We deliver across the Treasure Valley and surrounding areas. Not sure if we reach you? Start a Build Your Own Box and enter your city to check.

A rough guide: a quarter needs about 4 cu. ft. of freezer space, a half about 8 cu. ft., and a whole beef about 16 cu. ft.

Yields vary by animal, but from a 700-pound hanging weight, you can expect roughly 105-114 lbs from a quarter, 210-228 lbs from a half, and 420-455 lbs from a whole beef once it's cut and wrapped.

Hanging weight—also called “on-the-rail weight” or “hanging carcass weight”—is the weight of the animal after processing, once the hide, head, hooves, blood, and most internal organs have been removed. The carcass is then hung in a cooler to dry-age, typically for 10–21 days. During aging, it generally loses about 2% of its weight through moisture loss. Hanging weight usually equals approximately 60% of the animal’s live weight; however, it is not the amount of packaged beef the buyer will take home.

Three ways: Build Your Own Box from our individual cuts, reserve a quarter, half, or whole beef, or grab a bulk ground beef box.

We use a local USDA inspected processing plant located in Kuna, Idaho

All cuts are vacuum sealed at processing which locks in freshness by removing oxygen and extending shelf life while preventing freezer burn and preserving the meat's moisture, texture, and flavor.