Frequently Asked Questions

What does "hanging weight" mean? 

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Hanging weight is the weight of the carcass after the organs, hide, head, and feet have been removed. It is approximately 60% of the live animal weight. On a 1,200 pound animal, the hanging weight would be around 720 pounds. 

 

 

How much meat will I receive after cut and wrap? 

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You will receive about 55-60% of your hanging weight. Approximately 40% of the hanging weight is lost due to trimmings and bones. For example, if your animal's hanging weight was 720 pounds, you would receive 432 pounds of cut and wrapped beef to take home. 

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How does the process work? 

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The process begins when you place your order, specifying the amount of beef you would like to purchase. From there, we are able to provide an approximate harvest time and you are able to secure your portion with a non-refundable deposit that will be credited to your final invoice. Animals will not be harvested until the whole animal is sold.

 

Once the animal is harvested, it will be delivered to a local butcher for cut and wrap. We will provide all information about the butcher to you and it is your responsibility to contact the butcher and give your own custom cut and wrap instructions. The cut and wrap cost will be paid by you directly to the butcher.

 

All of your beef portion must be paid to us prior to picking up your meat from the butcher. All animals must go to a CDFA/USDA-approved butcher, no exceptions. 

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What is the difference between grain-finished and grass-finished? 

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Grain-finished beef is grass-fed its entire life except for the last 90-120 days. It has a milder flavor and the grain helps to marbleize the beef further. 

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Grass-finished beef is grass-fed its entire life. It tends to have a "gamier" flavor because of the pasture grasses and it also tends to be a leaner choice of meat.