If you don't want to mess with filling out the custom cut order form, this is what I use for a standard cut order for 1/2 and 1/4 beef shares. Standard 1/2 Beef Standard Cut Order: Sirloin: Bone-In Steaks , 1" Loin: T-Bone / Porterhouse Steaks, Not Separated in Packages, 1", 2/PKG Rib: Bone-In Rib Eye Club Steak, 1", 2/PKG Round: Tenderized Cutlets? Yes, 4/PKG, 50% of the round Full Sized Round Steaks? No Roasts: Chuck, Arm, and Pikes Peak 3 lb roasts Stew Meat (1lb pkgs): Yes, 5x 1 lb packages Soup Bone: Yes, Medium Amount Short Rib: Yes, a Moderate Amount, 3 lb packages Hamburger Size/Pkg: 1 lb packages Hamburger Patties?: Yes, 1/3 lb patties, 8 per PKG patties per package, 4 packages Brisket (Y/N)?: Yes Flank Steak (Y/N)? Yes Skirt Steak (Y/N)? Yes Loin Tip Steaks: No Organ Meat: Liver Standard Cut Order for ¼ Beef: Sirloin: 1", 1 per package, bone-in Loin: T-Bone/Porterhouse Steaks, Not separated in packages, 1", 2 per package Rib: Bone In Ribeye Club Style: 1", 2 per package Round: 3-4 packages of Tenderized Cutlets, 4 per package (for each customer) Roast: Chuck and Arm Only, 3 lb each Stew Meat: 4 lbs in 1 lb packages (for each customer) Soup Bone: Yes, 1-2x (for each customer) Short Rib: Yes, 2x, 3 lb (for each customer) Hamburger: 1 Lb packages Brisket: Yes, split brisket in two if possible so each customer can get some Skirt + Flank: Yes Loin Tip: No Hamburger Patties: 2 packages, 8 per package, 1/3 lb each patty (for each customer) Organs: Liver Only

Our grass-finished beef is priced at $5.30/lb (quarter), $5.05/lb (half), or $4.80/lb (whole) on a hanging weight basis. That's the weight after slaughter, before cutting and aging. Processing is paid separately to the butcher at pickup — Fischer's runs about $1.28/lb. All in, a half beef works out to roughly $9.57/lb for take-home meat. That flat rate covers everything in the box — ground beef, ribeyes, T-bones, all of it.

Live weight is the animal on the hoof — hide, hooves, gut contents and all. That number doesn't mean much to you. Hanging weight is after slaughter, once the hide and digestive tract are removed but before aging and cutting. That's how we price our beef, and it's the industry standard for a reason — it's consistent and fair. Take-home weight is what actually goes in your freezer, which runs about 60–66% of hanging weight depending on your cut choices. Bone-in cuts give you more steaks and roasts but less ground beef; boneless orders flip that.

Our ranch price covers the animal. Processing — butchering, aging, cutting, packaging — is paid directly to the processor at pickup. We'll give you the processor's current rate before you commit so there are no surprises.

No. A non-refundable deposit secures your spot ($150 for a quarter, $300 for a half, $600 for a whole). After slaughter, we bill the ranch balance based on actual hanging weight minus your deposit. You pay the processor at pickup. Deposits are non-refundable because they hold your specific animal in our production cycle. That said, if something happens on our end — animal death or other circumstances beyond your control — we return your deposit immediately.