Our Steer Program

Raising Quality. Feeding Love.

Special New Donor Incentive!

We kicked off our R-HUB Steer Program with a very special opportunity for our new donors* who committed to a monthly donation for 2025 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, grass fed, raised on our farm, and ready for your table this November. 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 has closed for 2025.

***Enrollment for 2026 opens at the R-HUB Benefit on June 13th!

Come join the Benefit night on June 13th for priority enrollment in the Steer Program for 2026. Open enrollment for available shares following the Benefit will open June 15th. For questions, email us at peteg@recovery-hub.org.

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

    • Brisket – Half a brisket, if available (some processors include this, while others may add it to the ground beef pile)

    • Bones and requested organs free

    * 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)

    • Soup Bones and Organ Meats – Liver, heart, or tongue free by request

    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.