Orange Creek Farms-Beef
Wholesale Beef- 1/4, 1/2, Wholes. Our Current Price is $7.50/lb, on the hanging weight. This price is effective as of 9/29/2026, but may change at any time. Certain options chosen may cost more and will be listed below what the additional charge will be. If you have any questions, please contact us at chelsie@orangecreekfarms.com
Name
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First Name
Last Name
Address
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Street Address
Street Address Line 2
City
State
Postal / Zip Code
Phone Number
*
Please enter a valid phone number.
Format: (000) 000-0000.
Email
*
example@example.com
When would you like to have your meat butchered? Next Available will get you in the next available slot. If you have a specific timeline you are hoping for, please choose the 'Other' option and fill in your date request. We will do all we can to make the timing work.
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Next Available
Other
Wholesale Size
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1/4
1/2
Whole
Save the Organs
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Heart
Liver
Tongue
None
Ribeye or Ribsteak-Ribeye is Boneless, Ribsteak is Bone-In (Please note that you can not have 1/2 Bone-In and Half Boneless unless you are doing a whole beef.
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Ribeye
Ribsteak
Prime Rib-Boneless (Please note below desired size of Roast.)
Prime Rib-Bone-In (Please note below desired size of Roast.)
Other
Thickness of Steak (Most common is 1")
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Please Select
3/4"
1"
1 1/4"
1 1/2"
How many steaks in a package
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Prime Rib Roast Size
T-Bone or New York Strips and Fillets (Strips and Fillets are boneless version of the T-Bone. For whole beef you can split and have some of each but for 1/2 or 1/4 you can only have 1 option.)
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T-Bone
NY Strips/Fillets
1/2 T-Bone, 1/2 NY Strips and Fillets (For Whole Beef ONLY!)
Thickness of Steak (Most common is 1")
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Please Select
3/4"
1"
1 1/4"
1 1/2"
How many steaks in a package
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Sirloin Steaks (Most common is 1")
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Please Select
3/4"
1"
1 1/4"
1 1/2"
How many steaks in a package
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Soup Bones
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Save
Trim
Short Ribs
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Save
Trim
Roasts
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Chuck Roast & Sirloin Tip (Boneless)
Arm/Blade (Bone-In) & Sirloin Tip
Trim
Roast Size
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Please Select
2#
3#
4#
5#
Round- Approx. 15-20# per half- Please pick no more than 2 items
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Rump Roast
Round Steak
Minute Steak (Tenderized)- Additional Fee of $.55/lb
Fajita
Thick Cut Jerky (Minumum of 5#)- Additional Fee of $3.50/lb
Dried Beef (Minumum of 5#)- Additional Fee of $2.25/lb
Trim
Ground Beef Packages
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1#
1.5#
2#
Ground Beef Patties (Additional fee of $.75/lb)
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1/3# Patties
1/4# Patties
None
How many pounds of patties? Can either have a specific poundage (20lb) or as a fraction of the ground beef (1/4 of the ground beef).
How many patties per package? (Most common is 3 for the 1/3# and 4 for the 1/4#)
Additional Cuts to Save
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Brisket
Flank
Skirt
Tri-Tip Roast
Stew Meat (Note amount and package size in comments section below)
Canning Meat (Note amount and package size in comments section below)
None
For Stew and Canning meat, note down pounds desired and package size. Stew Meat is typically in 1# packages.
Looking for another option for your ground beef, check out the below options! Minimum of 25# needed for mixing purposes. (Additional Cost applied to the items to cover Curing and extra processing)
Skin-on Beef Brats - Original-Additional $2.50/lb. .
Skin-on Beef Brats - Buttery Steak-Additional $2.50/lb.
Skinless Beef Brats - Original-Additional $2.50/lb. .
Skinless- Beef Brats - Buttery Steak-Additional $2.50/lb.
Pepper Sticks-Additional $3/lb
Pepperjack Sticks-Additional $3/lb
Summer Sausage-Additional $1.75/lb
Of the above trim items, how many pounds would you like for your options?
e.g., 25# for Pepper Sticks and 25# for Original Beef Brats
Comments/Questions or Additional Requests
Next Steps:
Your order will be added into our line up for the next available slot, unless you asked for a specific month.
Once you come up in our line up I will notify you of the butcher date and to confirm you are still planning on the purchase.
When the animal goes in I will prepare the invoice with the hanging weight and get that sent to you for you to make the down payment on it.
If you have no value added items, such as brats or cured items, then that will be the final amount. If you have value added items then the invoice will be an estimate that will be updated when I have the weights tied to those specific products and resent to you.
Once you recieve the initial invoice you can add your deposit payment through that invoice. I need to receive that within a couple days so that I have your order confirmed before I submit the cut sheet to the butcher shop.
Required Deposit Amounts: $250 for a quarter beef, $500 for a half beef, or $1000 for a whole beef.
If you have any questions about payment plans or other details, please feel free to contact us.
Once your deposit is received, we will finalize your order and keep you updated on the butchering schedule and pickup details.
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