Customize Your Order Steaks
You will be given the maximum number of steaks for each option. If you prefer not to add steaks, these cuts will be added to your ground beef with two exceptions - we require you to select Rib Eye Steak, Rib Steak or Prime Rib Roast and either T-Bone Steak or NY Strip & Filet Mignon Steaks as these are prime cuts of beef.
Number of Steaks per Freezer-Wrapped Package *
Let us know how many steaks you’d like to thaw for each meal.
While the number of steaks per size of beef varies, we need to know how many steaks you want to thaw at one time.
If you typically cook 4 steaks at dinner, choose “4” from the options; if you only want to thaw 2 steaks, choose “2”. Steak Thickness (typical thickness is 1" - 1 1/4") *
While we recommend choosing a 1” or 1 ¼” thick steak, we offer five different thicknesses to fit your cooking preferences.
When you choose the thickness of your steaks, this thickness is applied to all steak cuts that you select.
Please select the roast size that best fits the size of your family and your cooking preferences. Our 1 ½-3lb roasts are ideal for small families or those who prefer few leftovers. For larger families or those who enjoy leftover roast, we recommend choosing the 3 ½ -5lb roast option. If you prefer not to add roasts, these cuts will be added to your ground beef.
Roast Size * Ground Beef and Stew Meat
The amount of ground beef and stew meat you receive varies based on the size of beef you order and whether or not you choose to receive all of your steaks and/or roasts; any cuts you do not select will be added to your ground beef and stew meat. You may choose to have 15lbs or more of your ground beef processed into patties.
TIP: Quarter Beef: Typically, you will receive 30lbs of 90% lean ground beef and 3-4 packages of stew meat. Half Beef: Typically, you will receive 65lbs of 90% lean ground beef and 6-8 packages of stew meat. Whole Beef: Typically, you will receive 130lbs of 90% lean ground beef and 12 – 16 packages of stew meat. Pounds of Beef per Freezer-Wrapped Package *
Let us know how many pounds of ground beef and stew meat you’d like to thaw for each meal.
TIP: While the pounds of ground beef and stew meat per size of beef varies, we need to know how much beef you want to thaw at one time. Custom Cuts
Select one option in each section if you are ordering a Quarter or Half beef. You may select all steak, roast, and other cuts if ordering a Whole Beef.
Rib / Rib Eye Steak & Prime Rib Roast * (You Must Choose at Least One Option) Prime Rib Roast HOW TO COOKRibeye’s can be melt-in-your-mouth tender and offer a rich, beefy flavor complimented by the generous marbling throughout the steak. We recommend grilling Rib Eye steaks for optimum flavor. Rib / Rib Eye Steaks HOW TO COOKRibeye’s can be melt-in-your-mouth tender and offer a rich, beefy flavor complimented by the generous marbling throughout the steak. We recommend grilling Rib Eye steaks for optimum flavor. Chuck Roast * Swiss Steaks & Arm Roast * Sirloin Tip & Tri Tip
There are only 4 Tri Tip Steaks per animal.
Sirloin Tip * Tri Tip * Sirloin/Club * HOW TO COOK:
Ideal for grilling, Sirloin Steaks offer lean, moderately tender, flavorful beef with no bones and little fat.
T-Bone & Porterhouse OR NY Strip & Filet Mignon * (You Must Choose One Option) TIP: You can order either the T-Bone steak or the NY Strip & Filet Mignon combination.
HOW TO COOK: T-Bone steaks offer two times the steak in one mouthwatering cut. The strip and the tenderloin, both lean, well-marbled cuts of beef, are connected by the telltale t-shaped bone. This hearty steak is hard to resist when grilled. If you choose the NY Strip & Filet Mignon combination, you’ll enjoy two of the most tender cuts of beef. The NY Strip is a steakhouse classic is known for its unmistakable marbling and flavor while the Filet Mignon offers succulent flavor. We recommend grilling, broiling, or braising both cuts for optimum flavor. Flank * TIP:Flank steak is a relatively tough, lean cut with an intense, beefy flavor.
HOW TO COOK: We recommend marinating this cut to help tenderize it then quickly cooking it over high heat. Skirt Steak * TIP:
Skirt steak is a relatively tough, lean cut with an intense, beefy flavor.
HOW TO COOK:
We recommend marinating this cut to help tenderize it then quickly cooking it over high heat.
* Adds small increase to processing fee
TIP: Cube steaks are tenderized Round Steaks most often used for Chicken Fried Steaks
HOW TO COOK: Round Steak, also known as London Broil or Top Round Steak, is a lean, tougher meat best-suited for marinade. Cube Steaks can be breaded and pan-fried or broiled. Rump Roast Pikes Peak Roast * Ground Beef Patties (minimum of 15 lbs)*
A minimum of 15 pounds of ground beef is needed for Ground Beef Patties. Patties come 4/package.
*Adds small increase to processing fee
TIP: If you would like patties, we require a minimum of 15lbs of ground beef. Patties come four to a package. If you have ordered a Quarter Beef, 15lbs of ground beef equals at least half of your total ground beef. There is an additional processing fee for patties; we will note this on your invoice. Ground Beef Patty Size
Let us know how many pounds of ground beef you want per patty.
We offer other cuts of beef outside of steaks, roasts, ground beef and stew. You can select all cuts in this section or leave blank.
Please select the other cuts you want Please select the other cuts you want Beef Fat *
Beef fat is great for adding to soups, stews, and your other favorite dishes for added beefy flavor. You can also cook down beef fat to make your own beef tallow.
Beef fat is vacuumed sealed in 1lb packages. Please note that if your animal was lean, there is a possibility you will not receive any extra fat.
*Because you are ordering a Half Bulk Beef Share, you will split the beef fat with the other families sharing your animal.
Organ meats may not always be available for your animal but the butcher will honor your organ meat request when possible. If you prefer not to receive any organ cuts, please leave all options unchecked.
Please select the organ cuts you want
*Cheek Meat adds a small increase to processing fee and is not always available.
*Hangar Steak is not always available.
Please select how you want your Liver Do you have any special requests or notes for your order? Are you coordinating with someone to pick up your beef at the same time? If so, please give us their full name.
If you and a neighbor or friend would like to coordinate pickup up your beef on the same date, please include their full name so we can keep your orders together.
Were you referred to Christensen Ranch by anyone? If so, please give us their full name so we can thank them.
We love when our customers refer their friends and family! To show our gratitude, we offer a $15 discount for each new customer you send our way.
NEW! Payment Plans Now Available
We now offer payment plans for our Custom Bulk Beef Shares so you can split your total cost into three payments after you pay the initial deposit. It’s the perfect way to enjoy a freezer full of naturally raised, premium beef from ranchers you know and trust!
Payment installments will be split into three equal parts based on the date of your order and the date of your harvest.
Your payment plan will be based off an estimated, average-weight beef animal. Your final invoice for your beef will include the actual costs for your animal, should your animal weigh more or less than an estimated, average-weight beef animal. Invoices will be sent to you via Quickbooks.
Full payment for your beef must be received before you can pick up your beef from the butcher.
Please Note: Our Custom Bulk Beef Payment Plans are only available if you order 3 weeks or more ahead of your selected harvest.Would you like to enroll in a payment plan for your order? Half Beef Share
Initial Deposit: $400
Average Cost: $1,400
First Installment: $334
Second Installment: $334
Final Installment: +/- $334*
*Your final invoice will reflect the actual cost of your animal, based on the weight of your animal. The final payment may be more or less than the first two installment amounts.
You will pay processing fees directly to the butcher when you pick up the beef. price Total
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