Frequently Asked Questions
What do you mean by “grass raised, grain offered” beef?
Our cattle live on grass in the foothills of Central California. As they grow, we offer grain to add flavor and marbling. They are not in a feedlot; they stay on pasture with grain available to them.
How do you sell your beef?
We sell whole and half beef by hanging weight. After harvest, the carcass is weighed at the processor. That number is the hanging weight and is what your beef cost is based on.
What is “hanging weight”?
Hanging weight is the weight of the carcass after it has been harvested, with hide, head, and internal organs removed. It is heavier than the final boxed meat weight you take home, because bone and trim are removed during cutting and wrapping.
How does the process work?
- Reserve your whole or half beef for a specific processing window.
- We confirm your date and collect a deposit to hold your spot.
- The animal is harvested and weighed for hanging weight.
- You work with the custom processor to fill out your cut sheet.
- When the beef is ready, you pay the processor for cut and wrap and pick up your boxed beef.
Who does the cutting and wrapping?
We pair you with a local custom processor we trust. You will work directly with them to choose steak thickness, roast sizes, grind, and any extras like stew meat or soup bones. You pay them directly for cut-and-wrap charges.
Can I choose how my beef is cut?
Yes. That is one of the best parts of buying this way. You can choose:
- Steak thickness
- Roast sizes
- Amount of ground beef
- Whether you want stew meat, short ribs, soup bones, etc.
- If you want paper wrap or vacuum sealed
- Note: Final Cut and wrap fee paid to processor varies by selections
If you are new to this don‘t worry! The processor will walk you through the cut sheet.
How much beef will I actually take home?
As a rough guide, your final boxed meat is usually about 55–70% of the hanging weight, depending on how you choose to have it cut (more bone-in vs. boneless, amount of trim, etc.).
How much freezer space do I need?
Plan on roughly:
- Half beef: about 8-10 cubic feet of freezer space
- Whole beef: about 16–22 cubic feet
A small chest freezer will usually handle a half beef. A whole beef needs a larger chest or upright freezer.
Do you ship beef?
Right now, we focus on local and regional customers who can pick up from the processor. If we add shipping in the future, we will update this page and our social media.
When are your processing dates?
We schedule specific processing windows during the year. On our “Reserve Your Beef” page you will see the available months or dates for the next season. Once a slot fills, it is closed for that window..
How do I reserve my beef?
For now, the best way is to reach out to us directly. Contact us and we will check current reservations and our processor’s schedule, then let you know which dates are available over the next few months. Our processing dates are usually booked about a year in advance, so it can take time, but we will work with you to find the nearest open date that fits your needs.
Why do beef prices change, and why is our beef more than grocery store ground beef?
Beef is a moving target. Our prices can shift over time because of feed costs, processing fees, and the overall cattle market. We are not selling cheap feedlot ground beef by the chub. We are selling a share of a whole animal that was raised slow on grass, grain offered for flavor and marbling, with no added hormones and no routine antibiotics.
You are getting steaks, roasts, and premium ground beef from one animal, not a mix of trim from all over. That costs more to raise and process, but you end up with better quality, better flavor, and a freezer full of beef you trust