How it works
Five steps, about four months.
Buying a share isn't like ordering steaks online. Here's exactly what happens, including the waiting.
Reserve
Pick a size and pay a deposit. That takes an animal off the available list and puts your name on it.
We raise it out
Your animal finishes on pasture. This is the slow part — no grain to rush it along.
Cut sheet
About three weeks before harvest we send a one-page form: steak thickness, roast sizes, how much ground beef. Call us and we'll fill it in together.
Processing
A USDA-inspected butcher cuts to your sheet, then vacuum seals and labels every package with the cut and the date.
You collect
Pick up at the farm or we ship it frozen, packed to stay that way. Pay the balance when you take it.
Before you commit
You get the whole animal, not just the steaks.
The thing first-timers don't expect. A share isn't a box of ribeyes — it's every part of the animal in proportion: steaks and roasts, but also short ribs, brisket, stew meat and a lot of ground beef. That's why it costs what it does per pound, and it's worth knowing before you order.
Ready when you are.
Reserve now for the next harvest, or call with questions first.