1
What breed are your cows?
Our herd is primarily Black Angus, with some Red Angus, White Face, Charolais x Angus crosses.
2
How many beef a year do you sell?
We sell around 100 beef a year.
3
Do you vaccinate, use antibiotics, chemicals, steroids, etc?
Our steers are free from antibiotics, steroids, growth enhancers, and mRNA vaccines. They’re not fed grains or exposed to GMO residues, and we don’t use finishing chemicals. Wormed with ivermectin, they live in a clean, stress-free environment with ample space, a large hoop barn, and regular care. We chose to forgo organic certification to keep prices affordable.
4
Are your beef grass-fed?
Yes, our steers are grass-fed and finished. We focus on quality by pasturing them and carefully managing our fields to produce nutritious, flavorful meat.
5
Which processor do you use?
We use North Fork Packing, our family-owned, onsite WSDA-licensed processing facility. Our beef are humanely dispatched and processed on-site for maximum quality control. Each cut is double-wrapped in recyclable plastic to prevent freezer burn.
6
What is dry hanging and why is it important?
Dry hanging is a process where meat is aged in a controlled environment to enhance tenderness and flavor. Unlike wet-packed store meat, our grass-fed beef is dry hung for 14 to 16 days to naturally cure and develop a rich taste.
7
Where do we pick up?
Our processing facility is located on the Nerland Beef farm; therefore you will make a trip out to the lovely Oso, WA to pick up directly from us on the farm.
8
What is the fat content of the ground beef?
Our ground beef comes from the specific steer you purchase, with an average of 80/20 to 85/15 fat content. It includes connective tissue for added nutrition. It contains no additives, preservatives, or fillers and is made from a singular animal. We can't customize the fat percentage, as it's ground from the cuts not selected from your portion of the animal.
9
How old are your beef when they are sent to processing?
Our grass-fed animals are kept until 20-24 months to develop ideal fat cover, marbling, and muscle for optimal aging.
10
What does ‘hanging weight’ mean?
When buying a share of an animal (e.g., 1/8, 1/4, 1/2, etc.), you pay based on the carcass weight after slaughter but before processing. After processing, which removes excess fat, bones, and inedible parts, you'll receive about 60% of the original hanging weight in usable meat cuts and ground beef.
11
How often do you have shares of beef available to purchase?
We butcher beef twice a month (August-May) and pork every four months. Customers typically receive their order within a month, and the reservation form lets you choose your preferred timeframe.
12
Are organs, fat, and bones available?
You can request organs from your animal share for an additional packaging fee. Fat and bones are also available—just mark "package fat" and select "soup and dog bones" on your cut sheet.​
13
What is the estimated carcass / hanging weight per half of beef and how much will I be taking home?
**1/16 of a beef**
20 lbs take-home ground beef
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**1/8 of a beef**
90-100 lbs hanging weight / 54-60 lbs take-home meat
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**1/4 of a beef**
180-200 lbs hanging weight / 108-120 lbs take-home meat
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**1/2 of a beef**
360-400 lbs hanging weight / 216-240 lbs take-home meat
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**Whole beef**
720-800 lbs hanging weight / 432-480 lbs take-home meat
**1/2 pork**
100-110 lbs hanging weight / 70-77 lbs take-home meat
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**Whole pork**
200-220 lbs hanging weight / 140-154 lbs take-home meat
14
What kind of pork do you sell?
We offer halves and wholes of locally raised pork. The pigs are Duroc/Hampshire/Berkshire crosses, fed GMO-free organic grain sourced from Eastern Washington.
