Frequently Asked Questions

After the beef has been delivered to the Processor, we will send an email with any additional information, along with a cutting sheet that helps guide you. We will then send a separate invoice with the final amount due (less deposit) once we receive the hanging weights from the Processor. We try to make this process as easy as possible.

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Once you receive your invoice, you can pay online via credit card. The payment for beef does need to be received before you go pick up your beef at the processing plant.

Next, the Processor will call you for cutting and packaging instructions. They do a great job of guiding you through the process. The beef hangs for 10-14 days, and then the Processor cuts and wraps it. They will contact you when it is ready to be picked up. You will need to pay the Processor for their processing charges when you pick up the beef.

1/4 BEEF 1/2 BEEF

Roast: How many pounds per roast? (Typical size is 3-4 lbs.)

Steaks: How many steaks per package and how thick? (Standard thickness is 1 inch and 2 steaks per pkg.)

Ground Beef:

1 pound per package (this is standard);

1.5 pounds per package; or

2 pounds per package?

Soup Bones: Yes or No

Short Ribs: Yes or No

Any customized instructions? For instance, you may prefer a NY strip and Tenderloin rather than a T-bone. And you may wish to have some cuts turned into ground beef, such as the brisket or short ribs.

Your typical 1/4 beef consists of approximately 6-8 various roasts, 6 T-bone Steaks, 6 ribeye steaks, 3 sirloin steaks, 3 round steaks, 40-60 pounds of ground beef, a couple soup bones, a couple short ribs, and a couple packages of stew meat. A 1/2 beef will be double this.

*Amounts vary based on size of beef

The hanging weight is the weight of the carcass before it is processed into individual cuts. Your take-home weight of meat will be about 25%-35% less depending on how you have the meat cut. The hanging weight or dressed carcass is only about 60-62% of the live weight. And the butchered meat is only about two-thirds of the hanging weight since you lose scraps, fat, tiny bits and bones.

Quarter: 170-190 lbs.

Half: 340-380 lbs.

1/4 Beef = 4.0 cubic feet

1/2 Beef = 7 cubic feet

A 1/4 beef will feed a family of four for about 6-9 months, depending on how much beef you use. It will fit in a freezer that is about 4.0-4.5 cubic feet. Everything is wrapped to maintain freshness for at least a year.

Yes. Each year, we sell a limited supply of 1/2 pork shares, which varies when our pork shares are ready. We plan to have pork ready to be sent to the Processor in Winter 2026. We accept orders on a first-come, first-served basis, with a non-refundable deposit required.

We require a $100 non-refundable deposit to place an order for a 1/2 pork share. This deposit will be deducted from your final balance. You will need to pay the Processor for their processing charges when you pick up the pork.

1/2 Pork Share = 3.0 cubic feet

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Cattle are natural foragers, they love to graze and eat grass, and we love to have our Hereford, Red Angus, and Hereford/Red Angus Cross on pasture as much as possible here in Minnesota (generally from spring until late fall) and rotate them to different pastures as we continue to grow in regenerative farming. Our steers are 93%-95% grass-fed and supplemented with approx. 5-7% grain to maintain energy and promote marbling and tenderness, which our customers also love (our mama cows are always grass-fed with added minerals).

Because our cattle are raised on pasture and supplemented with grain, they would fall under the category of pastured beef.

The grain we supplement with not only provides protein when mixed with a grass diet, but it also helps keep our beef growing naturally in the different seasons without growing them as fast as possible. It also provides the energy we like them to have in a colder climate. since we don’t give them any growth hormones or steroids or use antibiotics in the feed. We want to provide both a tasty and nutritious product for our customers.

All our beef will be leaner compared to conventional grain-finished beef.

We no longer give vaccines to our cattle (at this time, it is our understanding there are no mRNA animal vaccines).

We do not apply any artificial fertilizers, herbicides, or pesticides to our pastures or gardens. We use our composted manure from our cattle and chickens when we need to fertilize.

We only use antibiotics when sickness threatens our animal’s life. We care about our animals, and we’ll treat them accordingly when necessary. However, this is very rare, and any animals processed will be antibiotic-free. Our animals lead a very low-stress life, which results in happy, healthy animals and better-tasting meat.

Like many of us, we’re trying one day at a time to reduce our dependence on the SAD diet and embrace that red meat and other meats are beautiful and healthy meats that God has provided and not to be feared, like we’ve been told just in the last several decades.

Due to the increasing cost of raising meat chickens, we are still considering whether to offer pastured chickens in Fall 2025.

Our pastured chickens are available for pre-order one to two times per year, typically during the spring and summer. You can reserve your whole chicken with a $10 non-refundable deposit.

Once the chickens have been processed, we’ll have an invoice with the weight of your chicken and the final amount due (with deposit deducted), which you can pay by cash, check, or credit card when you pick up your chicken(s) at the farm or by credit card if you would like them to be delivered within 45 miles of the farm.