FAQ's

When are your scheduled butcher dates?
Our typical butcher dates will fall once in October, December, January, February, March, April, and May.  We will do our best to remind customers of these dates well in advance to ensure your needs for the coming year. 

How do you raise your cattle?
Our cattle are home raised, no hormones, and no antibiotics.  They are finished on grain, have never been confined and will continue to have access to pasture throughout the finishing process.  

How big are your cattle?
Our finished cattle on average will weigh in the neighborhood of 1,200 pounds.

How much does 1/2 beef cost?
The customer pays based on hanging weight.  A good rule of thumb to figure hanging weight is 60% of live weight.  If a steer weighs 1,200 pounds you can expect that animal to have a hanging weight of 750 pounds.  If you are purchasing a 1/2 of beef you multiply 375 pounds times the current price per pound.  *This does not include processing which is an additional $0.60/pound.

Is the hanging weight the actual amount of beef I will pick up?
No.  The processed or (boxed beef) will be less than the hanging weight.  A good rule of thumb to figure boxed beef is 70% of hanging weight.  This is only an estimation and can vary greatly depending on the cuts you choose, bone-in vs. boneless, etc...

How much freezer space will I need to fit a 1/2 of beef?
Click Here for more information regarding freezer space and carcass breakdown.

How far in advance do I need to order?
We are currently selling out 4-6 months in advance.

¼ Beef Cutting Instructions

(In order to maintain consistency/fairness when ordering 1/4 beef, the cut sheet below has been provided and will be used in most cases.  If you would like different cuts than listed below go with 1/2 a beef and customize the cuts however you like.)

What size packages

__________Ground Beef (1lb. or 2lb.)

__________Roasts (3lb. – 4lb.)

                (Chuck, Arm, Rump, Pikes Peak)

_________Round steak, tenderized?

Number of Steaks in Package                          Thickness

_________Sirloin                                          1 inch

_________T-bone steak                               1 inch

_________Ribeye                                         1 inch

 

Yes or No

__________Stew                                 __________Flank steak               __________Liver

__________Short Ribs                         __________Skirt steak                __________Heart

__________Soup bone                        __________Brisket                      __________Tongue

                                                               

*Rule of Thumb*

25% waste, 25% steaks, 25% roasts, 25% ground beef

Cost Calculation

Price per pound_________

+ Processing $0.60 per pound________

X ¼ of total hanging weight _________

                                                                                                     Your Cost_________

 

Note…Any of the above cuts that you do not want will be ground up and add pounds to your ground beef total.