Frequently Asked Questions
What cuts of meat will I get for each bulk beef order?
Whole and halves will be customizable using the form provided when you checkout. Quarter beef orders are standardized and will be comprised of a mix of cuts from the front and hind quarter of animal. Click below to see the general composition of steaks, roasts, etc., to come from each order.
How much freezer space will I need for any given order?
Generally speaking:
Whole beef: 20 cu. ft. (a large chest freezer)
Half beef: 10 cu. ft.
Quarter beef: 4-5 cu. ft. (small chest freezer)
How are the cattle fattened?
Our grass fattened and grain fattened cattle will all be grazed on free access pasture during the fattening process. The grain fattened cattle will be kept in a separate pasture and fed oats and cracked corn once a day for 60-120 days until they are ready for butcher. The grass fed cattle will be fattened on free access graze for 60 to 120 days.
How will my order be delivered?
Once the your beef is packaged, we will transport it directly from the butcher’s freezer to your location. We will place your beef in as many large coolers as necessary to keep your entire order frozen. You must be present for drop-off, and we guarantee that your beef will be frozen solid upon delivery. We are happy to load your freezer for you as well!
How will my beef be aged?
In order to maximize flavor and tenderness, all beef will be expertly aged on the butcher’s rail for 14 to 21 days.
Where will my beef be butchered?
We utilize the services of Western Heritage Meat Company, LLC located in Sheridan, WY, and Purcellas Meat Processing, located in Buffalo, WY. Western Heritage is a USDA certified facility, and Purcellas is a state inspected facility. This means your beef will have passed the most stringent federal or state health protocols and standards. From time to time, we may also use Valley Meat in Dayton, or Double L on Decker road for custom exempt processing.
What does “hormone and antibiotic free” mean?
We never administer any hormone or antibiotic to the animals as a means of accelerating their gain or yield at slaughter. We only use naturally grown hay, grass, corn, and oats to feed our butcher animals. We do utilize a veterinarian approved vaccination protocol in the cow herd and use antibiotics for animals who are sick or injured ONLY. All our vaccination protocols are in keeping with industry best practices, and are administered in close consultation with our veterinarian.