We sell our beef by the ¼, ½ or whole cow. We will also sell hamburger in 30lb. amounts. If you want smaller amounts of beef, we suggest finding friends, or "cowpoolers", who will split a cow or portion of a cow. However, we will need to deal with one person representing the cowpoolers and will deliver to one address where the cowpoolers can pick up.
Process of ordering our grass fed beef
- Determine what package you would like to have. (see below)
- Check online or call to see if it's available.
- Reserve your beef by making a deposit ($100 for 1/4 or 30 lb. ground beef, $200 for ½ or whole) and fill out contact information. Deposits can be made through Paypal .
- You will receive a delivery date after deposit and given a time window for delivery of your beef.
- After we give you your cow's hanging weight, the remaining balance of your bill can be paid upon delivery by cash or check. 6. We will deliver your beef anywhere within the state of Georgia. Orders outside of GA may be picked up from our farm.
Other important information
The cow divides into about 40% hamburger, 25% roasts, 25% steaks and 10% other - stew beef, ribs, brisket. Your ground beef is 80/20 - this means 80% beef to 20% fat. This is best for hamburgers, but if you'd like leaner, you can go with 90/10. Let us know on your order form.
The cost is $7/lb. on the hanging weight of the cow. This weight is after the cow has been initially processed. A ¼ cow hanging weight generally weighs about 100-110 lbs. It is then dry aged for close to two weeks. During the cutting process, the butcher will remove bones, gristle and fat which will mean the meat you take home will be 55-70% of the hanging weight, depending on how it is cut. Purchasing less than ½ means that you will receive a selection of cuts from the front and hind quarters. The processing, wrapping, taxes and delivery are included in this price.
If you purchase 1/4 steer, we have three packages we offer. If you purchase a whole steer or 1/2, you can have the meat cut per your instructions.
- Beef Package 1 (Variety) - A combination of 1” steaks (Ribeyes, Sirloin and T bones), roasts (chuck, shoulder, round) stew meat, ribs, brisket and 80/20 hamburger.
- Beef Package 2 (Steak/Burger Lover) - A combination of 1” steaks (Ribeyes, Sirloin and T bones), and hamburger (80/20) – 25% steaks, 75% hamburger.
- Beef Package 3 (Steaks, Roasts, Burger) – A combination of 1” steaks (Ribeyes, Sirloin and T bones), roasts (chuck, shoulder, round) and hamburger 80/20 (all other cuts from package 1 are ground into hamburger).
- ½ cow package – Fill out your own cuts on Cutting Form for ½ Cow which will help you select the different cuts that will best meet your needs.
- Whole cow – You fill out the Cutting for Whole Cow on the website that will help you select the different cuts that will best meet your needs.
- Just Burger package - 30 lbs. of hamburger. The cost for this is $8/lb. for the hamburger (80% beef, 20% fat—80/20) ($210).
Our meat is state inspected by a USDA inspector. We deliver our cows first thing in the morning to the processor so there's very little stress on the cow. After initial processing, they weigh the carcus and hang it in a cold meat locker for 12 days before cutting it to your specifications. They wrap your cuts in two layers of commercial grade freezer paper and then flash freeze it for a couple of days. If you would like it vacuum-sealed, it will cost an extra $.25 per lb. hanging weight. We pick it up directly from the processor and deliver it to your home. All processing fees, wrapping and freezing are included in your price.
After your beef has been ordered, selected and deposit made, we will give you a date for delivery. We will give you an approximate window of time on the delivery day. We DO NOT ship our beef. We will deliver your beef anywhere within the state of Georgia. Orders outside of GA may be picked up from our farm.
Storing your beef
You will need around 3 cubic feet of freezer space for 100 lbs. frozen beef. One quarter should fit into 3 cubic feet. It should keep for years wrapped in the double wrapped commercial butcher paper.
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