Order Instructions

The basic ordering process

Here is the list of the ordering process for our natural Grass Fed Beef:

  1. Reserve your beef by sending in your order deposit online.
  2. The butcher comes and butchers your beef.
  3. We put your name on a specific portion of beef and 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...
  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.
delicious grass fed beef grazing

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


Frequently Asked Questions

Some common questions our customers ask.

How is a quarter beef divided? Do I get the front or back of the half beef?

Quarters are actually a half of a half, they are not the front or back section. So when you order a quarter beef, you will get a half portion of each cut that would be in a half beef. It's a fair division of a half beef.

How much freezer space will I need to store my beef?

A half beef will take up approximately 10 cubic feet of freezer space and a quarter will use around 5 cubic feet of space. The typical kitchen fridge freezer compartment has about 5 cubic feet space- so a quarter beef can fit in there, if you use all the space and pack it efficiently.

Who does the cut and wrap and how is the meat packed?

That depends on what butcher you choose! The butcher will age the beef to bring out the best flavor and tenderness. All the beef is vacuum packed in thick clear plastic. All of the cuts are also labeled with the name of the cut. This method is so good at sealing the meat, that freezer burn just does not happen. Typically the meat tastes fresh for a year or more!

How much beef will I end up with after it is cut and packaged by the butcher?

When you purchase your share of a live beef animal from us, we have to sell it to you based on the “hanging weight”, which is the weight of the beef when it arrives at the local butcher shop, just after butchering.

The butcher will dry age the beef (for between 1-2 weeks), and then cut and wrap the beef according to your cutting instructions. After the butcher removes bones and any extra fat or trim from the dry aging process, the net weight you end up with should be about 65% of the hanging weight. So although it will vary, if the hanging weight of a quarter beef is 160 lbs, the net weight of the beef you put in your freezer should be approximately 104 lbs.

flowers by the gate of Basket Flat

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