Here is an example of a typical breakdown Live weight; 1350 lbs. Hanging weight = approximately 800 lbs. (400 lbs per side). 400 lbs x 3.95 per pound =$1580 for a full side of beef, or $790 for a half side, plus the butcher fee, cut and wrapped and ready for your freezer. Obviously not all sides will be the same size so if you have a preference for a smaller or larger side please make a note on your order form. Also price does not include liver, heart, tongue or tail. These can be purchased separately but those who don't want them don't pay for them. Our meat is processed at Butcher Boys in Graham. It is aged for approximately 2 to 3 weeks in the cooler and then cut and wrapped. The butcher will call you and go over your cutting options with you and answer any questions about the butchering process. (Note: there is additional weight loss from de-boning, fat trimming and some shrinkage in the cut and wrap process from hanging weight amounting to approx. 40%). If you want large bones for your dog just let them know. To reserve your beef a deposit is required; $200 for a half beef, $100 for a quarter beef. We take payment by Zelle, Venmo or traditional check.

And with your paid deposit you will receive a copy of Maxine Taylor's book; There's A Cow In My Freezer

                    There’s A Cow In My Freezer

Imagine enjoying delicious, nutritious, locally raised, and ethically produced beef whenever you want it. That’s what buying meat in bulk is all about. Ordering beef by the quarter, half, or whole animal is an excellent way to save time and money. It also better connects you to your food, the people who produce it, and a more traditional and holistic way of eating. But what exactly do you get and where do you put it all? Based on years of research and the firsthand experience of a health editor who’s been eating this way since 2011, There's a Cow in My Freezer is an easy-to-follow, step-by-step guide that walks readers through the entire process of buying meat in bulk. You’ll discover:

*   Why local grass-fed and pasture-raised meat is better for you, the animals, the community, and the environment, and how            buying meat in bulk can simplify your life
*   How to choose a freezer, plus creative options if you’re short on space
*   How the buying process works, including deposits, cut instructions, and replenishing your freezer year after year
*   How to take the guesswork out of cooking grass-fed meat, and tips for keeping things fun and stress-free in the kitchen

… plus much, much more.

If you’ve ever been curious about buying meat in bulk but didn’t know where to start, or felt overwhelmed or intimidated by the idea of whole-animal eating, then this book is for you!