Our primary product is grass fed natural beef. It can be ordered as quarters (roughly 165 pounds), halves (roughly 325 pounds), or wholes (roughly 650 pounds). For the consumer that prefers corn-finished beef, the cattle are raised the same way, only are fed grain (as opposed to forage) for about the last four months. Grain Fed quarters, halves, and wholes will be on a pre-order basis only and orders will be fulfilled once in the spring and once in late fall. New this year we are offering retail products, which include: Ground Beef, Tenderloin Fillet, Tallow, Soup Bones/ Dog Bones, Ox Tail, Heart, and Tongue. Natural Duroc Pork is offered only as a pre-ordered basis, and will be fulfilled once in the spring and once in the fall.
Once they are fed out, the cattle are brought to local locker plants so that people can have them processed with the exact cuts and amounts they want. All beef is currently being processed at Braham Meats and the pork is being processed at both Braham Meats and Grand Champion Meats.
Check out the form below to view prices and place your order!
Once they are fed out, the cattle are brought to local locker plants so that people can have them processed with the exact cuts and amounts they want. All beef is currently being processed at Braham Meats and the pork is being processed at both Braham Meats and Grand Champion Meats.
Check out the form below to view prices and place your order!
So what's next?
1.You can place an order at any time by filling out the form above.
2. Pay $100 deposit to reserve your product for a future butcher date.
3. You will receive an email confirmation acknowledging your payment was received and that you are "on the list".
4. Two weeks prior to the butcher date, you will be contacted to confirm that your product is scheduled to be butchered.
5. The day after the product is brought to the local processor you will receive an invoice for the remaining balance of your product.
6. Once payment is received you will call the local processor with your specific cutting instructions (very simple process and the processors are very easy to work with).
7. Roughly two weeks later you will pick up for product from the local processor and pay for the processing.
1.You can place an order at any time by filling out the form above.
2. Pay $100 deposit to reserve your product for a future butcher date.
3. You will receive an email confirmation acknowledging your payment was received and that you are "on the list".
4. Two weeks prior to the butcher date, you will be contacted to confirm that your product is scheduled to be butchered.
5. The day after the product is brought to the local processor you will receive an invoice for the remaining balance of your product.
6. Once payment is received you will call the local processor with your specific cutting instructions (very simple process and the processors are very easy to work with).
7. Roughly two weeks later you will pick up for product from the local processor and pay for the processing.
Common Questions
What can I expect when I order a 1/4, 1/2, or whole beef? Here is a general guideline of how a beef can be broke down. Remember these are just estimates and you have the final say of how YOU actually want it processed. Step 6 above is when you work with the processor to complete YOUR specific cutting instructions.
Another common question when considering purchasing a quarter or half of a beef and a half or whole hog is how much freezer space will you need to be able to keep so much meat.Quarter Beef (or half pork)
The rule of thumb is 1 cu. ft. per 35 pounds of meat. For a ¼ steer (or half pork), you can expect about 100 pounds of meat so you would need at least a 3.5 cu. ft. freezer. You should keep in mind that this would mean you have just enough room to stuff everything into a very small freezer and it would be difficult to sort or find anything. I recommend, if possible, to get a small chest or stand-up freezer - like 7 - 10 cu. ft. for a little more room.
The rule of thumb is 1 cu. ft. per 35 pounds of meat. For a ¼ steer (or half pork), you can expect about 100 pounds of meat so you would need at least a 3.5 cu. ft. freezer. You should keep in mind that this would mean you have just enough room to stuff everything into a very small freezer and it would be difficult to sort or find anything. I recommend, if possible, to get a small chest or stand-up freezer - like 7 - 10 cu. ft. for a little more room.
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