FAQ

What is the difference between Grass or Grain finished

Answer:

• Grass-Finished: Cattle eat only grass and forage their entire lives. This process takes longer (about six extra months) but results in leaner beef with higher omega-3s and antioxidants. It has a distinct, slightly earthy flavor.

• Grain-Finished: Cattle start on grass but are finished on a grain-based diet for the last few months. This results in more marbling, a richer flavor, and a tender texture. It's typically more affordable and preferred for its classic beef taste.

Custom Cuts for Quarter, Half and Whole orders?

Answer: We offer total custom cuts for half and whole beef orders, allowing you to tailor your cuts to your preferences. However, for quarter beef orders, not all custom cut options may be available.

Since a quarter is created by splitting a half beef between two customers, we must ensure an equal and fair distribution of the cuts. This means that while we do our best to accommodate requests, some specific cuts may not be possible in quarter beef orders.

If you want full control over your cuts, we recommend ordering a half or whole beef to guarantee you receive exactly what you want.

Have questions? Feel free to reach out—we’re happy to help!

How long does it take to receive my delivery after placing an order?

Answer: Once your deposit is placed, we’ll schedule you for the next available butcher date. After butchering, the beef is aged for three weeks to enhance both flavor and tenderness. Following the aging process, it is cut, packaged, and ready for delivery within one to two days. You can expect your order to arrive approximately three weeks after the cut date.

Is the price on the website a deposit?

Answer: Yes. The price on the website is for a deposit on your order. Payment in full needs to be made before pickup. We will contact you to arrange payment.

Are your Angus cattle grass-fed or grain-finished?

Answer: Our Angus cattle are raised on a 100% grass-fed diet, with the option to choose between grass-finished or grain-finished beef. Grass-finished beef takes approximately six months longer to produce but is prized for its superior health benefits. Grain-finished beef offers a rich, tender flavor at a lower price point.

Where is your farm located?

Answer: Our farm is located in the green meadows of southern Idaho, surrounded by clean air, water and natural pastures, ideal for raising cattle and far away from major city's and industrial areas.

How is the beef aged?

Answer: Our beef is dry-aged for a minimum of 21 days to enhance tenderness and flavor.

Refunds?

Answer: Refunds are accepted within 30 days, no restocking fee. Please note that refunds on deposits will exclude a 3.5% credit card processing fee, as the payment processor does not refund these fees.

How do you ensure the quality of your beef?

Answer: We adhere to strict quality control measures from feed to finish, ensuring our cattle are hormone-free, raised without growth hormones, and undergo regular health checks with a diet carefully optimized for their well-being.

What cuts of beef do you offer?

Answer: We provide a wide selection of cuts, including ribeye, sirloin, tenderloin, and more. For a complete list, refer to our cut sheet. If a specific cut you’re looking for isn’t listed, simply include your request in the notes, and we’ll relay it to the butcher.

How should I store my beef upon delivery?

Answer: Beef should be refrigerated or frozen immediately upon delivery. We ship our beef in insulated packaging to keep it fresh.

How do you package and ship your beef?

Answer: You have the option to choose vacuum-sealed or paper wrapped and can be specified on the cut sheet.

Can I customize my order?

Answer: Absolutely! You can customize your order based on your preferred cuts and quantities through our website filling out the cut sheet here.

What payment methods do you accept?

Answer: We accept Venmo @Lance-Hoggan please (include a note and fill out the cut sheet) all major credit cards, PayPal.

What is Angus beef?

Answer: Angus beef comes from a breed of cattle called Aberdeen Angus, known for genes that make the meat well-marbled, tender, and flavorful.