Save money and buy in bulk! Price is deposit only - final price will be determined by hanging weight at $7.75/lb and that price includes shipping.
Once you've made a deposit, we will contact you with the exact butcher date. It is first come first serve availability. We have butcher spots each month and generally have a 2 to 3 month waiting list.
Your Non-refundable deposit it applied to the balance that is due at pick-up or delivery. Final price is determined by the hanging weight at butcher, but generally is between $1200 and $1500 and that includes the processing fee, delivery to the butcher and shipping.
You will receive a cut sheet and that will need to be filled out with all your specific choices. Any questions can be answered by either us here at the farm or the butcher.
1/4 beef will result in approximately 100-120 total lbs of beef. Generally you get about 1/3 steaks, 1/3 roasts and 1/3 Ground beef.
If you are local and can meet for pick-up you save 20% on your order.
The carcass is dry-aged for 14 days and then blast chilled after cutting. It is a vacuum sealed product.
Save money and buy in bulk! Price is deposit only - final price will be determined by hanging weight at $7.75/lb and that price includes shipping.
Once you've made a deposit, we will contact you with the exact butcher date. It is first come first serve availability. We have butcher spots each month and generally have a 2 to 3 month waiting list.
Your Non-refundable deposit it applied to the balance that is due at pick-up or delivery. Final price is determined by the hanging weight at butcher, but generally is between $1200 and $1500 and that includes the processing fee, delivery to the butcher and shipping.
You will receive a cut sheet and that will need to be filled out with all your specific choices. Any questions can be answered by either us here at the farm or the butcher.
1/4 beef will result in approximately 100-120 total lbs of beef. Generally you get about 1/3 steaks, 1/3 roasts and 1/3 Ground beef.
If you are local and can meet for pick-up you save 20% on your order.
The carcass is dry-aged for 14 days and then blast chilled after cutting. It is a vacuum sealed product.
