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Prime Beef Shares

What is a beef share?

Purchasing a beef share from Joe Matos Cheese Co. is an extremely economical way to feed yourself, your family and friends with local, nutrient dense, sustainable, biodynamic and incredibly delicious beef. One share consists of a quarter of beef (about 125 to 150 pounds in the freezer).

Our herd is pasture based grass fed and supplemented with whey, bread, spent brewers grains and refused produce though our food waste diversion practices. We provide our animals with free choice hay and silage harvested from the pastures they graze and fertilize with manure.

The Process

Make a deposit for your quarter, half or whole with us.

We arrange for a licensed brand inspector to witness the transfer of ownership of the animal from Joe Matos to the share buyers.

We confirm and date and which butcher will process the animal. Lead times vary depending on when animals are ready for harvest and the butcher’s schedules.

We handle the harvest of the animal and getting it to the butcher.

Quarters come with roughly one third steaks, one third roasts, and one third ground. Bones and offal are optional.

We send an invoice via email at harvest time, by share price.

The butcher calls when it’s ready, and you can pick up your beef cut, wrapped, labeled, and frozen directly from the butcher. Some butchers charge their fee at pickup, and some prefer that we pay them ahead and put their fee on your invoice. Either way, the price itself is the same.

Live, Hanging and Cut Weights

A typical live steer we harvest will weigh around 1000 to 1200  lbs for the whole animal. Our price and the butcher fee is based on the hanging weight after the animal has been harvested, ready to be sent to the butcher. For our animals this typically ranges from 500-600 lbs. The butcher then cuts and packages the meat into steaks, roast, ground beef, bones and organ meats.

The cut weight is less than the hanging weight because bone and trim is lost in the cutting process. Some cuts like a ribeye are very expensive at retail, and other parts like bones are heavier and cost less at retail. Our price averages out to a fair bit less than you would pay for retail steaks and ground at the grocery store, and a bit less for roasts.

We provide you with a high quality local product and the confidence that your meat came from a single animal raised to our standards, living a happy, healthy life with it's herd on our farm.

Example: Assuming a 520 lb hanging weight, a whole animal would yield approximately:

72 lbs of steaks

135 lbs of ground beef

130 lbs of roasts and braising cuts

65 lbs of bones

25 lbs of organ meats

You can share it with friends or family, or stock your chest freezer. 3.5 cubic feet holds a quarter and more. 5 cubic feet holds a half and more. A whole generally requires a 7 cubic foot freezer. A new 5 cubic foot chest freezer costs around $150.


What We Do:

Harvest Season is year round. As a dairy, our cows calf year round thus providing us with steers at different levels of maturity throughout the year. 

From birth to 3 months our calves are bottle and bucket fed fresh whole, raw milk, 16% dairy mix and hay harvested from our pastures. 

Calves at 3 months are moved to a group environment and continue to receive our clover/rye/vetch hay free choice and switch from milk to whey, the byproduct from our cheesemaking. They also learn the joy of eating bread in place of grain and as they get older (usually around 6 to 9 months) we start to offer a wider variety of byproducts until they have adjusted to the full menu that will be available to them daily on our farm including bread, spent brewers grains, cabbage and produce while they roam freely on pasture. 

As a group of calves become yearlings we move them to a larger pasture. They graze freely on our native grasses and herbs and continue to enjoy the byproducts we offer on a daily basis, we continue offering whey once daily until about 15 to 18 months, when they are moved to a larger pasture where steers finish on lush rye, bread, produce and brewer's grains and a bull is introduced to the heifers.

At harvest time, we hand select each steer to ensure the best, succulent and most intense flavor experience to our consumer with beef that has been loved and honored for its lifetime. Steers are harvested on site by a humane local processor.

Sections are sent to the butcher shop: from hanging weight to dry aging, for flavor and tenderness

Sections are cut to order, wrapped, frozen, and boxed for buyer pickup: from hanging weight to cut weight, with boxes labeled by name and cut weight


What You Do:

Call the butcher shop at the number we give you to go over cut and wrap instructions

Pick up your beef at the butcher shop in Santa Rosa or Penngrove when they call you to say it’s ready. They have limited freezer space, and want you to pick up within a week or so

Pay the butcher fee at pickup

Share cuts with friends and family that day, or store in your chest freezer.

We will send you an invoice by email detailing hanging weight cost and processor fee.

The beef share cost is payable to Joe Matos Cheese Co, by cash, check or credit card. Butcher fee and harvest fee is payable directly to the butcher when you pick up your beef.


Sonoma county is fortunate to have a variety of local butchers who cut, package and freeze the beef. We use three different local butchers:

Willowside Meats- cut and paper wrap $1/lb, vacuum seal is $1.10/lb

Bud’s Custom Meats - cut and paper wrap $1.05/lb

Lepe’s Meat Co - cut and vacuum seal for $0.95/lb

We can try to accommodate a preference for a butcher, but we are limited in our ability to schedule with each butcher. We do our very best, and they do too.

All are excellent, and all will need to confirm your cut and wrap preferences. We can direct you to them, and they can help you choose the cuts that will work best for your family.

Any other questions, please contact or 707-591-3325.