Our beef costs $7.85lb for a half and whole. Price includes cut and wrap. This is based on the hanging weight. You can expect a 20%-30% shrink between your hanging weight and the final amount you take home. This will vary based on how you have your beef cut. Our hanging weight for a whole is 400-500 lbs, 200-250 lbs for a half. We require a $200 deposit to reserve your beef. You can pay cash, check, venmo or zell, just contact me to confirm. You can place a deposit any time after the first of the year for the season you want to purchase beef in. The earlier you place your deposit, the better to ensure we have beef left. Once you place your order, we will schedule you a butcher date. When your beef is ready, we will contact you with the final balance. You will receive an email invoice that can be paid through the website with a credit/debit card. Credit card does have a 3.5% fee. Cash, check, venmo, and zelle have no additional fees.

We butcher our beef under a USDA license. To comply with these requirements, we charge an up-front deposit and then bill you based on the “hanging weight,” the weight of the animal immediately after harvest, after skinning and evisceration. Our butcher does not weigh for the final take home meat.

Here's what you get with a half beef (your individual cuts may vary depending upon the size of your animal and your cut and wrap instructions): Roasts (3-4 lbs each) Shoulder roast- 3-4 Packages Chuck roast- 6-8 packages Sirloin tip roast- 3 packages Rump roast- 1 package Eye of round roast 2 packages Steaks (standard is 3/4" thick, 2 per package) T-bone- 10-12 steaks Rib eye- 12-16 steaks Flank steak- 2 steaks Round steak 8-10 steaks Sirloin 6-8 steaks Ground beef: You will receive approximately 60 lbs of ground beef. The beef is packaged in 1 lb saddle packages. Other: Stew meat- 4 packages Short ribs- 3 packages (3-4 in a package) Soup bones- 2 packages

We do not give our animals any growth hormones and antibiotics will only be given in a life-or-death situation. This sort of situation comes up every few years. We do take the health and well-being of our animals very seriously, and for this reason, when antibiotics are absolutely necessary, we will use them. 99% of the time antibiotics are not necessary and very rarely do we have any health problems in our herd. If an animal slated for butcher falls ill, they will be treated and then removed from our herd. Our butcher beef is 100% hormone and antibiotic free. No medications are administered to butcher animals in the year prior to harvest.

No payment to the butcher. All payment will go through Fern Springs Beef.