Absolutely! When you buy a whole or half animal from Willis D Ranch, you're getting restaurant-quality Wagyu beef at a fraction of retail prices. In addition to saving money, your freezer will be full of premium cuts sourced directly from our family ranch on California's Central Coast.
Wagyu cattle have Japanese genetics that create incredible marbling (those beautiful white fat streaks) throughout the meat. This marbling makes the beef incredibly tender, flavorful, and juicy. Our American Wagyu cattle have at least 50% Japanese genetics and are grain-finished to develop that signature marbling. Our Japanese Wagyu have 100% traceable Japanese genetics, and are certified with the American Wagyu Association.
When you buy from Willis D Ranch, you are getting Wagyu beef that typically costs $30-$100+/lb. at grocery stores, and even more at high end restaurants. You can purchase Wagyu beef from Willis D Ranch with confidence and the knowledge where your beef is sourced, emphasizing sustainable, grass-fed, and pasture-raised practices. You will work directly with the butcher to customize your specific cut sheet, and have the option to make additional special requests. Wagyu beef from Willis D Ranch means no additives, and no mystery meat... Just premium Wagyu beef from our family to yours.
Here's the breakdown:
- Half Animal: 200-300 pounds of packaged beef (feeds family of 2-4 for 8-12 months)
- Whole Animal: 400-600 pounds of packaged beef (feeds family of 4-6 for 8-12 months)
Great question! Hanging weight is what the carcass weighs before processing. Packaged weight (what you take home) is about 65-70% of hanging weight after bones, fat, and processing. Is that after bones and fat are removed during processing?
The freezer space you’ll need depends on whether you’re getting a whole or half cow, and how the meat is processed. Here are some general measurements:
- Half animal: 8-10 cubic foot freezer
- Whole animal: 16-20 cubic foot freezer
Most families are surprised at how quickly they empty their freezer! A half animal provides about 2-3 meals per week for a family of four, for 8-12 months. You're getting everything from premium steaks to ground beef; enough of a variety to keep meals exciting.
It's simple! - We'll guide you through the each step...
- Reserve your Wagyu beef through willisdranch.com. Contact us if you have any questions or concerns before reserving your beef.
- Complete the online reservation form, and submit with your deposit to reserve your animal. ($750 for 1/2 animal or $1500 for whole animal)
- We will inform you of the scheduled harvest date, (when your animal will be ready for processing). Willis D Ranch will arrange to transport the animal to the butcher that you've chosen to work with.
- Choose a local butcher to process your animal. The processing services are a separate transaction. All processing fees will be paid directly to the butcher. We are happy to help you with selecting one of the several local butchers that we work with.
- Once you've chosen a butcher to work with, they will provide you with cutting instructions. (We have several local butchers that we can help you coordinate with for processing.) Half shares may be subject to a butcher connected to the previously reserved half of your animal. We are available to discuss any questions about cuts, or you can speak directly to the butcher you're working with.
- Your Wagyu beef will be ready for pick up 14-21 days after your harvest date. Some butchers offer shipping options at an additional cost. Note that special delivery arrangements via Willis D Ranch might be possible, we are always looking for ways to meet our customers' needs.
Variety is everything! Depending on your share and cutting preferences, you'll get a wide variety of high quality Wagyu beef cuts. Here are some common cuts that you can expect:
- Premium Steaks: Ribeye, NY Strip, and Filet Mignon
- Family Steaks: Chuck Eye, Flat Iron, and Sirloin
- Roasts: Chuck Roasts, Tri-Tip, Rump Roasts (perfect for Sunday family dinners!)
- Ground Beef: Usually 80/20 and 85/15 (great for burgers, tacos, and chili!)
- Extras: Short Ribs, Stew Meat, and Soup Bones
No problem! When filling out your cutting instructions, ask for more of what you like. Popular swaps include:
- Extra ground beef instead of roasts
- More steaks instead of stew meat
- Larger roasts instead of smaller cuts
- Different steak thickness
At Willis D Ranch we are committed to organic farming practices that are sustainable, environmentally-friendly, and compassionate to our animals. We believe that by cultivating a healthier, more natural ecosystem, we can produce high-quality beef products that are both delicious and nutritious.
Absolutely! Many butchers offer premium add-ons like tomahawk steaks, dry-aged beef (21, 28, or 35 days), and specialty cuts for an additional cost. Just let us know what you're interested in, and we can discuss it with your butcher.
Your total cost will include the cost of the animal (hanging weight x price per pound) and the butcher's processing fees. Willis D Ranch and the butcher will be separate transactions, where you pay Willis D Ranch for the animal, and processing fees are paid directly to the butcher. Contact us for current pricing, we are always happy to provide you with an estimate.
Freezer storage at 0°F or below:
Ground beef: 12-18 months
- Most vulnerable to quality loss
- Use first in your rotation
Steaks (ribeye, strip, filet, etc.): 18-24 months
- Hold quality very well when properly sealed
- Can go up to 3 years, but best quality in first 2 years
Roasts (chuck, round, brisket): 2-3 years
- Larger cuts maintain quality longer
- Excellent for long term storage
Specialty cuts (short ribs, stew meat, etc.): 18-24 months
Processed items (if included):
- Sausages: 12-18 months
- Jerky: 1-2 years
Pro tips for cow share storage:
- Use a "first in, first out" rotation system
- Keep an inventory list on your freezer
- Use ground beef and smaller cuts first
- Save roasts and larger steaks for later
- Consider a backup power source for your freezer
Most families finish it well before these time frames!
Keep it simple! Salt and pepper, high heat to sear, then lower temperature to finish. Cook to medium rare (130-135°F) to experience the incredible marbling. Let it rest 5-10 minutes after cooking. The marbling does the work - don't overthink it!
Our cattle are raised without hormones during finishing and are antibiotic-free.
After harvest, your beef will be ready in14-21 days. We’ll contact you as soon as it's ready for pickup.
Some of the local butchers offer shipping options. When you reserve your cow, ask about shipping options, and we can help to connect you with a butcher that offers shipping. Note that special delivery arrangements via Willis D Ranch might be possible, we are always looking for ways to meet our customers' needs.
Definitely! This is really common and helps with cost and freezer space. Both families just need to coordinate cutting instructions and pickup arrangements.
Great! Click on "Reserve Your Beef" to get started today!
No problem! Call us to talk through the process and your options. We love talking about our cattle, and helping people understand how bulk buying works. There's no obligation. We're looking forward to hearing from you, and helping you decide if bulk buying is right for you.