Please click on Ordering Details for more information on pricing and how much meat you can expect from your beef share. 

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Q: How long does the meat age? 

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A: The beef will hang and dry age in the cooler for approximately 14 days (standard hang time for grass fed beef)  before it is cut, wrapped and frozen.

 

How is the beef wrapped? Our current butcher uses double shrink wrap for optimal freshness and protection from freezer burn. See more at www.northforkpacking.com

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Q: Do you Slaughter on-site?

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A: It depends on the butcher. We are set up to do both humanely. Off site slaughter is done after the animals have been unloaded and rested in a pen overnight. They are dispatched quietly, calmly, and cleanly. 

 

Q: Can I request the organ meats / offal?

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A: Yes, please let us know before the slaughter date and also request the offal or organ meats and fat in the comment section of the butcher's cut sheet. Quarter shares may be limited on offal, but we can do our best to accommodate. See our Ordering Details page for more regarding offal. 

 

Q: Can I request soup bones and other bones?

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A: Yes, soup bones and dog bones can be requested when send your cut sheet and order to the butcher.

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Q: Can I pay the deposit or final payment without using PayPal? 

 

A: Yes, please email us and we'll manually enter your order and deposit and you can send a check. We can also accept Venmo or Zelle.