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The Process

The process

When you decide you want a Whole, Half or Quarter Beef you call us and we will let you know the availability and the best time to start the process. You need to be thinking what cuts of beef are your favorites because the processor will need to know how to process your beef.  A deposit of ($500.00 for whole, $250.00 for half, and $75.00 for quarter). is due when the order is placed.

Once the deposit is received we set a time for the processor to pick up your beef.  He will pick up your beef at our farm and deliver it to his shop for processing. The processor will dry-age the beef in a climate controlled cooler for about 10-14 days before being cut.  The reason it is dry aged, is that dry-aging helps tenderize the meat (and some argue that it adds flavor).  Cutting, packaging and freezing takes another 2-3 days, so your order will be ready for pickup about two-three weeks after the date the animal went to the processor. 


Once the beef is at the processer the butcher will let you know the hanging weight so you will know the total.  (Please see what does it cost for pricing)  Final payment is due when we deliver your beef to the processor and get a hanging weight. 


After your beef is processed we or the butcher will contact you to pick up the meat at the processor.  At that time, we ask that you pay the Butcher for the processing.

We also have a small herd of Katahdin hair sheep (about 20 or so)