• Purchase options

  • We currently sell ¼, ½, and whole shares.  Our beef is sold by the hanging weight.  The hanging weight is the weight of the carcass after it is killed and dressed, but before it is butchered and packaged.  The head, hide, and internals are removed then leaving the meat, bones, and fat to make up the hanging weight.  A ¼ from us will “hang” around 200 pounds.  This is variable as it greatly depends on the specific animal.  A ¼, is 25% of all cuts that the animal produces.  For example, if there are 16 ribeye steaks cut from the animal, you would get 4.  If the animal yields 24 chuck roasts, you get 6, etc.  Our animals generally hang around 800-850lbs, so divide that by 2 or 4 to get the weights for a ¼ or ½ respectively.  Keep in mind, the hanging weight is not the same weight you will put in your freezer.  The bones are removed and fat is trimmed, resulting in a lesser “take home” weight.  The cut options you choose also play into the ratio of hanging to cut weight.  

• All cut options

  • Steaks

    • Ribeye

    • T-Bone or NY Strip and Tenderloin

    • Sirloin

    • Round steak

  • Roasts

    • Sirloin Tip roast

    • Rump roast

    • Prime Rib roast

    • Chuck roast

    • Round Bone roast

  • Other cuts

    • Stew meat

    • Cube steak

    • Soup bones

    • Short ribs

    • Brisket

    • Organs (heart, tongue, liver)

    • Dog bones for your furry friend

  • The rest of the trim, along with every cut option you choose “no” for (except the organs), is ground into hamburger.  You also have the option to have hamburger patties premade!

• These are all the available cuts on our cut sheet.  You may choose yes for every single one, choose no for every single one and have lots of hamburger, or anything in between!  You can also choose how thick you want your steaks, how big of roasts, if you’d like the fat trimmed off your steaks, even how many steaks per package.  You are in control!  

​

• How pricing works​

  • Pricing is based off the hanging weight.  Our price is currently $5.50/lb.  If a ¼ hangs at 200lbs, that is $1,100 final price.  This price INCLUDES PROCESSING; you will not pay a separate fee for processing.  (Processing costs around $1/lb)  

  • The only added charge you would see is if you choose a few optional specialty cuts that are listed on the cut sheet, these are an added cost from the processor which we pass on to you (stew meat, cube steak, hamburger patties).  

• Process

  • Step 1 – You contact me to check for next availability.  We have animals going in twice per month.

  • Step 2 – You purchase a deposit for the size share you chose. (This holds your spot in line)

  • Step 3 – You submit the cut sheet to your preferences. (We can help with this)

  • Step 4 - When your processing date arrives, I take your animal to the processor.

  • Step 5 - Your beef hangs for 10-14 days to age before it is butchered.  During this time, you will receive an invoice for the remaining balance.  Checks can be mailed or given at time of pickup/delivery.

  • Step 6 – I pick up your beef and contact you to coordinate pickup/delivery.  If you live local, delivery can be arranged (first order includes free delivery!).  If not local or would rather pick up, we can set that up too!

  • Step 7 – Fire up the grill!