Front Quarter – Grain Finished Beef

$3.65 / lb

Your Price is based on the Hanging weight, which for our cows is between 500 and 600 lbs.  The weight of the meat you take home will be about 35%-45% less than the Hanging weight. This includes all processing, dry aging, cutting wrapping and freezing. Check out below or call Monica at (814) 498-2813 with any questions or to place your order. We usually slaughter in mid summer and our Grassfed beef is limited so please place you order early.



Get closer to your food source by purchasing Hepler’s Front Quarter Beef Grain Finished – from gate to plate – learn about the various cuts and how to best to utilize them.  Grocery Stores and Large slaughter houses will hot bone your meat to package it at its heaviest weight and with less flavor. At Hepler’s meats we dry age your beef for 14 days at 35 degrees to all some evaporation which concentrates and enhances the flavor.

We prefer that you pick up your order directly at our Farm Store – we do have limited freezer space so please do this in a timley fashion.

Hepler’s Front Quarter Grain Finished Beef will have the following cuts

From the Front Quarter
Rib Steak
Short Ribs
Chuck Roast
Arm Roast
Soup Meat
Stew Meat
Heart, Liver, Tongue, Oxtail
Soup Bones

And of course Hamburger

The internet is a great resource for techniques and recipes that will work well with each cut.

Hanging Weight– also known as dressed weight or carcass weight – is what you get when you remove the parts that are inedible like the hide, feet, head, some of the bones and most of the innards. The dressing percentage for most beef cattle is about 63%. A 1000 lb. animal would “dress out” at about 500 lbs. The live weight of most of our beef is between 950 and 1150 lbs. On average our hanging weights are between 500 and 600 lbs.

How much do I take home?

You take home the finished cuts or “yield”. The percentage of the hanging weight that remains is called the “yield” and is generally between 55% to 60% of hanging weight.

This percentage varies based on a number of factors including:

Dry aging, The amount of fat remaining on the meat cuts – The yield will vary based on how much surface fat the cutter leaves on the cuts. Beef genetics also affects yield. We are making an effort to choose genetics with high yield percentages

How much freezer space will I need for my beef?

Plan on approximately one cubic foot of freezer space for every 15-20 pounds of meat. The interior of a milk crate is slightly more than a cubic foot. For a 1/2 a beef, you will need a 7 cu ft. freezer.

How do I place an order?

Call us at (814) 498-2813 or email us at and we will discuss availability and options.  You can expect the time between placing your order and receiving your meat to be three to six months.


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