1. Reserve Your Beef
Place a deposit for the purchase of your percentage share of a live animal: quarter (25%), half (50%), or whole (100%) cow.

2. Customize Your Cuts
After reserving, you'll receive a call from Bryan to discuss how you'd like your beef prepared. Prefer not to decide on cuts? We can recommend a balanced selection of steaks, roasts, ground beef, and specialty cuts.

3. Processing and Finishing
Your beef is processed locally, custom cut, and carefully packaged. This typically takes 4 to 5 weeks. We’ll keep you updated and notify you when it’s ready.

4. Final Payment
Your beef will be priced at $11.98 per pound (pasture-raised) for a whole, $12.89 for a half and $13.98 per pound for a quarter. $15.99 per pound (American Wagyu), based on a finished weight of your harvested animal. After your beef has been cut and wrapped, we’ll send you an invoice for the remaining balance. An estimate of what you can anticipate paying can be found in the product descriptions or in the “How much does it cost” FAQ below.

5. Delivery or Pickup
Enjoy free delivery within 15 miles of Ontario, California, or a $100 flat fee for delivery within 16–50 miles. If you're outside the delivery area, you can arrange a convenient pickup.

Each pasture-raised whole cow (100%) share is custom cut and yields approximately 550 pounds of finished beef from a live animal, including premium steaks, roasts, and ground beef. The yield for a whole American Wagyu (100$) cow is approximately 450 pounds.

Here's a sample of what you can expect:

• Chuck Roasts (bone-in and boneless): 12–14

• Flat Iron Steak: 4

• Brisket: 2 whole or 4 half

• Ribeye Steaks: 20–24

• New York Steaks: 24

• Top Sirloin Steaks: 12

• Tri-Tip: 2

• Picanha: 2

• Filet Mignon: 18

• London Broil: 10

• Rump Roasts: 4

• Eye of Round Roast: 2

• Bottom Round Roasts: 6

• Sirloin Tip (Cube) Steaks: 12–14

• Short Ribs: 9–10 packs

• Skirt, Flap, or Flank Steak (seasoned as Carne Asada): 6 packs

• Shank Meat Bones: 10–12 packs

• Shank Marrow Bones: 4 packs

• Stew meat: 10 packs(1lb)

• Ground Beef: Approx. 210 lbs

Bonus:
Beef fat, select organs, and additional bones are shared among all shares of a beef at no extra charge.

Note: Quantities are approximate and will vary slightly depending on your custom cutting instructions, such as steak thickness and roast sizes. Adjustments may cause more or fewer cuts accordingly.

Each pasture-raised half cow (50%) share is custom cut and yields approximately 275 pounds of finished beef from a live animal, including premium steaks, roasts, and ground beef. American Wagyu half cow (50%) shares yield an average of 225 pounds of beef.

Here's a sample of what you can expect:

• Chuck Roasts (bone-in and boneless): 6–7

• Flat Iron Steak: 2

• Brisket: 1 whole or 2 half

• Ribeye Steaks: 10–12

• New York Steaks: 12

• Top Sirloin Steaks: 6

• Tri-Tip: 1

• Picanha: 1

• Filet Mignon: 8-9

• London Broil: 5

• Rump Roasts: 2

• Eye of Round Roast: 1

• Bottom Round Roasts: 3

• Sirloin Tip (Cube) Steaks: 6–7

• Short Ribs: 4–5 packs

• Skirt, Flap, or Flank Steak (seasoned as Carne Asada): 3 packs

• Shank Meat Bones: 5–6 packs

• Shank Marrow Bones: 2 packs

• Stew Meat: 5-6 packs(1lb.)

• Ground Beef: 100–110 lbs

Bonus:
Beef fat, select organs, and additional bones are shared among all shares of a beef at no extra charge.

Note: Quantities are approximate and will vary slightly depending on your custom cutting instructions, such as steak thickness and roast sizes. Adjustments may cause more or fewer cuts accordingly.

Each pasture-raised quarter cow (25%) share is custom cut and yields approximately 140 pounds of finished beef from a live animal, including premium steaks, roasts, and ground beef. Quarter shares are not available for our American Wagyu beef.

Here's a sample of what you can expect:

• Chuck Roasts (bone-in and boneless): 3–4

• Flat Iron Steak: 1

• Brisket: ½

• Ribeye Steaks: 5–6

• New York Steaks: 6

• Top Sirloin Steaks: 3

• Tri-Tip or Picanha: 1

• Filet Mignon: 4–5

• London Broil: 2–3

• Rump Roast: 1

• Eye of Round Roast: 1

• Bottom Round Roast: 1–2

• Sirloin Tip (Cube) Steaks: 3–4

• Short Ribs: 2–3 packs

• Skirt, Flap, or Flank Steak (seasoned as Carne Asada): 1–2 packs

• Shank Meat Bones: 2–3 packs

• Shank Marrow Bones: 1 pack

• Stew Meat: 2-3 packs

• Ground Beef: 50–55 lbs

Bonus:
Beef fat, select organs, and additional bones are shared among all shares of a beef at no extra charge.

Note: Quantities are approximate and will vary slightly depending on your custom cutting instructions, such as steak thickness and roast sizes. Adjustments may cause more or fewer cuts accordingly.

Pasture-Raised Whole Cow - $11.98/lb

• Approximate Finished Weight: 550 lbs

• Deposit: $2,000

• Estimated Remaining Balance: Approximately $4600

Pasture-Raised Half Cow - $12.98/lb

• Approximate Finished Weight: 275 lbs

• Deposit: $1,000

• Estimated Remaining Balance: Approximately $2600

Pasture-Raised Quarter Cow - $13.98/lb

• Approximate Finished Weight: 140 lbs

• Deposit: $500

• Estimated Remaining Balance: Approximately $1450

American Wagyu Whole Cow - $15.99/lb

• Approximate Finished Weight: 450 lbs

• Deposit: $2,000

• Estimated Remaining Balance: Approximately $5,200

American Half Cow - $15.99/lb

• Approximate Finished Weight: 225 lbs

• Deposit: $1,000

• Estimated Remaining Balance: Approximately $2,600

Learn more about our all-natural beef on the Pasture-Raised and American Wagyu pages.

Whole Cow:
Minimum: 17 cubic feet. 
Recommend: 20 cubic feet.

Half Cow:
Minimum: 8 cubic feet. 
Recommend: 10+ cubic feet.

Quarter Cow:
Minimum: 4 cubic feet. 
Recommend: 5-6 cubic feet.

Your beef will typically be ready for delivery or pickup 4 to 5 weeks after placing your deposit.

We’ll communicate your specific delivery date once processing and custom cutting are complete.

Delivery options:

• Free delivery within 15 miles of Ontario, California

• $100 flat fee for delivery between 16 and 50 miles

• Pickup required for customers outside of the delivery range

Bryan and Sons raises beef cattle that are available for purchase and consumption for private use. Your beef is humanely processed here at our farm and transported to be cut and wrapped by private butchers according to your specifications. Wholesale is not legal for resale, boxed beef is.

Bryan and Sons beef cattle are raised hormone-free. There are two categories of hormones common in beef cows – growth hormones and prostaglandins. We do not use either type in our beef cows.

Our beef cattle herd includes Black Angus, Red Angus, Hereford, and Charolais. All of these breeds are “beef breeds” meaning the primary purpose is beef production. Most of our herd is Angus.