How to use our Meat vending machine
It's easy to use our 24/7 vending machine! Check out our video on how it works!
Buy Bulk Beef
Whole Beef
A non-refundable $400.00 deposit is required.
This deposit secures your spot for a whole beef butchered in April, 2026. The deposit will be applied to the final payment. Final Payment is due on or before pickup.
CURRENT PRICE IS: $TBD ON THE CARCASS WEIGHT
Cost of Beef ($4,300-$4,800)
Current Price X carcass weight (approx. $3,100-$3,400) + Processing (approx. $1,200-$1,400) = Total Cost (approx. $4,300-$4,800)
Take Home Product Weight
Packaged take home weight on a whole beef is approximately 495- 550 pounds, That all will depend on your cutting order.
Whole Beef Example Cuts
28lbs-32lbs Ribeye Steaks
16lbs-24lbs New York Steaks
6lbs-8lbs Tenderloin/Filet Steaks
12lbs-16lbs Sirloin Steaks
20lbs-26lbs Cube Steak
20lbs Stew Meat
12lbs-16lbs Brisket
44lbs-60lbs Roasts (Chuck, Sirloin Tip, Rump)
16lbs-24lbs Beef Short Ribs
340lbs-400lbs Ground Beef
Beef Breakdown: View Here
Beef Cuts
Information on the different types of beef cuts. View Here
Cutting Instructions
Not sure how to order? Fill out our online cutting instruction. Online Cutting Instructions
We will email you a user friendly cutting instruction form after you secure your beef with a deposit.
FAQ's
What type of packaging is used?
The processor will vacuum pack and freeze all custom beef. Ground beef will be vacuum packed in 1lb or 2lb packages. It will last in your freezer for 2-5 years without freezer burning, unless the seal gets broken.
Half Beef
A non-refundable $100.00 deposit is required.
This deposit secures your spot for 1/4 American Wagyu beef butchered in February. The deposit will be applied to the final payment. Final Payment is due on or before pickup.
CURRENT PRICE IS: $3.75 ON THE CARCASS WEIGHT
Cost of Beef ($1,200-$1,350)
Current Price X 1/4 carcass weight (approx. $850-$950) + Processing (approx. $350-$400) = Total Cost (approx. $1,200-$1,350)
Shipping and delivery charges may be available at extra cost ($250-$350) .
Take Home Product Weight
Packaged take home weight on a quarter of beef is approximately 125- 135 pounds, That all will depend on your cutting order.
1/4 Beef Example Cuts
8 Ribeye Steaks
8 New York Steaks
8 Sirloin Steaks
3 Flat Iron Steaks
8 Tenderloin/Filet Steaks
One 4-5lb Brisket
4-6lbs Roasts
9-10lbs Beef Ribs
95-105lbs Ground Beef
Beef Cuts
Information on the different types of beef cuts. View Here
Cutting Instructions
Not sure how to order? We will email you a user friendly cutting instruction form after you secure your beef with a deposit.
FAQ's
What type of packaging is used?
The processor will vacuum pack and freeze all custom beef. Ground beef will be vacuum packed in 1lb or 2lb packages. It will last in your freezer for 2-5 years without freezer burning, unless the seal gets broken.
Quarter Beef
A non-refundable $400.00 deposit is required.
This deposit secures your spot for 1/2 American Wagyu beef butchered in February. The deposit will be applied to the final payment. Final Payment is due on or before pickup.
CURRENT PRICE IS: $3.75 ON THE CARCASS WEIGHT
Cost of Beef ($2,000-$2,250)
Current Price X 1/2 carcass weight (approx. $1,650-$1,800) + Processing (approx. $650-$700) = Total Cost (approx. $2,300-$2,500)
Take Home Product Weight
Packaged take home weight on a half of beef is approximately 250- 280 pounds, That all will depend on your cutting order.
1/2 Beef Example Cuts
16 Ribeye Steaks
8 T Bone Steaks
8 New York Steaks
16 Sirloin Steaks
6 Flat Iron Steaks
4 Tenderloin/Filet Steaks
One 6-8lbs Brisket
8-12lbs Roasts
18-20lbs Beef Ribs
150-180lbs Ground Beef
Beef Cuts
Information on the different types of beef cuts. View Here
Cutting Instructions
Not sure how to order? We will email you a user friendly cutting instruction form after you secure your beef with a deposit.
FAQ's
What type of packaging is used?
The processor will vacuum pack and freeze all custom beef. Ground beef will be vacuum packed in 1lb or 2lb packages. It will last in your freezer for 2-5 years without freezer burning, unless the seal gets broken.
MCLEAN BEEF RETAIL BEEF/PORK - SHIPPING IN U.S.
We ship every Monday, Tuesday & Wednesday, packed in insulated boxes with gel packs and dry ice to keep everything cold and fresh on its way to you. We photograph every order before it ships so you can trust exactly what you're getting. Shipping cost is calculated automatically at checkout, no surprises.
MCLEAN BEEF RETAIL BEEF/PORK - LOCAL DELIVERY
Local delivery available every Thursday and Saturday. From our family farm to your family's table, fresh and on time.
Wholesale Opportunities
We partner with restaurants, retailers, and food service businesses that care as much about quality as we do. McLean Beef offers USDA-inspected beef and pork, dry-aged and butchered right here at our family farm in York, Nebraska. If you're looking for a reliable, farm-direct source for your business, let's talk.
Better Beef Delivered To You
When you join McLean's subscription service, you get the freshest products on your schedule. Plus, get a discount on your product by purchasing a full year at once.
Resource Guides
Find helpful guides for how-to, storage, and cooking techniques.
How to Store Beef
Store fresh beef in the coldest part of your refrigerator at 40°F or below. Use within 3-5 days of purchase. For longer storage, freeze beef at 0°F or below. Wrap tightly in freezer paper or heavy-duty aluminum foil to prevent freezer burn.
Cooking Techniques
Grilling: Perfect for steaks and burgers. Preheat grill to high heat.
Roasting: Ideal for larger cuts. Cook at 325°F until desired doneness.
Braising: Great for tougher cuts. Cook low and slow in liquid.
Thawing Instructions
The safest way to thaw beef is in the refrigerator. Allow 24 hours for every 5 pounds of meat. For faster thawing, place sealed beef in cold water, changing the water every 30 minutes. Never thaw beef at room temperature.
Temperature Guide
Rare: 125°F
Medium Rare: 135°F
Medium: 145°F
Medium Well: 150°F
Well Done: 160°F
Always use a meat thermometer for accuracy.
Seasoning Tips
Season beef generously with salt and pepper before cooking. For best results, season at least 40 minutes before cooking or right before cooking. Avoid seasoning 10-40 minutes before, as this can draw out moisture.
Resting Meat
After cooking, let beef rest for 5-10 minutes before cutting. This allows juices to redistribute throughout the meat, resulting in a more flavorful and tender final product. Tent loosely with foil during resting.
Our Retail offers
From our 24/7 vending machine to our Mclean Café, you can be stocked with premium beef every day of the week.
Frequently asked questions
What is the return policy?
Our goal is for every customer to be totally satisfied with their purchase. If this isn't the case, let us know and we'll do our best to work with you to make it right.
Are any purchases final sale?
We are unable to accept returns on certain items. These will be carefully marked before purchase.
When will I get my order?
We will work quickly to ship your order as soon as possible. Once your order has shipped, you will receive an email with further information. Delivery times vary depending on your location.
Where are your products manufactured?
Our products are manufactured both locally and globally. We carefully select our manufacturing partners to ensure our products are high quality and a fair value.
How much does shipping cost?
Shipping is calculated based on your location and the items in your order. You will always know the shipping price before you purchase.
JOIN THE MCLEAN BEEF FAMILY
We are looking for passionate people to grow with us, from the kitchen to the sales floor. If you take pride in quality, hard work, and serving your community, we want to hear from you.