Our cows are born and grazed right here in King County.
They spend the warm months rotating daily to fresh grass, and in the winter months, they eat hay that we cut.
We offer several ways to purchase beef from Jubilee:
- You can purchase a Premium Quarter (generally harvested in the early Summer)
- You can purchase a Ground Beef Quarter or Half (harvested in the Late Summer/Fall)
- You can purchase Single Cuts of beef in our barn market during open hours
How does buying beef from Jubilee Farm work?
We sell our beef by the Quarter or Half of an animal. The purchaser places a $250 deposit and signs a contract that promises the sale of the beef. We take care of the animal until harvest, and then the meat you have purchased goes to our butcher, who cuts and wraps the beef for you. This is known as buying “On the Hoof.” It might sound complicated, but it is really very simple. The contracts allow us to harvest knowing that the meat is already sold.
Stay up to date on our beef availability:
Our Premium Quarters are taken from our most prime animals. They are divided into many different cuts that give the breadth of tastes & textures of fine, grass fed beef.
2017 Harvest Schedule
To be announced!
- 2017 Premium Quarter Purchase Contract: View/Download PDF file for contract
What do I receive in a Premium Quarter?
Here is a sample list of cuts that you may receive in a typical Premium Quarter:
Hamburger – 39 one pound packages
Stew meat – 5 one pound packages
Soup Bones – 3 packages
Beef Brisket – 2
Chuck Roast – 2
Rump Roast – 1
Sirloin tip Roast – 1
Cross Rib Roast – 1
Boneless Round Roast – 1
Short Ribs – 4
Sirloin Steak – 2
T-bone Steak –
Rib Steak – 3
Bottom Round Steak – 3
Top Round Steak – 4
Sirloin Tip Steak – 2
Porterhouse Steak – 1
Flank Steak – 1
How much does it cost?
We charge $5.25 per pound at hanging weight. The hanging weight is determined from the quarter before it has been processed into specific cuts. Quarters vary in weight, but we’ll use a 150 lb. quarter as an example of cost: 150 lbs. at hanging weight would cost $787.50.
The butcher charges fees as well. We use Lind’s Custom Meats, and they charge an $85 harvest fee per animal and $0.59/pound at hanging weight for cut and wrap. Each quarter pays 25% of the harvest fee. The total price for the butchering fees for a 150 lb. quarter would be $109.75.
The total cost to the consumer (hanging weight charge plus butchering fees) for a 150 lb. quarter would be $897.25.
It’s hard to say exactly how much meat one gets from a 150 lb. quarter, but an average would be 105 lbs.: the price per pound works out to be $8.55.
We sell ground beef in bulk by the quarter (75 lbs) and half (150 lbs).
- 2017 Ground Beef Purchase Contract: View/Download PDF file for contract
How much does it cost?
We charge $6.50 per pound for ground beef, and there are no butcher fees; 75 lbs. of ground beef costs $450, and 150 lbs. of beef costs $900.
A limited quantity of single cuts of beef are available at retail cost in our barn during open hours.
Ground 1 lb. packages: $8.99/lb
Tenderloin Steaks: $28/lb
Sirloin Tip Steaks: $15/lb
New York Steaks: $18.50/lb
Osso Bucco: $13/lb
Rib Eye: $18/lb
Flat Iron: $25/lb
Tri Tip Roast: $10/lb
Beef London: $12.50/lb
Rump Roast: $10/lb
Boneless Chuck: $10/lb
Marrow Bones: $7/lb
Soup Bones (Knuckle): $5/lb
Tongue: $25 each