Frequently Asked Questions:

 

Q: How do you feed your cattle?

A: We work with an animal nutritionist to ensure our cattle receive the best nutrition! Our cattle are free to roam our pastures and graze on tasty grass year-round!

In addition to pasture grazing, the cattle also have round bales of hay available at ALL times! This is especially important in the colder months when the grass quality can be poor or the pastures are snow covered. Free choice mineral mix is also provided to the cattle year round to ensure optimal health.

Our steers (eventually your meat) get a special addition of grain to their diet! This provides them with a needed extra bit of energy and protein that helps them grow efficiently and also adds delicious flavor to the meat.

Last, but certainly not least, the cattle all have access to an energy-free automatic insulated drinker, providing them with fresh water at all times year round!

 

Q: Do you deliver to my area?

A: We deliver to all the counties that surround (and including) Kent county. We also will deliver farther than that on a case by case basis.

Please email us to discuss delivery to your area.

Q: Do you name your cattle?

A: Yes! All of our cattle get identification tags that are essentially their name, but we've also named some of our "mom" cows.

 

Q: Do I get to pick the cuts I get in my 1/4, 1/2, 3/4 or whole beef?

A: Absolutely! To view your cutting options, click here to view the form that you would complete and submit to the butcher, but PLEASE DO NOT hit the submit button from this FAQ page! It is a live google documents form that goes directly to the butcher. We will provide you with further instructions on completing and submitting the form once we receive your order.

If there is a cut of beef that you would like that you don't see, please let us know! It is possible to ask the butcher about specialty cuts, as they have been willing to do various specialty cuts for our customers in the past!

 

Q: How much of an investment is it to buy 1/4 of beef?

A: The amount will vary. But the average hanging weights for 1/4 are usually 180-220lbs. With that hanging weight range, it would be from $765- $935 for the meat. Then the processing charges would get paid directly to the butcher. Basic processing is $0.85/lb. To average it, its $160 per quarter.

 

 

Q: Where do I pick up my beef if I do not want delivery?

A: You pick it up directly from the butcher. We will provide you with furter pick up instructions and the butchers address when your order is placed.

 

Q: How does buying a side of beef work?

A: Short answer-

You make a deposit for the amount of beef you want,(1/4, 1/2, 3/4, whole) on the butcher date you want. Keep in mind the beef dry ages for 12-14 days after its butchered.

We take the animal to the butcher. 3-4 business days after we take the steer in, we get the hanging weight of the steer. Thats when you know what you will owe us for the meat. During the time it dry-ages, you turn in your cutting instructions.

You pay us in full for the meat before pickup. The butcher will call us approx 15 days after its dropped off to let us know that the beef is ready to be picked up, and then we will let you know! We will give you the name, address, and phone number of the butcher.

 

A: Long answer-

First you decide if you want 1/4, 1/2, 3/4 or a whole beef. There can be several factors in making this decision, such as the size of your family and your freezer space.

 

 

Once you decide how much you'd like to purchase and make the deposit, your beef reservation is secure.

Beef is sold by whats called the "hanging weight". The hanging weight of an animal can vary quite a bit, but our average has been around 180-220lbs for 1/4. We have a couple cows that are smaller framed, so their offspring are smaller framed as well. Those steers will run closer to 150lbs for 1/4. So if you were to order 1/4 of beef for $4.25/lb hanging weight and the quarter weighed 220lbs hanging, you would owe $935 for the beef.

The processing costs for the beef for basic processing is 85 cents a pound hanging weight, plus your share of the slaughter fee($125). In the above scenario with a 220lb hanging weight quarter of beef, the processing would be $187 and that gets paid directly to the butcher.

I will make contact with you within 2 days after your steer goes into the butcher. I will have the hanging weight 3-5 days after the steer goes in, and as soon as I get its weight, I will let you know. I will send you a link to submit online cutting instructions and the butchers phone number in case you prefer to call in your cutting instructions. We use Jones Farm Meats in Saranac MI. They dry age the beef for 12-14 days, then they cut it using the cutting instructions you previously submitted. Once its cut, it is frozen overnight, then available for pickup as early as the next day.

Full payment is required before you pickup the beef. We can bill through the same system you used on this site to make your non-refundable deposit. We also accept checks, we have Venmo, Paypal and Cashapp.

The beef will be frozen when you pick it up, and will last you for a very long time! Freezing directly after cutting ensures the delicious fresh flavor is captured in the meat.