Selling Quarter, Half and Whole Beef

Quarter, half and whole beef sales can be an efficient way to sell farm-direct beef, but first-time customers often need more explanation than experienced bulk-beef buyers.

Define what a “quarter” means

A half beef is generally one side of the carcass. A whole is the entire carcass. Quarter arrangements can vary. Some processors divide a side into front and hind quarters, while others create a mixed or split quarter designed to provide a more balanced selection of cuts.

Tell customers exactly what your farm means by a quarter before accepting an order.

Explain how the customer will be charged

Common approaches include a price based on hanging weight, a fixed share price, or another clearly stated method.

Also explain whether slaughter, cutting, wrapping, aging or specialty processing is included in your advertised price or paid separately to the processor.

Prepare customers for variable weights

Cattle are not manufactured to identical specifications. Carcass weights vary. A customer purchasing a half or quarter should understand that the final weight and bill may fall within a range rather than an exact number.

Explain the cut sheet

Customers may need to choose steak thickness, roast size, bone-in or boneless cuts, ground-beef package size and whether they want bones, organs or specialty cuts.

Tell customers what happens next

Before taking the deposit, explain the expected processing period, who completes the cut sheet, who pays the processor, where the beef will be picked up and approximately how much freezer space may be needed.