• We will ask for a $1,500 deposit with your order form.  The remainder of the balance is due prior to pick up.  The final balance will not be calculated until the hanging weight is established. Your price per pound will be set when the order form is completed. 
• We typically use the PayPal link in the order form, however if you would like to pay with cash or check we take that too.  Just send us an email or give us a call.  

• This is where experience is a real help.  When trying to decide if an animal is what we call "finished" or ready to be processed, there are several factors that come into play.  The most important one is actual eyes on the animals.  It is not as simple as, when it gets to 1300lbs load it up.  You want to look at each animal individually for certain characteristics.  To name a couple: fully filled out brisket area and fat rolls on the tail head.  This could happen at 1200lbs or 1500lbs according to the frame of the animal. 
• Most of our cattle finish in the 1200-1350 pound range.  

• The number of individual cuts may vary depending upon the size of your animal and your custom instructions, but here's a go at it: 
  • *The following are per HALF, so double them for a whole*
  • Roasts: 3-4lbs each
    • Shoulder: 3-4 packages
    • Chuck: 6-8 packages
    • Sirloin Tip: 3 packages
    • Rump: 1 package 
    • Round:  2 packages
  • Steaks:  standard is 1" thick
    •  T-Bone: 10-12 steaks
    • Ribeye: 12-16 steaks
    • Flank: 2 steaks 
    • Round: 8-10 steaks 
    • Sirloin: 6-8
  • Ground Beef: this could vary a lot based on if you include any other cuts in the grind. 
    • 70-100lbs 
  • Stew Meat: 8 packages 
  • Short Ribs:  3 packages 
  • Soup Bones:  5 packages 
  • Brisket: 1 package 

• Assuming that we have a finished animal ready to go there will be a 20-30 day lead time.  We try not to take an animal to the processor until a deposit is received.  We like to let our beef hang a minimum of 15 days with a goal of 21 days.  It then takes a couple days to cut and package.  We will work with you on scheduling a pick up date and can be pretty flexible.      
• If we do not have a finished animal ready to go:
  • You will be contacted with an estimated date of when one will be ready.  If the wait time is too long for you to wait, we will completely refund your deposit. 
  • This does happen from time to time, however we calve year-round so there is usually not a long time to wait.  If the wait time is over 3 months, we will note it on the website and order form.  

Unless requested otherwise, your order will be vacuum sealed. Most people prefer vacuum seal, however if you prefer white butcher paper we can do that as well. If you plan to use an upright freezer, we strongly recommend butcher paper. Vacuum sealed bags don’t stack as well and can create a challenge in an upright freezer. Please note that you request butcher paper on the order form in the Special Instructions section at the end of the order form. There will be a $100 discount for using butcher paper. 

All of our meat is USDA inspected at processing. Each package of meat will come with both our and our processor's USDA approved labels.