Usually, a whole beef comes packed in 16-18 boxes approximately 21"x28". Figure 1/2 for a half beef.  You will need a truck or SUV for all of the boxes to fit.  (We have had customers unbox and just put it in coolers or pack in the car with blankets for insulation to save space.)  It will be frozen solid and canbe transported safely long distances.

After the dry-aging process, cuts are flash-frozen and vacuum-sealed.  This process keeps the beef fresh in Your freezer for up to two years.

Whole beef is usually charged by hanging carcass weight.  This is the weight of the total carcass minus the head, and legs before the beef has been processed into finished wrapped meat. It can be confusing a customer does not know the total charge until after the beef  has been processed.

It seems to us that it would be much easier if you knew the price and what you are getting before committing.  Our customers have expressed the same opinion and since we’ve been breaking the  mold from the beginning with our regenerative practices, we’re continuing the pattern by simplifying the custom beef process. We charge a standard price per whole or half.   You  know up front the costs and the amount of product you will receive.

The short answer is it depends. Animal size will vary and # of cuts will depend on the size of the animals. Below is a listing and average # of cuts out of our standard cut whole beef.

• 4-5 Chuck Roasts 2-3lb each
• 4-5 Shoulder Roasts 2-3lb each
• 4 Flat Iron approx 12-16oz each
• 2 Brisket Whole  5-9lbs
• 20-22 Ribeye Steak
• 10-12 Tenderloin Steaks
• 14-16 Ny Strip Steak
• 14-16 Sirloin Steak
• 4 Skirt Steak approx 12-16oz each
• 1 Hanger Steak approx 1-2lb
• 2 Flank Steak approx 1lb
• 16 Short Ribs   1-2 lb packs
• 10 Stew Beef Approx 12-16oz Packs
• 10 Cubed Steak Approx 12-16oz Packs
• 10 Fajita Strips Approx 12-16oz Packs
• 3-4 London Broil Roast 2-3lb each
• 3-4 lb (approx) Eye of round Roast/Steak
• 3-4 Sirloin Tip Roast 2-3lb each
• Ground Beef 1 lb packs 80/20   150-170

You also have the choice of the following bone and organ cuts.

• Soup Bones
• Osso Buco
• Beef Liver
• Beef Heart
• Beef Kidney
• Beef Tongue
• Beef Oxtail
• Beef Marrow Bones
• Beek Knuckles

*Above cut quantity is one example only. 

Our animals on average yield anwhere between 350 and 450 pounds of wrapped beef not including bones, organs, tongue, tail etc.

Rule of thumb, one cubic foot of freezer space for 35-40 pounds of packaged meat. Figure a  15-17 cubic foot freezer. Soup Bones are bulky, If you are getting the bones and organ meats, we recommend 17 cubic foot or a 14.6 with a second smaller freezer for overflow.

If you are not ready for the whole animal, we offer a standard half, quarter and eighth option.

Our processor charges us if we cancel on short notice. Therefore, we charge a deposit to reserve your slot. The balance of Payment is required prior to pickup and we will notify you and send a payment link..

We only finish our animals seasonally on pasture, and on live growing forage, choosing only to use animals that were born, raised, and grazed right here on our farm.

Animals are Never sourced and comingled with animals from multiple states, farms, and farmers.

This ensures the best beef for you and your family knowing you do not have to worry about how or where your beef was raised, fed, or treated as they have been in our care from day one.

We will not sacrifice the quality and assurance of production practices for convenience. Our animals graze and finish the way nature intended; on GRASS!

In addition to our Regenerative production practices, we place an emphasis on our finishing process to promote marbling, tenderness, and flavor. We want our grass-fed beef to be the best-tasting grass-fed beef you've ever had

Dry Aging is the process of hanging a whole side of beef in the open air at a temperature just above freezing and left to age for several weeks before the cuts are prepared. During this process, the meat will slowly dehydrate, and the enzymes will work to break down muscle tissue.  This process yields a more tender and flavorful beef than the typical wet-aged beef commonly found in the supermarket. This is why most high-end restaurants also use Dry Aged beef cuts. Wet Aged Beef is the process where cuts are processed, and vacuum-sealed in plastics and shipped to the market.  The aging takes place while the meat is in transit.

Beef can be safely be refrozen when it is thawed at safe temperatures.  Our beef is shipped in heavily insulated boxes in dry ice or cold packs designed to keep the meat at safe temperatures while in transit.

Animals that spend their lives in a pasture-based system, mimicking the natural model are healthier and more disease-resistant. Research has also found that beef finished on live growing, biodiverse forage is more nutrient-dense than beef finished on monocultures such as haylage and silage.

Increased intake of Omega 3 reduces inflammation and aids in the prevention of inflammatory diseases. Grass-fed beef has the recommended Omega 6 to Omega 3 essential fatty acid ratio to aid in disease prevention.

Grass-fed beef is higher in cancer-fighting antioxidants, vitamin A and E than grain-fed beef.

Grass-fed beef has a cholesterol level lower than, turkey, pork, and chicken and can therefore be used interchangeably with white meats to reduce cholesterol levels.