HOW MUCH FREEZER SPACE WILL I NEED?

Generally, one cubic foot of freezer space holds 35 lbs. of vacuumed sealed beef. An average quarter order of 100 lbs. of beef would need about 3 cubic feet of freezer space

ABOUT HOW MUCH WILL IT COST?

The price includes all butcher fees and vacuum sealed packaging. Every animal is different, but some approximate prices would be:

WHOLE: $4,500,
HALF: $2,400,
QUARTER: $1,200

WHAT IS HANGING WEIGHT?

Hanging weight is what you get when you remove the parts of the cow that are inedible like the hide, feet, head, some of the bones and most of the innards. Most of our hanging weights are between 700 and 900 pounds.

WHAT IS DRY AGING?

The cleaned carcass hangs in a temperature controlled cooler at the butcher shop for 14-28 days before being cut and wrapped. This process helps create a great beef flavor as well as a higher quality product. Dry aged beef is most commonly sold in premium and high end steakhouses.

HOW MUCH MEAT WILL I HAVE FOR THE FREEZER?

Depending on the size of the animal and what cuts you select, you can expect the following:

WHOLE: 400 pounds
HALF: 200 pounds
QUARTER: 100 pounds

HOW LONG WILL IT TAKE?

It takes a minimum of 1 month to get the meat to you freezer. The beef ages for 2-3 weeks and has to be inspected by the USDA inspection facility. We will communicate with you throughout the process and keep you updatedo keep you updated through the process.