A good rule of thumb is 50-65% of hanging weight. Factors include size of the beef, boneless vs bone in cut options, genetics of the beef, and how fat the beef is.

Lots of variables here. Will you use the meat for three meals a day every day to feed a family of eight, or use it for three meals a week to feed two people? Your answer is probably somewhere in the middle, but a good rule of thumb is 3-5 months per quarter.

A quarter is a split half, so you will get cuts of meat from both the front and hind quarter.

This is one of the best parts about custom beef processing, it is truly CUSTOM. You get to pick which whole muscle cuts you want to keep such as steaks, roasts, brisket, ribs, etc. Want your steaks super thick and wrapped two per package? We'll do it. Want five pound chuck roasts? No problem. Want us to save some bones for your dog? You got it. If there are whole muscle cuts you don't want, we can make them into ground beef or multiple processed products.

When the farmer delivers the animal to the locker, we will reach out to you to ask how you'd like your animal processed. Don't be intimidated by this, we'll make it easy. We'll ask you basic questions such as whether you would rather have T-bone steaks, or make the T-bones boneless, resulting in New York Strip and Filet Steaks. We'll ask you things like whether you would rather have your ground beef in pound, pound and a half, or two pound packages. If it's your first time, we recommend doing the order over the phone, but you can also submit it online if you prefer.