Question: What steps are taken for quality?

Answer: Our beef is Angus beef. A breed that is widely known to yield extremely well marbled and excellent tasting beef. Each animal is hand picked from our herd based on overall health and condition. They are then separated from the larger herd, after weaning, where they can be more easily cared for to ensure the highest quality to you. Of course, NO animal is ever given any form of steroid, hormone, anti-biotic, or animal bi-product, or anything else that artificially stimulates growth….EVER! Visit “Our Choices” to get more details on this.

Question: Where is my beef processed?

Answer: We use Walke Brothers in Claremore, OK. We find them to be one of the finest state-inspected facilities in the State.

Question: How is the beef packaged?

Answer: Your meat will come to you in frozen and vacuum sealed packages. Each package is clearly marked and will allow you to “see” the meat. This packaging will allow for a longer freezer life, so there’s no waste!

Question: How is the meat aged?

Answer: Your meat is dry aged for a minimum of 17 days prior to processing.

Question: Can I get custom cuts?

Answer: Custom cuts are available when ordering a quarter or larger at no additional cost to you. Options can be discussed with us. We’re happy to help you decide what cuts would best suit your family's needs.

Question: What is hanging weight vs. packaged meat?

Answer: Let’s take a 1,000 pound animal. That’s live weight. The process is to slaughter and hang that animal in 2 halves for the aging process. At slaughter, they lose on average 40% of their live weight (I’ll save you the details about what is lost). So that would bring the weight to 600#. That is the hanging weight. From there, they will lose another 38%, split between lost fluid during the aging and bone from the cutting and processing. So basically, a 1,000 pound animal yield about 375# of packaged meat. Now, final package weights can actually be higher, if you include bone in some cuts: like t-bone, ribs, bone-in roast, etc. and organs, if requested. The only bone we include on our standard cut is T-Bone. Also, we make our ground beef 90% lean. So more fat will give you more actual weight. So rest assured, from us…you get every piece of meat you can get. (Word to the wise…if someone offers a significantly higher yield percentage than that, you can bet that its water, fat, bone, and liver/heart…not meat.)

Question: How much space do I need in my freezer for this?

Answer: Variety Sampler - One cubic foot of freezer space. Back Yard Bash - 2 cubic feet. The Quarter - 4 cubic feet to be safe. The Half - 8 cubic feet.

Question: How long will it last in my freezer?

Answer: Your beef will be vacuum sealed and should protect it for up to 2 years as long as the package is not punctured.