Custom Orders
A plain-English, first-timer guide—start at Step 1 and go in order.
1What am I actually buying and why does it save money?
You’re buying a share of one animal (quarter, half, or whole). Because you’re buying everything together—not just steaks—you get a lower average price per pound and custom packaging for your family.
2How do I reserve my spot?
Call or use
Contact Us. We’ll confirm quarter/half/whole and take a small deposit to secure your harvest date.
3How much freezer space do I need?
Rule of thumb: ~35–40 lb per cubic foot.
Quarter ≈ 3–4 cu ft • Half ≈ 7–8 cu ft • Whole ≈ 14–16 cu ft.
4How is weight measured and what will I take home?
Live (animal) → Hanging (carcass) → Boxed (what you take).
Typical yields: live→hanging ~60–65%; hanging→boxed ~60–70% depending on cut choices and trim.
5What’s the timeline?
From harvest to pickup is usually 2–4 weeks (includes aging and cutting). We’ll give you a date window when you reserve.
6What is aging and do I want it?
Aging makes beef more tender and flavorful. We dry-age under controlled conditions. Most folks choose it—we’ll suggest a time that fits your schedule.
7How do I fill out the cut sheet if I’ve never done one?
We help you choose steak thickness, number per pack, roasts vs. grind, and extras (stew meat, short ribs, soup bones). Tell us how you cook and how many you feed—we’ll tailor it.
8Can I choose bone-in vs. boneless?
Yes. Bone-in keeps more weight in steaks; boneless shifts more into trim/grind. We’ll explain trade-offs so it fits your meals.
9What will my packages look like?
Every package is labeled with cut, weight, and date. Boxes are sorted by cut—easy to load and organize in your freezer.
10How is pricing calculated?
Price per lb on hanging weight plus processing. We estimate up front and finalize at pickup once everything is boxed and weighed.
11Can I split with family or a friend?
Absolutely. We can pack evenly by cut so you both get a fair mix of steaks, roasts, and ground.
12Can I request bones, fat, or organs?
Yes—ask for marrow/soup bones, suet/tallow, heart, liver, tongue, or oxtail (when available and inspected).
13Is this meat resellable?
Custom-exempt meat is for the owner’s household/guests and not for resale. USDA-inspected retail requires different labeling—ask us if resale is your goal.
14Can I choose grass-fed vs. grain-finished?
Yes (availability varies). Grass-fed is leaner and beefier; grain-finished is typically more marbled/buttery. Tell us your preference.
15Can you make patties or sausage from my trim?
We can do ground beef, patties, and (when available) sausages. Some options add per-lb processing—ask for the current list.
16What happens on pickup day?
Bring coolers for long drives. We review labels/counts, finalize the bill, and help you load. Everything is frozen and boxed.
17How long does frozen meat stay good?
Best quality: ground 3–4 months; steaks/roasts 6–12 months; cured items 1–2 months. At 0°F, foods remain safe—quality is what slowly changes.
18How do I thaw and cook safely?
Thaw in the fridge or sealed-bag cold water (change every 30 min). Cook to: ground 160°F; whole cuts beef/pork 145°F + 3-min rest; poultry 165°F; fish 145°F.
19How do I get on the schedule?
Hit the big
Contact Us button below—tell us quarter/half/whole and your timeframe. We’ll lock in your date and send the cut sheet.
