Crooked Fork Land and CattleFollow the work
Cattle grazing across a green Texas pasture

The Crooked Fork butcher shop

Prime++ quality.
Whole-animal value.

Reserve a half or whole beef share, choose the cuts that fit your table and know how the final price is calculated.

01 / Beef shares

DFW market-rate launch pricing

Buy the share. Build the cut sheet. Fill the freezer.

Pricing is based on hanging weight—the carcass weight before aging, trimming and cutting. Final totals depend on the animal's verified processor weight.

01

Premium beef share

Half beef share

$9.00per lb. hanging weight

A balanced selection from both sides of the animal, including steaks, roasts, ground beef and one whole brisket when the cut sheet allows.

Estimated hanging weight
325–400 lb.
Estimated cattle-share total
$2,925–$3,600
Estimated packaged beef
About 160–220 lb.
Freezer space
Plan for 7+ cu. ft.

Required deposit50% · $1,462.50–$1,800 est.

Ask about availability
02

Premium beef share

Whole beef share

$8.50per lb. hanging weight

The full animal and the best per-pound value, with two briskets and the widest flexibility for steaks, roasts, ribs, ground beef and specialty cuts.

Estimated hanging weight
650–800 lb.
Estimated cattle-share total
$5,525–$6,800
Estimated packaged beef
About 325–440 lb.
Freezer space
Plan for 14–16 cu. ft.

Required deposit50% · $2,762.50–$3,400 est.

Ask about availability
50%

Deposit required

Half of the estimated share total reserves the order. The final cattle-share balance is adjusted to the processor's verified hanging weight.

2

Week turnaround

Allow approximately two weeks after processor intake and approval of the final cut sheet. The harvest schedule determines the intake date.

What fills the freezer

A practical estimate of your cuts.

These ranges assume roughly 1-inch steaks and a balanced cut sheet. The animal's finished size, steak thickness, bone-in choices and the amount directed to ground beef all change the final count.

CutHalf beefWhole beef
Ribeye steaks8–1216–24
New York strip steaks8–1216–24
Filet mignon6–812–16
Sirloin steaks4–68–12
Brisket12
Short-rib and back-rib packs4–88–16
Chuck, arm, rump and tip roasts6–1012–20
Flank, skirt and hanger cuts3–56–10
Stew meat and cube steak8–15 lb.16–30 lb.
Ground beef80–110 lb.160–220 lb.

Cut-sheet choice: selecting T-bones and porterhouses replaces some or all New York strip and filet cuts from the same loin. Choosing more roasts, ribs and specialty cuts reduces the amount available for ground beef.

The Crooked Fork standard

What “Prime++” means here.

Prime++ is Crooked Fork's house standard for the eating experience we are working toward: generous marbling, careful finishing, clean handling and a cut plan that respects the whole animal.

It is not a separate USDA grade. USDA Prime, Choice and Select are official voluntary grades. A Crooked Fork share will only be represented as USDA Prime when that specific carcass has been officially graded and documented.

From pasture to freezer

A clear four-step reservation.

  1. 01

    Reserve your share

    A 50% deposit holds the next available half or whole beef allocation.

  2. 02

    Confirm hanging weight

    The processor supplies the actual hanging weight used for the cattle-share balance.

  3. 03

    Complete the cut sheet

    Select steak thickness, roast sizes, ground-beef packaging and eligible specialty cuts.

  4. 04

    Settle and collect

    Allow about two weeks after processor intake and final cut-sheet approval. Processing is paid at the processor's current rate, and pickup details are confirmed for each harvest.