The Steak Draft FAQ

A whole cow typically costs between $3,500 and $4,800 depending on the animal's weight and regional market prices. When broken down into an 1/8th share through a platform like Fantasy Beef, buyers can expect to pay roughly $580, which averages out to about $10.81 per pound of take-home meat including all butcher fees.

Yes, buying a cow share directly from a local farm is generally 30% to 40% cheaper than retail supermarket prices for equivalent quality. While the upfront cost is higher, the blended average for premium steaks like ribeye and tenderloin drops to the exact same price per pound as standard ground beef.

You need approximately one cubic foot of freezer space for every 35 to 40 pounds of cut and wrapped meat. An 1/8th cow share yields about 50 to 60 pounds of meat, which can easily fit into the empty space of a standard kitchen fridge-freezer combo without needing a standalone chest freezer.

A standard 1/8th cow share provides a balanced mix of the entire animal. It typically yields roughly 40% ground beef and stew meat (20 lbs), 30% slow-cooking cuts like roasts and brisket (15 lbs), and 30% premium grilling steaks like ribeye, striploin, and sirloin (15 lbs).

Premium beef that is professionally vacuum-sealed by a licensed local butcher will last for 12 to 24 months in a deep freezer without losing quality or suffering from freezer burn. Standard butcher paper-wrapped meat should ideally be consumed within 6 to 9 months for optimal freshness.