Frequently asked questions
Where will the meat be processed?
We use a few preferred, quality butchers, with the following being our most utilized:
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.
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.
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.
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.