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1/4 or 1/2 Beef

Boutique beef raised just for you
For information on our program, view our FAQ page.   
If you haven't already, please see What Makes Our Beef Different

1

Cost

Carcass portions are sold based on their "hanging weight", which is the weight of the carcass after the hide, head, feet and intestines are removed.   It generally includes the weight of the edible offal such as kidneys, liver, and heart if they are saved.  
Our current price for halves is $3.50 per pound of hanging weight.   

Our half-carcasses are generally around 400lbs.   Some will be heavier, some will be lighter...If you have a preference, please let us know and we can generally accomodate you.   A 400lb carcass half would cost around $1400 for the carcass half.  We cover the USDA-inspected slaughter fee with Mohawk Meats in Springfield, OR.

The cut and wrap charge is charged by and paid directly by you to the USDA-inspected Mohawk Meats and generally runs anywhere from $0.60-$0.80 a pound.   They will counsel you with regards to the cutting and packaging that will provide you with the end product that best fits your lifestyle.      Paper-wrapped will provide you with the lowest cost.   So likely $240-$400 for cut and wrap on a half.  

So all-in, for a half you're looking at about $1800.   A quarter will generally have a small additional cutting fee associated with it.   We sell quarters in pairs.    If you want a quarter, let us know and we will attempt to match you up with another customer that wants a quarter.   We sell "mixed" quarters, which means that each customer gets cuts from the front and rear quarters, so you get a sampling of most of the cuts you'd get in a half.    

2

Sounds good!   How do we order?

We raise one group of steers per year.   We have an existing customer base that have standing orders either on a yearly or bi-yearly basis.   When we wean calves in the fall (late September), we keep enough steers to satisfy the orders we have.    Since it takes right about a year from the time the steers are weaned until they're grown out for slaughter, we will generally keep some extra steers  to satisfy new orders we get throughout that year, but that beef is sold on a first come first served basis and once it's gone, we can't satisfy any more orders until the following crop.   So if you're interested, please call or email us.   I'm always happy to talk about our program and our beef and to answer any questions.   If you're local and want to try some steaks or hamburger, we can sell you some to try if we still have some in stock.

We request a $200.00 dollar deposit to reserve your beef.   The balance of the carcass cost will be due to us following slaughter once we know the carcass weight, and prior to cutting.   Payment can be made either by check or we can accept paypal (may be a surcharge).   Once you've reserved your beef, I'll keep you updated either by phone, text, or email (your preference) once we have a slaughter date set with Mohawk.   They generally are able to leave the carcasses to dry-age 4 to 6 weeks.  We recommend a bare minimum of 2 weeks hanging with this premium beef prior to cutting.   So if the beef is slaughtered the beginning of September, and is allowed to age six weeks, the beef will be ready for pick-up roughly the middle of October. 


3

But I have no idea how I want my beef cut?

Everyone thinks of steaks, and hamburger, maybe roasts.   Some questions you'll want to know the answers to prior to calling to go through cutting instructions.  If you know the answers to these questions, it's a pretty straightforward process:

1.   How many people in your family?   If you have a family of three, you'll want three steaks to a package rather than two.   Do you like BIG roasts, or would a 3-4lb roast be good?  Do you use hamburger one pound at a time like my parents, or two pounds at a time like Megan and I?

2.  What beef do you generally eat?  If you just do steaks and burger and would never tackle a roast, don't have roasts cut, or only have a few cut with the idea that you'll try some.   One exciting thing about ordering a half-beef is it has the potential to expose you to cuts you aren't readily familiar with.   With the plethora of recipe websites available now, it's usually just a matter of typing in "recipe <cut of beef>" and it will provide you with a new culinary adventure!

3. Paper wrap or vacuum-sealed?   Paper wrap is generally less expensive and we've had good luck storing beef in a deep freeze (non-self-defrosting) for two years with no freezer burn.   An advantage to the vacuum sealed is that if you're short on time, you can pull a package out of the freezer, stick it in a sink of COLD water to thaw your beef out much faster than in the fridge.