Bulk Beef Purchase Inventory

Steps to Ordering our 100% Grass Fed Beef:

  • We strongly feel that you should cook and eat our beef before you purchase a large amount of meet.

  • If you decide to order our beef, we will put your name & number on our beef bulk order list.

  • We will contact you when it becomes available and set up a time to discuss cutting options.  We will consider your cooking style and family eating preferences.

  • We will collect your beef deposit when we take your beef cutting order.

  • We will call in your cutting order to our meat processor.  We will pick up your order when it is ready.

  • We will contact you to schedule a delivery date at the Oakland County Market.  Your order will be labeled and bagged in heavy plastic bags.  You will need to bring your own coolers.

  • Balance is due when you pick up your beef order.

  • Remember, don't overcook your grass fed beef.  Adjust the temperature and cooking time.

  • Take your 100% grass fed beef home and enjoy!

Beef Inventory - Approximate numbers of Packages for whole, 1/2 and 1/4 Beef

Beef Cut Whole Half Quarter
  Avg. Hanging Wt 400-550 lbs. Avg. Hanging Wt 250-350 lbs. Avg. Hanging Wt 125-200 lbs.
Tenderloin Steak 6 pk. (4 per pk.) 4 pk. (4 per pk.) 3 pk. (4 per pk.)
Boneless Sirloin 7 pk. (1 per pk.) 5 pk. (1 per pk.) 3 pk. (1 per pk.)
T-Bone Steak 8 pk. (2 per pk.) 6 pk. (2 per pk.) 2 pk. (2 per pk.)
New York Steak 8 pk. (2 per pk.) 6 pk. (2 per pk.) 4 pk. (2 per pk.)
Porterhouse Steak 6 pk. (1 per pk.) 4 pk. (1 per pk.) 2 pk. (1 per pk.)
Rib/Delmonico Steak 10 pk. (2 per pk.) 5 pk. (2 per pk.) 3 pk. (2 per pk.)
Flank Steak 1 pk.    
Skirt Steak 1 pk.    
Chip Steak 8 pk. (.7-1#) 6 pk. (.7-1#) 3 pk. (.7-1#)
Chuck/Blade Roast 8 pk. (2.5-3#) 4 pk. (2.5-3#) 2 pk. (2.5-3#)
English Roast 5 pk. (2.5-3#) 2 pk. (2.5-3#) 1 pk. (2.5-3#)
Round Bone Roast 4 pk. (2.5-3#) 2 pk. (2.5-3#) 1 pk. (2.5-3#)
Sirloin Tip Roast 2 pk. (2.5-3#) 1 pk. (2.5-3#) 1 pk. (2.5-3#)
Rump Roast 4 pk. (2.5-3#) 2 pk. (2.5-3#) 1 pk. (2.5-3#)
Brisket 4 pk. (half cut) 2 pk. (half cut) 1 pk. (half cut)
Meaty Soup Bones 6 pk. 6 pk. 3 pk.
Stew Meat 14 pk. (1# per pk.) 12 pk. (1# per pk.) 5 pk. (1# per pk.)
Short Ribs 8 pk. (1-1.5#) 4 pk. (1-1.5#) 3 pk. (1-1.5#)
Ground Beef 163# (1# pk.) 113# (1# pk.) 35# (1# pk.)
Knuckle Bones 4 bags (3-5# - bag) 2 bags (3-5# - bag) 2 bags (3-5# - bag)
Oxtail 1 pk.    
Liver 8 pk. (1# per pk.) 4 pk. (1# per pk.) 2 pk. (1# per pk.)
Tongue 1 pk.    
  • Totals will vary and are determined by your personal cutting order and the hanging weight of the beef. The informtion above is an estimate of the number of packages you can expect when you order a whole, half or quarter beef.

Bulk Orders Avg. Hanging Wt. Price * Deposit **
Beef Bundle Assortment 30 to 40 lbs. $8.80 $176.00
CC $181.00
Whole Beef ** Avg 400 - 550 lbs. $6.70 $1,675.00
CC $1,721.00
Half Beef ** Avg 250 - 350 lbs. $6.80 $1,020.00
CC $1,048.00
Quarter Beef ** Avg 125 - 200 lbs. $6.90 $517.00
CC $531.00

*   Prices include custom cutting order, processing and delivery to
     Oakland County Farmers market.
** Price per pound X handing weight (before it is cut and packaged)
** Note: CC refers to Credit Card Payment.
** Deposit Due with Order.  Balance Due at Delivery

If you have questions or would like to place an order please contact:
Maitland Family Farm
sarah@maitlandfamilyfarm.com
or call 810-387-2504
 
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