You select your beef package and place your order on the order page. Then within a few days we will send you a confirmation email and a PayPal deposit invoice. You can use your regular credit card to pay the deposit right from the email. Its easy! Once we have received the deposit payment your spot is reserved!

ORDER SIZE DEPOSIT COST BUTCHER FEES PROCESSING FEES

Eighth: $150.00 $6.75 per hanging pound 1.00 per hanging pound $40.00

Quarter: $250.00 $6.50 per hanging pound 1.00 per hanging pound $60.00

Half: $450.00 $6.25 per hanging pound 1.00 per hanging pound $85.00

Whole: $850.00 $6.00 per hanging pound 1.00 per hanging pound $175.00

Deposit

Your deposit ensures that one of our cows will be grown just for you. The total deposit will be applied to the final cost of the order.

What’s a Hanging Pound?

These prices are per “hanging pound”. Hanging weight is about 50% the weight of “live weight” or “on the hoof”). Packaged weight is about 50 – 70% of hanging weight depending on your cut instructions, like if you want your meat bone in or not for example.

Butcher Costs:

You will also be responsible for paying the butcher costs at $1.00 per hanging pound for butcher fees, but may vary.

So, when do I get my beef?

Once we have some cattle to weight we fill our folk’s beef orders in the order we have received them. Our target weight is between 1100 and 1200 pounds on the hoof. Then we will schedule a date with the butcher and let the group know by email. We will keep in touch with you about timing as we progress. We process cattle every few months year round. Pick up dates relative to slaughter dates depend on the length of our waiting list. We handle it all first come, first served, and our goal is 5-6 weeks from order/deposit to pick up. Post Covid-19 our wait times are longer than that due to higher demand for our beef. To get an exact time please email us through the contact tab above. we will get back to you quickly with a response on current timing.

Pickup of your beef is at our farm in Essex, NY.

We’re only about 4.5 hours from NYC, and we think its important to get to know you, and for you to see where your food is coming from, and learn about the folks who work hard to be a part of feeding your family. We also love to help you get informed about how we do what we do, and why we do it the way we do.

You will make final payment (by credit card only) when we send you an emailed invoice in advance of your pick up date at the ranch. This invoice will be for the total cost of grass fed beef you purchased, including your processing and butcher fees less your deposit amount.

We will contact each of you after the cut and wrap process is complete to let you know what pick up days and times are available.

Humane Slaughter Process:

We only work with approved USDA slaughter facilities in NY state. We treat our animals humanely, and with respect, and the slaughter process is no different. We are part of the process and pay incredible attention to the details and the experience of the animals. It's the right thing to do on every level. After slaughter the beef is hung and dry aged for 2 or 3 weeks

Cutting and Wrapping:

If you order an eighth beef or a quarter beef we provide our “Standard Cut”. Our “Standard Cut” can include a variety of cuts including New Yorks, Filets, Rib Steaks, Sirloins, Stew Meat, Short Ribs, Flank and Skirt Steaks, Roasts, Ground Beef and Soup Bones. Check out this helpful beef chart to learn more.

“Standard Cut” is the most requested cut and wrap instructions after fine tuning through years of working with our customers.

Our “Standard Cut” includes steaks cut to 1 1/4”, roasts at about 3 Pounds and ground beef in one pound packages. We have been fine tuning this cut and wrap list for years of working with our customers, and this package gets rave reviews!

Custom Cutting:

We provide our half beef and whole beef customers with customized cutting through our Beef Cutting Instructions online form but lots of folks go with our standard cut too. But that said, if you want a standing rib roast, or whatever, we can make that happen for our half beef and whole beef customers. Our half beef and whole beef customers fill out our Beef Cutting Instructions and email it to us. Then our incredible butchers go to work to get your beef just right!! We will hand in hand with you to make sure you have everything you need to get the best beef in New York, the way you like it.

Check out all of the available custom cuts from the official Butchers Beef Chart.

Our butchers watch the hanging beef every day to determine the very best day to butcher and wrap. Not every half or quarter is ready at the same time, so this customized approach is important to make sure your beef is aged perfectly.