Reserve your spot in the next harvest cycle. We assign you a specific animal from a specific farm, send a custom cut sheet, and break it down on Monday for your Wednesday pickup.
This is a typical quarter-steer breakdown after butchering. Yields vary by animal, your cut sheet preferences, and how much you ask us to grind. Most quarter buyers ask for more steaks; most half buyers ask for more roasts and ground.
Your cut sheet locks in two weeks before harvest. We send a phone call with our head butcher to walk through it — no bad questions, no wasted weight.
Whole-animal pricing is the most opaque corner of the meat industry. Here's our full math, on one page. No "market price" footnotes, no surprise hanging-weight conversions.
Paid direct to the farm based on live weight at pickup. Includes feed, breed, transport to harvest.
Paid to the USDA-inspected harvest facility. Per hanging-weight pound. Includes inspection + cool-down.
Paid to us. Per hanging-weight pound. Includes hand-cutting, grinding, sausage make, vac-seal, labeling.
Add 14, 28, or 45 days of dry-aging on the rib + loin primals. Optional, billed at pickup.