Updated October 18, 2026
Many farms sell a whole, half or quarter animal, often called buying "in bulk" or buying a "share." It lets you choose how your meat is cut and packaged and get to know the farmer. Here is how it usually works.
How it works
You buy all or part of a live animal from the farm, and it is processed at a federally inspected, state-inspected or custom-exempt facility. Many buyers split an animal with friends or family. The University of Missouri Extension describes five steps: decide what meat you want, buy the animal, find a processor, understand the costs and plan the timing.
"Not for Sale" and custom processing
When you own the animal, it can be processed at a custom-exempt facility. Under federal rules, that meat is marked "Not for Sale" and can only be used by the owner, their household, and their nonpaying guests and employees. Owning part of an animal, such as a half or quarter, counts.
Two bills, and the cut sheet
You usually pay the farmer for the animal and pay the processor separately for slaughter, cutting and packaging. Processing is often priced by hanging weight, the carcass weight after the head, hide and organs are removed. You will also fill out a cut sheet that tells the processor how thick to cut steaks, how big to make roasts and how much to grind. Some cuts are trade-offs. For example, you can get T-bones, or strip steaks plus tenderloin, but not both from the same section.
How much meat to expect
Take-home meat is much less than the animal's live weight. Missouri Extension uses an average of about 62 percent of live weight as hanging weight for beef cattle, and about 35 percent of live weight as take-home meat. A 1,100-pound steer would give roughly 385 pounds of meat. The University of Minnesota Extension estimates a quarter of a 1,300-pound animal yields about 142 pounds of beef, including steaks, roasts and 35 to 60 pounds of ground beef. Grass-fed cattle tend to dress out a little lower than grain-fed cattle.
Freezer space
Plan on about 1 cubic foot of freezer space for every 35 to 40 pounds of meat. The University of Maine Extension estimates about 4 cubic feet for a quarter beef and 8 for a half. Minnesota suggests at least 4.5 cubic feet in a chest freezer, or 5.5 in an upright, for a quarter.
Timing
Local processors can be booked months ahead. Missouri Extension notes you may need to schedule several months to a year in advance. Ask the farm whether it books processing for you, and make sure your freezer has room before pickup day.
Questions for the farm
- How is the animal priced (live weight, hanging weight or a set price)?
- Is a deposit required, and when will the animal be ready?
- Which processor do you use, and do you transport the animal?
Sources
- University of Missouri Extension: Buying Meat Direct From the Farm
- eCFR: 9 CFR 303.1, Exemptions (custom slaughter)
- Clemson Cooperative Extension (Land-Grant Press): A Guide to Buying Local Beef
- University of Minnesota Extension: Buying Animals for Meat Processing
- University of Maine Cooperative Extension: What To Expect When Buying a Freezer Beef
Sources checked October 2026.