Choosing Between a Side of Beef and a Mixed Quarter
Thinking about stocking your freezer with local beef but not sure whether a side of beef or a mixed quarter is the better fit? You are not alone. Many families want the value and quality that comes from buying in bulk but also need help deciding how much to buy, which cuts to choose, and how to plan meals around their purchase. At Wilson Farm Meats in Elkhorn, Wisconsin, we help neighbors make the most of their budget and freezer space with custom-cut, locally raised beef that delivers true farm-to-table flavor. This guide compares cost, cuts, freezer space, and meal planning so you can choose with confidence.
What You Get With a Side of Beef
A side of beef is half of the animal. It includes primals from both the front and the hind sections, which means a wide mix of steaks, roasts, ground beef, and flavorful slow-cook cuts. When you buy a side of beef from Wilson Farm Meats, our butchers help you build the right balance for your household. You decide how thick to cut steaks, how many pounds to grind, and whether you want bone-in or boneless options. A side is ideal for larger families, avid grillers, or anyone who cooks most nights of the week and wants a deep inventory of premium cuts at a great value.
- Steaks: ribeye, T-bone or porterhouse, strip, tenderloin, sirloin, skirt, flank
- Roasts: chuck, arm, rump, sirloin tip, eye of round
- Slow-cook cuts: short ribs, brisket, shanks
- Ground beef: custom lean levels, bulk or patties
- Other options: stew meat, fajita strips, marrow and soup bones, organ meats on request
Yields depend on your cutting choices. Bone-in cuts tend to weigh more. Boneless trimming reduces weight but gives you more ready-to-cook pieces. As a general guideline, the take-home meat from a side of beef often falls around 60 to 70 percent of the hanging weight, though this varies. Wilson Farm Meats will explain weights, costs, and choices before you finalize your order so there are no surprises.
What Is a Mixed Quarter and How It Compares
If you do not need a full half but want variety, a mixed quarter is a smart choice. A traditional quarter is either the front or the hind. A mixed quarter includes an even selection from both sections. That way you get a balance of steaks, roasts, ground beef, and slow-cook cuts without committing to the size of a side of beef. Families with smaller freezers, new cooks testing out bulk buying, and couples who want premium steaks without a big up-front cost often prefer a mixed quarter.
- Balanced steaks from both front and hind primals
- Popular roasts for slow cookers and Sunday dinners
- Short ribs, brisket, or shanks depending on availability and your preferences
- Plenty of ground beef for weeknight meals
The take-home weight for a mixed quarter is typically about half of what you would receive from a side of beef. That means a more compact investment that still stretches into months of meals. Our team at Wilson Farm Meats will go over cut options so your mixed quarter is tailored to the way you cook.
Cost: How Pricing Works and How to Maximize Value
When you buy beef by the side or mixed quarter, pricing is commonly based on the hanging weight plus processing. Because you are buying a range of cuts at once, your effective price per pound ends up being an average. This usually beats buying each premium steak, roast, and grind at individual retail prices over the course of a year. The savings show up first in your steak and roast nights, and the ground beef value adds up quickly for tacos, chili, meatloaf, and burgers.
As a simple example to frame expectations, consider a mixed quarter with a hanging weight around 200 pounds. Your take-home meat might land in the range of 120 to 140 pounds depending on bone-in or boneless choices and trim. With a side of beef, those numbers scale up. Your final cost per pound of packaged meat depends on your exact order and the market, but many families find this approach saves money across the year compared to weekly shopping trips. Wilson Farm Meats will provide current pricing, explain fees for optional services like patty-making, and help you compare the numbers so you know where your savings will appear.
Freezer Space and Storage Time
Your freezer size is a key factor in choosing between a side of beef and a mixed quarter. A helpful rule of thumb is that 1 cubic foot of freezer space holds around 30 to 35 pounds of packaged meat. Actual fit depends on packaging shape and how neatly you stack it.
- Side of beef: often 6 to 8 cubic feet of space for typical take-home amounts
- Mixed quarter: often 3 to 4 cubic feet of space
At Wilson Farm Meats, your order is labeled and neatly packed to stack well in a chest or upright freezer. For quality, frozen steaks and roasts can stay in great shape for about 9 to 12 months. Ground beef and stew meat are best used within 3 to 4 months. Vacuum packaging helps reduce freezer burn and keeps flavor locked in.
Cutting Choices That Shape Your Box
Bone-in vs Boneless
Bone-in cuts like T-bone, porterhouse, or bone-in rib steaks bring classic flavor and a beautiful look on the grill. They also add weight to your box. Boneless cuts like strip steaks, ribeye steaks, and boneless roasts give you more ready-to-cook portions in each package. Our butchers at Wilson Farm Meats can talk through the trade-offs and recommend a mix based on how you cook.
Loin Choices
From the loin, you can choose between T-bone and porterhouse steaks or separate the tenderloin and strip into individual cuts. T-bone and porterhouse deliver two muscles in one steak and shine on the grill. Separating the muscles gives you classic tenderloin filets and thick strip steaks. Both options are great. Pick the one that fits your cooking style and special occasion plans.
Roasts and Slow Cook Favorites
Chuck roasts, arm roasts, rump roasts, and sirloin tip roasts are comfort food favorites. If you do a lot of slow cooker or oven roasts, keep more of these. If you prefer quick weeknight cooks, you can convert some of the chuck into stew meat or grind. Brisket and short ribs are excellent for smoking, braising, or pressure cooking.
Ground Beef Choices
Many families lean on ground beef for pasta sauces, tacos, and burgers. You can select the lean level you prefer, often 80 to 85 percent for a juicy burger or 90 percent for leaner meals. Wilson Farm Meats can form patties for you or pack ground in 1 or 2 pound packages to fit your routine.
Special Requests That Add Value
Add soup bones or marrow bones for stock and bone broth, stew cubes for quick dinners, or fajita strips for fast skillet meals. If you enjoy liver, heart, or tongue, ask to include organ meats. We are happy to honor special requests when available.
Meal Planning: Turn Your Order Into Easy Weeknight Wins
Buying a side of beef or a mixed quarter works best with a simple plan. When you bring your order home from Wilson Farm Meats, make a quick inventory. Group steaks together, roasts together, and ground in one section. Label shelves or bins so it is easy to rotate older packages to the front. Try the first in, first out rule to cut waste and save money.
To make planning painless, build a simple rotation. For example, plan steak night once a week, a roast on the weekend with leftovers for sandwiches, a slow cooker short rib night, and two ground beef nights for burgers or chili. Fill the other nights with poultry or seafood from our store for variety. With a balanced box and a short plan, most families can shop for fresh produce and pantry goods weekly while keeping meat runs to a minimum.
Sample four-week cycle you can repeat and remix:
- Week 1: Grilled strip steaks, chuck roast, tacos, burgers, beef stir-fry
- Week 2: Ribeye steaks, short ribs, spaghetti with meat sauce, meatloaf, fajitas
- Week 3: T-bone or porterhouse, brisket, stuffed peppers with ground beef, beef and bean chili, steak salad
- Week 4: Sirloin steaks, pot roast, sloppy joes, shepherd’s pie, beef and broccoli
Our team at Wilson Farm Meats loves to share cooking tips and favorite rubs. Ask at the counter for ideas. We are proud to be part of how local families cook and gather.
Which Option Fits Your Household?
- Pick a side of beef if you cook most nights, have 6 to 8 cubic feet of freezer space, and want the best per-meal price on premium steaks and roasts.
- Choose a mixed quarter if you have a smaller freezer, want to try bulk buying for the first time, or prefer a lower up-front cost with a balanced selection.
- Go bone-in if you enjoy classic steakhouse cuts and plan to grill often.
- Go boneless if you want maximum ready-to-cook portions and a streamlined freezer.
- Keep more roasts and short ribs if you love the slow cooker or smoker. Keep more ground if you need quick meals for busy weeks.
How to Order From Wilson Farm Meats
- Visit or call Wilson Farm Meats to discuss availability and current pricing for a side of beef or a mixed quarter. You can also learn more at WILSONFARMMEATS.COM.
- Reserve your order. A deposit may be required.
- Complete a simple cut sheet with our butchers. We will help you choose steak thickness, roast sizes, ground beef packaging, and any special requests.
- We handle processing and aging. Timing varies by season. We will give you an estimated pickup date and a call when your order is ready.
- Pick up at our store: 406 S. Wisconsin Street, Elkhorn, WI 53121. Bring coolers if you have a long drive.
- Stock your freezer and start enjoying local beef your way.
Store hours: Monday to Friday 8:00 am to 5:00 pm and Saturday 8:00 am to 2:00 pm. Our friendly team will walk you through every step and make sure you leave with an order that fits your kitchen and your budget.
Why Wilson Farm Meats
Wilson Farm Meats is a family-owned business with a farming heritage that spans more than 150 years in Walworth County. We are proud to offer locally raised beef, custom cut for you in our Elkhorn facility. That same commitment to quality shows in our pork from Wilson Prairie View Farms, our selection of fresh poultry and seafood, and our house-smoked specialties like bacon, ham, bratwurst, wieners, summer sausage, liver sausage, and ring bologna. Everything is handled with care by people who live where you live and believe good food brings a community together.
We also provide custom processing for locally raised beef, pork, lamb, and veal. Looking for value beyond a side of beef or mixed quarter? Ask about weekly specials and value boxes, and keep an eye out for community favorites like our Yearly Pig Sale. At Wilson Farm Meats, we stand behind every order with the same promise: quality, transparency, and service with a neighborly touch.
Frequently Asked Questions
What is the difference between hanging weight and take-home weight?
Hanging weight is measured after harvest, before trimming and cutting. Take-home weight is the final packaged amount you put in your freezer. Take-home weight is lower than hanging weight because of bone, trim, and moisture loss during aging. Your cutting choices also affect totals. Our staff will review an estimate with you up front.
Can I split a side of beef or mixed quarter with a friend?
Yes. Many customers share an order. Wilson Farm Meats can pack and label portions to make splitting easy. Decide together how to divide steaks, roasts, and ground before we cut. We are happy to help you plan a fair split.
How long does the process take?
Time frames vary by season and scheduling. We will give you an estimate and stay in touch. We also dry or wet age as appropriate to improve flavor and tenderness, which is part of the timeline. Call or stop in to ask about current lead times.
How much freezer space do I need?
Plan on roughly 30 to 35 pounds of packaged meat per cubic foot of freezer space. Many families fit a mixed quarter in about 3 to 4 cubic feet and a side of beef in about 6 to 8 cubic feet. Your exact space depends on packaging choices and how you stack.
What if I prefer more ground beef and fewer roasts?
No problem. That is the benefit of custom cutting. Tell us how your family cooks and we will shape your order to match. You keep the variety while focusing on the cuts you use most.
Does Wilson Farm Meats offer other local meats?
Yes. In addition to local beef, we offer pork from our own Wilson Prairie View Farms in Walworth County, fresh poultry and seafood, and a full line of house-smoked specialties. You can round out your freezer with a mix that fits your tastes.
Side of Beef vs Mixed Quarter: Quick Comparison
Side of Beef
- Best overall value per pound for a full variety of steaks, roasts, and grind
- Ideal for larger families or frequent cooks
- Requires more freezer space and a larger up-front investment
- Most flexibility for custom cuts and packaging
Mixed Quarter
- Balanced selection from front and hind without the size of a side
- Great for smaller freezers and first-time buyers
- Lower up-front cost while still saving over retail
- Plenty of ground beef with a good mix of steaks and roasts
Tips to Get the Most From Your Order
- Keep a freezer inventory list on your phone and update it when you pull a package.
- Use first in, first out rotation to maintain quality.
- Batch-cook ground beef and freeze in meal-size portions for quick dinners.
- Plan one slow-cook meal each week to turn roasts and short ribs into effortless comfort food.
- Try a new cut each month. Our team can offer recipes that match your kitchen tools and schedule.
Final Thoughts
Both a side of beef and a mixed quarter bring big value, great taste, and the comfort of a stocked freezer. The right choice comes down to freezer space, family size, and how you cook. If you want the deepest savings and the widest variety, a side of beef is hard to beat. If you want a balanced selection with a smaller footprint, a mixed quarter shines. Either way, Wilson Farm Meats will guide you through the process, cut your order to fit your life, and send you home with local beef you will be proud to serve.
Ready to compare options or place an order? Visit Wilson Farm Meats at 406 S. Wisconsin Street in Elkhorn, WI 53121 during our weekday hours of 8:00 am to 5:00 pm or Saturday 8:00 am to 2:00 pm. Learn more at WILSONFARMMEATS.COM, ask about weekly specials and value boxes, and explore our local pork, poultry, seafood, and smoked favorites. From our family to yours, thank you for supporting local food and the traditions that make our community strong.
