How Do I buy beef for my freezer?

Process Checklist:

• Determine how much you want.
• Call to determine availability and scheduling
• Typically beef is available within four to six weeks.
• Beef are not processed until sold
• Our meat is dry aged in a refrigerated cooler, cut to your custom specifications, vacuum sealed and then frozen.
• Place your deposit - $200 ¼ - $500 ½ and whole.
• Deposit places your name on the portion you designated.
• Deposits are non-refundable.
• Pricing subject to change, receipt of deposit locks in pricing.
• Payments made by credit card will see credit card costs (3%) on final bill.
• When paying your deposit by check. Please remember to put in the mail, we do not process beef without a deposit.
• We obtain your custom cut instructions
• If you are not familiar with this, it's ok we can walk you through it.
• Aging & Processing occurs
• We deliver the order - you pay the amount due
• You store the meat in your freezer. If you do not know how much storage you need, scroll down to 'How much freezer space do I need?'

How much beef do I need?

Statistics published online state that the average American man eats 182.5 lbs of beef a year. The average American woman eats 137 lbs/year of beef and the average American child eats approximately 91 lbs of beef a year. The average American family with Father, Mother and 2 children eats approximately 500 lbs. Of beef a year. If you entertain a lot, this number can be higher.

How much freezer space do I need?

A good rule of thumb for freezer storage is that you need approximately 4 cubic feet (ft³) for every 150 lbs of beef. This amounts to approximately 16-18 cubic feet for a whole beef, 8-14 cubic feet for a half, and 4-6 cubic feet for a quarter.

Quantity varies depending on interior layout, how meat is packed, whether the freezer is chest style or upright. The meat will be vacuum packed in plastic so you can see it, and cryogenically frozen below 0℉. Meat stored at 0℉ is safe to eat indefinitely according to the US Department of Agriculture.

Typically, you should figure your beef consumption on a yearly quantity in order to maintain a variety of cuts and excellent flavor.

What type of cuts will I get?

Lists of Cuts: Whole, ½, & ¼ packages are custom cut to customers specifications. If you aren't familiar with this, that's ok. We will walk you through it.

What you can get in a beef order:

• Rib Steak
• TBone
• Porterhouse (NY Strip
• Filet Mignon)
• Sirloin Steak
• Sirloin Tip Steak
• Shank Steak
• Chuck Steak
• Flat-Iron Steak
• Flank Steak
• Skirt Steak
• Round Steak
• Cube Steak
• Ground Beef
• Eye Round Roast
• Chuck Roast
• Sirloin Tip Roast
• Rump Roast
• Brisket Roast
• Stewmeat/Kabobs
• Soup Bones
• Hanger Steak
• Liver
• Heart
• Oxtail
• Tongue
• Trim (if available)

^*1/8th and 1/16th packages are predetermined with a standard cut. May vary depending on processor