Our Steer Program

Raising Quality. Feeding Love.

Special Donor Incentive!

Our R-HUB Steer Program offers a very special opportunity for our New and CurrentDonors* who commit to a monthly donation for 2026 at one of the following levels:

  • $100/month-Eighth Share (50 Lbs Beef) …$700 value

  • $200/month-Quarter Share (100 Lbs Beef) …$1200 value

  • $400/month-Half Share (200 Lbs Beef) …$2400 value

The Beef is 100% hormone/additive free, raised on our farm, and ready for your table November 2026. Shares are finished, individually vacuum-packed, weighed and labeled.

See a sample of the cuts provided for you and your family below.

*Current donors can participate with an equivalent increase of current giving.

***Enrollment for 2026 is NOW open!

For questions, email us at peteg@r-hub.org.

REGISTER FOR BEEF SHARE HERE!

Eighth Beef Share (50 Lbs)

  • Steaks

    • Ribeye Steaks – 2–3 steaks, about 1" thick

    • T-Bone or Porterhouse Steaks – 1–2 steaks, about 1" thick

    • Sirloin Steaks – 1–2 steaks, about 1" thick

    Roasts

    • Chuck Roast – 1 roast, about 2–3 pounds

    • Arm Roast – 1 roast, about 2–3 pounds

    • Rump Roast or Round Roast – 1 roast, about 2–3 pounds

    Ground Beef

    • Ground Beef – 8–10 pounds, divided into 1-pound packages

    Other Cuts

    • Short Ribs – 1–2 packages (about 1–2 pounds each)

    • Soup Bones – 1–2 packages (great for broths or stocks)

    • Stew Meat – 1–2 pounds, cubed and ready for stews or soups

    * Freezer Space: Approximately 1.5–2.5 cubic feet or a standard freezer.

Quarter Beef Share (100 Lbs)

  • Steaks

    • Ribeye Steaks – 4–6 steaks, about 1" thick

    • T-Bone or Porterhouse Steaks – 2–4 steaks, about 1" thick

    • Sirloin Steaks – 2–4 steaks, about 1" thick

    • Filet Mignon – 2–3 steaks (if available, may come from tenderloin)

    Roasts

    • Chuck Roast – 2 roasts, about 2–3 pounds each

    • Arm Roast – 1–2 roasts, about 2–3 pounds each

    • Rump Roast or Round Roast – 1–2 roasts, about 2–3 pounds each

    Ground Beef

    • Ground Beef – 20–25 pounds, divided into 1-pound packages

    Other Cuts

    • Short Ribs – 2–4 packages (about 1–2 pounds each)

    • Soup Bones – 2–3 packages (for broth or stock)

    • Stew Meat – 3–4 pounds, cubed and ready for stews or soups

    • Brisket – Half a brisket, about 3–4 pounds (often divided if sharing with another quarter)

    • Flank or Skirt Steak – 1 steak each (good for marinating and grilling)

    Freezer Space: Approximately 4–5 cubic feet or about half of a larger stand-alone freezer.

Half Beef Share (200 Lbs)

  • Steaks

    • Ribeye Steaks – 8–10 steaks, about 1" thick

    • T-Bone or Porterhouse Steaks – 6–8 steaks, about 1" thick

    • Sirloin Steaks – 6–8 steaks, about 1" thick

    • Filet Mignon (Tenderloin) – 4–6 steaks (available from the tenderloin portion)

    Roasts

    • Chuck Roasts – 4–6 roasts, about 2–3 pounds each

    • Arm Roasts – 2–4 roasts, about 2–3 pounds each

    • Rump or Round Roasts – 2–4 roasts, about 2–3 pounds each

    • Sirloin Tip Roast – 1–2 roasts, about 2–3 pounds each

    Ground Beef

    • Ground Beef – 40–50 pounds, divided into 1-pound packages (or preferred portion sizes)

    Other Cuts

    • Short Ribs – 4–6 packages (about 1–2 pounds each)

    • Soup Bones/Marrow Bones – 3–5 packages (great for broths or stock)

    • Stew Meat – 6–8 pounds, cubed and ready for stews or soups

    • Brisket – Whole brisket, usually 5–7 pounds (can be divided into two portions)

    • Flank and Skirt Steaks – 1 steak each (ideal for marinating and grilling)

    Specialty Cuts

    • Shank/Bone-In Cuts – 4–6 pieces (good for slow cooking and rich soups)

    • Beef Ribs – 1–2 racks, depending on preference

    • Organ Meats – Liver, heart, kidney, or tongue by request (approximately 1–2 pounds each)

    Freezer Space: Approximately 8–10 cubic feet or full-size chest freezer.