Frequently Asked Questions
Straight answers about beef shares, pricing, cuts, timelines, and storage. If you don’t see your question here, contact us.
How much freezer space do I need?
Rule of thumb: ¼ = 4–5 cu ft, ½ = 8–10 cu ft, whole = 16–20 cu ft. Chest or upright both work.
What’s the difference between hanging weight and take-home weight?
Hanging weight is measured at the processor after harvest. Take-home (finished) weight is usually 65–75% of hanging weight, depending on trim and your cut choices.
How is pricing calculated?
Your total = farm price × hanging weight + slaughter fee (flat; split by share) + per-lb cut & wrap. See the full example math on our Beef Shares page.
Can I choose my cuts?
Yes—before processing you complete a cut sheet (steak thickness, roast sizes, grind %, soup bones, organs, etc.).
How long does the process take?
Plan on 4–8 weeks depending on processor scheduling and dry-aging time.
Is the beef grass-fed?
Our cattle are pasture-raised with seasonal forage. We note finishing regimen (grass- or grain-finished) on our site and it can vary by season.
How is the meat packaged?
Vacuum-sealed, labeled cuts—frozen and ready for long storage.
Do you offer delivery?
Local pickup at the processor is standard; limited local delivery may be available. Ask us for current options.
What deposit is required?
Deposits help reserve your spot and are applied to your final total. See Reserve for current deposit info.
What if I’m new to buying a share?
We’ll guide you through sizing, cuts, and storage. Many first-timers start with a quarter share.
Still have questions?
We’re happy to help with cut sheets, storage, or anything else.