of the animal after the hide, head, and some organs are removed) but before it’s broken down into individual cuts.
A whole beef typically yields about 60% of the hanging weight in take-home cuts; Half, Quarter, and Eighth reservations are calculated as a percentage of that weight.
While final prices vary depending on weight and cut selection, we’re committed to giving you the best value for premium, local beef. Every cut is inspected and tested to ensure it meets our high standards before it reaches your table.
Choosing Your Beef Cuts
We work closely with our butcher to ensure you get exactly what you want. Beef is divided into two main categories:
Primal Cuts
Large sections from which all steaks, roasts, and ground beef are sourced, including:
Chuck: Rich flavor, ideal for roasts, stews, and ground beef
Rib: Home of the ribeye – marbled, tender, and a steak-lover’s favorite
Loin: Includes tenderloin/filet mignon and New York strip steaks
Round: Leaner, often used for roasts and ground beef
Retail Cuts
The individual portions you’ll recognize:
Forequarter: Roast, Flat Iron Steak, Ribeye, Short Ribs, Skirt Steak, Brisket, Soup Bones, Shank
Hindquarter: Strip Steak, T-Bone, Porterhouse, Tri-Tip, Sirloin Steak, Filet Mignon, Flank Steak, Rump Roast, Top Round, Bottom Round
Ready to Reserve a Whole or Half Beef?
Call (601) 770-6601 or submit an inquiry to reserve your whole or half beef today!