Buying meat direct is simpler than it sounds.
Five steps from reservation to a full freezer — plus a plain-English explanation of hanging weight, so there are no surprises on the invoice.
- 01
Reserve your share
Pick a quarter, half, or whole — or a curated bundle. Shares are held with a non-refundable deposit that reserves your spot on the next harvest date.
- 02
Build your cut sheet
We walk you through steak thickness, roast sizes, grind ratio, and any special cuts like tomahawks. First time? We have a default sheet most families love.
- 03
We finish and harvest
Your animal finishes on grass and goes to a licensed local butcher. All beef dry-ages 14 to 21 days before it is cut, which is where the flavor and tenderness come from.
- 04
Pay the final balance
Once we have the final hanging weight, we invoice the remaining balance. Harvest and cut-and-wrap fees are paid directly to the butcher.
See how butcher fees work - 05
Pick up and fill the freezer
Local pickup only. Pickup details will be emailed to you after you order. Everything comes vacuum sealed, labeled, and frozen.
Every order comes back vacuum sealed, labeled by cut, and frozen solid — ready to stack.
Three numbers, and only one of them is on your invoice.
100%
Live weight
The animal on the hoof.
~60%
Hanging weight
After harvest, before butchering. This is what you pay on.
~40%
Take-home weight
Boxed, trimmed, vacuum sealed cuts in your freezer.
Reserve a share for the next harvest.
We finish a limited number of animals each season. If you have questions about sizing, cuts, or pickup, ask before you commit — we would rather talk it through.