Yearly Beef
We ween calves around July or August for a pickup date at the end of February or beginning of March.
If you’re interested in purchasing a quarter or half of beef contact us and we can add you to the list for the next set of calves.
On Demand Beef
If you are interested in purchasing two or more whole beefs, or have a group that are interested in splitting at least two whole beefs, we can work with you to have those ready to process nearly any time of the year.
We require at least two whole beefs for custom orders because we won’t pen up a single calf to feed them out, we only pen them up at least in pairs.
How Does it Work
After you contact us and place your order, we will select and ween an approximately 6 month old calf. We will turn them out on our pastures to graze, grow and put on solid weight. During this time we will keep you updated with the progress of your calf.
60-90 days before the processing date for your calf, we will pen them up and feed them a diet higher in grain in order to improve the marbling and flavor of the beef.
Before your process date you will fill out a cut sheet and choose exactly how you want your beef processed. Which cuts of meat you want, and how you want them, and which ones you want turned into hamburger. For example you can choose whether you’d rather have T-Bone steaks or NY strips and fillets and how thick you’d like them.
We will deliver the calf to the processor where the meat will be aged for 10-14 days. It’s this aging process that really separates custom ordered beef from grocery store beef.
Once your beef has been aged and butchered, you must pick up your meat.