![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFI89wWnmyCJ4cVOGAwSrxMqW1-th6mHXYkKii4Io-O6gj_lvz0Le0R9iVIU4L7cH8Da5x7z8j6CH7PtLKNt2Z_4xe-jRcIAtWVZ5Ivr_txpVUkJbNB9R2GGJyNguQMx3DG8fHw/s400/dsc_13261.jpg)
That my friends, is a pic of about 200lbs of free range, grass fed, prime, dry aged beef (it's been blast frozen).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42n5UcEZgNw9r1Dn_TmqFEFgf0EnYjmDPlw-SH12JpNM4BLfiB4Obw4fZMNqgXb4l-L-Jcpuml36WSgv83pFitBC4WM0e1vGrng3nqVw7maSThwF6o9jgwCiHsvwDQyoQZCqASQ/s400/dsc_13321.jpg)
We have a share in a local cattle co-op, delivered as a 1/2 steer trimmed, dressed, aged, and prepped. We pay $1.50 per pound live weight, which typically ends up at about $3.75 to $4.25 a pound delivered weight (dependent on butchering, aging etc..); picked up from the packer.
Right there you see the 24lbs of rib eyes, and 24lbs of T-Bones (the 27lbs of sirloins are right behind the t-bones). No porterhouses cut on this run unfortunately. We do have a rib eye roast and a couple eye of round roasts though... oh and about 15lbs of ribs.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia4p1OONuIJa2HmS0pBw8A4p855XFL37Kjfl6uuNbRtrpVFa6na8_fYc5JqBppSsU2RxBz-Sx2btpnjYgxqyA-0U7XJCjIxxJvcEGKmOGh00Lxt0zgnPcKYWn4lqmoJyubUvbFLQ/s400/dsc_13401.jpg)
...and that would be the 55lbs of hamburger. Oh and there's 40lbs of soup bones (shanks, tail etc...) not shown in these pictures (or counted in the prepped weight).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBWzFEk77hXLuFMfsUGWWd5MtDp6_YLkIcmJf0Agl-vi5s5CzEmzhesgnV6PFCuhxYNWx6q98wj0U1uHTpdVbkGb4Mj90j8EWmuo7mdfjsPIy2KB8D7AGxgN4WouCHmAAdRDxvw/s400/dsc_13421.jpg)
All in all, it's about $2000 worth of beef at wholesale butcher prices, or about twice that (prime dry ages steak runs $25-$30 a pound, roasts about $15 a pound) at supermarket retail (if your supermarket even HAS prime beef).
More, better beef, for less money... Not bad that.