Share a Cow and Save more Time and Money!

​The whole beef is the very best value for all members of your Group Cow Share. The price is $6.50 per hanging pound compared to $7.00 for a quarter beef share. Together, you can save $300+. In addition, as a Cow Share organizer, you will receive $100 bonus. Win, win!

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Group Cow Share Ordering Steps

Step 1: Group Cow Share Sign-Up

 It's simple. All you have to do is sign up by completing the form found on the bottom of this page.​​

Step 2: Cow Share Invitations

Typically, it takes 4-8 people to fill a Cow Share Group. 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 Group Cow Share fills. 

Step 3: Cow Share Reservation

Reserve your cow share by making a deposit. Your deposit ensures your reservation of your share. The deposit amount is based upon your share size. The deposit is a non-refundable and it is required when you place your beef order. After you order has been placed, the deposit will lock your price for this season. Balance payment is due at pick-up or upon delivery by cash, check, or via PayPal. The total deposit will be applied to the final cost of the order. We will consider your beef package order “reserved” once the Cow Share contract and the deposit payment have been received. ​

Step 4: Beef Cutting Instruction

Once your Cow Share Group is full, complete and submit the Beef Cutting Instructions online form on behalf of every member in your group. To guarantee that each member get the same cuts and same amount of beef, please choose same cut for each half share. Give us a call at (478) 461-7884 if you have any questions. There are two way to cut your beef: ​

Standard Cut Bone-In (Popular): Our “Standard Cut” is the most requested cut and wrap instructions after fine tuning through years of working with our customers. It includes steaks cut to 1/2” inches (sirloin, rib, and t-bone), roasts (chuck, rump, shoulder, and sirloin tip), ground Beef (about 40% of the total amount of beef), boneless stew meat (about 10 %), cube steak, brisket stew, short ribs, and soup bones with meat. Our standard cut is so popular that many of our custom cut packages, our halves and wholes, go that route too. But if you have specific requests all of our Half beef and whole beef orders include custom cutting, that’s where you get to tell us exactly what you want, how thick, how many per package, etc... ​

Custom Cut Bone-Out: Same cuts as the standard option with the exception of roasts since they can be processed into either extra ground beef and or stew meat. We provide our half beef and whole beef customers with customized cutting through our Beef Cutting Instructions online form but lots of folks go with our standard cut too. But that said, if you want a standing rib roast, or whatever, we can make that happen for our half beef and whole beef customers. Then our incredible butchers go to work to get your beef just right!! We will hand in hand with you to make sure you have everything you need to get the best beef in Georgia, the way you like it. Check out all of the available custom cuts from the official Angus Beef Chart.​

Step 5: Final Payment & Beef Pick Up or Delivery

We will let you know when your beef share is available for pick-up from the slaughter house. Or we will let you know where we can meet with you and or your club members at your home or at your community Masjed. ​If you need us to deliver your share, the cost will be calculated based on the miles driven ($0.50 per mile).
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Hurry! Processing times end soon! We have limited supplies and orders for grass fed beef packages. Each order is processed on a first come, first serve basis. We sell out quickly, so make your order sooner rather than later.

"​The best beef is found on American farmland vote with your money" ​
​- Adam Danforth, a butcher and James Beard Award–winning author

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