How Bulk Buying Works
Place & Purchase Your Order
The first step is to go to the store and leave a deposit for the size cut you want.
We'll Reach Out
When you place your order and pay our deposit at checkout you will get a confirmation email. This secures your spot in our queue. We will then stay in touch on timing for the processing of your beef or pork. Our goal is 5 – 6 weeks from order/deposit to pickup date, but slots can fill quickly, and demand fluctuates throughout the year. We process orders on a first-come first-served basis. We process cattle every week to make sure you always have premium grass fed beef for your family! Right now our pork is processed on a biweekly basis, but we are working with our producer to increase availability. The deposits have more information on our current timing based on demand.
Pick Up Date
Once the processing date is determined with our butcher, we will contact you to set up a pickup date and time. We're closer to Denver than you’d think, and the drive is a beautiful one! See our location here.
Final Payment
Once we set your date and have the hanging weight for your animal we will email you an invoice for payment. Our bulk beef and pork customers pay by credit card from an invoice that we will email in advance of pickup. Final beef and pork package invoices, less the deposit amount, must be paid in advance of pick up. We also accept credit cards and cash at time of pickup.
READY TO PLACE YOUR ORDER?
Your slot is not reserved until you have placed a deposit on our store.
Buying Beef in Bulk - Pricing and Information
POSIT / PRICING / PROCESSING FEES
Select the size bulk package you would like and place your deposit on our online store. Once your deposit is placed, we will reserve a spot on our next available processing date.
Want a later processing date?
Not a problem! In the notes section of your order, just let us know about when you would like your beef to be ready and we will schedule you for an open spot!
| ORDER SIZE | DEPOSIT | COST PER HANGING POUND | BUTCHER FEES | PROCESSING FEE |
| Holy Cow Box: | $100.00 | $555.00 ( TOTAL ) | Included | Included |
| Quarter: | $200.00 |
$7.00 – Angus |
$1.05 per hanging pound | $60.00 |
| Half: | $400.00 |
$6.75 – Angus $8.00 – Wagyu/Angus |
$1.05 per hanging pound | $85.00 |
| Whole: | $800.00 |
$6.50 – Angus $7.75 – Wagyu/Angus |
$1.05 per hanging pound | $165.00 |
Deposit
Your deposit “secures” your slot in our processing schedule. The total deposit will be applied as a discount to the final cost of the order.
What’s a Hanging Pound?
These prices are per “hanging pound”. Hanging weight is about 55-60% the weight of “live weight” or “on the hoof”. Packaged weight is about 50 – 70% of hanging weight depending on how the animal is cut and processed at the butcher. Typically bone-in cuts and roasts rather than steaks results in more packaged meat, as the butcher does less trimming.
Butcher Costs:
You will also be responsible for paying the butcher costs at $1.05 per hanging pound for butcher fees, but may vary. There are also fees for single packaging of steaks, making patties from ground beef, and any organ meats you may want from your beef.
Can I get my beef “custom cut?”
Yes, absolutely! We offer custom cutting on our ½ and Whole beef packages so you can get the exact cuts you want, cut the way you want. Once you place your deposit for a ½ or Whole beef, we will email you a cut sheet for you to fill out. Unfortunately we do not offer custom cutting on our ⅛ or ¼ beef packages, as the butcher processes our cattle “by side.” Instead we offer our standard cut, which we have perfected over years to give you the greatest variety of wonderful cuts.
See the Standard Cut
Need help filling out your cut sheet? Give Margaret a call! She’s our resident cutting expert, and can walk you through the entire sheet!
Call Margaret Email Margaret
Dry Aging, Cutting, & Packaging
All of our beef is cut and wrapped at Colorado Custom Meats (CCM) in Kersey, Colorado. They are a USDA inspected facility so you can rest assured that every cut of beef is inspected before you take that first bite. Your beef is processed in a humane way in a system designed by respected animal behaviorist Temple Grandin. We are also present to ensure that our cattle are treated with dignity and respect during the process.
Our beef is hung and dry aged for 14 to 16 days. After years of experimenting, we have found that this timing results in the most flavorful and tender meat, and we’re sure you’ll agree! All of our beef is then vacuum sealed to ensure freshness and quality.
So, when do I get my beef?
Once our cattle reach their “finish” weight we fill our folk’s beef orders in the order we have received them. Our target weight is between 1100 and 1200 pounds “on the hoof.” but, animals vary in their “finish” weights by overall frame size, so it can range between 1000 and 1400 pounds live weight. Then we will schedule a date with the butcher. Once the date for processing is confirmed, we will reach out to you via email. We will keep in touch with you about timing as we progress. We process cattle every week to two weeks year round. Pick up dates relative to the date you place a deposit may vary depending on demand. We handle it all first come, first served, and our goal is 5 – 6 weeks from order/deposit to pick up. To get an exact time please email us here. We will get back to you quickly with our current timing.
Buying Pork in Bulk - Pricing and Information
25DEPOSIT / PRICING / PROCESSING FEES
Select the size bulk package you would like and place your deposit on our online store. Once your deposit is placed, we will reserve a spot on our next available processing date.
Want a later processing date?
Not a problem! In the notes section of your order, just let us know about when you would like your pork to be ready and we will schedule you for an open spot!
| ORDER SIZE | DEPOSIT | COST | BUTCHER FEES | SMOKE & CURE FEE |
| Half: | $200.00 | $6.25 per hanging pound | $125.00 | $1.25 per packaged pound |
| Whole: | $400.00 | $6.25 per hanging pound | $250.00 | $1.25 per packaged pound |
Deposit
Your deposit “secures” your slot in our processing schedule. The total deposit will be applied as a discount to the final cost of the order.
What’s a Hanging Pound?
These prices are per “hanging pound”. Hanging weight is about 60% the weight of “live weight” or “on the hoof”). Packaged weight is about 50 – 70% of hanging weight depending on how the animal is cut and processed at the butcher. Typically bone-in cuts and roasts rather than chops results in more packaged meat, as the butcher does less trimming.
Butcher Costs:
You will also be responsible for paying the butcher costs of $125 per half hog. If you would like any of your pork smoked or cured, there is an additional charge of $1.25 per packaged pound.
Can I get my pork “custom cut?”
Yes, absolutely! We offer custom cutting on all of our Half and Whole Hog bulk orders. This includes fresh cuts and smoked & cured cuts. If you don’t know how you’d like your pork cut, we also offer a standard cut with our favorite chops and roasts!
See the Standard Cut
Need help filling out your cut sheet? Give Margaret a call! She’s our resident cutting expert, and can walk you through the entire sheet!
Call Margaret Email Margaret
Cutting & Packaging
All of our pork is cut and wrapped at Colorado Custom Meats (CCM) in Kersey, Colorado. They are a USDA inspected facility so you can rest assured that every cut of pork is inspected before you take that first bite. Your pork is processed in a humane way in a system designed by respected animal behaviorist Temple Grandin. Our pig producer is also present to ensure that our pigs are treated with dignity and respect during the process.
Our pork is cut and wrapped within two days of slaughter to ensure freshness. Smoked cuts take about a week in the butcher’s smokehouse, and will slightly delay pickup of your bulk order.
So, when do I get my pork?
Once our hogs reach their “finish” weight we fill our folk’s bulk orders in the order we have received them. Our target weight is between 250 and 300 pounds “on the hoof.” Then we will schedule a date with the butcher. Once the date for processing is confirmed, we will reach out to you via email. We will keep in touch with you about timing as we progress. We process pork on a biweekly basis year-round. Pick up dates relative to the date you place a deposit may vary depending on demand. We handle it all first come, first served, and our goal is within 8 weeks from order/deposit to pick up, but is dependent on the time of year. To get an exact time please email us here. We will get back to you quickly with our current timing.
Feeling overwhelmed?
We get it. It’s a big undertaking to order in bulk for your family and to fill your freezer! Luckily, we’re experts at working with beginners. If you have any questions, give us a call or shoot us an email. We’re here to be your family butcher!