DEPOSIT FOR FALL 2026 QUARTERS•HALVES•WHOLE

This is for preorders for fall 2026 processing . You can choose your butcher shop or we will choose it. The choice is yours. 

BUYING IN BULK IS THE MOST ECONOMICAL WAY TO ENJOY GRASS FED or GRAIN FINISHED BEEF. WE OFFER BOTH JUST LET US KNOW IN ADVANCE WHAT YOU PREFER.

YOU ALSO HAVE THE OPTION TO CHOOSE HOW YOU WANT YOUR BEEF CUT AND ITS $5.00 PER POUND HANGING WEIGHT.

A 1000 Ib animal will have a carcass weight of approximately 540 lbs. Of that, approximately 81% will end up in your freezer. Using this model there will be approximately 437 lbs. of meat. The rest includes bones, connective tissue and trimmings.

A general rule of thumb for carcass beef is 20% bone and trim loss, 25 % steaks, 25% roasts, and 30% ground beef. To process your order, we require payment made to us up front. We require a deposit which is what you are paying upon checkout to secure your beef. Total cost won’t be known until the beef goes to the butcher shop and is hanging . You can also make monthly payments if you are not able to make a lump sum payment this fall. You have all the way up to the date of processing which will be this fall 2026. Current cost is $5.00 /lb. of carcass weight.

If we were to use the above example and if you purchase a HALF, you will pay a total of $1350 to us and then you would pay the butcher the cost it would be for your custom cuts, wrapped and frozen or fresh if you prefer. Keep in mind they don’t all weigh the same. I can’t predict the weight of an animal before then . Some weigh less some can weigh more.

To give you an idea on what it costs to pay a butcher shop for one of our cows in the past we have paid approximately $500 + for a WHOLE beef at a regular butcher shop Martins Custom Butcher Shop in (Mifflinburg PA) . If it requires USDA packaging it costs around $1,500 for a whole beef (Spring Mills, PA)  If you purchase a half or a quarter, it will be less and based on weight as well. But keep in mind the butcher also charges based on certain cuts and packages etc

Hope that helps at least answer some questions but if you have more questions please feel free to reach out and ask. 

PLEASE NOTE: Alot depends on the skill of the butcher shop that people take their livestock to for processing.  A number of factors can affect the outcome of meat not just grass fed or corn fed diets.
What People don’t often think of. Two factors I always ask a butcher shop is : Do they have a wet or dry cooler? and How long do they hang the meat?

🥩 Grass fed only livestock can’t hang very long because they have little to no fat cover and the meat will dry out.

🥩 Grain/Grass fed will have fat cover and can hang longer according to the amount of fat cover they have. 

🥩 If they have a wet cooler it can’t hang as long verses in a dry cooler.