What is bulk beef?
Bulk beef refers to purchasing a significant portion of a cow (typically a quarter, half, or whole cow) in one order.
It allows you to stock your freezer with a variety of cuts at a more economical rate than buying individual cuts at retail.
How does buying bulk beef from Corazon Natural Beef work?
- Discuss all prices and fees with us and place a deposit to reserve your whole cow, 1/2 cow, or 1/4 cow order.
- Corazon Natural Beef coordinates with our processor to ensure delivery and receipt of your bulk beef order.
- The processor contacts you directly to go over a cut sheet, where you can choose from steaks, roasts, ground beef, and more.
- After aging, cutting, packaging, and freezing, you’ll be notified that you can pick up your beef and pay final processing fees.
How long does it take until my order is ready?
From the time your animal is dropped off at the processor, it typically takes about three weeks. This includes:
- 14 days of dry aging for tenderness and flavor.
- One week for cutting, packaging, and freezing.
Once ready, our processor will notify you directly. Corazon Natural Beef recommends waiting a few extra days after the call before pickup to ensure thorough freezing and enhanced aging flavor.
How do I know what cuts to get?
If you're new to bulk beef, don't worry. Our processor is great about walking you through every option available and providing a cut sheet for example cuts. These options include:
- Type of steaks (ribeye, T-bone, sirloin)
- Roast preferences (chuck, rump, brisket)
- Ground beef vs. specialty cuts (like stew meat or patties)
- Packaging size and thickness
You don’t have to be an expert. Just think about what your household eats most or give us a call if you would like recommendations.
What is the difference between local beef and store-bought beef?
Corazon Natural Beef is pasture-raised and dry-aged for 14+ days, resulting in tender, flavorful beef without the use of growth hormones or antibiotics.
Most store-bought beef comes from feedlots, or overseas, where cattle are finished on high-grain diets and processed in bulk facilities, often using chemical interventions to speed up aging.
Dan Palecek, the rancher behind Corazon, raises his cattle with a small-batch approach that prioritizes flavor, food safety, and ethical practices.
You’ll taste the difference and feel better knowing the source and quality of the protein you're feeding your family.
What is the Difference Between Grass-Fed, Grass-Finished vs. Grass-Fed, Grain-Finished?
The difference between grass-fed, grass-finished, and grass-fed, grain-finished beef starts with what the cattle eat and how they're raised.
- Grass-fed, grass-finished cattle graze naturally on pastures with no chemicals used on the fields, resulting in clean, wholesome beef.
- Grass-fed, grain-finished cattle are started on grass but finished with grain blends that are used to increase fat and marbling.
At Corazon Natural Beef, we never use chemicals at any stage with any of our cows—our commitment is to natural, healthy beef from pasture to plate.
How much meat will I take home?
The amount of take-home beef depends on the size of the animal and the cuts selected. On average:
- A quarter cow yields about 100-130 lbs of packaged beef.
- A half cow yields about 200-260 lbs.
- A whole cow can yield around 400-500+ lbs.
These totals vary depending on whether you choose bone-in or boneless cuts, how long the beef is dry-aged, and how much beef is ground into hamburger meat.
How much freezer space do I need?
Freezer space needs vary by the size of your order and packaging type, but you can expect:
- A quarter cow to require 4 to 5.5 cubic feet of freezer space.
- A half cow to take up 8 to 10 cubic feet.
- A whole cow to need 16 to 20 cubic feet.
It’s best to use a chest or upright deep freezer, as packaged meat stacks flat and efficiently, especially if vacuum-sealed.
Pro tip: At Corazon Natural Beef, we always recommend waiting a few days after your whole beef is processed to pick up your order. This adds time for additional cooling and aging, adding flavor and ensuring your freezer won't have to work as hard to cool your natural beef.
