I’m really curious what you pay for grass-fed beef, whether you buy in bulk or from a natural food market or farmer’s market.
When I shared my recipe for Sloppy Joe’s in a Bowl at the Nourishing Gourmet, Ann Marie commented that she pays double what we pay for grass-fed beef, even in bulk. And then I remembered that Rebecca mentioned her grass-fed beef prices are high. That got me thinking – how much are people paying for their grass fed beef?
This post contains a poll. But before you answer the poll, I want to clarify that I’m after your take-home price for the beef – not the hanging weight price. If buying in bulk, the price based on hanging weight is different than the take-home price.
To figure out your take-home price, you divide the hanging-weight price per pound by the percentage of take-home meat. You have to estimate this percentage and here are some guidelines:
- lean cow: 85% meat take-home
- average cow: 70% meat take-home
- fatty cow: 55% meat take-home
Convert this percentage to a decimal: 85% becomes .85, 70% becomes .7, and 55% becomes .55. Now do the math.
Divide the hanging-weight price per pound by the percentage of take-home meat. Here’s an example, using my hanging price of $2.02 per pound, and an average cow with take-home meat of 70%:
$2.02 divided by .7 = $2.88
So our take-home price estimate is $2.88 per pound. In the Sloppy Joe’s recipe, I actually used a lower percentage of take-home meat in my math, so I could get a more conservative price estimate for the recipe ($3.35 per pound). I guess my price estimate wasn’t conservative enough! 
See these directions to find out more information about estimating your take-home price.
Please share what you pay in the poll below, and then in the comments why not let me and others know what you pay and where you live (if you feel comfortable doing so)? Click on “View Results” to see what other answers have already been submitted.
(This poll may not show up for you if you’re reading via email or a blog reader. Please visit this post to see the poll.)
Remember to leave a comment sharing more about your purchase – even naming the ranch and where you live, if you feel comfortable doing that. Thanks for participating!
This post is shared with Pennywise Platter Thursday at The Nourishing Gourmet today.
About Wardeh
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I can’t remember the exact price from last spring, but it came out to right around $3/pound in Colorado springs.
Our take home price works out to be $4.15 per pound. However, I asked for all the bones to make stock, so I guess I consider it a fair price since there isn’t as much “waste”. The hanging weight seems more accurate to me in this case ($2.95), especially since I have ordered grass-fed bones for stock in the past that were extremely pricey in my opinion! They ranged from $6.50 to $10 per pound for different types of bones, but it was the only way I could get them at the time. I’m definitely happy to have a HUGE bag of “dog bones” in my freezer from the 1/4 beef we purchased!
If I hadn’t just purchased a large amount of rendered tallow before we got our beef, I would have asked for the fat trimmings also, which would have made the hanging weight price very accurate.
Jen – That’s a really good point. I, too, bring home all my bones – and last fall I kept the fat too. Like you, my true price might be closer to the hanging weight due to being able to use most of it. I have never purchased bones separately, so you’ve really shocked me with the retail price of bones. Yikes!
Brook – There’s always next year!
For me, the first couple years we bought beef, I gave the bones away to people I knew with dogs. I wasn’t into making stock then.
Sara Kay – Thanks for sharing your price and where you live.
I was curious about those “dog bones” when we picked up our beef. I declined them and now I am kicking myself knowing they could have been used for stock….next time, I guess. Thanks for doing the poll, Wardeh. It is curious – the huge price difference.
We get 1/2 a cow every year from a local organic farmer who is all pastured/grassfed meat. It works out to around $4 or so a pound take home. I do get the soup bones (I don’t think they offer other bones) but never thought about the fat. I’ll have to ask next time.
I am in SE Michigan
Lisa
I’m in SC. I order the cuts I want from a local farmer. The cheapest is ground beef at $3.95 a pound. Stew meat, chuck roasts and ribs are the next in line price-wise at between $4 and $5 a pound. So I pretty much stick to the lower priced items. I do have to pay for any dog bones; averages out to about $10 for a 5 lb. bag. But sometimes, they’ll give me a lot bigger bag for the same price. I do get a lot of broth out of it though. I cook the bones and make broth, then the dog gets them! LOL!!!
It’s expensive. I used to only buy meat that was $2 or less a pound, so it’s been a tough decision for me and hard to fork over the money sometimes! I stretch it out as best I can and make a 30 pound order last about 4 months for the two of us. We really love the flavor and knowing it’s so much better and healthier than grocery store meat makes the cost worth it.
Wardeh: Right now we pay between $5 and $5.50 per pound for ground beef and other cuts. We’d like to get the price down by buying in bulk, but we don’t have a big enough freezer yet. We would probably be paying about $4 per pound if we did. We live in metropolitan Phoenix, Arizona, and we buy from a ranch called A Bar H in southeastern Arizona.
—Sonya
Twitter: katyshecooks
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We just paid $4.75/pound (processed) for our local grassfed quarter. We figured that while it’s a little pricey for ground beef, it’s really cheap for the other cuts. We actually split the quarter with another family, since we don’t have a deep freezer and are sharing theirs. It worked well, though, since it gave us a chance to see how we liked the product before ending up with 100 lbs of beef.
.-= Katy@ThoughtForFood´s last blog post… GO, MIDWEST!!!! GO, GO, MIDWEST!!! =-.
Lisa, I got a few packages of “soup bones” too. I specifically asked for ALL the bones from our 1/4 beef though. It is a huge bag! The invoice listed them as “dog bones”, which I thought was funny.
The next time you order, specifically ask the processor to save all the bones for you.
Wardeh, I couldn’t find grass fed bones for stock locally at the time (didn’t think to ask for bones the first year we ordered in bulk), so I ordered off the internet. I do love the internet for the few things that aren’t available locally, but the price was ridiculous! I only ordered once, and really stretched the stock I made.
We pay anywhere from $4.00 – $6.00 /lb for our ground beef, depending on who has it. We haven’t been able to buy beef in bulk yet, so we’re still buying from a local farmer (Organic Pastures) or from Whole Foods (*sigh*). I just grin and bear it (and, ahem, use less), because the quality and taste are so much better.
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We live in Oregon and pay $4.99/lb for ground beef from a local longhorn ranch. I wish we could buy in bulk, but we don’t have the freezer space. That is the best price I have found among the farms nearby. It’s so expensive!! It’s a bummer because then we can only eat beef once a week. Oooooh well!
We get a 1/4 cow every year. (Next year I think we will need 1/2).
I don’t know what the weight is on the take home portion exactly, they just give me an estimate. So I think I am paying around $3.90-$4.50 per pound.
I am wishing now that I would have ordered 1/2 this year. We were down to 2 packages last year.
I wish I could find someone with chickens or turkeys that don’t cost a fortune. The organic, fresh turkeys here were $4.00 per pound, that’s $52.00 for a 13 pound bird.
Anyone know a good place in Utah to get some good birds? (ready to eat of course)
We live an hour west of St. Louis, we get our grass-fed beef from Whole Foods. Right now, only ground is available, because the interest is low. There are farms to buy whole and half grass fed beefs in bulk, but we’re unable to do that right now.
If I go in w/a group buy of at least 50 pounds, it is $3.50 per pound – otherwise – $4.50 per pound. That is from a farm about 1 to 1.5 hrs north of Philadelphia.
I live in NJ & the prices are over $8 per pound for pastured ground beef. The land values in NJ are so high & the property taxes are so high that anything real estate based like farm products are exceedingly expensive.
If I can get out to Lancaster County PA the prices are very cheap. Organic grass-fed beef liver is only $0.95 per pound. I was sad to realize that because I had just paid $4.50 a pound at a farmers market in Philly. When I go to Lancaster to see family – I plan to buy meat.
Grass-fed beef at the farmer’s market is something like 7.99 or 8.99 for hamburger.
To buy a whole cow, the cheapest I’ve seen near me is $3/lb hanging weight, but I’ve seen as high as $5/lb hanging weight!!
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I should add… like Jessie says about NJ, CT has the same issues with high property values and high property taxes. In fact, we have a problem where dairy farms have been closing because it’s better value to sell their land to a developer than to run the farm. It’s really sad.
.-= Rebecca´s last blog post… French Onion Soup =-.
We get our grass-fed beef from my brother-in-law who raises it for his family and his customers. They charge $5.99 per pound for ground beef, we get a family discount though so it’s a little lower for us.
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what cut are we comparing? ground beef? here the cheapest at a coop/hfs is 4.25/lb and at some shops ive seen it around 6-7$/lb for ground beef. but for say, rib-eye steak average price per/lb is 16-20$.
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Twitter: thevintagewife
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I didn’t vote in the poll for a couple of reasons. I have yet to get the grass fed beef, but it’s what I’m researching now. Depending on if we get natural or organic, it can range about $4-6. That’s wrapped & ready for my freezer. I have seen it as low as $3-ish. I can get a live cow for 80-90c per pound live weight. I live in South Wyoming. Based on that I wasn’t sure if you wanted me voting.
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I just paid $3.80 per pound for a quarter steer. The bones and organs were free. I’m in St. Paul, MN.
I bought a 1/4 cow here in GA and paid $6/lb. That included about 100 lbs, 1/4 of it being ground beef and rest was mostly roasts and steaks plus some others (stew meat, skirt steak, fajita meat, etc). At the market (Whole Foods) ground beef is also $6 but roasts are more like $8 or $9 and steaks are much more (anywhere from $15 to $20). So I felt like it was a good deal. I’m about done with that beef so I’m looking forward to getting more.
We pay 5.99 at Trader Joes here in Southern California. We don’t have anywhere local to purchase it bulk without paying for shipping. But we do get lots of sunshine in So Cal-That’s the trade-off I guess
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$3.85 a pound in central Minnesota, where we have a lot of great grassfed beef farmers.
I live in CA and have been having a hard time finding grass fed beef. The beef at our farmers market is organic (and $6-25 / lb depending on the cut), but not grass fed. Same with Trader Joes I thought. I’ll have to look again. I found 3 local farmers that sold grass fed beef if you bought 1/2 a cow. I don’t have that much freezer space yet. And they were charging $8-$10 wrapped and ready for your freezer. I found a farm a few hours from where my sister lives that sold beef (1/2 a cow) for $5 a lb. I’m seriously concidering driving the distance to buy there and split with my sister. For now, I’m buying grass fed ground Bison from Azure Standard for $6.35/lb bulk. I’d love to find a source that was under $5 a pound. I wonder if part of the problem is that where we live, there is not much grass. It is very dry here.
I pay 5-something a pound for grassfed ground beef through my local food coop. I’d love to buy a quarter cow; it’s a matter of making enough freezer space.
This is a very interesting topic, what a wide range of prices? We live an hour north of NYC but order from a farmin PA, however the prices range from $4.50lb-$22lb, depending on the cut.
Here’s a question for all out there ordering GrassFed Beef, How’s the taste? I have been eating organic and pasture raised for a while and have been fortunate enough to find this farm in PA, however the taste leaves a lot to be desired. It seems to be hit or miss, the chicken might be great one time then dry the next, the beef might be juicy and delic or taste terrible and gamey@!!! More often then not our beef is very gamey tasting and smelling, last time it was so bad we were afraid to eat it and had to dump it outside, same with the butter!! So disappointing, it’s soooo expensive and for it not to taste wonderful is awful. Has anyone else encountered this problem!?!?
I’m in Virginia (but have gotten beef – or beef prices – from Pennsylvania, as well.) The lowest I’ve ever seen it is just under $4, and that’s for buying it in large quantities of ground beef only. To buy in smaller quantities, it’s more, and to buy a side or quarter of beef, it’s more because you pay for the premium cuts.
I’m in Phoenix, AZ and I’ve see quite a range of prices, but the best VALUE I’ve found is from a place called O X Ranch. Customers can visit the small family-owned ranch operation and see the very healthy cattle. In this part of the country (Arizona), you’re going to pay about $7.50/lb or more for an entire side of beef. O X Ranch distributes their meat through “The Meat Shop” in downtown where you can get a great deal on pork as well.
Wow I cannot believe the prices. I thought the side of beef I got was high because I got it for $3.50/pound and my brother got his side for $3.00/pound. I live in cattle country in the Interior of British Columbia in Canada. All of the beef here is range fed before it is sent to the feed lots (auction) in the fall. I get my beef from a local rancher before the cows get shipped off to the auction so it is “grass fed”. He tries to sell as many of his head to local consumers but the ones he cannot sell get sent to the auction where they get pennies on the dollar for the animals. He actually loses money if the heard goes to auction. I try to support local ranchers and farmers as often as I can. The food is much better IMHO
Stephanie, we’ve ordered 1/4 beef two different times. The first time we liked the beef ok, but it wasn’t excellent tasting. The ground beef and steaks (when not grilled) had an especially strong smell and taste. We ordered from a different farm this year, and LOVE all the beef. It’s wonderful! I suggest you try to find a different farm, if the one you’re using is inconsistent in quality. I’ve read that there are many factors contributing to the taste of grass fed beef, including the type of pasture, age of animal at slaughter, time of year at slaughter, time the beef is aged, etc. Good luck finding great tasting grass fed beef!
Here is West Texas I pay $5.99 for one pound of grass-fed ground beef. That’s all the stores have. The closest farm I can find is almost 4 hours away and we haven’t wanted to make the drive yet.
We can get grass-fed ground beef from the farmer for about $4/lb and from Whole Foods for $5.99/lb. During the summer months, when the Farmer’s Markets are in full swing I can meet that farmer at the market to purchase beef, but the rest of the time I’d have to travel pretty far to get it and so I’ve been buying a little at a time from Whole Foods instead. We’re hoping to take advantage of purchasing a half of a beef later this year, so I’m sure that will affect pricing, but just wanted to share pricing based upon “supermarket” prices.
Great post! I’m learning a lot!
Best,
Sarah
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Stephanie, taste of grassfed beef varies from cow to cow, I would venture to say even from the same pasture. I ordered some from a TN farm (roast) and it was good. But the ground beef from the same farm was inedible!! I wound up trying another TN farm and ordered a mix (steak, roast, ground) and everything was good. So I took the plunge and ordered 1/4 cow. Everything has been very good. I cut up a couple of strip steaks the last 2 days for a stir fry and they smelled a bit “gamey” (probably didn’t help that I didn’t defrost in the fridge). But when I cooked them they were delicious. Same for ground beef: occasionally it smells a bit off but cooks up fine. I would definitely try a sample if you can before buying a large amount. Hope this helps….
$5.50/lb in Southwest Virginia for by-the-pound ground beef orders – at this time of year. Earlier, in the fall, it was just under or around $5. We don’t eat a lot of meat in our house, so we don’t feel too set back by the price.
I live in Fort Worth, Texas and travel about an hour south every couple of weeks to a Dairy Farm where I get my raw milk, grass-fed beef and lamb, etc. The farmer sells the ground beef in 1.5 pound rolls for $5.25/roll, which works out to about $3.50 per pound.
We have a co-op if anybody happens to live nearby and needs a source or raw milk/beef.
We just split a cow with my sister in law. They raised the cow on their land. After paying for our half and the processing, we ended up with 398 lbs. for about $1.50/lb. I’m in SW Missouri.
We also split a cow with a neighbor – the cow is raised in WI – my neighbor’s friends’ dad…
The cost averages between 2 and 3 dollars per pound for ALL the meat (from ground beef to fancy steaks and roasts).
We went a few months without any beef though and had to pay a lot at the co-op (see Emily’s comments above). Yikes – $7/lb for gr. beef…
-Gina
hi wardeh. as you know we have the same beef source as you do. i got a VERY accurate price by actually weighing what i took home from the butcher and dividing into the total price i paid to get the actual take home price per pound which is 3.35
this includes soup bones, dog bones, and tongue. if those items were not included in the weight, the actual price of the meat itself would be even higher.
both our rancher and our butcher told me to expect 60-65 or so percent of the hanging weight for these cows.
i would like to mention though that people should be careful about giving dogs the ‘dog bones’. the reason they are labeled so, is that the actual ‘soup bones’ are meatier and more flavorful for soups but can splinter when eaten by dogs. however the dog bones or ‘butcher bones’ are considered safe for dogs. these are the large leg bones and knuckle bones.
unfortunately, our dog nearly died a few months ago from eating these ‘safe’ bones! the vet said she does not consider any bones safe for dogs. i figured if our big-jawed malamute could chew them, he would be ok. well, he ate about three big ones (stealing from the other dogs who only gnaw theirs) over 2 days and while he crunched them up good, they still stuck in his colon and caused a blockage because they are so dry and sucked the moisture from his gut. he was in serious pain and it cost us a bundle. lesson learned!
Currently, I get organic, grass fed beef from 2 sources – 1 I pay $3.75 a lb for ground beef. The other works out to 6.50 a lb, including hamburger, steaks, roasts, etc.
It’s worth it – but we have started to eat less meat!
.-= Kim´s last blog post… Rhythm of the Home =-.
i wanted to also comment on the taste of the beef. our first time ordering (we got something like 1/6 of a steer) we did not care for the meat. we found it a little tough and with a strong taste we arent used to. but i ordered again determined to do like wardeh and get more ground beef instead of the lesser roasts and steaks. then i could slow cook everything.
well our second batch (got 1/4) was much better. my husband couldnt bear to cook the better steaks such as t-bone any other way than over a charcoal grill so we did it and they were the best steaks weve ever had. didnt even marinate them.
we now have half a steer and it is also delicous. i think now that the first one was just a ‘bum steer’– and now i know where that phrase comes from!
but i would bet that ordering a steer from a ranch and picking it up at a butchers would give the best quality meat rather than ordering specific cuts here and there when you dont know the freshness and are getting pieces from different animals all the time. i realize not everyone can buy a whole animal, but most ranchers will sell sides of beef and you can probably find friends to split it up with. this will also safe a lot of money.
Ok, so we don’t buy grassfed beef, but we do eat only grassfed because we eat only our own wild harvested moose, caribou, and bear meat. Its delicious and a rough estimate comes out to under $1.00/lb. when you take into account the cost of hunting license, ammo, and fuel for hunting area access. Our small family of 4 can eat about 2 caribou and a couple bears or a half a moose a year. Sometimes we get a sheep too. Easier because we live in Alaska? Maybe, but we used to live in PA and my husband and I could always get a few deer each, which would take care of our meat needs for the year. I would encourage everyone out there who is so inclined to take up hunting to supplement the meat portion of their diet. (Prices for other organic foods where we live are another story)
Charity – What you’re doing is awesome. We’d like to do the same someday. I’m glad you mentioned you’ve done it in PA too – this makes it seem doable anywhere.
Gabrielle – Oh, you’re right! I had forgotten that you made that accurate measurement of our beef’s take-home price. That means my conservative estimate was right on.
Everyone – Thanks for the great info and perspective! I’m so pleased with your responses; I have learned much from all of you.
We live in Humboldt County, CA–wonderful for grass fed beef since grass grows almost year around here. I can buy 80% grass fed ground beef for 1.90-1.99/pound, at the natural foods store. I have also found a miscellaneous box of grass fed meat for $150 for 50 pounds.
We raise totally grass-fed beef.
It is important to know where your beef comes from. What are the conditions of the pasture? How often are animals rotated to new pasture? What age are they slaughtered? What breed of animal? I would reccommend finding a farmer has a good reputation and visiting the farm to see for yourself.
We raise our animals on pasture 7-8 months out of the year. They get hay over the winter. Also receive salt and organic mineral. No hormones, antibiotics, or vaccinations. We rotate the to new pasture every 2-3 days. We finish them on lush field of timothy, clover, alf-alfa, orchard grasses. Animals are 21-27 months at age of slaughter. We use beef breeds: Hereford/Angus/Devon and look for animals with frame that fits grass opration. Our customers are our neighbors and friends who know us and our animals. We sell our beef for $3/lb based on hanging weight or about $4-4.50/lb for actual. Vaccuum packed to keep fresh for a year.
Also makes a big difference how long the beef is hung after butchered.
Meat has two major components, the muscle fibers, which allows muscle fibers to contract and relax, and connective tissue, which basically supports the muscle fibers. Muscle fibers usually shorten and stiffen right after slaughter and at the start of rigor mortis, and this usually lasts for 6 to 12 hours in beef cattle. Cooling the carcass shortly after slaughter will only allow the rigor to go only so far. Also as the carcass ages, is hung, after slaughter and the tempertures in the cooler are set properly, there are enzymes within the muscle that are released causing a further breakdown of connective tissue that will increase the tenderness of the meat. How long should a carcass be hung to allow the enzymes to increase tenderness?? Data would suggest 10 to 14 days. Not much difference in tenderness in carcasses aged 10 to 14 days compared to longer. Many times, small slaughter facilities don’t have the cooler space to hang carcasses very long. If the meat is tough to start with, aging will help. If the meat is tender to start with, aging will, in theory, make it more tender.
I like to age grass-fed beef a little longer 3-4 weeks.
Thanks, Farmer Bob! Very good information; I learned alot. Makes me glad that our beef is hung for 10 to 14 days. Why do you go to 3 or 4 weeks if if there’s not that much difference in tenderness?
Sounds like you grow wonderful beef and have many happy customers.
Thanks for your comments; I think that although 10-14 days allow for majority of hanging benefit, that 3-4 weeks makes meat slightly more tender. Let’s face it, grass-fed beef tastes great if grown and processed correctly, but is not loaded with tons of saturated fat like the feedlot beef. My butcher and other grass-fed farmers have told me they like to go 3-4 weeks.
We find that if we get people thinking about where their food comes from and how the animals are treated, they are willing to pay a little extra for the time and effort that the farmer who grass-feeds.
Thanks and have a great day.
I like the Heritage breeds. Our bull is a registered North Devon. There are only about 2000 total in the USA, but they are making a comeback.
Devon
The Devon breed of cattle as we know it today has been developed over many centuries in the south western counties of Britain combining the genetical influences from a wide range of sources. It is considered by many to be the oldest recognised breed of cattle in Britain, having been mentioned in historical records as far back as the Roman times. It is also usually has been the first cattle introduced to many countries as the southern ports of Devon and Cornwall were the last ports of call for ships heading out to the colonies. It was Devon cattle that accompanied the first Pilgrims as they settled the Americas.
The modern Devon is a deep, rich red, hence it being known as the “ruby reds”. It is gaining an unrivalled reputation for being docile and easy to work and for producing the finest quality meat. It’s ability to efficiently use grass has meant it has become the breed of choice for many who desire meat that has not been artificially fed as in feedlots. Cooperation between major breeders in Britain, Australia, New Zealand, Brazil and the U.S. means that there is now a wide range of genetics available for use using modern breeding techniques.
Farmer Bob – I really appreciate the info you shared! Thanks.
Love your blog, great information! “Grass Fed Beef
” is definitely a little pricer than corn fed, but well worth it. It is so much better for us to eat, better for the cattle and better for the environment. I work with La Cense Beef, they are a grass fed beef ranch located in Montana. It is so convenient, you can order what you want online and they will ship it directly to you.
i’m not sure i entered the right $ in the poll, but here’s what i did to arrive at the figure. Georgia’s Farm to Market in Houston, TX sells 1/16 of a cow which is approximately 50 lbs hanging weight for $4/pound. 1/16 a cow is approx 35 lbs of take home meat (1 pkg of soup bones) for $200 (spring special). Because I wasn’t given the actual weights of what I took home, or the actual hanging weight of the portion of cow i bought, these are the only numbers i have. according to that my approximated 35# of meat at $200 is $5.71/per pound. It feels like a good deal to me because if i buy the meat in individual packages i pay $6 for ground beef and up to 16 for steaks. i don’t recall the price per hanging # for a whole cow. I am amazed that some people are paying less than $3 per pound!
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Great article on grass fed meat prices. I really enjoy my naturally raised grass fed steaks. It’s great getting my food very fresh by buying my steaks online. I also like the idea that the cattle are not exposed to unhealthy pesticides or antibIotics. I’m not only eating healthier but I’m considering the environment. I love buying my steaks online because I can conveniently purchase quality steaks that I’m assured are the best cut. I know. a great place to get grass fed quality steaks online is LaCense Beef. Though I work for for them, the reason I love ordering from La Cense is that buying in bulk it is less expensive than buying my grass fed steaks froma my local natural food market or farmer’s market. They are consistently the most delicious and healthy steaks I have ever eaten.I highly recommend them.
I just this year bought grass fed chickens, turkeys and angus beef from a local farmer. I ordered 1/4 beef – 90 pounds. I am paying $5.95 per pound for 1/4 beef – 1/4 of it as ground beef – the other steaks and roasts.
Price for me in Minnesota.