Frequently asked questions

Where will the meat be processed?

We use a few preferred, quality butchers, with the following being our most utilized: - Country Meat Cutters, Reeseville, WI - Cedar Road Meats, Juneau, WI - Johnson's Sausage Shoppe, Inc., Rio, WI See our "Product & Pricing" page for website & contact information for each butcher.

How much meat should I expect from 1/4 animal?

Hanging weight on 1/4 beef is roughly 250 lbs; take-home weight is roughly 60-75% of that. This is normal and influenced by a few factors, including moisture loss during hanging, breed (ratio of meat-to-bone), and cartilage, etc. lost during the butcher process.

How do I pick which cuts of meat I want?

You will communicate these preferences directly with the butcher. This is communicated at the time the animal goes in. See our "product & pricing" page for more information regarding cutting instructions.

Who pays the processing cost?

You pay the processing cost-this gets paid directly to the butcher at the time of pick up. Processing cost varies by butcher.

Do I pay for hanging weight or take-home weight?

Hanging weight, which is determined immediately after the animal is harvested & hung. Animals typically hang for 14-28 days, which is an ideal timeframe and improves the taste. Initial hanging weights are based on the two separate halves. Halves aren't split into quarters until after the hang time has lapsed. A "quarter" of beef is actually referred to as a "split quarter," meaning that each quarter put together for each customer is put together by splitting half of a front quarter and half of a rear quarter. This allows for equal distribution & fair share of the available cuts from the animal.

How do I know when the meat is ready? Who picks it up? Do I need to bring anything special?

When you place your cutting instructions with the butcher, you will be given a timeline of the anticipated pick-up date available. You will pick your product up directly from the butcher. Your product will be packaged, frozen, labeled, and ready to go from the butcher's freezer to yours (or right on the grill!)

Is there a down payment?

Yes, you will need to make a down payment to Countyline Cattle to secure your order. We request a down payment of $125 per 1/4, and $250 per 1/2.

I'm interested! How do I order?

Click on "Contact Us" where you will find an area to submit your electronic information & order information.