When we get your order via email or phone, we will try to give you a date when it will go to the meat processor. You will work with the butcher to talk beef cuts. The beef will then dry-age in a climate controlled cooler for 10-14 days before being cut. The reason for dry aging it, is that it helps tenderize the meat. Cutting, packaging and freezing takes another 2-3 days, so your order will be ready for pick up about two weeks after the date went to the processors. You will pick up the meat at the processor, and at that time, we ask you to pay them for processing.
If you want to order a quarter please read this. (If you are interested in a half, or whole skip this paragraph.):
If you ordered a quarter, what you will receive is commonly called a “split half.” Because, the cuts of meat in the front half differs dramatically from the back half, we evenly divide the cuts between the two to make it a fair offering. This will somewhat limit how you can have your beef cut, as it is a compromise with the other customer, who will be sharing the half. Again, this applies only to quarter orders. If you ordered a half or whole beef, you won’t have to split the cuts.
How much freezer space will I need?
An estimated 35 pounds of beef will need 1 cubic foot of freezer space.
What will your beef costs?
The cost ranges from $3.25 to $3.75/lb hanging weight, again, this does not include processing, which runs about $0.74 (however, you can use your own butcher of choice if purchasing a whole). The hanging weight is the weight of the carcass, before it is processed into individual cuts. Your take home weight of meat will be about 25%-35% less depending on how you have the meat cut.
Please note there is a kill fee: $110.00 for a whole, $55.00 or a half and $27.50 for a quarter.
Average hanging weights:
Whole: $3.25/lb hanging weight. 700-1040 lbs = approximately $2,275-$3,380 for the meat, and .74/lb. for processing (cut & wrap).
Half: $3.50/lb hanging weight. 350-520 lbs = approximately $1,225-$1,820 for the meat, and .74/lb. for processing (cut & wrap).
Quarter: $3.75/lb hanging weight. 175-260 lbs = approximately $656.25-$975 for the meat, and .74/lb. for processing (cut & wrap).
Deposits required at order and are non-refundable.