Questions, Answered
Pickup, delivery, and shipping
When can I pick up my order?
You'll be contacted by our team at Beauvette's to schedule a pickup. Pickups are scheduled mid-week, and whole, half, and quarter beef orders take roughly four weeks from the time of harvest.
Can I get it delivered?
Local delivery is forthcoming as we expand our team!
Do you ship?
We do not offer shipping at this time.
Pricing and weight
Pricing and weight vary with each harvest, the prices are set by the farms and ranches we work with, and you will begin and end with payment to them for your order. All payments must be complete before pickup. For more information on this process, please contact us!
What does "finish-fed" mean?
The animal was raised on pasture for most of its life and finished — for the last few months — on a balanced ration that develops marbling and flavor. It's not industrial feedlot beef and it's not strictly 100% grass-fed. It's the combination of both that produces the best meat.
Why does locally raised beef seem more expensive than the supermarket?
Pasture takes acreage, slow growth takes time, and a master butcher takes years to train. You're paying for traceability, craft, and meat that tastes like meat. That said, when buying in bulk you'll typically pay the same price per pound for ground as you will for your ribeyes and other steak cuts. In the end, bulk tends to be cheaper — you're just purchasing it all at once.
Bulk shares (quarters, halves, wholes)
How does a bulk share work?
You reserve a quarter, half, or whole animal with a farm or ranch. If you don't have one, just ask! We will connect you with a local farm or ranch! After harvest, we contact you to fill out a cut sheet, and you will provide details like how thick you want your steaks, what kind of sausage, whether you want bones and organs. We invoice the balance against actual hanging weight to the rancher and you complete your order with them. We will contact you to pick it up frozen, vacuum-sealed, and labeled.
How long does it take from deposit to pickup?
Typically four to eight weeks, depending on what's on the schedule. We'll confirm a target date when your deposit is put down with the farmer or rancher.
How much freezer space do I need?
A rough rule: a quarter beef needs about 4 cubic feet, a half about 8, a whole about 16. A standard chest freezer is fine for a quarter or half.
Can I customize the cut?
Yes! You will tell us what you want! The cut sheet you fill out drives every decision: roast sizes, steak thickness, ground vs. stew meat, sausage flavor, etc. If you're new to it, our defaults are sensible.
Are organs and bones available?
Yes! All heart, liver, tongue, marrow bones, and soup bones. Please include them on your cut sheet.
Allergens and cross-contact?
We process beef, pork, and lamb on shared equipment. Equipment is sanitized between species but cross-contact is possible. We don't process nuts, dairy, gluten, or shellfish.
Reach us
How do I get in touch?
Email beauvettesmeats@gmail.com to schedule a time to stop by and discuss your questions!