FAQ

As a general rule, you should plan for 1 cubic foot of freezer space for every 35–40 lbs of packaged meat. A quarter beef share typically fits in a standard large fridge-freezer combo, while a half or whole animal will likely require a dedicated chest or upright freezer.

Our standard allocation is designed to give you a diverse range of cooking options:

• 60% Premium Cuts: This includes sought-after steaks (like Ribeye, New York Strip, and Filet), as well as roasts and brisket.
• 40% Ground Beef: High-quality, versatile ground beef perfect for burgers, tacos, and family meals.

Yes. While we have a standard breakdown that prioritizes the most popular cuts, we are an old-school custom shop. We can accommodate specific requests to tailor the breakdown to your specific needs.

Unlike some processors that return large, untrimmed “primal” chunks, our shares are processed into convenient, retail-style packages. Every cut is professionally trimmed and ready to cook immediately with no further prep work required.

This combination offers the best of both worlds. Raising cattle on pasture ensures optimal living conditions and animal health. Finishing them on grain allows us to achieve the renowned tenderness, marbling, and flavor that our customers expect.

We are a small USDA-inspected processing facility. This means we meet the highest federal standards for food safety and humane handling while having the small business values of still caring about the detail and individual customers and clients. We work on one package at a time and we handle the process from harvest to hands, we ensure total integrity in every package.

To maintain the integrity of the meat from our USDA facility to your hands, our shares are flash-frozen immediately after processing and packaging. This locks in the peak flavor and tenderness.

Absolutely. Because we are an old-school butcher shop, we can tailor our breakdown to meet your needs. During the ordering process, you can specify if you prefer thicker “cowboy” cuts or thinner style steaks.

As a nose-to-tail butcher shop, we believe in utilizing the whole animal. Bones (for broth) and organ meats (liver, heart, tongue) are available upon request to be included in your share.

When transitioning from the pasture to your freezer, weight is naturally lost during harvesting and precision butchery. At our USDA facility, we follow these ratios to ensure you receive a premium, high-integrity product:

• Hanging Weight: Approximately 62% of the live weight.
• Take-Home Weight: Approximately 38% of the live weight (Retail-Style).

The transition from hanging weight to take-home weight is where the craftsmanship happens. We dry-age our beef to concentrate flavor and tenderness, which results in natural moisture evaporation. We then perform precision butchery to remove heavy bones and excess fat. The result is a mostly boneless product that is 100% usable meat.

Following our standard 60/40 allocation of your final take-home weight:

• 148 lbs of Premium Cuts: Your Ribeyes, Strips, Filets, Sirloins, and Roasts.
• 99 lbs of Ground Beef: Our signature, high-quality, flavorful grind.

This represents a mostly boneless, retail-ready finish. Many “budget” processors include heavy bones to make the weight seem higher, but we focus on quality and kitchen convenience. Every pound you receive is trimmed and ready for the pan.

The difference between hanging (62%) and take-home (38%) is the bone, excess fat, heavy connective tissue, bloody bits, and moisture lost during the aging and trimming process. However, if you would like your soup bones, tallow fat, or organ meats, just let us know! We are a nose-to-tail shop and are happy to include them upon request.

When you buy a share from [Shop Name], you aren’t paying different prices for different cuts. You are paying one flat rate for every single ounce of meat in your freezer.

If your final take-home cost averages out to $10.00 per pound, here is how that compares to what you would pay at a traditional retail counter for the same high-quality, pasture-raised beef:

Think of it this way: You are buying your Ground Beef at the standard local market price, and in exchange, you are getting your Filets, Ribeyes, and New York Strips for 50–70% off retail. By investing in the whole animal, you are effectively ‘locking in’ a year’s worth of luxury steaks at a fraction of the cost.”

Unlike buying from a standard “wholesale” packer, your investment at our shop includes:

• The Craft: Precision, old-school butchery performed in our own USDA-inspected facility.
• The Convenience: Every cut is “Retail-Ready”—fully trimmed, vacuum-sealed, and labeled. No mess, no waste.
• The Quality: Locally sourced, pasture-raised, and grain-finished beef for the renowned tenderness you can’t find in a supermarket.
• The Integrity: Nose-to-tail utilization that respects the animal and supports a transparent food system.