What You Get in a Quarter Calf Share: Sedley's Complete Cuts List (2026)

A Sedley's quarter calf share includes roughly 100 pounds of 100% grass-finished beef, spanning premium steaks, roasts, ground beef, specialty cuts, and bones with no hormones or additives.

Ordering a quarter calf for the first time raises a lot of questions, and the most common one is simple, “What exactly do I get?” The answer matters because it affects how much freezer space you need, what meals you can plan, and whether the investment makes sense for your household. This guide walks through every cut in a Sedley's quarter calf share so you know exactly what's coming before you reserve yours.

What Is a Quarter Calf Share?

A quarter calf share is one-fourth of a processed beef animal, packaged and delivered as individual cuts ready for the freezer. Sedley's quarter calf comes out to approximately 100 pounds of finished beef from a single grass-finished animal raised on the Martin family's ranch in Gonzales County, Texas.

The total price is $1,430, with a $500 deposit required to reserve your order. All beef from Sedley's is 100% grass raised and finished with no hormones, antibiotics, dyes, or additives of any kind.

Steaks

Sedley's quarter calf includes five different steak cuts, covering everything from the most prized cuts on the animal to the more affordable everyday options. All steaks are cut from grass-finished beef with no added hormones or antibiotics, which produces a deeper flavor and firmer texture than commodity feedlot beef.

Boneless Ribeyes

The ribeye is widely considered the best eating steak on the animal, and for good reason. It comes from the rib section and carries significant marbling, which translates to rich flavor and a juicy texture when cooked over high heat. Grass-finished ribeyes tend to be slightly leaner than grain-finished versions, but the flavor is more pronounced and the fat that is present has a cleaner, more buttery quality.

Filet Mignon (Cut Filets)

Filet mignon comes from the tenderloin, which is the least-worked muscle on the animal and therefore the most tender cut available. It has a mild flavor compared to ribeye or strip, but the texture is in a different category than any other steak. These cuts are best cooked in a cast iron pan with a generous amount of butter, garlic, and thyme, and they should never be cooked past medium.

NY Strips

The New York strip comes from the short loin and sits between the ribeye and the sirloin in terms of flavor intensity and tenderness. It has a tight grain, a firm chew, and a bold beefy taste that holds up well on a hot grill. This is the steak that makes a strong case for keeping things simple with just salt, pepper, and a hot fire.

Top Sirloins

Top sirloins are a workhorse steak, meaning they taste great, cook quickly, and give you more servings per pound than the premium cuts. They work on a grill, under a broiler, or in a cast iron pan, and they're forgiving enough to be a good choice on a busy weeknight without feeling like a compromise.

Sirloin Flap Bavette

The bavette is one of the more obscure cuts on the list, and one of the most rewarding once you know how to handle it. It comes from the bottom sirloin and has a loose, open grain that absorbs marinades well and crisps beautifully on a screaming-hot grill. The key is slicing it thin and always cutting against the grain. Bavette has become a staple in Texas barbecue circles and in French bistro cooking for the same reason: it delivers serious flavor at a fraction of the price of premium steaks.

Roasts and Braises

Roasts make up a significant portion of any quarter cow order, and they're the cuts that make buying in bulk feel most worthwhile. A single chuck roast or brisket can feed six to eight people, and they take almost no active cooking time once they're in the oven or slow cooker.

Brisket

Brisket is the signature Texas barbecue cut, and getting one in your quarter calf order is a genuine treat. Sedley's includes either the flat or the point, depending on the order. The flat is leaner and slices cleanly, which makes it the classic choice for BBQ plates and sandwiches. The point has more fat marbled through it and tends to be more forgiving on a smoker, with a richer, beefier flavor when it's done right. Either option responds well to a long, slow cook at low temperature, whether that's a smoker, an oven, or a covered Dutch oven.

Chuck Roast

Chuck roast is the most versatile braising cut in a quarter cow order. It breaks down beautifully over 3 to 4 hours in a low oven with aromatics, wine, and stock, turning the connective tissue into gelatin that thickens the braising liquid and makes the meat fall apart on its own. It's also the base for good beef stew, pot roast sandwiches, and shredded beef tacos.

Arm Roast

The arm roast comes from the shoulder and is closely related to the chuck in terms of cooking requirements. It has a slightly firmer grain and responds best to moist heat over a long period of time. It works well in a slow cooker and benefits from the same braising approach used for chuck roast.

Rump Roast

The rump roast comes from the hindquarters and is leaner than the shoulder roasts. It holds its shape better during cooking, which makes it a good candidate for slicing rather than shredding. A slow cooker on low for 8 hours with beef stock, onions, and garlic produces a rump roast that's tender enough to slice thinly for sandwiches or serve alongside roasted vegetables.

Specialty Cuts

Two cuts in a Sedley's quarter calf order stand out as genuinely special: osso bucco and short ribs. Both require longer cooking times, but both reward the patience involved with results that are hard to replicate using any other cut.

Osso Bucco

Osso bucco is a cross-cut section of shank, meaning each piece comes with a round bone in the center and the marrow inside that bone is exposed. The traditional preparation is a braise in white wine, tomatoes, and gremolata, cooked low and slow until the meat pulls away from the bone and the marrow turns soft enough to spread. The marrow is the reward for all that waiting, and it tastes like concentrated beef fat in the best possible way. This is a special-occasion cut that most people only encounter at Italian restaurants, and having it in your freezer at home changes the way you think about weekend cooking.

Short Ribs

Short ribs are thick, meaty sections of rib that become extraordinarily tender when braised. They're cut from the chuck and plate sections of the animal and have enough intramuscular fat to stay moist through several hours of cooking. Braised in red wine with aromatics, they produce a braise so rich that the sauce practically glazes the meat on its own. Short ribs also smoke well at low temperatures for those who prefer a more Texan approach to the cut.

Everyday Cuts

Stew meat is pre-cut chunks from tougher sections of the animal, ready to go directly into a pot. It's trimmed and portioned so you don't have to do any prep work beyond thawing, which makes it genuinely useful on a day when you want a satisfying meal without a lot of effort. Beef stew, chili, and Korean braised beef are all natural fits.

Tenderized Round

Tenderized round is lean beef from the hindquarters that has been run through a mechanical tenderizer before packaging. The tenderizing process breaks down the muscle fibers enough to make it suitable for quick, high-heat cooking methods, most notably chicken fried steak. It's a classic Texas diner preparation that benefits enormously from starting with quality grass-finished beef.

Ground Beef

Ground beef typically makes up the largest share of a quarter cow order by weight. Sedley's grinds theirs from 100% grass-finished beef with no fillers or added fat, which produces a leaner, more flavorful ground beef than most grocery store options. The lower fat content means you may want to add a small amount of oil when browning it for applications like tacos or Bolognese, but the flavor payoff is worth the minor adjustment.

Beef Patties

Pre-formed beef patties come packaged and ready for the grill or griddle, which makes them a useful shortcut on nights when you want something fast without compromising on quality. Grass-finished beef patties develop a good crust over high heat and hold together well during cooking.

Canoe Marrow Bones

Canoe marrow bones are femur bones split lengthwise so the marrow is exposed in a long channel, which is where the name comes from. They can be roasted at high heat for 15 to 20 minutes and served with toast and flaky salt as an appetizer, or they can be added to a stockpot for bone broth that is noticeably richer than anything made without them. Most people who receive marrow bones for the first time and roast them immediately wish they had ordered more.

How Much Freezer Space Does a Sedley's Quarter Calf Need?

A Sedley's quarter calf of approximately 100 pounds requires about 4 to 4.5 cubic feet of freezer space. A standard chest freezer in the 5-cubic-foot range handles a full order comfortably and leaves some room for other items. All beef arrives vacuum-sealed and labeled, which makes organizing the freezer straightforward from the moment the order is delivered.

Sedley's delivers free on orders over $450 to Austin, San Antonio, Houston, Corpus Christi, and Victoria. The $500 deposit reserves your order, with the remaining balance due at delivery.

Is a Quarter Calf Share Worth It?

Sedley's quarter calf works out to roughly $14.30 per pound across all cuts combined, which is competitive when you factor in that the order includes filet mignon, boneless ribeyes, brisket, and NY strips alongside the everyday cuts. Buying those premium cuts individually at a butcher counter would cost significantly more. The everyday cuts like ground beef, stew meat, and roasts effectively offset the cost of the premium steaks, and every pound comes from the same grass-finished animal with no hormones, antibiotics, or additives.

For a household that cooks beef regularly, a quarter calf order from Sedley's typically lasts three to five months depending on how frequently beef appears on the menu.

Frequently Asked Questions

How much does a Sedley's quarter calf cost in total?

The total price for a Sedley's quarter calf is $1,430, with a $500 non-refundable deposit required to reserve the order. The remaining balance is due at the time of delivery. Free delivery is available to Austin, San Antonio, Houston, Corpus Christi, and Victoria on qualifying orders.

Can I customize which cuts I receive?

Sedley's prepares each quarter calf based on their standard cut list, which covers a broad range of cuts from steaks to bones. If you have specific questions about customization options, contacting Sedley's directly is the best approach since Clint and the team are known for taking the time to walk customers through the process.

How long will 100 pounds of beef last a family?

For a family of four that eats beef three to four times per week, a 100-pound quarter calf order typically lasts three to four months. Smaller households or those who eat beef less frequently may stretch the order to five or six months without any sacrifice in quality, since all cuts are vacuum-sealed and store well in the freezer.

Do I need a special freezer for a quarter calf order?

A standard chest freezer in the 5-cubic-foot range handles a full 100-pound quarter calf order comfortably. If you already have a large upright freezer with ample space, you may not need a dedicated chest freezer at all. Clearing out roughly 4 to 4.5 cubic feet before your delivery date is all the preparation required.

From the Ranch to Your Freezer

Sedley's Grassfed Beef has been raising cattle in Gonzales County for six generations, and the quarter calf share is one of the clearest expressions of what that history looks like in practice. You get a full freezer stocked with 100% grass-finished beef, cut and packaged by people who take the quality of each order personally, delivered directly to your door.

The cuts list covers everything from weeknight ground beef and tacos to weekend briskets, celebration-worthy filets, and the kind of specialty cuts like osso bucco and bavette that most home cooks never think to try until they show up in their freezer and demand to be cooked. Order yours today!