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We will deliver your cow to our processor for you. You are paying by the hanging weight. This is the weight of the cow after all of the non-edible parts have been removed but before the cow is cut up into retail cuts. The take home weight or retail weight averages 58-68%% of the hanging weight. This is due to bone and trim loss when cut into smaller pieces.
The price for the beef is per pound on the hanging weight. Standard Processing is included to process into retail cuts.
The hanging weights vary as the animals weigh different amounts averaging for a quarter between 150-225 Lbs. Once we know the weight of your beef provided by the butcher and the cost for processing we will adjust your final price.
Meat will be ready in 2-3 weeks after butcher date. This is the time where the beef is dry aged to enhance tenderness and flavor. We will contact you when your meat is ready and arrange a convenient time for you to pick up on the farm.