Quarter Cow

Breed: English

Number of Cattle: 3 (12 Quarters)

Live Weight: ~1,300 lbs

Take-Home Weight: ~105 lbs

Tenderness Rating: 84

IMF % (Marbling): 9%

The Cattle

We have three cows available for quarter/beef share purchase. Please read all of the information below carefully before paying. If you have any further questions, email us at info@forestlakefarms.com.

Each of our cattle selected for the Beef Share program is handpicked based off the individual cows Intramuscular Fat Content/IMF, Tenderness Score, and Final Weight. This ensures exceptionally high-end beef being delivered directly to our clients.

This round of Forest Lake Farms Quarters come from 3 remarkable cattle that all rated 84% from a tenderness perspective and with a IMF of 9%, we hope you like your beef tender with good marbling! We found it only appropriate to name these 3 cattle after the three lakes found in the Crystal Lake Basin - Union Valley, Loon Lake, and Ice House.

Pricing

The final take-home weight for a quarter cow estimates at 105 lbs, with a total quarter invoice price of $1,500.

Timing

Each cow has an expected ready date that accounts for a minimum of 14 days of dry-aging and butchery. These quarters are ready to be delivered.

Shipping/Delivery

Quarters are only available for purchase if you reside in California.

All beef arrives frozen with individual cuts vacuum sealed and labeled. We currently offer FREE DELIVERY to customers in the California Bay Area/Northern California. If you live outside this area and are interested in a beef share, you will need to pick up your beef from us.

What cuts of beef can I expect?

Quarter (1/4) Beef is approximately 110 lbs

15%: Ribeye Steak, New York Steak, Tenderloin Filet

35%: Chuck Steak, Flank Steak, Sirloin, Short Rib, Carne Asada

5%: Tri-Tip or Brisket

45%: Ground Beef

Freezer Recommendations

We recommend a 4 cubic foot freezer for your quarter cow.

Weight Terminology

Live Weight: This is what the animal weighs when it was alive.

Hanging Weight: This is the weight that the butcher determines after they have ‘hung’ the animal. The weight difference from live to hanging is due to loss of blood, head, hide, hooves, viscera, lungs, and heart.

Final/Take-Home Weight: This is the weight of the beef that you will bring home. The weight difference from hanging to take-home is due to loss of water weight over the 14 day dry-aging process and removal of certain bones & fat while butchering into individual cuts.