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
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