- How is my beef packaged and delivered?

All of our beef is sealed in biodegradable butcher paper and labelled with the weight and the contents of each individual package. Steaks typically come 2 per package, ground beef in 1lb or 2lb packages and roasts from 3-5lbs depending on the cut. If you are purchasing a side before the processing date, the butcher will customize the packaging to your preferences.

If you are purchasing a pre-cut side, the cuts are labelled in our Shop page.

Individual packages are then boxed labelling the box’s contents.

Delivery is always done in a freezer unit to ensure your beef stays properly frozen at all times.

- Looking at the different sides, why does a larger side and a smaller side have the same/similar amount of steaks and roasts? Wouldn’t a larger side have more cuts?

A larger side may or may not have more cuts, however, the cuts are usually larger. e.g.: a 300lb side might have a 10oz Ney York Strip and a 250lb side might have an 8oz New York Strip. Having said that, all animals and all sides cut up differently.

Another common difference is how the amount of Ground Beef is affected by what other cuts are included. e.g.: if there is no Brisket, that cut will go into additional Ground Beef. Also, the chuck can be cut into anywhere from 0-20+ Chuck Steaks. The fewer Chuck Steaks, the more Ground Beef or Cross Rib (Chuck) Roasts.

- Some interesting facts on purchasing/comparing sides of beef:

• Prime Rib and Rib Eye are the same thing….sort of. Prime Rib is a roast that is cut into steaks/portions after cooking. A Rib Eye steak is the same, but trimmed and cut into steaks before cooking.

• T-Bone Steaks are the same as New York Steaks + Tenderloin/Filet Mignon Steaks. If you order T-Bones, you get a bone-in steak that is the New York on one side and the Tenderloin on the other side. If you order New Yorks, the bone comes out of the T-Bone and you get New York strips and Tenderloins packaged seperately.

• When comparing the number of Steaks in a side of beef, the thickness of the Steaks makes a big difference. e.g.: If a Prime Rib is 12” in length, and you order 1” Rib Eyes, you will get 12. If you order 3/4” Rib Eyes, you will get 16. If you order 1.5” Rib Eyes, you will get 8. Our pre-cut sides have 1” steaks.

• Most beef sections can be ordered as a Roast or as Steaks, or a mix of both. e.g.: Outside Round Roast vs Outside Round Steaks. So, Roast or Steaks? Which is better? That depends on how you prefer your meals. If you prefer eating a steak over eating a roast, get at least some steaks made from the muscle. Will it be the same as a Ribeye Steak? No. But prepared and cooked properly, these cuts can be amazingly tender and flavouful. Our pre-cut sides offer a mix of Roasts and Steaks.

- Can I choose my own cuts?

Yes! If you wish to buy a side before one of our processing dates, we can put you in direct contact with our Butcher and they will walk you step-by-step through the cutting options; and we will still facilitate delivery. Our Butcher is Magnum Meats in Rock Creek and they are amazing!

Having said that, we have a commercial walk-in freezer at our farm and, many times, we have pre-cut beef in stock as advertised in this website on our “Shop” page.

- How much freezer space do I need for a 1/4 or 1/2 beef?

A 1/4 beef takes approximately 3.5-4 cubic feet of freezer space. A 1/2 beef takes approximately 7-8 cubic feet of freezer space. This varies on the size of the quarter/side and how it is processed into cuts.

I see you charge beef sides by “Hanging Weight”. What does that mean?

Hanging Weight is the weight of the animal after it is processed into a “hanging-side”, at which time it will be hung for 2-3 weeks. During this hanging period, the beef will naturally tenderize and dry-age; which will include some shrinkage and loss of moisture weight.

From there, the actual weight of cuts will be determined by the customer in how they choose to have the animal processed. Examples would be bone-in steaks and roasts vs boneless steaks and roasts, the amount of beef that is used in ground beef, stew beef, stir fry, etc; all of which are boneless of course.

A good rule of thumb is that the Hanging Weight will convert into approximately 60-65% of packaged beef.