It's a split quarter. You pay by the hanging weight, so after dry aging, it shrinks and the weight goes down too, but you pay the hanging weight.
Here is the email excert for this from the coordinator, so I believe I paid less than what I said I paid. I bet people could get beef/pork cheaper in other areas, but this is bay area, so this I believe, is as good as it gets. (I believe prices are higher this year.)
I just got a fresh 1/2 hog, and since I didn't go in with a group (but there was someone who wanted to split a hog) and it cost me $4.25/lb plus wrapping.
The 1/4 split quarter beef was 140lb hanging weight (Black Angus) - I don't know how much the final product weighed, but I think I had 4 big boxes full. 36 of them (probably slightly over 1lb each) was ground beef and a bunch of huge roasts, tons of T-Bones (maybe 8 steaks), 8 sirloin steaks, ribs, rib steask, etc, etc ... with only 2 fillet (big, but still.) - You can get your portion cut the way you want.
Actually, the pasture chicken (via CSA) costs a lot more than beef and pork.
Anyway, if you think of getting beef, you want to make sure you like grassfed beef. It's tough and dry compared to grain finished. And depending upon the breed, the taste may be too beefy or slightly gamey to your taste.
I invested in Sous Vide and that solved the dryness/toughness problem. (BTW, I now like cooked tuna, mahi mahi, albacore - the kind of fish that gets too tough/dry too quickly.)