Frequently Asked Questions

We use CTC crumbles (a preventative antibiotic) once during the calf's early life in the feedlot during winter months. This helps prevent respiratory diseases when calves are fed hay instead of being out on pasture. This is administered once early in the animal's life as a preventative measure.

Any calves that get sick before weaning and require antibiotic treatment are not included in our beef quarter program.

In the rare event that a calf in our beef quarter program gets sick and requires antibiotics after entering the program, we will reach out to the customer immediately to discuss the situation. We follow all proper withdrawal periods and USDA protocols for slaughter. If a customer prefers not to receive an animal that has been treated with antibiotics, we will provide a full refund of any money paid.

We believe in transparency about our practices and want you to know exactly how your beef is raised.

Hanging weight is the weight of the carcass after slaughter but before butchering. This is the industry standard for pricing beef. Your take-home weight will typically be 60-70% of the hanging weight after the butcher removes bones, trims fat, and processes the meat according to your preferences.

As a general rule: a quarter beef needs about 4 cubic feet of freezer space, a half beef needs about 8 cubic feet, and a whole beef needs about 16 cubic feet. A standard upright or chest freezer (14-16 cubic feet) can hold a whole beef with room to spare.

Our beef calves spend their first year on pasture eating grass. During the finishing phase (November through processing), we supplement their diet with ground barley and grass hay grown on our farm. This creates excellent marbling throughout the meat, which means more tender, flavorful beef.

We're not trying to compete with 100% grass-finished beef—we're focused on producing the best-tasting beef we know how to raise. Our customers love the marbling and flavor that barley-finishing provides.

These are two distinct products with different characteristics:

Beef Quarters (Whole/Half/Quarter): Come from young steers (around 18 months old) that are grass-fed and barley-finished. These are processed in the spring and include all cuts (steaks, roasts, ground beef, etc.). The grain finishing creates excellent marbling and tenderness.

Ground Beef: Comes from mature mother cows (3+ years old) that we've selected out of our breeding program. These are healthy, well-cared-for cows that may not meet our specific breeding standards (due to udder conformation, feet structure, disposition, etc.), but produce excellent quality beef. These cows are 100% grass-fed with no grain finishing, processed entirely into lean ground beef (85-90% lean), and available on a rotating basis throughout the year. Perfect for those who prefer purely grass-fed beef or want an affordable entry point to try our beef.

After you place an order, we'll coordinate a butcher date with our local processor. You'll work directly with the butcher to specify how you want your beef cut (steak thickness, roast sizes, how much ground beef, etc.). Once processing is complete, we'll arrange delivery to your area. We personally deliver to the Grangeville, Boise, and Sun Valley areas, and everywhere in between. Processing typically takes 2-3 weeks from the butcher date.

Butcher dates vary throughout the year based on our processing schedule. Beef quarters are typically available each spring. Ground beef is available on a rotating basis as cows become ready for processing. Please contact us for current availability. We're currently a small operation processing about 5 animals, with plans to grow thoughtfully over time.