Buying Guide
Click here to download this year’s cut sheet
Click here to download a guide to beef cuts
If you are interested in high quality, locally grown beef, please contact us to get on our waiting list. As a small specialized farm we can only support a limited number of orders a year. We only sell our animals by the half or whole. On rare occasions we will consider a quarter. We review our herd in mid-summer to determine how many cattle are ready to go to market at the end of the year. That is when we will be able to tell you if we can support your order.
Placing an Order
First – get on our waiting list. The earlier the better. The decision on how many cattle are readied for market happens as early as June each year. We will let you know in the summer if we can fill your order. After that, your order is reserved, just for you.
Second – Approximately a month prior to the cows going to market (this is generally in November) you will be reminded to fill out a cut list. The cut list is essentially how you would like your beef butchered. You will have to opportunity to select cuts, thickness, and options. You can download the cut list from the link above. You can fill it out on your own or we will be happy to work with you to make sure you get exactly what you want.
We process our beef through Mount Airy Meat Locker, in Mt Airy, MD a USDA abattoir. Once the cattle has been taken to the abattoir it will hang for approximately three to four weeks before they cut the meat according to your instructions. This extended hang time is unique and allows the depth of flavor to develop even more. You will receive an email or phone call from us in late December, early January as to the amount due and when your order will be ready for pick up.
You will receive your final product flash frozen and vacuumed pack in a high quality wrap with cut and date on the label. Please make arrangements to pick-up your beef from the Meat Locker. Delivery may be available for an additional fee.
How is price determined?
The first question is always “how much?” The answer is always “it depends”.
Price is determined by the cost of feed, the weight and number of cattle being processed and butchering costs that year. The cost of feed fluctuates wildly some years. But every year we strive to price our beef competitively and well within reason.
We accept payment in the form of a check, Paypal, Venmo or Zelle
How much meat can I expect to get?
The average ready-to-butcher animal weighs around 1000 or so pounds. This can vary a lot, depending on finishing, age and other environmental factors over the life of the animal.
Once the animal is butchered, the hide, head and internal organs removed, it usually weighs about 60-65 percent of the live weight. This is called the hanging weight. On that 1,000 pound animal that would be about around 600-650 pounds. Your price will be based on this hanging weight.
After the beef hangs and ages, the meat will tenderize and develops the deep meaty flavor. It will also shrink slightly as some of the water evaporates. The carcass is then butchered and cut into the pieces you expect. Removing excess bone, connective tissue and excess fat. This amounts to 18-20 percent of the hanging weight is removed in this process, leaving about 450 to 500 pounds of packaged meat. If you are buying half of a steer you can expect 225-250 pounds.
You will receive your final product flash frozen and vacuumed pack in a high quality wrap with cut and date on the label.
