We are currently processing eight steers each year, two at a time, with four separate deliveries.

Absolutely! Customers routinely split quarters. Technically speaking, we will be selling the quarter to a group of two and then the two will split it up among themselves off to the side, deciding on exact numbers for some items (ground beef "20 for me and 20 for you," and rough equivalents for others, "if you would like the brisket, I'll take the flank steak and skirt steak," etc.).

In most cases beef is delivered to a common location in Greensboro, where pick ups are made. We have customers in Winston-Salem, Knoxville, Charleston, Charlotte, and parts of Western NC.

For each quarter of beef, you should bring two to three large (2 x 2 x 2 ft) coolers. Some veterans also bring clean gloves with a rubber exterior to maintain comfort while loading frozen beef into their coolers. You also need to settle your balance, either by digital payment (e.g., Venmo) or check.

The tenderloin is included whole with any order of a half cow; however, it it does not come with orders smaller than that. In the early years we divided up the tenderloins among the quarters and half quarters but most customers were unable to reliably make a meal with those portions and they were also irregular in size and thickness, and so after customer feedback we decided to keep them whole and subtract them from the cost.

Nope! No vaccines. No hormones.