Easy answers
First time buying beef this way? Here's everything people usually ask. Still stuck? Email Jill at bartonbeef@gmail.com
- $8
- a pound on the carcass, cut, wrapped and frozen
- 200–225
- lbs of beef in a half cow
- $300
- deposit by Zelle holds your order
- Mondays
- pickup in Seville, no cooler needed
- Never
- antibiotics, added hormones or mRNA vaccines
Price & paying6
How much does it cost?
Most of our cows weigh 600 to 700 lbs after the butcher cleans them up (called hanging weight). At $8 a pound on the carcass, a half usually runs $2,400 to $2,800, a whole $4,800 to $5,600 and a quarter $1,200 to $1,400. Cutting, wrapping, labeling and freezing are all included. Keep in mind this is an estimate, and your price depends on the weight of your steer.
What does “on the carcass” mean?
You pay for the hanging weight: what the cow weighs after the butcher cleans it up, before the cuts are trimmed and boned. That's the standard way ranches price beef. It's also why you take home less meat than the weight you pay for.
Why is the price an estimate?
Every steer is a little different. Jill gets the real hanging weight from the butcher and emails you the exact price before pickup, so there are no surprises.
How do I pay?
The $300 deposit is paid by Zelle to bartonbeef once Jill confirms your order. The rest is due at pickup: cash, Zelle to bartonbeef, or a credit or debit card over the phone with a 3.5% fee. Paying cash takes $100 off your total.
Is there a discount for cash?
Yes. Pay the rest in cash at pickup and save $100.
Do you keep my card number?
No. Your card goes into the Bank of America mobile payment system and is deleted right away. You get an email receipt.
The beef6
Where do your cows come from?
Right here. Every cow is born and raised on our family ranch in Bunnell, Florida. No sale barn, no feedlot.
What breed are they?
Black Angus dads, and moms with a little Brahman to handle the Florida heat.
What do they eat?
Grass, plus hay we cut and bale ourselves, plus minerals and molasses. No mystery feed.
Any antibiotics, hormones or vaccines?
Never. No antibiotics, no added hormones, no mRNA vaccines and no bug spray on the grass.
How much meat do I get?
About 200 to 225 lbs for a half, 400 to 450 lbs for a whole and 100 to 115 lbs for a quarter. You take home about two-thirds of the hanging weight, because bones and fat get trimmed away.
What cuts come in a half?
You pick, but a half usually brings ribeye, T-bone, sirloin, roasts (sirloin tip, rump, chuck, shoulder), brisket, short ribs, cube steak, London broil, soup meat, neck bones and plenty of ground beef.
Ordering & cuts8
How do I order?
Go to the Order page. Pick a size, answer the cut questions (or ask Jill to help), add your name and email, and send it. Jill emails you to confirm, then you send a $300 deposit by Zelle to bartonbeef to hold your order.
Which size should I get?
Most families go with a half. It fills a small chest freezer and you choose every cut. A whole is great to split with friends, and a quarter fits an empty kitchen freezer.
I've never filled out a cut sheet. Help!
Totally normal. On the order form pick “Help me choose” and Jill will email you and walk you through it.
Can I pick the cuts on a quarter?
Quarters come with a set mix of cuts. If you want to choose everything, go with a half.
Can I split a cow with friends?
Yes, plenty of people do. Place one order and mention who you're splitting with in the notes, and Jill will sort out the details by email.
Can I get organs, oxtail or suet?
Yes, you can request heart, liver and tongue, plus oxtail, suet and dog bones on the order form. We'll do our best, but they're not guaranteed.
Can I buy just a few steaks?
No. We only sell a half, whole or quarter cow, or a 50 lb box of ground sirloin. There's no store, and everything is ordered ahead of time.
What's the box of ground sirloin?
50 lbs of ground sirloin for $500, in 1.5 lb packs. Boxes go fast, so there's a waitlist. Jill lets you know when yours is ready.
Pickup & freezer7
Where do I pick it up?
Braddock's Slaughter House, 446 County Road 305, Seville, FL 32190. Mondays only, 6:30am to 12pm or 1pm to 3pm. Get directions.
What if I can't make it Monday?
The butcher can't store meat, so please come on your pickup day. If something comes up, email Jill as soon as you can and she'll help you work it out.
Do you deliver?
No. All orders are picked up on a Monday in Seville.
Do I need a cooler?
No. Every cut is wrapped twice in freezer paper, labeled and frozen, then packed in sturdy 50 lb boxes. A half is about 4 to 5 boxes, so bring some trunk space.
Will it fit in my freezer?
A half needs about a small chest freezer. About 35 lbs of meat takes 1 cubic foot.
| Size | Freezer space |
|---|---|
| Half cow | 8–9 cu ft |
| Whole cow | 12–15 cu ft |
| Quarter cow | 5–7 cu ft |
How long does it keep in the freezer?
Frozen beef stays safe as long as it stays frozen. For the best flavor, enjoy steaks and roasts within about a year and ground beef within a few months.
What's the best way to thaw it?
In the fridge, still in the paper. Steaks and burger take about a day, big roasts 2 to 3 days. In a hurry? Seal it in a bag and set it in cold water.
No match. Email Jill and she'll answer it.
Ask Jill anything
Type your question and Jill will email you back. Or email her directly at bartonbeef@gmail.com
Got it! Jill will email you back soon.
50 lbs of ground sirloin, $500
Packed in 1.5 lb packs, ready for burger night, tacos and meatballs. Boxes go fast, so we keep a waitlist.
Join the waitlist
Talk to Jill
Jill answers every order and question herself, and email is the best way to reach her.