FREQUENTLY ASKED QUESTIONS

This depends on the size of the animal brought in and the cuts that you would like. You are able to personalize any 1/4, 1/2 or whole beef. The standard cut includes the following:

4 Chuck Roasts

1 Arm Roast

6-8 Ribeye Steaks

6-8 T-Bones/Porterhouse

6 Sirloins

4 Sirloin Tip Steaks

1 Round Roast

4 Soup Bones

40-50lb or Ground Beef

There are other cut options and you can customize to what you want and don't want, but this gives you a general idea of about how much you will get to fill your freezer if you order 1/4 beef!

If you order 1/4 beef your steaks will be a standard 1" thickness. If you are getting 1/2 or whole beef, you can customize to any thickness you would like as you are not sharing cuts with anyone else!

Payment will be due at the time of pickup. We greatly appreciate payment via check or cash due to processing fees, but do offer credit card payments as well. If you did not raise your own animal, the payment for the animal itself is made separate to the producer.

No! We have it conveniently stored in cardboard trays that we will haul out of our freezer and into your vehicle. These go home with you and you may do with them what you wish when you get them home.

Yes! We do our best to fit in emergency slaughters as we don't want to see your animal go to waste. Just give us a call.

Before your butcher appointment you have the flexibility to sell parts of the animal live. You can then give us the information for who you have sold to at slaughter, and we will handle their processing needs! Beef may be sold in 1/4, 1/2 or whole. Pork may be sold in 1/2 or whole.

We are happy to connect you with a producer and fulfill your custom processing needs! Whether it be 1/4, 1/2 or whole beef or 1/2 or whole hog we can get you taken care of. If you have any other special requests for the animal please let us know that as well. Just give us a call!

Typically, take home weight of 120lb will need 3-6 cubic feet of space in a freezer. To give you an idea, that is common for 1/4 beef. These factors change with the size of the animal and the cuts you choose.

It is a cut of beef that comes from the short loin of a beef animal. The larger section of a T-bone is the Strip Steak, and the smaller is the tenderloin. The tenderloin is the most tender beef cut.