From the moment you call to the day your beef lands on your porch, here's exactly what happens.
Fill out our contact form or give us a call. We'll talk through your options — whole cow, half cow, or custom — and collect a deposit to lock in your order. Deposits are typically $[PLACEHOLDER: deposit amount].
We coordinate pickup directly with your rancher or source the animal ourselves. The cow is transported to our facility in [PLACEHOLDER: city/region] where processing begins within [PLACEHOLDER: timeframe].
Every animal is processed by hand. You choose your cuts — or we use our standard breakdown. Everything is vacuum-sealed, labeled by cut, and flash-frozen. Processing typically takes [PLACEHOLDER: X–X days].
We deliver directly to your door in [PLACEHOLDER: delivery radius/area]. Your beef arrives sorted, labeled, and ready to go straight into the freezer. No trips to the store, no guessing what's what.
How much freezer space do I need?
A whole cow yields approximately [PLACEHOLDER: 400–500 lbs] of packaged beef. You'll need roughly [PLACEHOLDER: 8–10 cubic feet] of freezer space. A chest freezer works well.
What's hanging weight?
Hanging weight is the weight of the carcass after slaughter, before it's broken down into cuts. You're charged per pound of hanging weight — the final packaged weight will be roughly 60–65% of that.
Can I choose my own cuts?
Yes. We'll send you a cut sheet before processing so you can specify thickness, portion sizes, and preferences like ground beef ratio, roast sizes, and more.
Do you source the animal or do I?
[PLACEHOLDER: Explain whether you source animals, accept customer-supplied animals, or both. Include any breed preferences or requirements.]