-What happens after I Place My Order?

When you place your order for a Whole, Half, or Split-half of beef, a $100.00 deposit (per quarter) is expected before we will reserve your calf.

When the calves are ready, we take the calves to the processor-Swiss Meat and Sausage Company, in Swiss, MO (near Hermann).

A few days later, they will let us know the hanging weight, and we will contact you and let you know the exact cost of your beef. At that time, if you have requested a whole or half beef, you will be able to let the processor know how you would like your meat cut and packaged. If you are unsure of this process, you can choose the Standard Cut, or they will lead you through step-by-step.

After the beef is aged and processed (14-21 days), we will pick up the beef from Swiss and deliver it to the farm.

You will come to our farm (on a Saturday) to pick up your vacuumed packed and frozen meat. Full payment is expected at that time.

-How much meat can I expect to take home?

As a general rule of thumb, you can expect to take home 40% of your calf’s live weight. The following examples are based on an 1100 lb. steer at approximately 40%:

• Whole beef *440 lbs. of packaged meat
• Half beef *220 lbs. of packaged meat
• Split half (1/4 beef) *110 lbs. of meat

-How much freezer space will I need for a 1/4 beef?

A rule to follow, if you have to purchase a deep freezer, is 1 cubic foot per 30 lbs. of meat. A 5-7 cu. ft. freezer should be plenty of room for 1/4 beef, leaving some room for other items you may need to store.

-What cuts of meat do I get in a Split half (which is 1/4 beef)?

Traditionally a processed beef divides into 25% steaks, 25% roasts, 40% ground beef and 5-10% other miscellaneous cuts of meat (soup bones, liver, stew meat, etc.).

-Can I get my beef processed into the cuts I want?

Yes. We do custom orders for customer who order whole or half beefs.

-What is a Standard Cut?

For a Standard Cut, you will receive ground beef and stew meat in 1 lb. packages, steaks 2 per pack, and 3-4 lb. roasts. The liver and soup bones are available at your request.

-How long will it take to receive the meat?

The meat is dry-aged 14-21 days to improve tenderness and taste, so the meat is usually processed and ready for pick-up in 4 weeks.

-Is your beef organic?

Although we are not certified organic, our beef does meet the standard requirements. Our cattle are born on the farm and raised on lush, green pastures with plenty of fresh water continuously available to them. We have our livestock on a rotational grazing system, which gives them a fresh, green paddock of clover, orchard grass, fescue and other grasses every few days. Our cattle are never given hormones or unnecessary antibiotics. We hand feed our natural beef the last 100 days with grain that is locally grown, in order to improve the marbling, flavor, and tenderness of the meat.

-Do you sell grass-fed beef?

All of our beef are grass-fed, but we finish ours on grain to give them better flavor, marbling and bright red coloring.

-What is a Split Quarter?

When an animal is harvested, it is split into halves. The front quarter, for example, contains the chuck roasts and chuck steaks, the arm roasts, and the rib steaks. The hind quarter contains the sirloin, Porterhouse, and T-bone steaks. We split these two quarters so that our customers are able to have some of all the cuts of meat in their 1/4 beef.

-What is hanging weight?

Hanging weight, or hot carcass weight, is the weight after the organs, head, and legs have been removed. The cattle have an average hanging weight of 57-60% of their live weight.

-What is the cost of your beef if calculated by hanging weight?

Some farmers charge by hanging weight, or carcass weight PLUS processing fee or handling fee. Our hanging weight charge for a whole beef, in comparison, is approximately $3.85/lb. when the processing fee is included.

-When will my reserved order be ready to pick up?

If you have a beef reserved for Spring, the expected delivery date will be in June/July.