We sell beef packages ranging from complete animals to a couple cuts of meat. As we have animals &/or beef packages become available, you will see them posted on our page with price, genetic information, and an availability date. For our most commonly asked questions we ask you to please read the information below:
How many pounds of Beef am I getting? For reference on purchasing full, half, or q
uarter beef packages, see below:
1 Full Beef - 550 lbs. +or- 100 lbs.
1/2 A Beef - 270 lbs. +or- 50 lbs.
1/4 of Beef - 140 lbs. +or- 30 lbs.
1 adult generally consumes 1-2 pounds of red meat per week, coming out to 60-110 pounds a year. A full Beef will fill around 14-16 cubic feet - you will need a chest style freezer. A 1/2 Beef will fill around 7-8 cubic feet - a smaller chest freezer will do the trick. A 1/4 Beef will fill around 4 cubic feet - if you have a fairly large fridge/freezer combo and your freezer is COMPLETELY empty, it should all fit. How long should I defrost my Beef? Steaks will take around 1.5-2 days to fully defrost in a fridge at 35ºF. Larger cuts of meat such as roasts or briskets can take up to 3-4 days to completely thaw. You can slightly speed up the thawing process by placing your frozen goods in COLD water for a couple hours. Keep in mind you should be resupplying the cold water every 30 minutes, NEVER use hot water. Furthermore, you should ALWAYS cook meat within 5 days of being completely defrosted. The bacteria on the meat will begin decomposing the meat once it is in a thawed state. How long can I store beef before it goes bad? Meat stored at or below 0ºF can be stored indefinitely, and is safe to eat past 1 year of storage when stored at or below 0ºF ONLY. You will begin to notice a very slight flavor loss that begins at 1 year that will slowly become more noticeable as the meat ages. (almost all newer chest freezers will reach as low as -10ºF constant storage temperature)
Meat stored at 5-10ºF will start to notice slight flavor loss around 10 months, that gets slightly more noticeable as time goes on (kitchen use fridge/freezer combos can sustain this temperature). Meat stored at this temperature that is over 12 months old should be eaten with extreme caution. A slimy or sticky residue and an off-putting smell is a sure sign that the meat has gone bad and SHOULD NOT be consumed. My beef has turned gray or brown, should I toss it? No, meat can turn from a bright red to a slight gray or brown color due to lack of oxygen. All meat that has been frozen will slowly loose its bright red appearance the longer it is frozen. As long as your meat was stored properly, it is still 100% safe to cook and eat. NOTE: As will all things in life, use your best discretion. Before consuming ANY meat products from ANY producer, inspect your food. Power loss, freezer compressor failure, ambient temperature, and frequency of access to a freezer, as well as many other things, can adversely effect how long meat can be stored safely and retain its freshness.
