Save money and buy in bulk! Price is deposit only - final price will be determined by hanging weight at $7.25/lb.
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, and that includes the processing fee, delivery to the butcher.
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.
A whole beef will result in approximately 350 to 400 total lbs of beef. Generally you get about 1/3 steaks, 1/3 roasts and 1/3 Ground beef. Actual lbs depends on your specific cutting choices. More bone-in cuts adds more weight.
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.
If you would like your whole beef delievered, a delivery fee will be added to your final invoice.
Save money and buy in bulk! Price is deposit only - final price will be determined by hanging weight at $7.25/lb.
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, and that includes the processing fee, delivery to the butcher.
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.
A whole beef will result in approximately 350 to 400 total lbs of beef. Generally you get about 1/3 steaks, 1/3 roasts and 1/3 Ground beef. Actual lbs depends on your specific cutting choices. More bone-in cuts adds more weight.
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.
If you would like your whole beef delievered, a delivery fee will be added to your final invoice.
