How do I order beef or pork?

• If this is your first time and you don’t have a farmer to work with, we can help.   Give us a call, text, or email, and we can arrange options.  If you already have a farmer in mind, have the farmer call us, and we will schedule the animal for processing.

How do I pay for the beef?

• You will pay the farmer for the beef and pay us for the processing separately. We can collect money for the farmer, but please note that we only accept checks. Also, please know how much the farmer is charging you for the beef. We do not know that information, so please talk to your farmer before you pay. For paying for processing, we accept cash, credit cards, and checks.

How come the total weight on my invoice doesn’t equal the weight of the meat I picked up?

• We charge our processing fee on the hanging weight of the animal.  Hanging weight is defined as the weight of the animal after the animal has been slaughtered and blood, head, hooves, hide, and organs have been removed.  The weight the customer picks up to put in their freezer is the final or take-home weight.  The final weight is usually 60% (beef) to 65% (pork) of the hanging weight.  The conversion percentage depends on the build of the animal (for example, the beef has more or less fat) and the types of cuts the customer wants.  Selecting more bone in cuts results in a higher conversion ratio.  The weight loss is attributed to two main factors.  The first is water loss during the drying aging process.  The second is the trimming process.  If an animal contains more fat, the final conversion will be less.

When I have a beef custom butchered, is the ground beef from my animal mixed with others?

• No.  When you have us butcher and process beef, you will receive only your meat.  We process and grind beef one animal at a time to ensure our customers receive only the meat from the animal they purchased.

I am getting beef from a farmer. Can I get the beef made all into one type of steak or roast?

• No.  The beef has certain cuts and a limited amount of each steak and roast. We can cut most of the beef into ground beef, but only a limited amount into steaks and roasts. Look at our beef processing page for more information and pictures.

I am getting a quarter from a farmer. How much am I getting of each cut?

• In an average quarter, there will be 4 Round or Cube Steaks, 4 Sirloin Steaks, 6-7 T-Bones/Porterhouses or NY Strip, 7 Bone-In Ribeyes or Delmonico Steaks, and 4 Sirloin Tip Steaks. There will be 2 Sirloin Tip Roasts, 4 Chuck Roasts, 1 Arm Roast, and 1 Rolled Roast. There are 4 packages of Short Ribs, 5 pounds of stew meat, and 4-5 packages of Soup Bones. If you choose all of the above options, that leaves about 20-30 pounds of ground beef, depending on the size of the beef. If you want fewer roasts, for example, they will be made into ground beef, so you will get more ground.