Wholesale beef

All of the meat here at 1Tribe Farm is slaughtered and butchered at a local processor federally inspected by the United States Department of Agriculture (USDA). Every carcass receives the USDA stamp of general approval whether you decide to get USDA Certified Processing or Custom Processing. USDA Certified cuts are are individually inspected as the meat is cut and is required for resale such as use in restaurants, stores, and groceries. Custom Processing while getting the USDA General Approval, does not require that each individual cut be inspected. What does that mean for you? USDA Certified cuts are perfect for resell and Custom Processing is perfect for individual use and costs less per pound.

USDA Certified vs. Custom Processing

Half Beef

Pricing*

USDA Certified: $7.20 per pound

Custom Processing: $7.00 per pound

Whole Beef

Pricing*

USDA Certified: $6.95 per pound

Custom Processing: $6.75 per pound

*Pricing includes processing fees and is based on the hanging weight. Hanging weight for Halves averages is around 275lbs and for Wholes is around 550lbs. What you can expect to get back is around 65-70% of the hanging weight.

Available Cuts

  • Mock Tender

  • Flat Iron

  • Skirt Steak

  • Bone-In Ribeye

  • Boneless Ribeye

  • Hangar Steak

  • Flank Steak

  • Filet Mignon

  • New York Strip

Steaks

  • Top Sirloin

  • Bone-In Sirloin

  • Top Round Steak

  • Bottom Round Steak

  • Eye of Round Steak

  • Sirloin Tip Steak

Roasts

  • Chuck Roast

  • Brisket

  • Standing Rib Roast

  • Arm Roast

  • London Broil

  • Top Round Roast

  • Bottom Round Roast

  • Eye of Round Roast

  • Sirloin Tip Roast

Other

  • Stew Meat

  • Shank Cuts

  • Bones

  • Short Ribs

  • Spare Ribs

  • Ground Beef

  • Tongue

  • Back Fat

  • Kidney Fat

  • Kidney

  • OxTail

  • Liver

  • Heart

Not sure what to get?

Try the “Manager’s Cut List”

  • Chuck Roast

  • Arm Roast

  • Brisket Roast

  • Shank Cuts

  • Skirt Steak

  • Top Round Roast

  • Ground Beef

  • Filet Mignon

  • New York Strip

  • Top Sirloin

  • Flank Steak

  • Hangar Steak

  • Sirloin Tip Roast

  • All the organs (whole only)

  • All products are vaccuum packed

  • Buying wholesale is a lot of meat, we recommend you have adequite freezer space, roughly 16 Cubic Feet or more

  • To secure your cow on the schedule, we require a $500 deposit for Halves and a $1,000 deposit for wholes which will be taken off the final price

  • We currently have a monthly processing schedule, we ask customers to secure your beef as soon as possible before the monthly butcher date

  • We allow our beef to hang for 17 days to enhance the dry aging process and make our meat more tender, we typically see about a 3 week turnaround time from the processing date to when we are able to pick up the meat

Additional info