Frequently Asked Questions

We offer a quarter, a half, or a whole cow option. It depends on the amount of meat you desire as to which option you chose.

That really depends on the finishing weight of each individual cow we take into the butcher. From our past experiences you can assume from a 1200lb steer you get roughly 500lbs of boneless trimmed beef. Thats not including anything with bones. If you desire soup bones, short ribs or any organ meat this will be an addition to your total amount. In short, just for the meat: 500lbs for a whole cow, 250lbs for a 1/2 cow, and 125lbs for a 1/4.

Everything varies based on the steer when it goes in. Of the meat left over after processing, it's safe to say you could break it up into 3rds between steaks, roasts, and ground beef. The stew meat will come from the trimmings but you can get as much as you want. You might have to sacrifice some round steak or something like that.

Naturally, this depends on the option you select. We estimate for a quarter of a cow you will need at least 4 cubic feet of freezer space. For a half of a beef we estimate 8cu ft, and a whole option will be around 16cu ft. If you needed more room with other things in your freezer (veggies, ice cream, etc...) you will want to allow for a little bit more room for those items.

Yes. There are a lot of moving parts when it comes to feeding out cows. Buying feed in bulk, sorting cows, field rotation, and also management and upkeep of fencing to not only insure the safety of each cow but to also make sure they maintain an adequate diet of grass and grain. Putting a deposit down allows us to keep functioning until your beef cow is ready. It also ensures they we won't get stuck with the butcher price at the end if you decide to change your mind.

Our current price is $4.50/ lb of the hanging weight(65% of the steer weight when taken in) plus the butcher fee. The butcher fee is $.70/lb plus an additional $50 processing fee. You can expect to pay a little bit more per pound if you desire any novelty items such as soup bones, stew meat, tenderized round steak, or jerky meat (raw).

We accept cash, check, venmo, and cashapp. Contact us for further info.

Depending on your location, we can deliver it to you or you can come pick it up!

It takes approximately 8-10 months to feed out each steer or heifer after they are weaned at 6-8 months. We try to have at least one or two in rotation between each slaughter so you won't have to wait the full 16 months. Once the beef is ready, we take it to the butcher where it will hang for at least 14 days but up to 21 if it has enough fat. The aging process is to ensure the best flavor of your meat (worth the wait!).