Request a quote online, by e-mail, or by phone — then we'll walk you through the rest.
Call, text, or e-mail us to start your order. We'll let you know current wait times, which typically run 2–4 months.
Decide on a whole, half, or quarter based on your budget, household size, and freezer space.
A deposit secures your place in line. We'll confirm details and an estimated pickup date.
Once your animal is ready, you'll speak directly with the processor about cut sizes, steak thickness, and how much to keep as ground beef, roasts, or organ meat.
Your beef arrives vacuum-sealed and labeled with cut, weight, and date — ready for the freezer.
Prefer a form? Visit our contact page to send us your order details online.
Great question! You've already begun by being here. Contact the farm and you'll typically get onto a waiting list, usually 2–4 months out (sometimes more, sometimes less). Calculate your budget, needs, and storage space, then place a deposit to secure your place in line. We'll take the beef to the processor, and you'll speak with them directly about how you want it cut — steaks, roasts, organ meat, package sizes, steak thickness, and how much you want in ground beef versus roasts. Our recommendation: get the premium steaks, a roast or two, and the rest as burger. Save the suet for tallow or the birds, and the liver, tongue, and heart for your pets (or a friend's) if you don't eat organ meats yourself.
When buying farm direct, beef is sold by the pound based on hanging weight — for a whole, half, or quarter steer. Hanging weight is about 60% of the animal's live weight, so you only pay for the parts of the beef you can eat.
That depends on your choice of cuts, since cattle aren't made entirely of steak. As a rough guide, orders typically yield about 60% of the hanging weight in finished beef. For example, a 500 lb. hanging weight half should yield about 300 lbs. of finished beef — at $5.00 per lb. hanging weight, that's $2,500 total, or an average of about $8.33 per lb. for premium steaks, roasts, and burger.
Cuts are vacuum sealed to ensure a long shelf life, and labeled with the date, cut, and weight. Hamburger comes in your choice of 1 lb., 2 lb., or larger packages.
Our cattle are grass-fed on lush, nutrient-rich pastures, then grain-finished with our own home-grown hay, ensuring a well-balanced, healthy diet.
At this time, we're concentrating on farm-direct bulk beef sales rather than individual cuts. Keeping costs low means we don't maintain an expensive retail presence or handle mail orders. Buying whole, half, or a quarter gives you the best value and variety, at a blended cost far below what you'd find buying steaks and burger separately at a retail store.
On the scale of farms, we're small — about 50 cows, with a goal of finishing 50–100 head per year. We keep all our steers and most of our heifers as we grow the herd to supply all your beef needs, and may add local steers as we scale.
Griffin Farms was started in the 1950s by Bob and Nancy Griffin. Bob Griffin Jr. grew up helping on the farm and continued the family tradition after Bob Sr.'s passing in 2019.
We don't offer formal tours, but our farm is located in West Branch, Michigan, right off I-75 exit 212. You're welcome to take a driving tour and see our cattle in the fields on the right day — send us a message and we can share more details.