Q&A

We sell our beef by quarter, half, or whole. We sell by hanging weight. Hanging weight is the weight of the carcass after it is harvested by the butcher. Hanging weight is about 60 % of live weight. This rate varies from animal to animal. Animals vary in size by hundreds of pounds, so if you would like a large animal or a smaller animal, we can be accommodating. 700-1000 pounds is our normal range of whole carcass weights.

Average hanging carcass yields about 60 % packaged meat. Example: whole order hanging weight 800 lbs. produces approximately 480 lbs. of pkg. meat The amount of meat varies due to your processing and cutting instructions.

Most butchers hang the carcass around 7-10 days. During this time you will be instructed to call in your cutting instructions. We have three different butchers that we use. The information will be on your invoice. You will call in your cutting instructions to that butcher, and then will wait for a call from butcher for pickup.

There are resources that you can look up to find what cuts of meat are available. I have included one from the University of Minnesota. You can also discuss this with your butcher; they are very helpful and will walk you thru the ordering process.

You can contact our farm anytime to let us know you are interested in purchasing our high quality Hereford beef. We will put you on our waiting list and contact you when we know how many beef we will have in the feedlot. This number is usually established sometime around May or June. Butchering is usually in the month of October.