Coopers Grass Fed Beef Coopers Grass Fed Beef
Coopers cattle grazing on open pasture — 100% grass-fed
Family-owned since 1996

Real beef. Raised right.
Shipped to your door.

100% grass-fed, grass-finished beef and pasture-raised pork — vacuum-sealed, flash-frozen, delivered nationwide. The way meat used to taste.

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100% Grass-Fed & Grass-Finished

Birth to harvest — no grain, no corn, no feedlot.

Family-Owned & Operated

Same land, same family, same approach since 1996.

Shipped Nationwide, Vacuum-Sealed

Insulated, flash-frozen, arrives in 2–5 business days.

Our Shares

Pick the share
that fits your freezer.

Every share is whole-animal. Vacuum-sealed, flash-frozen, and shipped nationwide. A $500 deposit reserves your animal and locks your price.

Full Beef

$2,800
~750–800 lbs packaged

Whole-animal share. Feeds a family for the year.

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1/2 Beef

$1,500
~300–350 lbs packaged

Half-animal share. The most popular size.

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1/4 Beef

$1,000
~200–230 lbs packaged

Quarter share. Roughly six months of dinner.

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1/8 Beef

$500
~50–60 lbs packaged

Smallest share. Fits in most fridge-top freezers.

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Full Pig

$900
~120–160 lbs

Whole pasture-raised pork share. Cut to your specifications.

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1/2 Pig

$500
~60–80 lbs

Half pasture-raised pork share. Premium pork without the full hog.

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Full Beef — 100% grass fed beef from Coopers

Full Beef

$2,800
Hanging Weight
900–1,100 lbs
Packaged Yield
750–800 lbs

Double everything in the ½ Beef. Ideal for large families or long-term storage.

What's Inside

  • • Ribeye Steaks: 25–40+ steaks
  • • NY Strip Steaks: 20–32+ steaks
  • • Filet Mignon: 12–20+ steaks
  • • Sirloin Steaks: 16–24+ steaks
  • • T-Bones / Porterhouse: 16–28+ steaks
  • • London Broil: 4–8 roasts
  • • Tri-Tip: 2–4 roasts
  • • Flank Steak: 2–4 steaks
  • • Fajita Meat: 8–16+ lbs
  • • Roasts: 80–120+ lbs total
  • • Brisket: 16–30+ lbs
  • • Stew Meat: 20–40+ lbs
  • • Ground Chuck / Ground Beef: 100–180+ lbs

Plus: All ribs, bones, tallow, and optional organs.

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1/2 Beef — 100% grass fed beef from Coopers
Most Popular

1/2 Beef

$1,500
Hanging Weight
450–550 lbs
Packaged Yield
300–350 lbs

What's Inside

  • • Ribeye Steaks: 12–20 steaks (¾–1¼” thick)
  • • NY Strip Steaks: 10–16 steaks
  • • Filet Mignon: 6–10 steaks
  • • Sirloin Steaks: 8–12 steaks
  • • T-Bones / Porterhouse: 8–14 steaks
  • • London Broil: 2–4 roasts (~3–5 lbs each)
  • • Tri-Tip: 1–2 roasts
  • • Flank Steak: 1–2 steaks
  • • Fajita Meat (skirt/flank): 4–8 lbs
  • • Roasts (Chuck, Arm, Sirloin Tip, Rump, etc.): 40–60+ lbs total (multiple 3–5 lb roasts)
  • • Brisket: 8–15 lbs (whole or split)
  • • Stew Meat: 10–20 lbs
  • • Ground Chuck / Ground Beef: 50–90 lbs (in 1–2 lb packs)

Plus: Short ribs, soup bones, tallow/suet, internal organs (liver, heart, tongue — optional), and trim as requested.

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1/4 Beef — 100% grass fed beef from Coopers

1/4 Beef

$1,000
Hanging Weight
300–350 lbs
Packaged Yield
200–230 lbs

Roughly half of a ½ beef (proportional share).

What's Inside

  • • Ribeye Steaks: 6–10 steaks
  • • NY Strip Steaks: 5–8 steaks
  • • Filet Mignon: 3–5 steaks
  • • Sirloin Steaks: 4–6 steaks
  • • T-Bones: 4–7 steaks
  • • London Broil: 1–2 roasts
  • • Tri-Tip: 1 roast
  • • Flank Steak: 1 steak
  • • Fajita Meat: 2–5 lbs
  • • Roasts: 20–30+ lbs total
  • • Brisket: 4–8 lbs (half or smaller)
  • • Stew Meat: 5–10 lbs
  • • Ground Chuck / Ground Beef: 25–45 lbs

Plus: Short ribs, bones, tallow, and optional organs.

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1/8 Beef — 100% grass fed beef from Coopers

1/8 Beef

$500
Hanging Weight
80–90 lbs
Packaged Yield
50–60 lbs

Great entry size for trying grass-fed beef.

What's Inside

  • • Ribeye Steaks: 3–6 steaks
  • • NY Strip Steaks: 2–5 steaks
  • • Filet Mignon: 2–4 steaks
  • • Sirloin Steaks: 2–4 steaks
  • • T-Bones: 2–4 steaks
  • • London Broil / Tri-Tip: 1 smaller roast
  • • Flank Steak: 1 small or shared
  • • Fajita Meat: 1–3 lbs
  • • Roasts: 8–15 lbs total (2–4 roasts)
  • • Brisket: 2–5 lbs
  • • Stew Meat: 3–6 lbs
  • • Ground Chuck / Ground Beef: 15–30 lbs

Plus: Smaller amounts of ribs, bones, tallow, and optional organs.

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Full Pig — 100% grass fed beef from Coopers

Full Pig

$900

Approximately 120–160 lbs of pasture-raised pork, vacuum-sealed and flash-frozen. Includes pork chops, bacon, ham, pork shoulder, ribs, sausage, ground pork, tenderloin, and lard. Cut to your specifications. Whole-animal share — perfect for families filling a freezer for the year.

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1/2 Pig — 100% grass fed beef from Coopers

1/2 Pig

$500

Approximately 60–80 lbs of pasture-raised pork. Includes pork chops, bacon, ham, pork shoulder, ribs, sausage, ground pork, and tenderloin. Half-share for the family that wants premium pork without committing to a full hog.

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Our Story

It started in 1996.
By accident.

Our family wasn't trying to build anything special back then. We had a small herd of cattle behind the main fields — kept partly on crop residue, partly on store-bought feed when we could afford it. The cattle were insurance. Something you sold when things went wrong.

That year, things went wrong slowly.

Feed prices crept up week by week until buying a sack felt like pouring money into a hole. So we made a choice that felt, at the time, like giving up: we stopped buying feed. We pushed the cattle out to graze on whatever grass grew thick beyond the cultivated land.

We expected losses. Thin animals. Slow growth.

It didn't happen.

"The pasture carried more than anyone expected. The cattle stayed healthy. They didn't fatten fast — they fattened right."

And when we finally took one to the butcher, he hesitated. Not because the meat was bad. Because it was different. Leaner. Darker. Held its shape. The next time, he asked for another one.

That was thirty years ago. We never went back.

Today, Coopers Grass Fed Beef is still a family operation. Same land. Same approach. Fewer cattle than the big herders, raised longer, on grass alone. We didn't invent grass-fed. We just never stopped.

Reviews

Families who've never gone back.

"Coopers has become our go-to. The ribeyes and ground beef arrived perfectly packaged with dry ice — still frozen solid. Outstanding quality, exactly what we ordered."
Sarah M. · Texas
"As a chef, I'm picky about my meat suppliers. Coopers delivered premium grassfed brisket and short ribs exactly to spec. Vacuum-sealed, restaurant-grade packaging."
Chef Marcus R. · Tennessee
"Ordered for a big family reunion and Coopers made it stress-free. Premium beef, professionally packed, arrived cold. Every item on our list — accounted for."
Maria Gonzalez · Florida
"Coopers supplied our steakhouse with top-quality filets and New York strips. We received precisely what we ordered with professional, secure packaging. A reliable supplier."
Elena V. · Ohio
Frequently Asked

Questions, answered.

How long does shipping take?
Most orders arrive the same week. We process orders within 1–4 business days, and shipping takes another 1–3 business days — so you're looking at 2 to 5 business days total from order to doorstep.
How is the meat packaged? Will it stay frozen?
Every cut is sealed in a thick, food-grade plastic bag and vacuum-sealed with heat so the seal sits flush against the meat — no air, no freezer burn. Orders ship frozen and arrive frozen, packed in insulated boxes for the full transit window.
What's your refund / damage policy?
We stand behind every order. If your shipment arrives damaged, thawed, or not as described, contact us within 48 hours of delivery with a photo and your order number. We'll either replace the affected portion or refund it — your choice. Cancellations made before your order ships are fully refundable minus the $500 deposit. Once an order ships, it cannot be cancelled.
What does "grass-fed and grass-finished" actually mean?
Most "grass-fed" beef in stores is finished on grain in the last few months to fatten it up faster. Ours isn't. Our cattle eat grass and forage their entire lives — birth to harvest. No grain. No corn. No feedlot. That's the difference.
Will I get a cut sheet to choose how things are butchered?
Most shares ship with our standard cuts — the ones our customers ask for most. If you're ordering a Full or 1/2 Beef and want custom cuts (different steak thickness, more ground vs roasts, specific organ meats), let us know in the order form notes and we'll work with our butcher to fill it.
Do you require a deposit?
Yes. A $500 deposit is required for every share (Full / 1/2 / 1/4 / 1/8 Beef and Full / 1/2 Pig). The deposit reserves your animal and locks your price. The balance is due before we ship.
How much freezer space do I need?
Plan on roughly 1 cubic foot per 35–40 lbs of vacuum-packed meat. Full Beef: ~12–14 cu ft. 1/2 Beef: ~6–7 cu ft. 1/4 Beef: ~3–4 cu ft. 1/8 Beef: ~2 cu ft (fits in most fridge-top freezers). Full Pig: ~4–5 cu ft. 1/2 Pig: ~2–3 cu ft. When in doubt, size up.
How does payment work, step-by-step?
1) Pick your share and submit the order form (it asks which payment app you prefer: Zelle, Cash App, Apple Pay, or Cash). 2) We reply with the payment details for the method you chose. 3) You send the deposit (and balance, if you're paying in full). 4) The moment payment confirms, we schedule shipping right away.
Do you ship to Hawaii, Alaska, or every zip code?
We ship nationwide, but there are some zones we can't reliably reach with frozen product. If you're in Hawaii, Alaska, or a remote area, submit the form first with your zip — we'll confirm coverage before processing the deposit. If we can't reach you, your deposit is fully refunded.
How long does the meat keep frozen?
12+ months when kept vacuum-sealed in a properly working freezer (0°F / -18°C or colder). Most customers go through their share well before then.

Still have questions?

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