Frequently Asked Questions

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Steaks - 1 inch thick / 2 steaks per package 

Roasts - 3lbs

• Chuck Steaks 
• Soup Bones 
• Round Bone Roasts
• Beef Shanks
• Ribeye Steaks
• Short Ribs 
• T-Bone Steaks
• Sirloin Tip Steaks
• Top Sirloin Steaks
• Top Round Roasts 
• Bottom Round Roasts 
• Ground Beef (1.5 lb packages)
• Tri-tip (1/2 or whole beef only) 
• Brisket (1/2 or whole beef only) 
• Organs (whole beef only) 

A 1000-pound cow will calculate to a 620-pound carcass (62%) and 328 pounds of beef (53% of carcass weight). Our beef options above are based on heifers and steers that are approximately 20 -24 months of age at an average of 1000 pounds live weight.  Ground beef only orders will come from a mid-age cow at an average of  1200 + pounds live weight. 

•  The "finish" on a market animal refers to its "fat cover."  Fat is important as it gives beef its juicy and flavorful taste. The amount of fat is a personal preference; however, a finished beef will have a higher degree of marbling and grade out higher quality. 
• Grass finished beef take a little more time and can be ready to harvest between 20-24 months of age weighing between 1000-1200 lbs. 
• Grained finished beef can be ready to harvest a bit sooner between 14 - 22 months of age at 1200-1400lbs. 
• Our beef is grass fed - grass finished. 

•  YES, if we are talking tenderness of steak. As animals age, connective tissue is thicker and does not break down with cooking. A younger animal will generally grade out at a higher quality than an older animal. 
• If we are talking ground beef, the age of the animal is not as critical, and a fleshy mid-age cow can certainly make for great burgers. 

We use custom-exempt processing for our bulk beef shares.
A custom-exempt butcher is legally allowed to process an animal only for the owner’s personal use.

Because of this, the rancher cannot legally sell the meat afterward—they must sell part of the live animal first.

Once you buy a share of the animal (whole, half, quarter):

• You legally own that portion of the live animal.
   
• The custom-exempt butcher is then processing your animal.
   
• The meat is for your household’s use only, not resale.
   

This is what makes the transaction compliant with federal and state meat regulations.