What is "Hanging Weight"?
This is the weight of the beef after harvest but before it is butchered into specific cuts. Our pricing is based on this weight because it is the industry standard for custom processing.
How much meat do I actually get?
You generally take home about 60-70% of the hanging weight. The rest is lost during the aging and trimming process (bone and excess fat).
What cuts are included?
Your Cuts - Your Way!
A standard share includes a mix of approximately 25% Steaks, 35% Roasts/Stew meat, and 40% Ground Beef.
How much meat will I actually take home?
On average, your "take-home" weight (the final packaged cuts) is about 60–70% of the hanging weight. This change occurs because we trim away excess fat and bone during the butchering process to ensure you only receive the highest quality, usable meat.
What is "Dry-Aging" and why do you do it?
We dry-age our beef for 10–14 days. This is a premium process where the beef hangs in a temperature-controlled environment. It allows natural enzymes to break down connective tissue, resulting in superior tenderness and a more concentrated, "steakhouse-quality" flavor.
How much freezer space do I need?
As a general rule of thumb:.