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  • How do the animals get from the farm to the butcher?
    We have Morgan from Kemper's Mobile Slaughter, come to our farm and humanly dispatch the animals and process them to go the butcher to be further processed. We have used Morgan for years and he is the best of the best in clark county.​By having our livestock slaughtered on the farm, vs shipping them to a facility it results in stress free processingings and press "Manage Questions" button.
  • 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.
  • How is my meat cut?
    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.
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