Q: Do you give your cattle vaccinations?
A: Yes, we vaccinate and deworm our cattle twice a year because we believe it's the humane way to raise our animals.
Q: Do you give your cattle antibiotics?
A: If an animal needs antibiotic, we will administer them. That animal is then taken out of the stock used for freezer beef.
Q: What is the difference between live weight, hanging weight, and take home weight?
A: Live weight is the cow's weight on the hoof, basically the same as weighing yourself. Hanging weight is the weight of the cow once organs, blood, head, hide, and feet have been removed, but still includes bone. Take home weight is what the customer takes home once the beef has been packaged. Take home weight is 60-65% of the hanging weight due to water loss from dry aging and bone loss from bone-out cuts.
Q: Why do you charge based on take home weight and not hanging weight?
A: We believe this is fairest way to charge our customers for the weight of beef they actually receive.
Q: What is dry aging?
A: Dry aging is a process where meat is exposed to a controlled open-air environment for a period of time. During this process, moisture is slowly pulled out of the beef and evaporates causing increased depth of flavor and tenderness.
Q: How long is your beef dry aged?
A: 14 days
Q: How long does it take once the animal has been delivered to the processor?
A: typically 3 to 4 weeks
Q: Do you sell grass fed beef?
A: All of our cattle are grass fed and grain finished. They graze on grass all of their lives and are given the option of grain the last three months before they are taken to be processed.
Q: Will I need a freezer?
A: Yes! You will need one cubic foot of freezer space for every 35-40 pounds of packaged meat.
A: Yes, we vaccinate and deworm our cattle twice a year because we believe it's the humane way to raise our animals.
Q: Do you give your cattle antibiotics?
A: If an animal needs antibiotic, we will administer them. That animal is then taken out of the stock used for freezer beef.
Q: What is the difference between live weight, hanging weight, and take home weight?
A: Live weight is the cow's weight on the hoof, basically the same as weighing yourself. Hanging weight is the weight of the cow once organs, blood, head, hide, and feet have been removed, but still includes bone. Take home weight is what the customer takes home once the beef has been packaged. Take home weight is 60-65% of the hanging weight due to water loss from dry aging and bone loss from bone-out cuts.
Q: Why do you charge based on take home weight and not hanging weight?
A: We believe this is fairest way to charge our customers for the weight of beef they actually receive.
Q: What is dry aging?
A: Dry aging is a process where meat is exposed to a controlled open-air environment for a period of time. During this process, moisture is slowly pulled out of the beef and evaporates causing increased depth of flavor and tenderness.
Q: How long is your beef dry aged?
A: 14 days
Q: How long does it take once the animal has been delivered to the processor?
A: typically 3 to 4 weeks
Q: Do you sell grass fed beef?
A: All of our cattle are grass fed and grain finished. They graze on grass all of their lives and are given the option of grain the last three months before they are taken to be processed.
Q: Will I need a freezer?
A: Yes! You will need one cubic foot of freezer space for every 35-40 pounds of packaged meat.