Frequently Asked Questions
Hanging weight is the weight of the cow carcass after initial slaughter and processing, it's the weight of the carcass after the hide, head and some organs have been removed. The actual meat you will receive is typically 60% +/- of the hanging weight. On average our animal’s hanging weight will run somewhere around 850 to 900 pounds, meaning a half will be around 425-450 pounds hanging weight
The hanging weight is the industry standard for how money exchanges hands regarding bulk beef. It is the weight that is tracked at the processor and observed by the State/Federal Meat Inspector.
Time to dig out those old algebra skills!
Box Weight = Hanging weight X .60
Remember this is an estimate as each animal is different. We typically see an average of 60%+/- yield.
We do offer delivery to many places. If you have been with us for a while you might remember us delivery on a monthly basis. Due to shifting market conditions and life circumstances we have had to make some adjustments here. We currently offer slaughter dates from January to March and September to December. This has vastly changed our delivery schedule however the slaughter date your animal is assigned to will be based on your area for delivery. We currently offer delivery to the following areas:
Montana
Missoula
Kalispell
Bozeman
Billings
Idaho
Coeur D'Alene
Post Falls
Sandpoint
Washington
Spokane
We typically ask that everyone meet us or our driver at a central location in your are to keep our costs down so that we can offer free delivery. We offer home delivery under very special circumstances at an additional cost.
Unfortunately we do not. We offered a free 5 cu. ft chest freezer with the purchase of a half beef or greater for roughly 5 years and unfortunately we can no longer sustain this cost. We are grateful we were able to manage it for as long as we were but with changing market conditions and life circumstances it is not an expense we can absorb any longer.
When it comes to purchasing beef they are available in half or whole orders. This is based off the dressed/hanging weight of the cow after it is slaughtered. Again, hanging weight is the weight of the cow carcass after initial slaughter and processing, it's the weight of the carcass after the hide, head and some organs have been removed. The actual meat you will receive is typically 60% +/- of the hanging weight. On average our animal’s hanging weight will run somewhere around 850 to 900 pounds, meaning a half will be around 425-450 pounds.
Again, these are hanging weights meaning after the entire carcass is dressed down, some of the hard fat, bones and non-edible byproducts are removed, the actual box weight will be less than the hanging weight. However because we are charged when the animal is processed off of the entire hanging weight, we sell and price our beef accordingly. It is the industry benchmark for how money changes hands with bulk beef as it is monitored by a state or federal meat inspector.
The cut and wrapped weight is typically roughly 60% +/- of the hanging weight, meaning an average whole yields 510-540 pounds, a half 255-270 pounds.
Each share will be cut and processed according to your specifications and will include:
Filet •NY Strip • Ribeyes • Sirloin Steaks • Flat Iron Steaks • Top Round Steaks • Flank Steaks • Skirt Steaks • Brisket • Bottom Round/Cube Steaks • Short Ribs • Rump Roasts • Chuck Roasts • Arm Roasts • Stew Meat • Packages of Burger – Fat content according to your specification
We do not slaughter animals unless they are sold. Every deposit reserves a share of a specific animal. If you cancel your deposit before your animal has gone to slaughter we offer a refund less $50 of what you paid to cover our processing fees etc.
2025 was an incredibly difficult year. We personally faced a number of health challenges and in the midst of them two websites crashed along with all of our communication platforms connected to them. In the process orders were lost, phone calls were missed and many mistakes were made. Looking back there are many things that we could have done better or differently and for that we apologize.
Our intentions were never negative, however we are aware the outcome was customer service that was far lower than we have always endeavored to provide. With that in mind we are adjusting our business model some to try to stay ahead of orders better and create better expectations and experiences for customers. In order to set these achievable goals we will be able to offer 1/4, 1/2 and whole beef processing dates January - May of 2026; then again after September thru the end of the year.