Question 1

What does the beef cost?

Accepted Answer

Our beef is sold based on the weight of the carcass on the rail, known as "hot hanging weight", and priced and calculated at $7/lbs. The weight of the beef in the freezer is generally around 2/3 of the hanging weight, which works out to $10.50/lbs of meat!

A Highland carcass can range from 500 lbs to 700 lbs on the rail.

Question 2

How much freezer space do I need?

Accepted Answer

Typically, 1/4 beef is about 2 cubic feet (a cube with 15" sides). Half and whole beef are proportional at 4 cu ft and 8 cu ft, respectively. Our ground beef comes packed flat, which reduces the amount of freezer space required compared to packing in cylinder tubes.

Question 3

What cuts of beef do I receive?

Accepted Answer

We custom cut the beef to your liking. For 1/2 and whole beef we have the most flexibility to give you the roasts and steaks you like, and grind the rest.

Our mixed (front and hind) quarters have some limitations as some muscles are too small to cut in two, but a 1/4 will give you a good variety of steaks and roasts, with the rest as ground beef.

Question 4

We've heard of steaks like the Flat Iron, what is this?

Accepted Answer

We have your beef custom cut and spend extra time taking out the more tender muscles so that you get more steaks out of a carcass. Some unique cuts, that you won't find in a grocery store, that we offer are:

- Denver Steak
- Flat Iron Steak
- Del Monico Steak
- Tri Tip Roast
- Osso Buco
- Inside Tender Steak
- Oxtail

If there's something else that you're interested in, let us know!

Question 5

How does the beef come packaged?

Accepted Answer

Our beef all comes vacuum packed. The benefits are extended freezer life, up to years - but we hope you go through the beef a little quicker than that and ease of thawing, generally no leaks, no mess, but do recommend thawing in the fridge in a tray.

Question 6

Does anything else come with the beef?

Accepted Answer

Other items we can provide are:

- Liver
- Heart
- Kidney
- Tongue

These can be provided whole, or mixed in with the ground beef for an "ancestral blend".

Question 7

How do I cook Highland Beef?

Accepted Answer

Highland Beef is a little more leaner than conventional beef.

We find the beef does best low and slow, and particularly good coming off a smoker. We smoke our steaks at 250ºF and burgers at 300ºF. Invest in a meat thermometer, medium to medium rare is a good starting point.

Frequently Asked Questions

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any questions

Frequently Asked Questions

Get in touch with any questions

Get in touch with
any questions