Before your first share.

A Sampler fits on one shelf of a standard freezer — about two cubic feet. A Quarter wants roughly four, a Half about eight, and a Whole is a chest freezer's worth. If you're unsure, start with the Sampler and see how fast it goes.

On a half or a whole, yes — that's the cut sheet, about three weeks before your processing date. Steak thickness, roast sizes, how much goes to ground, whether you want the organs and bones. We get on the phone and go through it with you; it takes twenty minutes. Eighths and quarters come cut our standard way, the same way we cut our own beef — the animal is shared between households, so there's one cut sheet for it and we set it. Organs and bones are still yours for the asking on any size.

Because the animal decides. Your final price is set by hanging weight — the carcass on the rail — which we know near pickup and which varies from one steer to the next. What you ask for on the cut sheet changes how those pounds come home to you, not what you pay. The ranges on the shares page are what families actually pay, processing included. You'll have your exact figure before pickup day.

The two-month window is a real commitment; the exact day isn't set until the animal is close. Cattle finish when they finish. You'll hear from us as your animal goes on feed, when the butcher date is booked, and when the box is ready — no surprises, just honest updates.

Neither. You pick your share up at our butcher here in the Treasure Valley, frozen and boxed, on a date we set together. Bring coolers or a couple of sturdy totes — a Quarter is two good armloads.

Often the smartest move. Two households on a Half, or three on a Whole, is common. On a half or a whole, one person is our point of contact for the cut sheet and the pickup, and you sort the rest out between you at the tailgate.

About half down holds your share, and the balance is due at pickup. Processing is included — we settle with the butcher, so there's nothing to pay at the counter.

Start with liver, sliced thin, hot pan, bacon and onions — it's a twelve-minute dinner and the most nutrient-dense thing you'll eat all week. Heart grills like a steak. Organs come only if you ask — tell us when you reserve, on any size.

Simmental-Angus cross, pasture-raised here and handled quietly by the two of us. Each animal is managed individually with a health record from day one. Ask us anything about a specific animal — we'll know it by name.

Selling shares direct is new for us. Cattle are not — between the two of us that's two ranch upbringings, two veterinary degrees, and a decade of research on what keeps an animal well. If something isn't right with your box, call us and we'll make it right.