Reservations are open for 2026 beef and lamb. Quantities are limited.
Beef
Lamb
Workshops & Events
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FAQs
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FAQs
Questions worth asking before you commit
Is the beef grass-fed or grass-finished?
What does “hanging weight” mean?
Why price by hanging weight?
What does a quarter beef cost?
How much beef will I actually take home?
Front quarter or hind quarter?
What cuts are included?
Can I choose my own cuts?
What's included in standard processing?
What costs extra?
How much freezer space do I need?
What does a whole lamb cost?
How much packaged lamb will I get?
Can two households split an order?
Is the meat certified organic?
Do you use antibiotics or hormones?
Where are the animals processed?
When will my meat be ready?
Where do I pick it up?
Do you deliver?
How much is the deposit, and is it refundable?
When's the remaining balance due?
What payment do you accept?
What if the final weight is different from the estimate?
What if an animal or processing date falls through?
What about the workshops and events — are those related to the meat business?
I have another question.
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