Order Instructions

The basic ordering process

Order Timeline

Reserve your share online

Select the size of the share, the butcher and the batch month. Place your order online and pay the deposit. You can pay via credit card, ACH, or you can mail in a check. Your order is not secure until your deposit is received.

Wait for your share to be ready

Humane slaughter takes place on our farm, and your beef is delivered to the local butcher. Your name is placed on your specific portion of beef and we give the butcher your contact information. The butcher will contact you to get your cutting preferences. The butcher will age the beef for about 1-2 weeks before they cut it to bring out the tenderness and flavor.

Settle the balance

The butcher will weigh your portion of beef and provide us with the weight so we can calculate your bill with us, and we send your bill to you. You will need to pay your remaining balance with us before you can pick up your meat from the butcher.

Pickup Your Finished Beef

The butcher will let you know when your meat is ready, and you can come pick it up. You pay the processing costs to the butcher when you pick up the meat from them.

Enjoy Your Healthy Grass-Fed, Grass-Finished Beef!


delicious grass fed beef grazing

Ordering process for our natural Grass Fed and Grass Finished Beef:

  1. Reserve your beef by placing your order online.
  2. Humane slaughter takes place on our farm and your beef is delivered to the local butcher.
  3. Your name is placed on a specific portion of beef and we give the butcher your contact information.
  4. The butcher will weigh your portion of beef on arrival and provide us both with the weight so we can calculate your bill with us, and send that to you.
  5. The butcher will usually contact you within a few days to a week to get your cutting preferences.
    For example: if you want a lot of ground beef, but don't want round steak, you may want your round steak to be ground into ground beef. Or you may want 1.5 lb ground beef packages instead of 1 lb ones, or different roast beef sizes, some people like prime rib instead of rib steak, etc. If you want organ meat, soup bones, or beef tallow, be sure and ask the butcher for that directly.
  6. The butcher will age the beef in their cooler for about 1-2 weeks before they cut it to bring out the tenderness and flavor.
  7. You will need to pay your remaining balance with us, before you can pick up your meat from the butcher.
  8. The butcher will let you know when your meat is ready, and you can come pick it up. You pay the processing costs to the butcher when you pick up the meat from them.
    If you want Heart or Liver, be sure to ask them for it when you pick up your meat as it will not automatically be included. If you are an Oregon resident, please be sure to bring your Drivers License and ask the butcher to remove any sales tax from your processing bill.

Cutting Instructions

Be sure to get exactly the cuts you want.

Here is a chart from the American Angus Association that helps show the various types of beef cuts available. When you order from us, our butcher will contact you for your specific cutting instructions, so you get your beef cut the way you want it. If you are not sure, of what cutting choices to make, call us for some beginner (or advanced) advice, we will be happy to help.

Angus Association meat chart

Download this chart

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