How much freezer space do I need to fit a quarter of beef?

Purchasing a quarter of beef gets you bulk pricing (more beef for your dollar) but it does take up a considerable amount of freezer space! Here's some details on exactly what to expect when making this purchase:

Q: How much freezer space do I need?

A: Approximately 4 cubic feet for 110 lbs of beef (one standard cut quarter) - check out the video below to see how much space a quarter takes in an apartment sized freezer.

Q: What does 'standard cut' mean?

A: Each quarter will have 110 lbs of beef with our standard mix of cuts. A quarter of beef has a certain number of steaks, roasts, brisket, short ribs etc. that can be cut from it. This mix is what is available in our standard quarter. All the cuts can be made into ground beef but not everything will make a good steak! See the full list of cuts on the product page.

Q: Can I get different cuts than what is on the list for the standard quarter?

A: Some substitutions can be made but are limited. Don't hesitate to ask and we will do our best to accommodate your request!

Q: How do I cook everything in a quarter beef?

A: There's a wide variety of cuts in a quarter so this means that you can make a wide variety of meals! Sign up for our newsletter and we'll send you our free mini cookbook, check out our blog for recipe inspiration or scroll to the bottom of this post for some quick ideas for each cut.

Q: How many meals are in a quarter beef?

A: A good rule of thumb is 1/4 lb per person per meal. That means that a quarter of beef would make over 100 meals for a family of four.

Q: How is the meat packaged?

A: All of our beef is flash frozen immediately after the butcher cuts it for maximum freshness and nutrient retention. It is tightly wrapped in wax coated butchers paper to minimize freezer burn and making it last longer in your freezer.

Q: Is the beef grass fed?

A: Our beef is what we call pasture raised since their diet consists of grass and grain. Our cattle spend the majority of their lives on pasture but their diet is supplemented with barley grown on our farm for three months prior to butcher for excellent marbling and consistent quality.

Q: How long do I have to wait to get my quarter of beef?

A: Quarters are ready to go in a couple of days after ordering. Orders would be ready for the next delivery day for your area.

Here's our favourite ways to cook each of the cuts in a standard quarter:

Tenderloin Steak - the most tender steak and amazing pan fried or grilled

Bone in Ribeye Steak - arguably the most popular steak with a generous amount of marbling. Best pan fried or grilled

T-bone Steak - an impressive looking steak that includes a small piece of tenderloin and a New York strip joined by a T shaped bone. Excellent on the grill! A bigger steak that works well as a share plate or for those with a large appetite.

Top Sirloin Steak - a lean steak option. This versatile cut can be grilled, pan fried, cut into kebabs, sliced over salad, etc.

Flat Iron Steak - one of the most tender steaks - we marinate these and grill them.

Round Steak - the leanest cut of steak! Sliced for stirfry or fajitas is our favourite.

Flank Steak - marinate in a mix of taco seasonings and citrus juices then grill and cube for taco salad. Or check out this recipe for sheet pan fajitas

Skirt Steak - marinate, grill and slice for amazing steak tacos. Try a balsamic marinade and slice to top a summer salad.

Minute Steak - bread, fry and serve with gravy for the best chicken fried steak

Sirloin Tip Roast - great option for an oven roast. Serve medium to medium well for a tender and juicy roast

Tri Tip Roast - our favourite roast! Very tender when cooked to medium - we do these on the BBQ, smoker or in the oven. Check out this recipe for grilled tri tip.

Crossrib Roast - versatile roast - can make a great oven roast or pot roast!

Chuck Roast - great as a fall apart tender pot roast, or pulled beef in the crockpot. Key is to cover with a lid and add liquid then cook until well done and fork tender. Can also be done as burnt ends on the smoker!

Round Roast - the leanest of roasts so best if not cooked past medium well. Great as an oven roast or on the smoker. Slice thin and against the grain to make excellent beef dip sandwiches

Brisket - best cooked low and slow on the smoker! This recipe will walk you through how.

Stew Beef - like the name suggests this makes excellent stew but my favourite way to cook with it is to make beef barley soup

Short Ribs - our favourite cooking method by far is on the smoker

Stirfry Strips - sliced round steak, this takes a step out of the cooking process for you! Great for stirfry and fajitas.

Marrow/Soup Bones - simmer for 18hrs+ with some apple cider vinegar, water, spices and veggies for bone broth filled with collagen and nutrients

Ground Beef - options are endless with this staple! Tacos, lasagna, hamburgers, meatballs, hamburger soup, meatloaf, all the casseroles...like this One Pot Southwest Pasta