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 about three weeks before harvest, and if it's your first time we'll fill it in with you on the phone.

Usually three to five months depending on when you reserve. The animal has to finish on grass, and grass takes the time it takes. If you need beef this week, this isn't that.

Up to 30 days before harvest, yes. After that the animal is committed, but the deposit 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.

Deposit holds the share, balance is due when you collect or before shipping. We'll send payment instructions once your reservation is confirmed — tell us your preferred method on the form.

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, 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.