Purchasing FAQ

Do you have meat available now?
Please see our Reservations page for our current availability.

How soon do I need to send my deposit?
Send in your deposit as soon as you decide you’d like to reserve your side of meat. We sell out every year and set aside meat for families based on the date the deposit was received.

Do you ship your meats?
We do not ship our meats. Meats must be picked up either at the farm in Sequim, WA or directly from the butcher in Morton, WA.

When and where do I pick up my meat?
Meats must be picked up either at the farm in Sequim, WA or directly from the butcher in Morton, WA at the designated time. If you choose to pick up in Morton, you have a slightly larger pick up window than if you choose farm pickup as we cannot store meat here at the farm. The exact day and time of pick up will be e-mailed as soon as we have the information back from the butcher shop, usually 7-10 days before pick up.

What types of cuts will I get?
Each side of meat will yield a variety of steaks, roasts and ground. You work with the butcher directly to find the cuts of meat that work best for your cooking style. However, due to the anatomy of the animal, the entire beef cannot be turned into T-bone steaks and the whole pig can’t be turned into bacon. See our Cutting Charts page to get some ideas on what types of cuts come from each section.

Can I get the organ meats from my animal?
If you order a whole animal, you are guaranteed the organ meats from your animal if you choose. If you reserve less than a whole animal, we will do our best to get you some organ meats but understand that they may need to be shared with the person ordering the other half. It is very difficult to split up organs for 1/4 beef so if organs are an important part for you, please order 1/2 and find a friend or family member to share it with.

How much meat will I get?
The amount of meat you receive back as table cuts depends on the size of the animal and the types of cuts you get. Typical ranges are:
-1/2 beef = 230lbs-330lbs
-whole pig = 135lbs-195
-whole lamb = 50lbs-70lbs
-whole goat = 35lbs-45lbs

How much freezer space will I need?
You need approximately one cubic foot (one milk crate) of freezer space for 30lb of meat. This varies depending on the types of cuts you choose, ground takes up far less space than roasts. The following are some examples of how much space you will need.
-1/2 cow = 9.5 cubic feet
-whole pig = 5.5 cubic feet
-whole lamb = 2.1 cubic feet
-whole goat = 1.5 cubic feet

How much does your meat cost?
While the cost varies for each type of meat, below is an example. Please see each product for pricing specific to that meat.
There are three costs involved when purchasing meat from our farm.
1) The cost of the meat itself paid to the farm.
2) The cost of the on farm slaughter.
3) The cost of the custom cut and wrap paid to the butcher shop.

Below is an cost breakdown example of a half beef.
-half beef weighing 400lbs hanging weight = $1,560  + $140 slaughter fee + $280 for cut and wrap.  
-Grand total = $1,980
-71% of hanging weight received as table cuts = 284 lbs = $6.97 per pound for table cuts.  

It is important to remember that the price for your table cuts applies to ALL of your cuts so you are getting your prime rib, T-bone steaks and ground beef for the same price.

If I change my mind after I place my deposit, can I get a refund?
No. Due to the fact we sell out every year, we are unable to offer refunds.

I don’t want a side of meat, do you offer smaller quantities?
Occasionally we offer smaller quantities of meat. During the spring, we offer a Ground Meats Farmshare. Sign up for our e-mail list and follow us on social media to find out when these are available.