Frequently asked questions
How do the animals get from the farm to the butcher?
How much meat will I get from a quarter or a half of beef?
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.
How big of a freezer will I need?
Rule of thumb for freezer space is 1 cubic ft per 30 lbs of meat.