Frequently Asked Questions

How do you sell your beef?

We only sell live animals or beef by the side.  We maintain an email waiting list for customers interested in purchasing a side.  Please email Larry to get on the waiting list.

How does the ordering process work?

In Spring we contact our existing customers and give them an opportunity to reorder their “sides” for the coming year.  After reorders have been settled, we determine the number of additional sides we have available for purchase and contact the people on our customer waiting list.  Those who have been on the waiting list the longest will be contacted first.  A $200 deposit is required from customers at the time they reserve their order.  This deposit holds their side for them and is applied towards their account balance, which is due on delivery of their meat.  The deposit is completely refundable if the order is canceled prior to processing.  All meat processing is done in the fall.

What is a side of beef?

After a beef animal is processed, the carcass is split in half lengthwise to separate the left and right sides of the body.  Each “side” has all the same cuts of meat as the other, although there are minor differences in meat weight.  Each side can weigh between 250 and 350 lbs.  Our animals weigh in at the lower half of that range.  After processing, the sides are “aged” by hanging in a refrigerated locker for two weeks, which helps to tenderize the meat.

 What is hanging weight?

The “hanging weight” is the weight of the side as it hangs after the animal has been slaughtered but before it has been sectioned into cuts of meat.  We and other processors base our pricing on hanging weight because each side is cut differently according to customer specifications and the hanging weight is the common starting point by which we can set a fair price.  Our 2011 price was $6.99 per pound at hanging weight.  This price includes all cutting and wrapping fees for our standard packaging.

Can I hang my side longer than two weeks?

We generally do not recommend the hanging of grass fed beef for longer than two weeks.  Hanging grass fed beef for longer than two weeks can result in a carcass that is too dry, causing difficulty with cutting and possibly wasting meat during the cutting process.

However, for customers that wish for longer aging and are familiar with the tradeoffs, we may be able to arrange for custom processing of your meat.  We can discuss these arrangements at the time of your order.

Do you ship meat?

No.  We prefer to deliver to our service area, which includes Southern NH and Northern MA.  We offer free delivery to customers within a 50 mile round trip from the farm.  This includes the cities of Manchester and Nashua.  For customers outside the 50 mile round trip limits we charge $1/mile for each mile after the 50 miles.  We will calculate this delivery charge for you (if it applies) at the time you place your order.

Can I determine how my meat is cut?

Of course!  We discuss with each customer his/her desired meat cutting instructions as processing time approaches.  You can decide the size of your roasts, the thickness of your steaks, bone in or out and whether you would like specialty items like suet and organ meats. 

If you have any questions about beef cuts in general, we highly recommend the "Ask the Meatman" site.  It explains everything you need to know, including how a side is cut.

Can I have the heart (or tongue, liver, etc.)?

Yes.  Organ meats are usually available, since not all customers want them.  If there is a strong demand in a particular year, however, we might have to split the organs among customers.

When is the meat available?

We take our animals to be processed in August and they are usually available in early September.

How much freezer space will I need?

A side of beef cut into typical retail cuts will take up from 7 to 10 cubic feet in your freezer.  Most people need a separate chest freezer.  There are many good freezer models that are energy efficient.  We recommend non-frost free models, as they are more energy efficient and less expensive.

How is the meat packaged?

Our standard packaging is included in the price you pay for your side.  All cuts are placed in a plastic bag and then wrapped with heavy freezer paper.  The outside of the freezer wrap is stamped with the cut of meat contained within.  We use this method of packaging for our family's beef and have found the packaging to prevent freezer burn for over two years.

Can I get vacuum sealed packaging?

We can not offer vacuum packaging at this time.

Can I pick the meat up at the farm?

At the current time, we have limited freezer storage space available at the farm.  Farm pick-ups can be arranged ONLY if the customer picks up on the same day we receive their meat from the processor.  

Can I get a sample?

Sure, if we have meat available.  Call 603-547-3454 and ask.

Is my deposit refundable?

Generally, yes.  If a customer has to give up a side, the deposit is refundable as long we can line up another customer before processing is started.  Given the strong demand, there should be no problem finding another customer from the waiting list.

How are your cattle treated?

We strongly believe that cattle living outdoors are healthier and happier.  Our farm practices focus on humane treatment and natural living conditions for ALL of our animals.  Please see our Cattle page for much more information.

Where is your beef processed?

We are currently using D.L. Blanchard and Sons in Bennington, NH.

Can I see a copy of your organic certifications?

We are certified organic for both our livestock AND our pasture and hay fields by the New Hampshire Department of Agriculture, Markets and Food.  See our livestock certification here and our pasture and hay certification here.

Do your animals have access to pasture?

Our cattle live outdoors, on pasture, year-round.  They are never in a barn.  They have access to shelter that can be used at their choice, but they much prefer to bed down under trees.  Learn more on our Cattle page.