Here’s how the process works:

• When market-ready, our animals are brought to a local, well-respected processor (Sailer’s Meats, in Elmwood, Wisconsin — more on them below), where they are humanely dispatched (more on that in FAQ).

• Before butchering, the meat is generally hung and dry-aged for 7-14 days at the processor (up to 21 days by special request). Longer dry-aging times result in less water weight, which can slightly increase your final cost per pound, but tends to result in richer flavor and more tender, delicate texture.

• The carcass is then broken down into standard and/or custom cuts (see below) and packaged.

• You can order from our current stock, or depending on the season, you can custom order in advance. Stock orders let you take delivery quickly. Custom ordering gives you the opportunity to choose precisely how you want your meat butchered, but can involve more of a wait.

• Either way, you get a mix of steaks, burgers, roasts — and if desired, organ meats, bones, and tallow

• Buying in bulk (whether by the 25 lb., 50 lb. or 100 lb. pack, or by the quarter or half) lets you save money over regular retail prices, and take delivery of enough meat to last you many months, or to share (or co-purchase) with friends.

• A 25 lb. pack fits in most standard home kitchen freezers. If you’re getting more, you’ll need a chest freezer.

• You can come pick up your beef at the farm (we recommend bringing coolers) or we can arrange delivery in the Twin Cities Metro area (extra fees may apply).

Thanks for considering our grass-fed, family-farmed beef, and please contact us if you have any questions!