6 Simple Steps To Buying In Bulk
We’ve had so many newbies join our community and there’s been lots of questions about our process for buying a quarter beef or half hog.
So the purpose of this post is to answer all of your questions and fill you in on what to expect.
**Please read the entire post as it contains very important information and should answer any questions you may have.**
First things first. Here’s a breakdown of what happens when you order:
-6 Simple Steps to Buying in Bulk-
1) DECIDE HOW MUCH AND WHAT KIND OF MEAT YOU WOULD LIKE TO PURCHASE
We raise 100% Grass-fed Beef and Pastured Pork without hormones or antibiotics.
2) RESERVE YOUR MEAT BY PLACING A NON-REFUNDABLE DEPOSIT
Beef deposit: $400 - Pork deposit: $150
We accept cash, check, Venmo and credit cards. This deposit gets applied to your final total cost.
***NEW: We will be offering a payment plan option this year. You can secure your order with a smaller downpayment and then pay monthly until the total is received.
3) YOU PICK YOUR BUTCHER + WE'LL NOTIFY YOU OF THE BUTCHER DATE VIA EMAIL
You get to choose your butcher again this year. You may choose from:
Wester’s Locker (Westbrook) - endorsed by Nature’s Pantry
George’s City Meats (Nicollet)
Schmidts Meat Market (Nicollet)
Odenthal Meats (New Prague)
You'll be asked to list your top 2 butcher choices. We'll do our best to honor all requests but we have to make sure we have the correct number of halves/quarters going to each butcher. Priority will be taken to whoever places their order first.
4) YOU’LL GET A “CHEAT SHEET” EMAILED TO YOU
The cheat sheet covers the questions the butcher will be asking you when you call in your cutting instructions. This gives you an opportunity to figure out things like how thick you’d like your steaks or decide if you want brats or breakfast sausage made.
5) WE’LL EMAIL YOU WITH THE HANGING WEIGHT OF THE ANIMAL
This is the weight given to us by the butcher after all the inedible parts are removed (head, hooves, carcass etc). This is how we determine the final price for your meat. Your deposit is then subtracted from this total amount. At this time the remaining balance is due.
6) ABOUT 2 WEEKS AFTER DELIVERY OF THE ANIMAL, THE BUTCHER WILL CALL YOU WHEN YOUR MEAT IS READY TO BE PICKED UP
It will be frozen so you’ll need to make sure you bring coolers to get it home. You are also in charge of paying the butcher for their hard work cutting up and packaging your meat. For easy math, you can figure about $1/pound.
Let's get down to the most important part...Cost.
2020 pricing - Beef: $4.00/lb Pork: $2.75/lb
Here's an example:
QUARTER BEEF HANGING WEIGHT: 185#. PRICE OF BEEF: $4.00/# X 185# = $740.00 PAID TO NATURE’S PANTRY FOR THE MEAT +$185 TO BUTCHER = $925.00
Due to trimming, you can expect to take home about 85% of the hanging weight - about 160# of meat.
Ready for the magic?
GRAND TOTAL PAID = $925 / 160# OF MEAT = $5.78/# OF MEAT.
Compare Ribeye steak for $5.78/lb to buying an individual pack of steaks at the store for $13.99/lb.
There's no argument...Buying in bulk is way more affordable than buying meat by the individual cut.
However, I completely understand the big upfront cost of buying a year's supply of meat isn't feasible for some families. That’s why we are so happy to offer both options for you.
A few more questions...
How much meat should I get?
It’ll depend how much you cook and how big your family is. We rarely go out to eat so that leaves a lot of cooking for me. We are a family of 5 and we go through ¾ beef, a whole hog, and about 45 chickens/year.
When will the meat be ready?
We only butcher during our grazing season so your meat has the best flavor and highest nutritional value. You can expect your meat to be ready sometime between late summer & early fall.
Do I need a freezer?
Yes, you’re going to need a place to keep your meat. We have a 16 and an 8 cubic foot freezer to hold our meat and we still have lots of room to spare. Here’s some approximations I found online.
-4 cubic foot freezer can hold about 175# of meat
-8 cubic foot freezer can hold about 350# of meat
-16 cubic foot freezer can hold about 700# of meat
How long does the meat last?
Beef and chicken will last for a year in the freezer. I’ve read that pork only lasts 6 months in the freezer, but I beg to differ. I make sure I have enough pork in the freezer to last a year and I’ve never had an issue with the way it tastes after 6 months.
When will you start taking orders?
If you ordered from us last year, you will be receiving an email the first week in March allowing you to secure your order for the 2020 season. You will have 1 week to place your order before it is opened up to everyone else.
Orders will be fulfilled on a first come first serve basis. We are not able to honor verbal requests to “hold” meat. A down-payment will be required to secure your order.
Can we come and see how you raise your animals?
Of course you can! We believe wholeheartedly in food transparency and believe everyone should have the right to see how their food is raised. I would love nothing more than to spend an evening getting to know you and showing you around our farm. Watch your inbox for an email with tour dates.
Are you going to raise chickens this year?
We haven't decided if we're going to offer chickens again this year. Once we make a decision I'll let you know.
How do I know I'll like the meat?
Here’s what a few customers had to say…
“The beef is amazing!!! Satisfied is an understatement. The ground burger is great, the steaks are delicious and the roasts are fantastic! Thanks for the email and I will for sure refer anyone that is looking for high quality beef to you guys! Thank you!” -T.H.
“Wow! Just about ate the whole package of bacon myself! Very good!!” -L.H.
“We absolutely love the pork and beef we got from you this fall and the other couples we are sharing it with say the same. Thank you for all you do to make it happen!” -C.H.
“I have so much respect for you and your family, and the way you take care of the land, the animals, and your commitment to providing Real Food for the health of us and our kids.” -A.J.
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Thanks for being here!