FAQ

What is the cost of a whole processed cow?

Example for standard cut processing-weights and prices may vary according to the current market

1200-pound cow will yield about 480 pounds-

The cost of whole processed cow (dry aged, quick frozen and vacuum sealed) at $5.50 /pound hanging weight would be approximately $3900. The price per pound of meat would be approximately $8.00 per pound.

How does purchasing a whole cow work?

We are taking reservations for processing anticipated for January 2025. Deposit of $250 due at time of reservation. Balance due when cow is taken for processing. We will deliver the cow to a processor and pay him for a standard cut order. You need to call him to give him specifics for your cut order (i.e., thickness of steak, how many per pack). The processor will notify you when the order is ready for you to pick up.

What does hanging weight mean?

Hanging weight is the weight of the cow carcass after initial slaughter and processing. It is the weight of the carcass after the hide, head and some organs have been removed. The actual meat you will receive is typically 60% +/- of the hanging weight.)

Are there options for smaller purchases?

Yes-we offer custom boxes packed in 10-25-pound boxes with a variety of cuts- steaks, roasts, short ribs, ground beef.

How long will freezer beef keep?

If not allowed to defrost, it will keep for at least a year. Although meat that remains frozen can keep 2 years or more.

What is dry aging?

A traditional way of aging beef by keeping it in a temperature and humidity-controlled cooler for 16-21 days, reducing the internal water content and condensing meat while enhancing flavor and tenderness

What does marbling mean?

Marbling is the term used to describe the flecking of fat in a cut meat that gives it a tender, juicy flavor. It is achieved by carefully nourishing the animal from weaning to finishing and processing at the correct weight and age – 1200 pounds, 15 months of age.

How was the animal raised?

The cow is born and raised on our family farm and tended by us personally every day. It is allowed to free range on native grass with natural stock ponds to refresh in. Red Angus is docile by breed and any animal that does not demonstrate that trait as a weaned calf is culled and removed from the herd to be sold at local auction.

What was the animal fed?

The beef spends the 1^st 6 months with it’s mother on pasture. It is nourished by milk from the mother and grass from the pasture. Then the calf is fence weaned and enters a growing phase eating hay, native pasture and custom mixed grain without additives, hormones or by-products. As the animal reaches 10 months, a finishing ration is added to ensure proper marbling and tenderness. At approximately 15 months, the animal is ready for processing.

What are the owners qualifications to raise this high-quality beef?

We have homesteaded our property and raised cattle for over 40 years- We have carefully selected the Red Angus breed for its superior genetics in marbling and carcass quality. We are Beef Quality Assurance (BQA) certified and raise our animals according to their protocols to ensure correct animal care, handling and management.

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