You can pick a quarter, half or whole. To find out what is included with each of these check out our “grass-fed beef packages” page.
How many people does it take to fill a whole Cow Share?
Typically, it takes 4-8 people to fill a Cow Share. That's it! Decide how many shares you would like to get and find the rest of the people to take other shares. Talk to your friends, family, neighbors and co-workers about joining you in a whole cow order. Many people email friends their cow share link but others prefer sharing it via social media. Sit back and watch your Cow Share fills.
How do I know which share to pick?
A 1/4 Beef share is great for a family of four or can be split with a friend.
A 1/2 (side) beef Share is the perfect size for a large family or a Group/Buying Club with 2-4 members.
A whole cow is best deal for a large family or a Group/Buying Club with 4-8 members.
How much freezer space will I need?
The rule of thumb is one cubic foot of freezer space for every 35 – 40 pounds of packaged meat. A quarter of beef will easily fit into a 5 -7 cubic foot chest freezer. A half beef needs about 8 cubic feet. You should plan for at least 16-17 cu.ft. freezer space for a whole beef.
Can the people invited to join a cow pool invite their friends?
Yes, the more the merrier! As a Cow Share Group participant you also invite friends, family, neighbors, etc. to join in on the Cow Share Group.
What if I can’t fill my Cow Share Group?
Although no one is financially bound to this Cow Share Group until it is full - don't give up! You have three weeks to fill it – that's a lot of time. Remember you can (and should) ask the people that have signed up for a share in your Cow Share Group to send it out to their friends, too!
How will the beef be packaged?
All orders are cut, frozen, and vacuum sealed in our cryo-vac packaging. We recommend the vacuum packaging to help protect your beef from “freezer burn”.
What items will come with my order?
The order form below lists all the items that are included with your order, as well as a few specialty cuts. These cuts, like the flank and skirt steak, will normally be added to the ground beef, but can be provided at no extra charge. If you would like to request any of these specialty cuts, please make a note on your order.
Can I get the bones, fat, or offal (tongue, liver, kidneys, and heart) with my order?
Of course! These are specialty items and not normally included, but if you would like to receive any of these items, just make note of what you want on the order form and we’ll include it.
I’m ready to place my order, what are the next steps?
Fill out the online order form. Once we have received your order, we will confirm receipt and answer any questions you might have. These orders take approximately 3-4 weeks to fill, and we will coordinate how you can obtain your delicious beef once everything is ready.
Can I customize my bulk order?
If you ordered 1/2 share or a whole cow, our processor can customize your order to your specific needs. For example, if you prefer your steaks a bit thinner or thicker, want more ground beef and less roast, etc, we will do everything possible to accommodate your needs. Just let us know when you place your order.
If you ordered 1/4 share, we would match you with other people who requested the same cut. Our processor can only cut a side or whole cow in the same cut.
What is the difference between Live Weight and Hanging Weight?
Lets assume an average sized two years old steers weighs approximately 1,000 lbs; that weight is called the “live weight”. To keep the arithmetic ,simple we’ll assume a 1,000 lb. steer. Heifers would also be lighter than steers. Once the animal is slaughtered however, the skin, head, non usable organs, and hooves are removed and the carcass is split down the middle and weighed, giving the butcher the “hanging” or “carcass weight”, which is usually around 60% of the live weight. The two “sides” are then hung in a cooler for 10 days to two weeks to age. This improves tenderness, enhances flavor and also further reduces weight due to evaporation.
What is the difference between Hanging Weight and Take Home Weight (Boxed Weight)?
After aging, each side is fabricated into individual retail cuts. The weight after this process is called the “boxed”, “take home”, or “retail” weight. It’s important to know that after butchering, the boxed weight will be significantly less than the hanging weight. The percentage of the hanging weight that remains is called the “carcass cutting yield” or “yield” for short and is generally around 60% of hanging weight. This percentage varies based on a number of factors including:
Bone-in vs. boneless – This will dramatically affect yield; the more boneless cuts that are made, the lower the yield. It will not however significantly affect the actual amount of meat you receive.
The amount of fat remaining on the meat cuts – The yield will vary based on how much surface fat the cutter leaves on the cuts.
Leanness of ground beef – If the ground beef is made very lean the yield will be less than if the ground is made with a higher percentage of fat.
How much meat will I take home?
The amount of meat yielded from a steer can be generally calculated based on some approximations. The dressed or hanging weight can be assumed to be around 60% of the live weight. About 48-75% of the carcass weight will be the amount of packaged meat you can put in your freezer. This value can vary due to many factors such as boneless or bone-in steaks, the amount of fat left on steaks and not trimmed, the ratio of fat to lean in the ground beef, the fat and muscle composition of the specific animal, and more.
Obviously it is impossible to calculate exactly how much meat a steer will yield before hand, and other people may assume a higher or lower percentage of the animal will be meat but this equation will give you a decent ballpark idea of what you can expect.
What will I get with a side or whole cow order?
Every cow is a little different, but the average weight for a side is approximately 180 lbs of beef or 360 lbs of beef for a whole cow. These weights are divided into about 45% ground beef, 25% as roasts, 25% as steaks, and 5% as smaller pieces like stew beef. A complete list of every item is provided on the online order form.
What does this all mean?
As an example let’s say you are ordering a side of beef from an animal with a live weight of 1,000 lbs and a hanging weight of 600 lbs. The hanging weight of the side you are receiving is 300 lbs. Your total cost, assuming a $6.00 price per pound of hanging weight would be $1,800, (300 lbs x $6.00). Assuming a yield of 60% the actual weight of the beef you would receive would be 180 lbs (300 x .60).
Now to complicate things more, lets also say you are splitting the side amongst four friends (including yourself) giving each person an eighth. Everyone wants to know what they will have to pay and how much meat they will actually receive. What each 1/8 share will pay is easy, $1,800 divided by 4 which equals $450. Then, to calculate the boxed weight of any of the eighths, just divide the 180 lbs of take home weight by 4 and each eighth share will receive about 45 lbs of meat to put in their freezer. Cuts of beef aren’t widgets so the actual weight of each of the eighths will vary somewhat,
To compare this with what you are paying for retail cuts of grass fed beef in the store, you can translate it to a price per pound of meat received by dividing the price per pound of hanging weight by the yield percentage. So in the case above the price per pound would be $10.00 ($6.00/.60). Since this includes everything from ground beef to more expensive steaks I think you will find it works out very favorably compared to most retailer’s prices for grass fed and finished beef.
What are the health benefits of grass-fed beef?
Grass-fed beef is proven to be leaner and to contain less saturated fat and higher protein content than conventional grain-fed meat. Meats labeled “Choice” and “Prime” (typically 35-65% fat content) are raised or finished on GMO grain and derive their flavor from this unhealthily high fat content. True pasture-raised meat contains only 15-25% fat. All of its flavor derives from quality of the meat itself. The result is delicious and healthy beef that is higher in heart-healthy omega-3 fats and low in inflammatory omega-6 fats. According to a Mayo Clinic Study, grass-fed beef also has more antioxidant vitamins, such as vitamin E, and more conjugated linoleic acid, a type of fat that's believed to reduce heart disease and cancer risks.
Isn't all beef grass-fed?
All cattle eat some grass at some point during their lives. In the United States, almost all cattle are fed corn in a feedlot for about five months before they are slaughtered. This five-month period comprises almost one-third of their lives. It is inarguable that allowing our cattle to eat grass and roam freely for their entire life is more humane for the animal and more environmentally sustainable for our land.
Does grass-fed beef taste different than conventionally fed beef?
Grass-fed beef does not taste like corn-fed beef. There is less fat in our beef, and the relatively small amount of fat that our cows do have is different, in that fat from grass-fed beef has a lower melting point. This gives our beef a flavor many describe as "cleaner.
Why is grass-fed beef more expensive?
Grass-fed beef costs a little more than industrial beef because it costs more to produce it. Our farmers are unapologetic about this. They do not use hormone implants, confinement feeding, antibiotics, or high carbohydrate feeds. These are tools that science has developed to take costs out of producing beef. When a farmer ceases to use these cost reduction tools, the production costs are added back. A farmer would go broke if he produced high-quality grass-fed beef, and sold it for the same price as commodity beef. More over, grass-fed beef can make much difference to your health. Grass-fed beef is higher in healthy unsaturated fats and lower in saturated fats than less expensive steak from conventionally raised cows, which eat a corn-based feed that’s often supplemented with antibiotics and growth hormones. “If you eat beef at all,” says Dr. Katz,MD; a Prevention advisory board member; “definitely go grass fed.” However, with the our share system; with the help of Allah (SWT); we make Halal, local, and grass-fed meats affordable. In fact; when buy a share from us; you could save up 50% compared to retail halal grass-fed meat if was available.
What is dry aging?
Forty years ago, most of our beef was dry aged. Starting in the early 1960's vacuum packaging became more popular and convenient. This was an advantage to the processor because they could wet age the beef in the bag. This would allow the beef to retain it's weight, making it more cost effective. This however changed the taste of beef, and slowly the consumer became used to this and began to forget what real taste of beef was.Beef that is dry aged forms a crust on the outside of the loin similar to the texture of beef jerky. During this dry aging process, the juices are absorbed into the meat and the natural enzymes go to work to make the beef more more tender and flavorful. After the dry aging is finished that crust is trimmed away. Here is a great article about dry aged beef.
Is there a certain way grass-fed beef is cooked?
You can use grass fed beef in any of your favorite recipes. Grass-fed beef is leaner than grain-fed, and the lower fat content will effect your cooking times and styles. “Low and slow” works great for roasts. Steaks do well seared in butter. Grass-fed burgers are best cooked rare to medium. Check out the American Grass-fed Beef Association for more tips. For information on how to cook grass-fed beef check out our Cooking Tips and Recipes pages for great grass-fed dinner ideas.