Frequently Asked Questions
What options do you have available for freezer beef?
Our customers can choose to buy 1/8, 1/4, 1/2, or a whole beef from us.
We introduced the option of purchasing 1/8 beef in 2022, as we noticed that many customers wanted the convenience and taste of local beef but without the commitment (or freezer space) required for 1/4 or 1/2 beef.
Why is there a deposit?
The deposit is to secure your product. Your deposit is automatically deducted from your final invoice.
What am I paying for?
Your price per pound includes standard processing at an Iowa locker and delivery within a 100-mile radius of Des Moines. Your total bill will be based on the hanging weight (aka carcass weight) of the animal. This is before processing and packaging.
What is Hanging Weight, and why is it important?
Hanging Weight (or carcass weight) is the animal's weight after it’s harvested and initally processed (including the removal of organs, hide, etc.). This weight is used to determine processing fees by our locker and is the standard weight measurement for pricing used by farmers offering freezer beef before custom cuts are made by their customers.
What is Packaged Weight (Take-Home Weight)?
Packaged Weight (or take-home weight) is the final weight of the meat you take home after the animal has been processed. This weight is less than the Hanging Weight due to water loss from the aging process and bone loss, and the final packaged weight can vary depending on the specific cuts requested.
Why does the Packaged Weight seem lower than the Hanging Weight?
The Packaged Weight is lower than the Hanging Weight because of natural water loss during the dry aging process and any bone loss, depending on the specific cuts you’ve chosen.
Why do you age your meat?
We age our meat to enhance its flavor and tenderness. During the aging process, the beef is stored in a controlled, chilled environment for a period of time. This allows the natural enzymes to break down muscle fibers, resulting in a more tender texture. Additionally, the process allows the meat to lose moisture, which concentrates the flavor and develops a richer, more intense taste. Dry aging is a time-honored method that produces high-quality beef, giving you a truly unique eating experience.
How much beef can I expect?
On average, you can expect the following amount of beef. Both ¼ and ½ beef include a mixture of steaks, roasts, and ground beef.
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1/8 beef - this will yield between 40 - 65 lbs of beef in your freezer, including 20+ lbs of ground beef.
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1/4 beef - this will yield between 120 - 160 lbs. of beef in your freezer - including 35-65 lbs of ground beef.
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1/2 beef - this will yield between 240 - 320 lbs. of beef in your freezer - including 70 - 130 lbs of ground beef.
Please remember this is an estimate. The final weight may vary slightly.
What type of cuts can I expect?
It's important to note that the type of cuts you receive from a 1/4 of beef depends on how you choose to have it processed. For instance, if you prefer t-bone steaks, this is what you'll get. However, some customers opt to have their t-bones turned into NY strips and filets instead. You can also choose to keep your brisket with a 1/4.
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7 Roasts which are approximately 3 lbs. each (including arm, round, rump, and chuck)
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6 packages of Sirloin Steak (approximately 1 lb. each)
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5 packages of Ribeyes
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2 packages of T-bones
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1 package of Porterhouse steak
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5 lbs. of Stew Meat
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3 packages of Spare Ribs
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45 pounds of ground beef
How much freezer space will I need?
A ¼ beef will take about 3.5 cubic feet of freezer space. This is the average size of a standard freezer in a fridge/freezer combo. You may want to invest in a deep freezer. If you don’t have one already, we are happy to make recommendations on size if you need them!
Do you use antibiotics?
Yes, but only when necessary. It is our responsibility to provide the best care for these animals we can. Just like humans, sometimes animals get sick and need an antibiotic to get better. If an animal is sick, we work closely with our veterinarian to determine the best treatment for that animal, which may include an antibiotic. We promise that if we use an antibiotic, we follow all protocols outlined by our veterinarian and make sure it is not in the animal's system when it is processed.