{"product_id":"beef-share-whole-half-quarter-marin-sun-farms","title":"Beef Share — Whole, Half \u0026 Quarter (Marin Sun Farms)","description":"\u003cp\u003e\u003cstrong\u003eReserve a share of a whole animal.\u003c\/strong\u003e California beef from Marin Sun Farms in Petaluma — butchered, vacuum-sealed and frozen at their own USDA-inspected plant, then brought to Modesto for you to pick up at 429 McHenry Ave. Grass-finished, grain-finished and certified organic.\u003c\/p\u003e\u003ch3\u003eWhat you pay\u003c\/h3\u003e\u003cp\u003eBeef is priced \u003cstrong\u003eper pound of hanging weight\u003c\/strong\u003e — the chilled carcass before it is cut. That price is all-in: the beef, the butchering, the cut and wrap, the vacuum sealing and the freezing. There is no separate butcher bill. You pay a 50% deposit now; the balance is figured on your share's actual hanging weight and is due at pickup.\u003c\/p\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eShare\u003c\/th\u003e\n\u003cth\u003eHanging weight\u003c\/th\u003e\n\u003cth\u003eGrass-finished\u003c\/th\u003e\n\u003cth\u003eCertified organic\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRear quarter\u003c\/td\u003e\n\u003ctd\u003e~160 lb\u003c\/td\u003e\n\u003ctd\u003e$9.78\/lb · est. $1,565\u003c\/td\u003e\n\u003ctd\u003e$11.50\/lb · est. $1,840\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFront quarter\u003c\/td\u003e\n\u003ctd\u003e~200 lb\u003c\/td\u003e\n\u003ctd\u003e$9.78\/lb · est. $1,956\u003c\/td\u003e\n\u003ctd\u003e$11.50\/lb · est. $2,300\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHalf\u003c\/td\u003e\n\u003ctd\u003e~360 lb\u003c\/td\u003e\n\u003ctd\u003e$9.28\/lb · est. $3,341\u003c\/td\u003e\n\u003ctd\u003e$10.97\/lb · est. $3,949\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhole\u003c\/td\u003e\n\u003ctd\u003e~720 lb\u003c\/td\u003e\n\u003ctd\u003e$8.80\/lb · est. $6,336\u003c\/td\u003e\n\u003ctd\u003e$10.45\/lb · est. $7,524\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cem\u003eGrain-finished is available — ask us for today's price and we'll write up your order in store.\u003c\/em\u003e\u003c\/p\u003e\u003ch3\u003eHow much beef do you actually take home?\u003c\/h3\u003e\u003cp\u003eMarin Sun Farms reports a packaged yield of \u003cstrong\u003e70% of hanging weight on grass-finished animals and up to 77% on grain-finished\u003c\/strong\u003e — a grain-finished steer carries more fat cover and hangs a heavier, better-yielding carcass. Your own cut sheet moves it too: bone-in steaks and soup bones push it up, everything boneless and closely trimmed pulls it down.\u003c\/p\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eShare\u003c\/th\u003e\n\u003cth\u003eGrass-finished\u003c\/th\u003e\n\u003cth\u003eGrain-finished\u003c\/th\u003e\n\u003cth\u003eFreezer\u003c\/th\u003e\n\u003cth\u003eReal cost per lb of meat\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRear quarter\u003c\/td\u003e\n\u003ctd\u003e112 lb\u003c\/td\u003e\n\u003ctd\u003e123 lb\u003c\/td\u003e\n\u003ctd\u003e4–5 cu ft\u003c\/td\u003e\n\u003ctd\u003e$13.97 · organic $14.94\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFront quarter\u003c\/td\u003e\n\u003ctd\u003e140 lb\u003c\/td\u003e\n\u003ctd\u003e154 lb\u003c\/td\u003e\n\u003ctd\u003e5–6 cu ft\u003c\/td\u003e\n\u003ctd\u003e$13.97 · organic $14.94\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHalf\u003c\/td\u003e\n\u003ctd\u003e252 lb\u003c\/td\u003e\n\u003ctd\u003e277 lb\u003c\/td\u003e\n\u003ctd\u003e8–11 cu ft\u003c\/td\u003e\n\u003ctd\u003e$13.26 · organic $14.25\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhole\u003c\/td\u003e\n\u003ctd\u003e504 lb\u003c\/td\u003e\n\u003ctd\u003e554 lb\u003c\/td\u003e\n\u003ctd\u003e15–22 cu ft\u003c\/td\u003e\n\u003ctd\u003e$12.57 · organic $13.57\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003eThat last figure is what the beef really costs once it is in your freezer — averaged across ribeye, tenderloin, roasts and ground alike.\u003c\/p\u003e\u003ch3\u003eThe cut list\u003c\/h3\u003e\u003cp\u003eTypical for a grass-finished animal. Add about 10% for grain-finished. Your choices on the cut sheet below will move it around.\u003c\/p\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eCut\u003c\/th\u003e\n\u003cth\u003eFrom\u003c\/th\u003e\n\u003cth\u003eRear qtr\u003c\/th\u003e\n\u003cth\u003eFront qtr\u003c\/th\u003e\n\u003cth\u003eHalf\u003c\/th\u003e\n\u003cth\u003eWhole\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRibeye steaks or prime rib roast\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003efront\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003ctd\u003e13 lb\u003c\/td\u003e\n\u003ctd\u003e13 lb\u003c\/td\u003e\n\u003ctd\u003e26 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTenderloin — filet mignon\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003erear\u003c\/td\u003e\n\u003ctd\u003e4 lb\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003ctd\u003e4 lb\u003c\/td\u003e\n\u003ctd\u003e8 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNew York strip steaks\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003erear\u003c\/td\u003e\n\u003ctd\u003e11 lb\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003ctd\u003e11 lb\u003c\/td\u003e\n\u003ctd\u003e22 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTop sirloin steaks\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003erear\u003c\/td\u003e\n\u003ctd\u003e11 lb\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003ctd\u003e11 lb\u003c\/td\u003e\n\u003ctd\u003e22 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTri-tip\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003erear\u003c\/td\u003e\n\u003ctd\u003e3 lb\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003ctd\u003e3 lb\u003c\/td\u003e\n\u003ctd\u003e6 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlank steak\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003erear\u003c\/td\u003e\n\u003ctd\u003e2 lb\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003ctd\u003e2 lb\u003c\/td\u003e\n\u003ctd\u003e4 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eChuck roasts \u0026amp; chuck steaks\u003c\/td\u003e\n\u003ctd\u003efront\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003ctd\u003e38 lb\u003c\/td\u003e\n\u003ctd\u003e38 lb\u003c\/td\u003e\n\u003ctd\u003e76 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRound roasts — top, bottom, eye\u003c\/td\u003e\n\u003ctd\u003erear\u003c\/td\u003e\n\u003ctd\u003e25 lb\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003ctd\u003e25 lb\u003c\/td\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSirloin tip \u0026amp; rump roast\u003c\/td\u003e\n\u003ctd\u003erear\u003c\/td\u003e\n\u003ctd\u003e9 lb\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003ctd\u003e9 lb\u003c\/td\u003e\n\u003ctd\u003e18 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrisket\u003c\/td\u003e\n\u003ctd\u003efront\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003ctd\u003e10 lb\u003c\/td\u003e\n\u003ctd\u003e10 lb\u003c\/td\u003e\n\u003ctd\u003e20 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShort ribs\u003c\/td\u003e\n\u003ctd\u003efront\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003ctd\u003e10 lb\u003c\/td\u003e\n\u003ctd\u003e10 lb\u003c\/td\u003e\n\u003ctd\u003e20 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStew meat\u003c\/td\u003e\n\u003ctd\u003eboth\u003c\/td\u003e\n\u003ctd\u003e7 lb\u003c\/td\u003e\n\u003ctd\u003e9 lb\u003c\/td\u003e\n\u003ctd\u003e16 lb\u003c\/td\u003e\n\u003ctd\u003e32 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSoup bones \u0026amp; shank\u003c\/td\u003e\n\u003ctd\u003eboth\u003c\/td\u003e\n\u003ctd\u003e6 lb\u003c\/td\u003e\n\u003ctd\u003e10 lb\u003c\/td\u003e\n\u003ctd\u003e16 lb\u003c\/td\u003e\n\u003ctd\u003e32 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGround beef\u003c\/td\u003e\n\u003ctd\u003eboth\u003c\/td\u003e\n\u003ctd\u003e34 lb\u003c\/td\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003ctd\u003e84 lb\u003c\/td\u003e\n\u003ctd\u003e168 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTOTAL PACKAGED BEEF\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e112 lb\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e140 lb\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e252 lb\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e504 lb\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cstrong\u003eRoughly how many steaks is that?\u003c\/strong\u003e A half gives you about 17 ribeyes, 15 New York strips, 15 top sirloins, 10 filets, a tri-tip and a flank steak — plus roughly 84 one-pound packages of ground beef, a dozen or so roasts, a brisket and a rack of short ribs. A quarter is half of that; a whole is double. Steak counts assume 12 oz steaks and 6 oz filets.\u003c\/p\u003e\u003ch3\u003eRear quarter or front quarter?\u003c\/h3\u003e\u003cp\u003eNeither one is the leftover — they are two different kinds of cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRear\u003c\/strong\u003e is the premium-steak end: tenderloin, New York strip, T-bone and porterhouse, sirloin, tri-tip, flank, and the big round roasts. Lighter carcass, about 160 lb hanging.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFront\u003c\/strong\u003e is the smoking and slow-cooking end: ribeye and prime rib, chuck, brisket, short ribs, shank, and a great deal more ground beef. Heavier, about 200 lb hanging.\u003c\/p\u003e\u003cp\u003eThe ribeye lives in the front quarter; the filet and the strip live in the rear. Because a front quarter hangs about 25% heavier, at the same price per pound you take home about 28 lb more beef for the money — most of it ground, chuck and brisket. Take the rear if you grill steaks. Take the front if you smoke, braise and live on ground beef.\u003c\/p\u003e\u003ch3\u003eOffal is not included\u003c\/h3\u003e\u003cp\u003eOrgan meats — liver, heart, kidney, tongue — along with the head, tail and feet are removed at the plant. They are not in your box and their weight is not in the hanging weight you are billed on. Ask us and we will try to source them separately.\u003c\/p\u003e\u003ch3\u003eHow it works\u003c\/h3\u003e\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eYou reserve.\u003c\/strong\u003e Choose your share, fill in the cut sheet below, and pay the 50% deposit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWe order.\u003c\/strong\u003e Shares go to Petaluma in batches so several customers ship on one pallet — this is how we keep the price where it is. We will tell you the cutoff date for the next run.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWe weigh and call.\u003c\/strong\u003e Once your share is butchered we know the exact hanging weight and your final total.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYou pick up.\u003c\/strong\u003e Pay the balance and load out — boxed, sealed, frozen and labeled. Bring coolers.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp\u003e\u003cem\u003eLead time is roughly two to three weeks from the batch cutoff. Deposits are credited in full against your balance and are refundable until the order is placed with the ranch. Cut lists and totals are typical, not guaranteed. Pickup is in store — we do not ship beef.\u003c\/em\u003e\u003c\/p\u003e","brand":"Marin Sun Farms","offers":[{"title":"Grass-Fed \/ Rear Quarter · approx 160 lb","offer_id":44854002122845,"sku":"MSF-4000-G-RQ","price":782.4,"currency_code":"USD","in_stock":true},{"title":"Grass-Fed \/ Front Quarter · approx 200 lb","offer_id":44854002155613,"sku":"MSF-4001-G-FQ","price":978.0,"currency_code":"USD","in_stock":true},{"title":"Grass-Fed \/ Half · approx 360 lb","offer_id":44854002188381,"sku":"MSF-4003-G-HALF","price":1670.4,"currency_code":"USD","in_stock":true},{"title":"Grass-Fed \/ Whole · approx 720 lb","offer_id":44854002221149,"sku":"MSF-4005-G-WHOLE","price":3168.0,"currency_code":"USD","in_stock":true},{"title":"Certified Organic \/ Rear Quarter · approx 160 lb","offer_id":44854002253917,"sku":"MSF-MM4000-O-RQ","price":920.0,"currency_code":"USD","in_stock":true},{"title":"Certified Organic \/ Front Quarter · approx 200 lb","offer_id":44854002286685,"sku":"MSF-MM4001-O-FQ","price":1150.0,"currency_code":"USD","in_stock":true},{"title":"Certified Organic \/ Half · approx 360 lb","offer_id":44854002319453,"sku":"MSF-MM4003-O-HALF","price":1974.6,"currency_code":"USD","in_stock":true},{"title":"Certified Organic \/ Whole · approx 720 lb","offer_id":44854002352221,"sku":"MSF-MM4005-O-WHOLE","price":3762.0,"currency_code":"USD","in_stock":true}],"url":"https:\/\/frontierorganics.store\/products\/beef-share-whole-half-quarter-marin-sun-farms","provider":"Frontier Organics, Local Natural Provisions","version":"1.0","type":"link"}