Frequently Asked Questions
What kind of beef do you sell?
We sell all natural, grass fed Hereford beef. Our cattle do not receive antibiotics, hormones or steroids. We can grain finish animals upon request, but ample time for finishing is required.
How much does your beef cost?
Our 2023 grass fed beef price is $3.25/lb hanging weight, and the processing cost will depend on what you select for your custom cut processing. The total cost of our all-natural, packaged beef, including processing fees for 2023, is approximately $5.85/lb (take-home).
A half of a beef including processing, costs approximately $1,250 and a whole animal approximately $2500. We can take requests for a smaller or larger Hereford steer when we have a range of sizes, and occasionally we have Dexter beeves available, which are a smaller breed of cattle that are approximately half the size of a Hereford.
How do I pay for the beef?
We will contact you with the hanging weight of your beef once it is shipped to the processor. You may then pay for your beef by cash, check or PayPal/credit card (with a 3% processing fee for credit cards). All payments for beef must be received before picking it up from the processor.
You will pay the processor separately for your custom cut fees when picking up your beef. Some of our processors do not accept credit cards, please ask in advance what payment methods they accept.
What kinds of cuts will I get?
The best answer is, it depends! In a standard cut half of a beef, there are approximately 12 roasts, 14 T-bone steaks, 5 sirloin steaks, 5 sirloin tip steaks, 14 rib-eye steaks, and 6 round steaks. There are also short ribs, flank steak, stew meat, brisket and approximately 75# of ground beef. You can choose to have any of the cuts made into ground beef. Your choices on steak thickness, roast weights and what cuts you want to grind will all factor into what your beef yields. Working with your processor, you can customize your packaging for your convenience.
How much beef will I get?
Standard-cut processing for a half of a beef results in an approximately 175-238lbs of packaged meat. This number would be for a selection of bone in and boneless cuts combined.
If you have a lot of your steaks and/or roasts made into ground beef, or you have any beef made into jerky, you will have less packaged meat than with the “standard-cut”. Also, if you have a lot of your beef de-boned, you will have less packaged meat than average.
How much freezer space do I need?
For every 35-40lbs of meat, you need approximately 1 cubic foot of freezer space. 210lbs of packaged meat ÷ 35lbs = 6 cubic feet of space. While you can fit a half a beef in a 6 cubic foot freezer, we recommend a few more cubic feet of space so you can organize and reach all your meat comfortably. Chest freezers are easier to organize as frozen beef doesn't fall out on your toes while you are moving things around.
When do you have beef available?
Typically we harvest beef coming off the healthy, green grass in the Fall, but occasionally we have beeves available at other times of the year.
What do you feed your cattle?
Our cattle are grazed on green, managed pasture during the summer, and eat chemical free hay that we cut ourselves in the winter. They have access to clean water and pink Redmond salt, Redmond minerals and Redmond bentonite conditioner. We strive to get the best salts and minerals into our cattle, so they can be healthy and to help keep our soil microbe population healthy.
How do I get my beef processed?
After we drop your beef off at the processor, you will need to call in your custom cut instructions to the processor. They will need them within a few days of us dropping off the beef. They will ask questions like how thick would you like your steaks, how many per package, do you want rib steaks or a rib roast, how big do you want your roasts, hamburger package weights, etc. You can call the processor to guide you through your selections, they will be happy to assist you.
How do I order beef?
Contact us to find out what are next processing dates are. We will review an approximate timeline, approximate costs (we don't know the exact weight of the beef until the processor tells us) and go over any questions you might have. Once we drop off the animal at the processor, we will contact you with an invoice for the beef, priced by the hanging weight from the processor. You will then make payment to us for the beef. The beef must be paid for before the meat is picked up from the processor. The beef normally hangs for around 7 days before it is cut and packaged. The processor will cut and package the meat to your specifications, and let you know when it is ready for you to pick up. You will then pay the processor his fees at the time of pickup. They will require pickup within 7 days of the call.