Our Animals
Our goal is to always keep our animals on irrigated pastures, on rotational and rested forage, and to provide them with the purest of water from Lane Creek. Our animals are a key factor in our overall farming systems, so it is in our best interest to keep them well fed, healthy and active. Once the time comes to harvest these animals, we do it on our farm with the utmost care and respect for the animal. After the animal has been dressed down, the unconsumable parts remain on farm. In this case, the animal was born, raised and will be returned to the earth and soil of our property.
Farm Kill & Butchering
Nate’s Custom Farm butchering is our sole partner when it comes to the harvest process. Nate is in charge of the kill, and Lara of Lane Creek supervises all harvests. Once the animal leaves the farm, Nate takes it to his butcher shop for hanging, cut & wrap. We will coordinate everything with you once your reservation is confirmed, this includes cut, wrap and final transport of your order. A deposit is due at the time of reservation and full payment will be processed when you pick up your meat order at the farm. Please note, Kill, Cut, Wrap and Disposal Fees are in ADDITION to the price per pound.
What to Expect
We charge & manage everything for you. Be prepared for Price per lb. based off hanging weight + Kill & Disposal + Cut & Wrap + Delivery (If getting your order delivered) - your deposit. A NON-REFUNDABLE Deposit is required to make your reservation, $800.00 per whole, $400.00 per half.
First things first. While farmers have target weights, cattle are not perfect clones of each other. The amount of meat you will receive in a half cow (or whole cow) depends on what that specific animal yields. Additionally, when buying a whole or half cow, each section is custom cut by the customer’s specifications, and different requests can change the outcome of your total return.
Once the animal is weighed, you will receive a call to discuss your total weight and finalize cut requests. If you are interested in any Organs, you must be prepared to pick them up from the farm the same day at the kill. No holding of fresh organs or hides, no exceptions.
Total Pounds of Meat to Expect
Our whole beef hang around 600 pounds and our half beef hang around 300 pounds. You can expect approximately 400-550 pounds of meat from a whole cow and 150-225 pounds of meat from a half cow, depending on the hang time & cut requests. Note, the longer a cow hangs (ages) the more yield you lose. Nate will typically hang beef for 8-10 days to ensure a quality yield. These are estimations, to give you an idea of loss from bones, fat and trim.
