Frequently asked questions

We harvest our animals ourselves at our sister company, Columbia Meats. From there, all of the cutting, wrapping and processing is done at our own butcher shop, McPhee's Butcher Block in Woodland. Keeping every step in the family means we know exactly how your meat is handled from pasture to pickup.​

When you purchase your share of a live beef animal from us, we have to sell it to you based on the “hanging weight”, which is the weight of the beef when it arrives at the local butcher shop, just after slaughter. The butcher will dry age the beef (for between 10-14 days ), and then cut and wrap the beef according to your cutting instructions. After the butcher removes bones and any extra fat or trim from the dry aging process, the net weight you end up with should be about 65% of the hanging weight. Our goal is to have a 300lb half which should result in160lbs of finish packaged meat. A quarter would end up being 80lbs of finished packaged meat. Results may vary.

Rule of thumb for freezer space is 1 cubic ft per 30 lbs of meat.

We have 4 different options for you you to choose from for beef. We have come up with 3 predetermined packages or you can work with the butcher to create tour own custom package.

We compost them. Bones, organs and trimmings that don't go into your order are composted and spread back on our pastures, turning them into healthy soil for the next season's grass. Our animals are harvested close by at our sister company, Columbia Meats, and cut and wrapped at our own butcher shop, McPhee's Butcher Block, so we handle every step ourselves.