FREQUENTLY ASKED QUESTIONS

Our beef costs $7.85lb (for both whole and half). 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 and 200–250 lbs for a half.

We require a $200 deposit to reserve your beef. You can pay cash, check, Venmo or Zelle – just contact us to confirm. You can place a deposit any time after the first of the year for the season in which you want to purchase beef. The earlier you place your deposit, the better. This ensures 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 incur 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 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

*A whole beef comes with twice the beef of a half beef.

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 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.

You will not make a payment to the butcher. All payments will go through Fern Springs Beef.