• It takes about 2 years for a steer to mature, and we process only a few cattle a year so our quantities are very limited.
• We won’t harvest an animal until it reaches its full potential.  That makes for obviously more meat per carcass, but also better quality steaks and roasts. Our time to maturity is determined by our animal’s genetics and our pastures.  Since our beef is mostly grass fed, pasture conditions are vital. If the good Lord sends rain, we have fat cattle. If not, it takes longer for the cattle to reach their best condition.
• When the animal reaches appropriate maturity and desired slaughter weight, it will be transported to the slaughter facility.
• After slaughter, the Hanging Weight will be determined. For example, if an animal weighs 1,100 lbs. alive (live weight) it will usually weigh about 660 lbs. after slaughter. This is the hanging weight. It is what the price per pound is based on. It is not how much packaged meat you will receive. Our prices are $2.80/lb. (updated November 12, 2014)
• The animal can be portioned in three categories: whole beef, half beef and quarter beef.
• Choose your own cuts.
• Slaughter House fees are to be paid in full to the slaughter house (Processing Fee for entire animal – $350)
• We ensure optimum freshness because our beef is aged then vacuum packaged, before freezing in a State (and/or Federally) approved processing house