How Do I Store the Beef?

Most people recommend eating the beef within one year. However, beef has been
known to last much longer in a deep freeze. Frost-free freezers (typical in refrigerators) partially thaw the meeting in the defrosting process which results in the meat going bad in a shorter amount of time, but it will still last for months.

What Breed Is Your Beef?

Our animals are always more than 50% angus. Our animals are cross-bred for hybrid vigor which protects them from genetic abnormalities and congenital health problems. But they are usually more than 75% black angus which are known for producing tender, tasty beef.

What Is the Quality of Your Packing Process?

Our beef is dry-aged. Because we use a local packer, we were able to negotiate that the packer would hang the beef until it reaches its peak of flavor, much like a world-class steakhouse only serves dry-aged beef. This results in beef that is more tender, and more flavorful than the fast-as-you-can-process approach of most store-sold beef.

How Long Will It Take Until I Get My Meat?

The only certain date we have is the appointment at the processor’s facility. We deliver the animal on that date. Then, the processor monitors the meat and decides when it is ready to be butchered into individual cuts. Once the processor finishes butchering, we pick up the meat and notify you that it’s ready. The entire process usually takes 3 to 4 weeks beginning with delivery to the processor. When the processor will return to the meat to us is never known with certainty until right before it happens.

Are There Any Hidden Fees?

No, there is only one cost which is $12 per pound of packaged meat. This one cost includes processing, packaging, and everything else. We give you one price and that is all you pay.

What Cuts Will I Get?

1. We divide every animal, after its packaged, into individual cuts. We then divide each cut into quarters, so every customer gets their portion of each individual cut.
2. The cuts include filet mignon, NY strip, ribeye, sirloin, chuck roast, shoulder roast, rump roast, and ground beef. Sometimes, the butcher also includes other cuts such as top round, whole round, bottom round, Tri-tips, cubed steak, ox tail, and stew meat.
3. The cuts are divided into packages that are about the same as the packages you purchase in the grocery store. For example, ribeyes will usually have two steaks of about 16 oz each for a total of about two pounds in a package.
4. Usually, about half the total meat will be in the form of ground beef. The ground
beef is divided up into packages of roughly one pound per package.
5. Each individual package has the cut and weight listed on the label, just like the grocery store.

Why Does Your Website Say “Not Available”

We only have a certain number of animals on our farm. We are very selective to choose only the perfect animals at the perfect age for sale as ready to eat beef to our customers. So we have limited supply. Our supply sells quickly. Therefore, often we have no more available. However, we are working to increase capacity and supply. We will meet your needs as soon as we can. This is why pre-ordering is so helpful. Knowing what our customers want early allows us to plan far in advance to more easily meet our customers’ needs. This is also why we only take orders during limited times. Getting beef to the point of perfect tenderness and flavor takes 18 to 24 per months per animal. This is a slow process that requires lots of planning. Therefore, when customers order in advance, we can finish the animals we have with confidence knowing we will not lose everything we have because the market changed. At the same time, it saves money because we don’t have to store thousands of pounds of meat. We are able to deliver the meat almost immediately after processing, saving time and money.

What efforts are you taking to improve the environment?