| Bone-In Ribeye (1 - 1 ¼” Cut) |
24 |
12 |
6 |
| New York Strip (1 - 1 ¼” Cut) |
24 |
12 |
6 |
| Tenderloin Filet (1 ½” Cut) |
8 |
4 |
2 |
| Top Sirloin (1” Cut) |
16 |
8 |
4 |
| Flat Iron (¾” Cut) |
16 |
8 |
4 |
| Brisket (6-10 lbs. ea.) |
4 |
2 |
1 |
| Rump Roast (3-5 lbs. ea.) |
4 |
2 |
1 |
| Pikes Peak Roast (3-5 lbs. ea.) |
4 |
2 |
1 |
| Hanger Steak |
1 |
- |
- |
| Skirt Steak |
6 |
3 |
1 |
| Flank Steak |
2 |
1 |
- |
| Osso Buco (1" Cut) |
12 |
6 |
3 |
| Flanken Ribs (2/Pk.) |
8 |
4 |
2 |
| Ground Beef Packages (1 lb. ea.) |
220 |
110 |
55 |
$ / Rail lbs.
|
|
|
|
| RED (50% Wagyu) |
$8.00 |
$9.00 |
$10.00 |
| WHITE (75% Wagyu) |
$9.00 |
$10.00 |
$11.00 |
| BLUE (100% Wagyu) |
$10.00 |
$11.00 |
$12.00 |
|
|
|
|
Total Est. Cost ($/Rail lb. x Rail lbs.) - Includes all processing & packaging
|
|
|
|
| RED (50% Wagyu) |
$6,944 |
$3,906 |
$2,170 |
| WHITE (75% Wagyu) |
$7,812 |
$4,340 |
$2,387 |
| BLUE (100% Wagyu) |
$8,680 |
$4,774 |
$2,604 |
|
|
|
|
| Harvest Weight Lbs. (estimated @ 1,400 lbs.) |
1,400 |
700 |
350 |
| Rail Weight Lbs. (Assumes 62% Yield of Harvest Weight) |
868 |
434 |
217 |
| Estimated Lbs. delivered (Assumes 55% Yield of Rail Weight) |
475 |
240 |
120 |
| Recommended Freezer Space |
16-24 cuFt. |
8-12 cuFt. |
4-6 cuFt. |
|
|
|
|
| Required Deposit (payable @ time of order - balance due @ delivery) |
$1,000 |
$500 |
$250 |
