Stemple Creek Ranch Whole Beef
Pick Up at Butcher
Please note: this option is only available for pickup at Bud's Custom Meats in Penngrove, CA. You will pay us $2,700 for the whole beef and then pay Bud's for the custom cut and wrap.
At Stemple Creek Ranch, we raise 100% grass-fed and grass-finished Angus beef. Since the very beginning in 2009, we've offered the option to purchase a 1/4, 1/2 and whole beef from us and then have it custom cut and wrapped at Bud's. With a whole beef, this allows you the flexible to chose how each part of the animal is broken down and then wrapped (shrink wrap, butcher paper or cyrovac bags). It also gives you the option of going in on a whole beef with family and/or friends to get high quality beef at a much more affordable price per pound.
A whole beef will amount to approximately 400-420 pounds of meat, consisting of 20-25% steaks, 20-25% roasts, 40-45% ground beef, and 10-15% of other cuts. Each cut will be individually wrapped, labeled with what is inside and then flash frozen.
You will get the bones, fat, and offal (such as heart, liver, kidney, tongue, oxtail and cheeks).
For more details on ordering a whole beef and the full process please see the "Ordering Information" section below.
What Do I Get?
- 20-25% Steaks
- 20-25% Roasts
- 40-45% Ground Beef
- 10-15% Other Cuts
- Bones, Fat, and Offal (heart, liver, kidney, tongue, oxtail and cheeks)
We harvest 100% grass-fed and grass-finished Angus beef all year around. It's generally a 3-4 week turnaround from when you place your order for a 1/4, 1/2 or whole beef to when you go to pickup everything at Bud's Custom Meats.
When you place your order, you can either pay in full, or pay a $100 deposit until your beef has been harvested. We will follow up and request the balance payment be made before sending the beef over to Bud's.
Bud's will communicate with you directly about when you want to pick up your meat, and when they will be able to have the meat ready for you. We will always do our best to meet your preferred timeline, but please keep in mind that since our cows only eat grass we are at the mercy of mother nature.
We will let you know when we are ready to harvest your animal.
Once it is harvested, beef takes about 2 weeks before the meat is ready to be picked up at Bud's.
All of our quarters, halves, and whole beef will be processed at Bud’s Custom Meats. If you order a whole animal and wish to make special arrangements to use another butcher shop, please let us know and we will do our best to accommodate you.
Bud’s will contact you directly about the cut and wrap of your meat, but please note that unless you order a half or whole animal, they cannot do any custom processing or wrapping. Quarter beef will be cut and wrapped according to the their standard methods. If you desire customization in your cut and wrap instructions, please order a half or whole beef.
You will pick up your cut and wrapped meat at Bud's and pay them directly for the cut and wrap service. If you can’t come pick up your meat at the butcher shop, please see our 1/8 beef or 1/4 beef options that are available for shipping. We do not ship half or whole beef orders.
Generally, a 1/4 beef will be about 100-110 pounds of beef and the cut and wrap charges that you pay directly to Bud's will be around $175. A 1/2 beef will be about 200-210 pounds and the cut and wrap charges will be around $350. A whole beef will be about 400-420 pounds and the cut and wrap charges will be around $650.
Once you pay for the meat and the cut and wrap, depending on how much you purchase and the exact weight of the animal, you'll be paying between $7.95 and $9.70 per pound.
It is possible for bones and offal to be included in your order, but if you are purchasing less than a whole animal, please remember that you are sharing a whole animal and so the availability of the bones and offal will depend on the customers you are sharing your animal with. We cannot guarantee the amount of bones and offal that you will get from your order.
Your order will be comprised of approximately the following cuts of meat:
20-25% steaks, 20-25% roasts, 40-45% ground beef, 10-15% other cuts.