Farm to freezer
Buy our beef.
The same owner-raised Angus the dining room is built on, cut and wrapped for your freezer and collected at the restaurant in Crete.
The cattle are the owners’ own, raised a few miles from the building. The dining room takes what it needs and the rest is cut, wrapped and sold direct — same animals, same ground, no table service.
This is not a shipping operation. It is a freezer, a scale, and a back door in Crete.
How it is sold.
A quarter
One freezer drawer, one season.
The usual starting point for a household that cooks beef a few times a week. A mix across the animal — steaks, roasts, and ground — rather than a single cut in bulk.
- Steaks, roasts and ground, in proportion
- Cut and wrapped to your instructions
- Freezer space needed: roughly one drawer
A half
A year of beef for most families.
The same spread as a quarter, twice over, and the point at which it makes sense to be particular — steak thickness, how much of the chuck you want ground, whether you want the soup bones and the tallow.
- Everything a quarter includes, doubled
- Worth splitting with another household
- Freezer space needed: roughly a chest freezer half
Boxes and bundles
No chest freezer required.
Built boxes for people who want the beef without the commitment — a steak box, a ground-and-roast box for everyday cooking, or a mixed box that behaves like a small quarter.
- Steak box · everyday box · mixed box
- Sized for a kitchen freezer
- The easiest thing to give as a gift
Individual cuts
Whatever is on hand that week.
Availability moves with what has been processed and what the kitchen has claimed. Tell us what you are after and we will tell you honestly whether we have it now or whether it is worth waiting a few weeks.
- Ribeyes, strips, tenderloin, roasts, ground
- Dry-aged cuts when the cabinet allows
- Ask and we will check the current list
Collection
You pick it up at the restaurant.
Orders are collected at Old Main, 1103 Main Street in Crete — the same door you would walk in for dinner. We will call you when your order is cut and ready, and agree a time that suits you.
Bring a cooler if you are driving any distance. Beef leaves us frozen and we would rather it stayed that way.
No shipping and no courier. If you are coming from Lincoln it is about twenty-five minutes, and worth timing it so you can eat while you are here.
Place an order
Tell us what you are after.
How an animal gets cut is your call, so beef orders start as a conversation rather than a checkout. Send this and we will come back with what is available, what it weighs, and what it costs.
Looking for gift cards or merchandise instead? Shop Old Main.
Taste it first
Eat it before you buy a freezer of it.
The dining room serves the same herd. Book a table, order the ribeye, and decide from there.
Or call (402) 418-7101