Claim Your Share
Lock your spot with a quick deposit—whole, half or quarter.

Harvest & Dry-Age
We humanely harvest the animal right here on the farm to eliminate transport stress, then move the carcass to our inspected facility, where it dry-ages for 10–14 days to develop maximum tenderness and flavor

Custom Cutting
Our butcher follows your cut sheet to the letter. Love rib-eyes thick and sirloins thin? Done.

Vacuum-Seal & Flash-Freeze
Each cut is labeled, sealed, and frozen rock-solid so flavor and nutrients stay locked in for up to two years.

Pick-Up
Swing by our processing and packaging facility.

Enjoy Year-Round
Lean burgers in July, slow-cook roasts in December—all from one order.