Frequently Asked Questions
How much does it cost?
Half Beef: $6.20 per pound - $100 deposit to reserve
Average Hanging Weight: 280lbs
Total Estimated Price: $1,736
Whole Beef: $5.55 per pound - $100 deposit to reserve
Average Hanging Weight: 560lbs
Total Estimated Price: $3,108
How much meat will I get?
Precise yield will vary animal by animal and time of year, but you can expect 55% to 65% of the hanging weight as take-home, packaged meat.
How much do you charge for delivery?
We typically charge the current tax rate for mileage. Please let us know if delivery is preferred for a precise quote.
Do I also have to pay the butcher?
No! Butcher prices are included in our fees listed above.
What's the best way to contact you?
You can reach us by email or phone (text preferred). We are always happy to answer your questions.
When is your next butcher date?
Check out our Butcher Dates page for more information
How long will it take to get our beef?
We typically hang our beef 7-10 days prior to processing and packaging, which takes an additional week. Pick up will usually be approximately the third weekend after drop off at the butcher.
How do we pick up our beef?
Most customers choose to visit our farm to pick up their beef. We do offer farm tours upon request. Other options include delivery to your home (includes an additional fee), or directly picking up from the butcher.
NOTE: If you choose to pick up your beef from the butcher or farm, please bring sufficient coolers or a freezer to transport back to your home. Ice is not recommended as it will cause the packages to stick together when they re-freeze.
How do keep the beef frozen during transport?
We utilize a box trailer filled with deep freezers to transport your beef. We run a generator to provide electricity while in transport and chill the meat to approximately 10 deg F. All orders are kept separate during transport to ensure you always receive your entire order!
How much freezer space do I need?
Typically a half beef will fit in a standard 7 cuft chest style freezer unless head, organs, fat, or bones are included. 14 cuft is required for a whole beef.
What are the cut ratios?
This will vary based on your preferences, but typically 50% of the beef will be hamburger/trimmings, 30% will be roasts, and 20% will be steaks. We have found that we use hamburger the most, so we sacrifice some of the roasts for additional ground beef.
Who does your processing?
We have been using Willie Joe's Processing in Schulenberg, TX almost from the start. They provide a high quality product in durable vacuum sealed packaging, and work with us when customers have special requests. We are satisfied that their animal handling is top notch and as comfortable for our livestock as can be. They go out of their way to ensure your beef is handled, packaged, and stored one at a time to ensure you get your entire order right the first time.