Pricing
What a side of beef actually costs
A side is half the animal. All prices in CAD, charged per pound of hanging weight. Your deposit comes off the final invoice.
| Size | Est. hanging | Take-home (60–70%) | Price / lb | Breakdown fee | All-in (pickup) | Delivered | Deposit | Freezer | |
|---|---|---|---|---|---|---|---|---|---|
| Side (half the animal) | ~400 lb | 240–280 lb | $5.50 | $100.00 | $2,300.00 | $2,330.00 | $400.00 | ~8 cu ft | Reserve |
| Split Quarter | ~200 lb | 120–140 lb | $5.50 | $50.00 | $1,150.00 | $1,180.00 | $250.00 | ~4 cu ft | Reserve |
| Front Quarter | ~200 lb | 120–140 lb | $5.50 | $50.00 | $1,150.00 | $1,180.00 | $250.00 | ~4 cu ft | Reserve |
| Hind Quarter | ~200 lb | 120–140 lb | $5.50 | $50.00 | $1,150.00 | $1,180.00 | $250.00 | ~4 cu ft | Reserve |
| Quarter-share (Share a Side) | ~100 lb | 60–70 lb | $5.90 | $25.00 | $615.00 | $645.00 | $100.00 | ~2 cu ft | See pools |
| Eighth-share (Share a Side) | ~50 lb | 30–35 lb | $5.90 | $12.50 | $307.50 | $337.50 | $100.00 | ~1 cu ft | See pools |
Totals use the average hanging weight above. Your final invoice uses the actual hanging weight, so it may be a little higher or lower. Shares add a $0.40/lb share premium.
Fees, plainly
What's on top of the beef
- Breakdown fee — $100.00 per side. Covers cutting, wrapping and labelling. A quarter pays half; in a share pool it's split equally among the shares.
- Delivery — $30.00 flat per address. Or pick up free at St. Lawrence Market in a booked time window.
- Take-home yield. Expect roughly 60–70% of hanging weight as packaged meat once bone and trim come off.
- Freezer space. Allow about 1 cubic foot per 30–35 lb of packaged beef.
Worked example: a side, delivered
- 400 lb hanging × $5.50
- $2,200.00
- Breakdown fee
- $100.00
- Delivery
- $30.00
- Estimated total
- $2,330.00
- Less deposit paid today
- −$400.00
You'd take home about 240–280 lb, needing ~8 cu ft of freezer.
What's in a typical side
A 400 lb side, cut a standard way
Exact yields depend on your cut sheet — choose more steaks and you'll get less ground beef, and vice versa. Share boxes get a proportional slice of this mix.
- Ribeye or rib steaks
- 10–14 steaks
- T-bones, or strip steaks + tenderloin
- 12–16 steaks
- Sirloin & tri-tip
- 8–12 steaks or 2–3 roasts
- Chuck & round roasts
- 8–12 roasts, 3–4 lb each
- Brisket
- 1 whole (8–12 lb)
- Short ribs
- 8–12 lb
- Stewing beef
- 10–15 lb
- Ground beef
- 90–110 lb
- Soup & marrow bones
- 10–15 lb