Our animals are raised outdoors on pasture with diverse forage to eat. They get freedom, sunlight, fresh air and shelter every single day.

Our cattle are pasture raised and we make this distinction on purpose. Grass fed means an animal has eaten grass only for their whole life. This means they can be raised in a muddy feed lot, fed hay and be called grass fed. Here our cows are rotated thru diverse pastures. During the short winter we do feed hay and a molasses supplement.

A whole beef starts at about 600-650 lbs hanging weight, yielding around 400-450 lbs of packaged meat.

A half beef starts at about 300-350 lbs hanging weight, yielding around 200-225 lbs of packaged meat.

A quarter beef starts at about 130-150 lbs hanging weight, with around 100 lbs of packaged meat.

Our beef is processed at a local USDA inspected facility called Local Cuts. It comes to you in boxes, frozen and vacuum sealed. They are as transparent as we are. Video tours of their facility can be found on YouTube.

From a half side of beef, you’ll typically get around 70 lbs of steak cuts, depending on how thick you like them cut—our butcher recommends 1.25".

The meat yield typically divides into roughly 30% steaks, 40% ground beef, and 30% roasts. This can vary by animal and how a cut sheet is filled out.