If you would like to reserve your beef side, please visit our Shop to place your deposit. This will reserve your side for processing. The remaining balance is due at delivery.
Our pricing on beef sides is based on hanging weight (weight of the carcass minus the head, hide, hooves and internal organs). This pricing includes processing and local delivery. Shipping is available for purchases outside of our delivery area at an additional charge.
Whole beefs will average between 650-750 lbs. ($2600 - 3000), half beefs will average between 325-375 lbs. ($1380 -1594 ) and quarter beefs will average between 162.5 - 187.5 lbs. ($731.25 - 843.75). The purchase of a whole or half beef awards you with the ability to design your own cut sheet and determine which cuts you want, their thickness and how they are packaged. We will schedule a phone consultation to walk you through this. With the purchase of a quarter beef, we will split a half with you and it will be a mix of our regular retail cuts.
After slaughter, we dry age our carcasses for around 2 weeks. You can expect to lose around 30% of your carcass weight during the aging and cutting process. For example, if your hanging weight is 300 lbs., you can expect around 200 lbs. of packaged meat to fill your freezer.
If you would like to reserve your beef side, please visit our Shop to place your deposit. This will reserve your side for processsing. The remaining balance is due at delivery.
While you may find a Dry Aged premium steak at a high end steakhouse, Dry Aged beef is not a common thing. Commercially, all beef is Wet Aged, meaning the meat is shipped and stored after slaughter in it's own bodily juices.
After slaughter, our beef is allowed to Dry Age for about two weeks in whole carcasses, meaning anything you buy from us from Ribeye to Ground Beef has been dry aged.
Want to know more about the Aging process with beef? Here's a great link: