Have Questions About Our Products?
Use the links below to find your answers!
Beef FAQ
Q. What is hanging weight?
Hanging weight is the weight of the carcass after the animal has been slaughtered, but not butchered. The hanging weight is less than the live weight because the head and internal organs are gone. The hanging weight is more than the wrapped weight because it still includes all the bones. We try to butcher our cows when they weigh 1,300 pounds (live weight).
Once they are butchered and cleaned up, we lose about 50% of that weight (that’s the head, organs, etc…). That leaves about 650 pounds (hanging weight) for a whole cow. So a whole share should figure on 650 lbs. hanging weight, a half share should figure on 325 lbs. hanging weight, and a quarter share should figure on 162.5 lbs hanging weight. This is a very rough estimate but it gives you something to go by.
Q. How will I know what cuts to get?
Once the hanging weight and the butchers contact number is given to you, you will then call the butcher and they will go over the cuts of meat that is on a steer which can include steaks, roasts etc. and ask you how thick and how many steaks in a package or size of roasts that you want. Do you want your bones for broth, ribs, any organs or oxtail. One thing to remember is that if you are getting a quarter share not all of the organs or oxtail are available with it because you are sharing this steer with other people. I usually let the first person that calls in their cutting instructions get the stuff that they want like the heart, liver, tongue and oxtail.
Q. Why do I have to call in my cutting instructions for my beef share right away when it hangs for 12 to 14 days?
The butcher likes to have your instructions all ready to go when they are ready to cut and wrap. If they do not get your cutting instructions and they can not get a hold of you, they will do a basic cut and wrap in order to keep it from spoiling. It is very important to call them within 24 hours of us contacting you with the hanging weight and contact information for the butcher, excluding Sundays.
Q. What is a basic cut?
A basic cut is actually not a bad cut. You will get all the choice steaks, roasts, hamburger, round steak, stew meat and ribs. The bad thing is if you do not like roasts, you will get them. If you want your steaks 2 per package, you will probably get 3 instead on a basic cut. You want your steaks 1 inch thick, they will probably be ¾ inch thick. So calling the butcher allows you to customize your order to your liking.
Q. If I order a quarter steer do I get the front quarter or the rear quarter?
Neither. The half of steer is shared between the two quarters in equal or close to equal as possible.
Q. When will my beef be ready?
Beef hangs 12 to 14 days. Once it is done hanging, then the butcher gets is cut and wrapped and puts it in the freezer to get a good freeze before it is ready to get picked up. This could take approximately 3 weeks total depending on how busy they are. During the fall (hunting season) is their busiest time of the year so there may be a longer wait.
Q. Why do you need so much personal info when we order?
Most of our orders are done online so we already have your name and email. We primarily communicate through email and will use your email to communicate with you. We ask for your phone number because we want a way to reach you quickly and that is also needed for the Butcher just in case you forget to call in your cutting instructions. Also the phone number allows the butcher to let you know when your order is ready to pick up.
Q. Why do you ask for a deposit?
This secures your share of the beef.
Q. What size freezer will I need?
This is a rough estimate to help you get an idea.
- Whole Beef – 8 to 12 cubic ft.
- Half Beef – 4 to 6 cubic ft.
- Quarter Beef – 2 to 3 cubic ft.
Pork FAQ
Q. What is hanging weight?
Hanging weight is the weight of the carcass after the animal has been slaughtered, but not butchered. The hanging weight is less than the live weight because the head and internal organs are gone. The hanging weight is more than the wrapped weight because it still includes all the bones.
Once they are butchered and cleaned up, we lose about 50% of that weight (that’s the head, organs, etc…). That leaves about 200 pounds (hanging weight) for a whole pig. So a whole share should figure on 200 lbs. hanging weight, and a half share should figure on 100 lbs. hanging weight. This is a very rough estimate but it gives you something to go by.
Q. How will I know what cuts to get?
Once you receive the hanging weight of the pig share, you will also receive the contact information for the butcher. You call them and they will go over all the choices on how many steaks per package, roast size, ribs and smoked meats. It’s very easy, and we can always help out if you want but the butcher is very helpful and will have all the answers for you.
Q. Why do I have to call in my cutting instructions for my Pork share right away?
Pork only hangs for 2 to 3 days. The butcher likes to have your instructions all ready to go when they are ready to cut and wrap. If they do not get your cutting instructions and they can not get a hold of you, they will have to do a basic cut in order to keep it from spoiling. It is very important to call them within 24 hours of us contacting you with the hanging weight and contact information for the butcher, excluding Sundays.
Q. What is a basic cut?
A basic cut is actually not a bad cut. You will get all the choice steaks, chops, roasts, bacon and sausage. The bad thing is if you do not like roasts, you will get them. If you want your steaks 2 per package, you will probably get 3. You want your steaks 1 inch thick, they will be ¾ inch thick. So calling the butcher allows you to customize your order to your liking.
Q. When will my pork be ready?
We try to get some pigs that will be ready in the summer but most of our pigs are usually ready to go in October or November depending on when we get them as piglets.
If you are getting smoked meats, that takes roughly 30 days to have them done.
Q. Why do you need so much personal info when we order?
Most of our orders are done online so we already have your name and email. We primarily communicate through email and will use your email to communicate with you. We ask for your phone number because we want a way to reach you quickly and that is also needed for the Butcher just in case you forget to call in your cutting instructions. Also the phone number allows the butcher to let you know when your order is ready to pick up.
Q. Why do you ask for a deposit?
This secures your share of the pork.
