Everything people ask before their first share.

Every part of the animal in proportion — steaks and roasts, plus short ribs, brisket, shank, stew meat and a good amount of ground beef. A share isn't a box of ribeyes, and the cut sheet is where you decide how it's divided up.

Hanging weight is the carcass before the butcher trims bone and fat. You take home roughly 60–65% of it as packaged beef. We price by the share, so the number you're quoted is the number you pay.

It's a one-page form telling the butcher how to cut your animal — steak thickness, roast sizes, how much goes to ground beef, whether you want bones and organs. We send it within a day or two of your reservation, and if it's your first time we'll fill it in with you on the phone.

About two to three weeks from reserving to the beef reaching you. That covers the cut sheet, USDA processing, vacuum sealing and shipping. It is not next-day — the butcher work is real — but you are not waiting on a season either.

It depends on the size. The eighth beef, quarter beef and half pig are paid in full when you reserve. The half beef and whole beef take a deposit of half the price, and the whole pig takes a $650 deposit. The balance is due before shipping or when you collect.

Up to 7 days before harvest, yes — whether you paid in full or put down a deposit. After that the animal is committed, but what you paid transfers to the next harvest if something comes up.

Frozen and packed to stay frozen in transit — that is how nearly every share goes out. If you happen to be local and would rather collect it yourself, say so on the form and we will arrange a time.

Shipping is included in the price, anywhere in the US. There is nothing added on top.

We take Zelle, PayPal, Apple Pay, Chime and cash. Pick the one that suits you on the reservation form and we'll send instructions once your share is confirmed — we don't post account details publicly. The eighth beef, quarter beef and half pig are paid in full when you reserve. The half beef and whole beef take a deposit of half the price, and the whole pig takes a $650 deposit. The balance is due before shipping or when you collect.

Roughly one cubic foot for every 30 lbs of packaged beef, which works out at about 4 cubic feet for a eighth beef, 7 cubic feet for a quarter beef, 14 cubic feet for a half beef, 27 cubic feet for a whole beef. To measure your own, multiply the inside length, width and height in inches and divide by 1,728. Splitting a share with someone splits the freezer space too.

Vacuum-sealed at 0°F, steaks and roasts are excellent for about 18 months and safe well past that. Ground beef is best inside a year. Everything is labelled with the cut and the date.

A little. It's leaner, so it cooks faster — pull steaks about five degrees earlier than you would normally and let them rest. Roasts do well low and slow.

Yes — a half or a whole pasture-raised hog, cut to your order and shipped the same way as the beef. The pork is pasture-raised, not grass-finished: pigs aren't grazers, so the grass-fed claims on this site are about our cattle.

Yes, and plenty of people do. One person is the contact for the cut sheet and payment, and you divide it between yourselves. Tell us in advance and we can bag it in two labelled batches.