Local and farm-direct, we provide a superior product priced competitively with the processed beef (that stuff) found in your neighborhood grocery store. Our beef is prepared locally at a USDA certified and approved, locally owned and operated meat cutter. After butchering, the meat is hung and aged to bring out the best flavor and tenderness. Portions are cut and wrapped precisely to your desired package amounts. You will be contacted directly for cutting instructions and assistance in deciding how to cut and wrap your steaks or roasts and what to grind into burger. Maybe even have some made into pepper-stick or beef jerky!
• We sell by Half-Beef and occasionally Quarter-Beef. We sell by hanging weight and will email or call you with our current price when we have beef available.
• Buyers pay a share of the $75.00 slaughter fee ($37.50 for a half or $18.75 for a quarter) and each buyer pays a share of cutting and wrapping $0.58/lb. Join with friends or family if you lack freezer space.
• After butchering, your meat is hung in the cooler and dry-aged for 1-2 weeks. Packaged weight is approx. 65 to 70% of hanging weight. Depending on the size of the animal, a quarter beef will require approx. 4 cubic feet of freezer space and a half of beef approx. 8 cubic feet.
• For information on Beef Cuts and Recommended Cooking Methods see the Beef Made Easy flyer.