Brookshire Farm Grass Fed 'n Pasture Finished Beef

Our Grass Fed 'n Pasture Finished Beef is available twice a year, in the spring and in the fall.
Each quarter requires a $200 deposit.
If you are ready to send your deposit, please fill out the ORDER FORM and mail with a check.

Make checks payable to Brookshire Farm and mail to:
Brookshire Farm
8916 Brookshire Rd.
Abbeville, LA 70510
Attn: Anne Blanchet

Buying a Beef Share - Frequently asked Questions

How do I purchase a share of Beef?

To reserve the next available beef, send us your deposit in the amount of $200 for each quarter ($400 for a half). The receipt of deposits will be recorded and meat will be reserved on a first-received-first-reserved basis. Make your check payable to Brookshire Farm and mail it to:
      Brookshire Farm
      8916 Brookshire Rd.
      Abbeville, LA 70510
      Attn: Anne Blanchet

When the beef is harvested, we will provide you an invoice for the balance due. It takes 2 weeks to age, cut, wrap and flash-freeze the beef. During that period, you should pay the balance due and should contact the farm to make an appointment to pick up your beef.

What does it cost?

What Will a Split Half Cost?

Cost is based on what is referred to as "hanging weight". Because cost is based on the weight of an individual animal, this will vary, so these are estimates. Our price is $4.80 per pound of hanging weight for a quarter share which is a split half. Our estimate is that your cost will be about $785 for a split half including the cost you pay for processing. This translates into a price of about $8.50 per pound for the retail cuts from a split half. 55% of what you take home is delicious ground and stew meat and 45% is roasts and steaks, including premium filets and NY strip.

What Will a Half Cost?

A half (appx. $1500 with processing) will harvest 180 pounds of retail cuts at $8.30 per pound.

What cuts do I get?

A split half (quarter) yields the following cuts in estimated numbers. About half of your meat will be steaks and roasts and half will be stew and ground.


 Steaks for Grilling or Broiling.

o Strip (loin) Steaks 5 or 6 steaks, 1 thick
o Tenderloin Steaks - 4 steaks, 1+" thick
o Rib eye Steaks - 4 or 5 steaks, approx. 1" thick
o Top Sirloin Steaks - 2 or 3 steaks, 1" thick

These are premium steaks suitable for grilling or other "dry heat" cooking methods, with the possible exception of the Top Sirloin Steaks, which should not be cooked past medium.

 Steaks for Marinating or Braising.

o Top Round Steaks - 2 or 3 steaks, ¾" thick
o Flank 1 o Skirt Steak - 2 pieces in 1 package

Generally, these steaks should be marinated and grilled or should be braised (cooked in liquid). However, some will enjoy the Chuck Steaks grilled or broiled, particularly if cooked to no more than medium.


 Chuck Roast - 1 boneless roast
 Shoulder Roast - 1 boneless roast
 Rump - 2 boneless roast
 Sirloin Tip Roast 1 boneless roast
 Eye of Round Roast - 1 boneless roast
 Brisket - 1 boneless roast


 Bone in and packaged 6 pieces per pack 5 or 6 packs

Stew Meat

 Cubed, boneless chuck - 1 lb packages 5 or 6 packs

Ground Meat

 Ground meat in 1 lb packages about 25 packs

Soup Meat

 Bone in cross-cut shank; 1 bone per package about 9 packs

What is a split half?

A split half is one quarter of a beef, but is an even share of the front and hind quarters split for 2 consumers. Brookshire Farm’s split half is approximately 90 pounds of mostly boneless meat.

What is hanging weight?

Our live steers weigh between 950 and 1250 pounds each "on the hoof." Of that weight, approximately 35% to 45% is lost at slaughter. Using a hypothetical 1,100 pound animal, 2 sides of beef would yield about 700 pounds "hanging weight", which is the weight before aging, cutting and wrapping.

How much beef do I take home?

Beef loses some moisture during the dry aging process. Additionally, there is loss in terms of bone, fat, and trim associated with cutting the meat. This shrink may vary between 25% and 45% of the hanging weight. In part this difference is determined by whether roasts and steaks are bone-in or boneless, and the percentage of fat to lean in the ground meat. A quarter is cut mostly boneless. Unless you request it, fat is aggressively, so our ground beef is lean. A quarter yields approximately 90 pounds of boneless beef.

How much freezer space do I need?

One cubic foot of freezer space will accommodate approximately 30 to 35 pounds of beef. Accordingly, it will take about 3 cubic feet of freezer space for a quarter, 6 for a half, 12 cu feet for a whole beef.

How many ice chests should I bring?

You need about 80 quarts of ice chest space for each quarter of beef, usually 2 medium sized or one large ice chest per quarter.

Why does Brookshire Farm dry age?

Great tasting beef doesn't start in the kitchen. Breeding and selecting the right cattle is the first step. At Brookshire Farm, calves are birthed on the pasture and are raised with their mothers in open spaces. Grass-finished cattle require high-quality forage, especially in the months prior to harvest. This requires healthy soil, clean water, and careful pasture management to graze grasses at optimal stages of growth.

Tender steak with true beef flavor requires the beef to be dry-aged, a process rarely used in the commercial beef industry today. To dry-age a beef, a carcass is hung in a temperature-controlled (34-38 F) cooler for two to three weeks. During this time the beef loses moisture and develops flavor. The beef's natural enzymes change the structure of the muscle fibers and increase tenderness.

Texture, flavor and tenderness far outweigh the extra costs of shrinkage and trim, time, storage, and labor required to dry-age our beef. Brookshire Farm Natural, Grass-finished beef has an appealing, rosy-red color and produces a wonderful meaty aroma as it cooks.

How is the beef packaged?

You are purchasing your share of beef "on the hoof." We work with Elliot's Slaughter House and Market in Morse, Louisiana. Meat markets charge a set fee to slaughter and dress, plus fees for cutting, wrapping and freezing on a per pound basis. Those charges are shown on your invoice.

Elliot's has a reputation for quality and has a State inspector on the premises. They provide the cooler space for the dry-aging, hand cut your steaks for even thickness, shrink wrap your beef individually in clear packaging. Each piece is labeled with the cut and flash frozen to preserve the quality. Beef generally keeps best for 12 to 18 months frozen.

When and where do I pick up my beef?

When the animals are delivered to the processor, we will email you an invoice for the balance due and will be able to give you the date the meat will be available. You can arrange to pick up your meat at Brookshire Farm, 8916 Brookshire Road, Abbeville, or at Elliott's Slaughter House and Meat Market, 1106 Lyons Point Highway, Morse.

100% Grass Fed Beef

Brookshire Farm Retail Beef Prices

Per Pound Basis
Roasts   Steaks
Eye of Round
Sirloin Tip
Rib Eye
New Tork Strip
Hangar Steak
Flank Steak
5 lbs or more
  Boneless Stew
Short Ribs

Specialty Meats
Ox Tail
Knuckle Bone
Marrow Bones
Stock Bones
Osso Bucco