Bulk beef, no BS.
The chef's guide to buying a quarter, half or whole beef and filling out your cut sheet, so you end up with meals you'll cook instead of a freezer full of guesses.
The stuff nobody explains before you buy.
Most first-timers either skip bulk beef because it feels like too much, or they buy it and end up with forty pounds of roasts they never cook. This guide fixes both. It's the same walk-through we give customers on the phone, written down so you can read it at your own pace.
Which size fits your household and your freezer, in one table.
Why the number drops, and how much beef you really take home.
Steak thickness, roast size and bone-in vs. bone-out, decided around real life.
Chuck, brisket, rib, loin, round and the flavor cuts people forget to keep.
Exactly what we'd circle if we were filling out your cut sheet.
Ten questions to answer before your cut sheet call.
Written by the person who'll walk you through it.
I spent over 20 years as a chef, and I work in food safety as an educator and inspector. This guide is what I wish every family had before they bought their first share.
April Rivas, Rivas Ranch
Same thing I do in class: show you how the animal breaks down, so the cut sheet stops looking like a foreign language.
Who it's for.
- First-timers who want to buy from a farm but don't know where to start.
- Anyone staring at a cut sheet wondering what a chuck eye or a coulotte is.
- Families who want more control over what's in their freezer and where it came from.
- Folks who already bought a share and want to get more out of the next one.
Get the guide. It's free.
Tell us where to send it. You'll get the download right away.