One whole animal.Your private reserve.

Nothing is charged when you apply. If we approve you, you get the reservation terms in writing before we send any payment instructions. Your full $9,999 stays refundable, just for the asking, until we secure an animal for your locker. And if the ten lockers don't fill, or we can't source and deliver to the standard we put in writing, you get every dollar back automatically.

We review each application to make sure a whole animal fits your household and that you're within our NYC delivery area. A locker is yours once you're approved, you've signed, and your payment has cleared. The first ten applicants to finish those steps by August 14, 2026 get the current cohort lockers.

It's a whole-animal beef locker: one whole animal is dedicated to your locker, then butchered for you. You don't own the live animal. You're planning for about 400 pounds of beef, though the final weight and cuts vary by animal, butcher, cut sheet, trim, aging, inspection, and processor.

Four hundred pounds is the figure we plan around. What the scale actually reads depends on the animal, butcher, cut sheet, trim, aging, inspection, and processor. The steaks, roasts, braising cuts, and stew are weighed first, and ground beef is adjusted to fill out the rest. Any bones and specialty parts you ask for are limited and listed on their own when available.

Four hundred pounds over twelve deliveries averages about 33 pounds. Most boxes aim for 30–36 lb, though any one box may be a bit lighter or heavier so the final deliveries even out against what your animal yielded and what's left in your locker.

Yes. The application walks you through 21 butcher choices: porterhouse and T-bone, or filet and strip cut separately; rib steak, or ribeye or prime rib; how your brisket and short ribs are cut; roasts, or thin minute steaks or ground; your ground blend; whether to mix in organ meat; and which bones and parts to have returned. Each choice is a tradeoff within one animal, not an extra cut.

Yes. You start from a pictured plan of about 33 pounds. You can shift the pounds between everyday ground, steaks and quick cuts, roasts and barbecue, and braises and stew; pick up to three favorite cuts in each group; and add compatible bones or specialty parts on the side. Once your beef is cut and packed, the Concierge Desk turns your plan into the exact packages and sends it to you to approve.

One animal holds only so much of every premium cut, and some choices come from the same part of the animal, so picking one means fewer of another. The member app helps you spread those packages out, so the last months of the year are as good as the first.

You can ask for soup bones, marrow bones, liver, oxtail, heart, kidneys, and tongue. Raw suet is available on request and may carry an added charge. Each part is limited, and whether it's available depends on the animal, inspection, and processor. Together they open the door to broths, pâtés, braises, traditional dishes, and deeper whole-animal cooking.

It's a sourcing requirement we hold to, alongside grass-fed and grass-finished feeding. We review the raising records before we secure any animal for a locker.

In temperature-monitored commercial frozen storage at 0°F or below, held under your locker number. Every cut is entered with its package count and recorded weight before your locker opens for you to plan. No home freezer needed.

A subscription box lets you pick products for one shipment. The Whole Beef Locker starts a step earlier: one whole animal is dedicated to your household, you shape how it's butchered before it's cut, the finished packages are held in temperature-monitored commercial frozen storage, and every monthly box is drawn from that private, limited supply that is yours alone.

Your first delivery falls within a window that opens September 1, 2026, once your animal has been cut, frozen, received, and counted in. That's a delivery window, not a promised same-day date.

At the roughly 400-pound planning figure, $9,999 comes to about $25 a pound — one rate for every package, so the filet mignon and the porterhouse cost the same as the ground beef. That one price carries the whole first year: one whole grass-fed, grass-finished animal, raised without antibiotics and dedicated to your locker; butchering to your own cut sheet, the full 21 decisions; processing under USDA inspection; a full year of temperature-monitored commercial frozen storage; twelve scheduled NYC deliveries; and a concierge desk that composes your monthly box and keeps the count honest. It stays fully refundable until we secure an animal for your locker. Final weight and any returned specialty parts vary by animal, butcher, cut sheet, trim, aging, inspection, and processor, and premium cuts are limited.