FAQs
Why order from you?
We raise purebred Angus cattle, a breed known for exceptional marbling and outstanding flavor, making it a high-quality and healthy source of protein. Our animals are humanely cared for in small groups and raised on a grass and alfalfa-based diet, allowing them to grow naturally without the use of artificial hormones or antibiotic additives.
Each animal is harvested only when it is individually “finished,” ensuring optimal quality and consistency. After harvest, the beef is dry-aged for approximately two weeks to enhance tenderness and flavor.
All animals are processed through a USDA-inspected locker plant for slaughter, with all further butchering completed in-house at our USDA-inspected facility, allowing us to maintain full oversight and quality control every step of the way.
What am I paying for and how much will it cost?
Our current pricing is $2.99 per pound live weight, with processing fully included. Our beef typically averages 1,300–1,700 lbs live weight.
Estimated Total Cost (Processing Included)
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¼ Beef: approx. $1,200 – $1,350
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½ Beef: approx. $2,400 – $2,700
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Whole Beef: approx. $4,200 – $5,000
Pricing is calculated based on the live weight of the animal, and there are no additional butchering or processing fees beyond the $2.99/lb live-weight price.
For reference, a whole steer typically yields 800–900 lbs hanging weight, and after processing, trimming, and deboning, customers can expect approximately 60–65% take-home product. Yield will vary based on cut selections and individual animal size.
All pricing estimates are averages and may vary slightly depending on the final live weight of the animal.
What do you mean by hanging weight?
Hanging Weight
Hanging weight refers to the weight of the beef carcass after harvest, while it is hanging in the cooler prior to fabrication. For an Angus steer grading Choice to Prime, an 800 lb hanging-weight carcass typically yields approximately 500 lbs of take-home retail cuts.
On average, that yield is broken down as follows:
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15–17% steaks
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32–35% roasts
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45–50% ground beef
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10–15% other cuts, including brisket and trim products
Yield percentages may vary slightly based on cut selections and individual carcass characteristics.
(Source: USDA)
What do you mean by "custom" processing?
Each side of beef is custom cut to your exact preferences—from steak thickness and roast sizes to one- or two-pound packages of ground beef. Prefer more ground beef and fewer roasts? Not a fan of certain cuts? No problem at all.
Before your beef goes in for processing, we’ll walk through all of your options together so you can truly “have it your way.”
We also offer a variety of value-added processing options, including beef summer sausage, ring bologna, hamburger patties, bratwurst, and an assortment of beef sticks. Just ask!
Additional charges apply for specialty products.
What do I get and how much room does it take up?
What do I get, and how much freezer space will I need?
A whole beef typically has a hanging weight of 800–900 lbs. After processing, you can expect an average net yield of about 63%, resulting in approximately 500–570 lbs of take-home meat, depending on your cut selections.
In terms of storage, a whole beef requires about 17–20 cubic feet of freezer space.
For reference, a ¼ beef will need approximately 4–5 cubic feet of freezer space.
Actual yield and freezer space needs may vary slightly based on individual animal size and how your cuts are prepared.
See an example of your cut options below:
