Beef Bulk Buying FAQ
01
How do I place an order for a beef share?
You can reserve your beef share directly through our online reservation form. Simply choose your preferred share size—Quarter, Half, or Whole—and provide your contact details to get started.
02
Is a deposit required to reserve my spot?
Yes, a non-refundable deposit is required at the time of reservation. This commitment ensures your animal is dedicated to you and helps us coordinate harvest schedules with our artisanal processors.
03
When will my meat processing occur?
Harvest dates are scheduled seasonally to capture beef at peak quality. Once reserved, we will provide you with a specific processing date and an estimate on when your cuts will be ready for pickup.
04
How do pickup and delivery work?
Most customers pick up their orders directly from our partner processor to ensure peak freshness. In special cases, or under special circumstances we can work with you on specific pick-up dates, or some type of delivery arrangement.
05
How is bulk beef pricing calculated?
Pricing is based on the animal's 'hanging weight,' which includes meat and bone before final processing. Total cost includes the price per pound plus the processing fee paid to the butcher. Final take home weight is less than the hanging weight due to the dry-aging process, and the removal of bones and other discarded (inedible) tissue. If you would like to keep bones for broth (or for a four-legged friend) or any other special cuts please let us know when reserving your order.
The final cost will be communicated to you as soon as the beef is weighed, and the remaining amount (total cost - deposit) is due before pick-up. Pick-up is usually 2-3 weeks after the beef has been weighed and has had time to dry-age to perfection!
06
How much freezer space will I need?
Take home weight is approximately 400-500 lbs. for a full beef (half that for a 1/2 share, and quarter it for a 1/4 share) for which you will need to have sufficient freezer space. Plan on needing about 1 - 1.5 cubic feet of space for every 35-40 lbs of meat depending on cuts and how well your block stacking game is. ;-)