Frequently Asked Questions

Quarter beef requires about 4-5 cubic feet of freezer space, half beef needs 8-10 cubic feet, and whole beef needs 16-20 cubic feet. We recommend having slightly more space than the minimum to ensure proper organization and air circulation.

We accept cash, check, and credit cards at our farm store. For meat shares, we typically require a deposit to reserve your share, with the balance due at pickup. Processing fees are paid directly to the processor.

While our individual cut prices are higher than conventional grocery store meat, the quality difference is significant. Our meat shares offer substantial savings compared to buying individual cuts, often saving 25-40% while providing superior pasture-raised, dry-aged meat.

Yes, we understand meat shares are a significant investment. We typically work with customers on payment plans, requiring a deposit to reserve your share and allowing the balance to be paid over time before pickup.

Dry-aged beef has a more concentrated, rich flavor compared to conventional beef. Many describe it as having nutty, buttery notes with enhanced umami. The texture is also more tender due to the natural enzyme breakdown that occurs during aging.

We've found 21 days to be the optimal balance for flavor development and quality. This timeframe allows sufficient moisture loss and enzyme activity to concentrate flavors without compromising the meat's integrity. Shorter aging doesn't develop full flavor potential, while longer aging can become too intense for most palates.

Absolutely. Our dry-aging process is carefully controlled in temperature and humidity-monitored rooms. The protective crust that forms during aging is trimmed away, leaving perfectly safe, flavorful meat. All our processing follows strict USDA guidelines.

Dry-aged steaks actually cook more predictably than conventional steaks due to moisture loss during aging. They sear beautifully and cook evenly. We recommend simple preparations that let the enhanced flavor shine—salt, pepper, and minimal seasoning work best.

Properly frozen beef maintains quality for 12-18 months, while pork is best used within 6-12 months. We recommend vacuum sealing for maximum freshness. Always label packages with dates and use oldest items first.

The safest method is slow thawing in the refrigerator—allow 24 hours for every 4-5 pounds. For faster thawing, submerge sealed packages in cold water, changing water every 30 minutes. Never thaw at room temperature, as this can promote bacterial growth.

Meat thawed in the refrigerator can be safely refrozen within 1-2 days, though there may be some quality loss. Meat thawed by other methods should be cooked before refreezing. Never refreeze meat that has been left at room temperature.

Fresh and frozen meat products need to stay cold during transport to maintain quality and safety. Bringing an insulated cooler with ice packs ensures your purchases stay at proper temperature, especially during warmer weather or longer drives home.

Our animals live their entire lives on pasture with access to shelter, clean water, and their natural diet. They're moved to fresh grass regularly through rotational grazing, allowing them to express natural behaviors while improving soil health.

We never use growth hormones or routine antibiotics. If an animal becomes ill and requires treatment for its welfare, we provide appropriate care and strictly observe all withdrawal periods. Such animals are never processed until completely clear of any medications.

All our meat is processed at USDA-inspected facilities that meet our high standards for animal welfare and meat safety. We work closely with processors who understand our commitment to quality and handle our animals with the same care we provide on the farm.

Our rotational grazing system improves soil health, increases biodiversity, and sequesters carbon. By working with natural systems rather than against them, we're building land that will be more productive and environmentally beneficial for future generations.