FRequentLY Asked Questions
HOW DO I RESERVE A SQ1F BEEF OR LAMB?
A completed cut sheet and a $400 deposit ensures a reserved beef side for you. A completed cut sheet and a $100 deposit ensures a reserved whole lamb for you. Because of the size of lambs, we sell them only as wholes.
WHAT IS THE PRICE PER POUND?
As of January 2020, we are reserving sides of beef for $4.25 per pound of the hanging weight and $7.05 for whole lambs. The “hanging weight” is the weight of the animal after butcher, but before being dry aged, trimmed, de-boned, and cut. The average hanging weight of a grass-fed beef half is 275 pounds and 350 pounds on a pasture raised beef half. The average weight of a whole pastured lamb is 70 pounds. The price per pound includes processing fees.
WHAT CUTS WILL I RECEIVE?
When purchasing beef or lamb, you will receive a custom cut sheet to fill out choosing the cuts of meat you prefer.
WHAT IS DRY-AGING?
Dry-aging is the “hang time” of your grass-fed beef. This is typically 10-14 days and allows for tenderizing of the beef to occur naturally. Your grass-fed beef is aged in a refrigerated, temperature and humidity controlled cool room.
HOW MUCH BEEF OR LAMB WILL I PUT INTO MY FREEZER?
The exact amount of beef or lamb you put into your freezer depends upon the meat cuts that you choose when you have the animal processed, and the actual hanging weight of the animal. The average take home amount is usually 65-70% of the hanging weight. During the butchering process, the beef or lamb loses moisture, fat, and bones.
HOW MUCH FREEZER SPACE WILL I NEED FOR 1/2 BEEF?
It takes approximately 7.5 cubic feet of freezer space to store a side of beef. About 25-35 pounds of meat takes up approximately 1 cubic foot of freezer space.
WHY BUY SQ1F BEEF AND LAMB?
The SQ1F herds and flocks forage on a rotational grazing system, which maximizes high quality grasses and legumes. Studies show that grass-fed animals are lower in fat and calories and contain up to 4 times more Omega-3’s than grain-fed animals. They are also the richest form of conjugated linoleic acids (CLA’s). Click on nutrition for more details. We believe that raising animals in this setting results in superior quality beef and lamb.
WHAT OPTIONS DO I HAVE IF I ONLY WANT 1/4 BEEF?
If you are interested in only ¼ beef, we recommend finding a friend, relative, co-worker, or neighbor who may also be interested in beef, to purchase a “split side.” A split side divides the beef’s front quarter and rear quarter into equal portions. In reserving a ½ beef, you will be able to fill out a custom cut sheet to choose the beef cuts that you prefer.
A completed cut sheet and a $400 deposit ensures a reserved beef side for you. A completed cut sheet and a $100 deposit ensures a reserved whole lamb for you. Because of the size of lambs, we sell them only as wholes.
WHAT IS THE PRICE PER POUND?
As of January 2020, we are reserving sides of beef for $4.25 per pound of the hanging weight and $7.05 for whole lambs. The “hanging weight” is the weight of the animal after butcher, but before being dry aged, trimmed, de-boned, and cut. The average hanging weight of a grass-fed beef half is 275 pounds and 350 pounds on a pasture raised beef half. The average weight of a whole pastured lamb is 70 pounds. The price per pound includes processing fees.
WHAT CUTS WILL I RECEIVE?
When purchasing beef or lamb, you will receive a custom cut sheet to fill out choosing the cuts of meat you prefer.
WHAT IS DRY-AGING?
Dry-aging is the “hang time” of your grass-fed beef. This is typically 10-14 days and allows for tenderizing of the beef to occur naturally. Your grass-fed beef is aged in a refrigerated, temperature and humidity controlled cool room.
HOW MUCH BEEF OR LAMB WILL I PUT INTO MY FREEZER?
The exact amount of beef or lamb you put into your freezer depends upon the meat cuts that you choose when you have the animal processed, and the actual hanging weight of the animal. The average take home amount is usually 65-70% of the hanging weight. During the butchering process, the beef or lamb loses moisture, fat, and bones.
HOW MUCH FREEZER SPACE WILL I NEED FOR 1/2 BEEF?
It takes approximately 7.5 cubic feet of freezer space to store a side of beef. About 25-35 pounds of meat takes up approximately 1 cubic foot of freezer space.
WHY BUY SQ1F BEEF AND LAMB?
The SQ1F herds and flocks forage on a rotational grazing system, which maximizes high quality grasses and legumes. Studies show that grass-fed animals are lower in fat and calories and contain up to 4 times more Omega-3’s than grain-fed animals. They are also the richest form of conjugated linoleic acids (CLA’s). Click on nutrition for more details. We believe that raising animals in this setting results in superior quality beef and lamb.
WHAT OPTIONS DO I HAVE IF I ONLY WANT 1/4 BEEF?
If you are interested in only ¼ beef, we recommend finding a friend, relative, co-worker, or neighbor who may also be interested in beef, to purchase a “split side.” A split side divides the beef’s front quarter and rear quarter into equal portions. In reserving a ½ beef, you will be able to fill out a custom cut sheet to choose the beef cuts that you prefer.
